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September 13, Blogiversary and Upside Down Pineapple Cake (grain-free, dairy-free, refined sugar-free, paleo)

September 13, 2012 By 16 Comments

September 13th may not mean a lot to most, but to the many who have been diagnosed with celiac disease, September 13th is a day just as important as most any other holiday.

You see, September 13th has been designated as National Celiac Awareness Day by the United States Senate, and “whereas the majority of people with celiac disease have yet to be diagnosed,” those of us who are lucky enough to have been identified want to help raise awareness and enable millions who are still unidentified to find their way.

Why September 13th?

As I explained in my inaugural blog post, September 13th is the birthday of Samuel Gee, the doctor who is credited with being the first person to find a link between celiac disease and diet.

Frankly, I owe my life to Dr. Gee.  Quite literally.

It was September, 3 years ago, when I was diagnosed with celiac disease.

For several years before that, I had been ill.  So extremely ill that my once morbidly obese build had dropped to a frightening 113 pounds.

At 5’ 11”, 113 pounds is thin. Too thin.

It didn’t matter how much I ate or how high in calories my food was (think junk food), I couldn’t keep most food down and what little food I could keep down went right through me.

I was starving to death.

Oddly enough, the sudden drop in weight was not the only symptom I had, nor was it the first.  In fact, I was just as symptomatic when I was morbidly obese, my symptoms had simply magnified when the weight began to drop.

When you read my own living with celiac story, there is no doubt that my life has improved since being diagnosed with celiac.

It is also no coincidence that And Love it, Too! made its debut two years ago today, September 13, 2010.

From the beginning I knew that informing friends, but especially my family about celiac disease was going to be an important part of this venture.  Opening my site on this day made perfect sense, and so it is.

As promised last year on my first blogiversary, and because my site opened with a cake, the name itself has been inspired by cake, it is my plan to celebrate this day with a new cake, every year!

A true southern classic, this Pineapple Upside Down Cake has been years in the making!

Really, it took me years to figure out how to make this cake gluten-free, dairy-free, refined sugar-free but just as delicious as the stuff my aunt Teena used to make.

My aunt Teena (whose specialties included bread and butter pickles, mustard greens, pinto beans and upside down pineapple cake) always said the key to a good pineapple cake was the cast iron it was cooked in and the caramel that coated the outside.

Having tasted upside down pineapple cakes from all over the US (prior to cd diagnosis), I do believe she was right.

Even without the gluten, grains, sugar and butter that filled my aunt Teena’s cakes, I do believe she would be proud of the recipe I am sharing tonight.

Regardless of all it is missing, this cake is spot-on and truly the perfect dish to be sharing with you this special day.

Enjoy!

 

Print
Upside Down Pineapple Cake (grain-free, dairy-free, refined sugar-free, paleo)

Ingredients

    Caramel & Fruit Coating
  • 20 oz can of Unsweetened Pineapple Slices, juice separated and reserved
  • ¼ c Coconut Oil
  • ¼ c Palm Syrup
  • ¼ tsp Sea Salt
  • 7 Red Cherries, pits removed
    • Cake
  • ½ c Coconut Flour
  • ¼ tsp Baking Soda
  • ¼ tsp Sea Salt
  • 4 Eggs
  • 1/3 c Coconut Oil
  • ½ c Palm Syrup
  • 2 Tbs Vanilla Extract

Instructions

  1. Preheat oven to 350f.
  2. Using a well-seasoned 12” cast iron skillet, slowly melt ¼ coconut oil over medium heat.
  3. Once melted, whisk in ¼ c palm syrup, sea salt and juice from the 20 oz can of unsweetened pineapple slices. Allow sauce to reduce over medium to medium low heat until a thick caramel has been achieved (about 15-20 min). Remove from heat.
  4. Carefully lay 7 whole pineapple slices on the base of the skillet, six half-slices on the sides of the skillet and then drop 1 pitted cherry in the center of each whole slice. Set aside.
  5. Prepare cake by mixing together coconut flour, baking soda and ¼ tsp sea salt in medium sized mixing bowl. Set aside.
  6. Using stand or hand mixer, beat 4 eggs until fluffy then mix in remaining coconut oil, palm syrup and vanilla extract.
  7. Mix in dry ingredients and blend until no lumps remain.
  8. Carefully pour cake mixture over prepared fruit and caramel.
  9. Bake for 35-40 min or until a toothpick inserted in the center of the cake comes out clean.
  10. Allow cake to cool slightly (10-15 min, still in skillet)
  11. Place large serving platter or cake stand carefully, upside down, over the skillet.
  12. Holding both the plate/stand and the skillet firmly together, quickly flip the skillet and platter so that the platter is right-side up and the skillet is upside down.
  13. Slowly lift the skillet from the platter, ensuring all pineapple slices remain in place and that cake has separated from the skillet intact.
  14. Serve warm or refrigerate until ready to serve.
  15. Makes 8-10 servings
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So many wonderful changes have come over the last two years of sharing my story, my recipes and my life with you, I cannot wait to see the changes and the progress that are yet to come.

Thank you for being a part of this dream!  It is because of you that I continue to do what I do.

Love to you all! xo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegetarian Tagged With: , , , , , , , , , , ,

Healthy Lunchbox 2012: Peachy Coconut Streusel Muffins

August 15, 2012 By 17 Comments

When most people think of muffins, they think high-carb, grain-filled, low-nutritional value item.

The last thing I want to feed my children is anything that meets that type of description.

The great thing about grain-free cooking is that a majority of flours (nut, seed and coconut) are naturally high in fabulous fiber, protein and nutrients.  Therefore, most anything I make is going to be nutritionally dense, very filling and will provide my family with enough energy to make it through the next meal.

These muffins are no exception.

Mildly sweet and easy to transport, my children love to find goodies like this in their lunchbox.

While not an everyday food, something as nutritional as this is good enough for the main course, delicious enough for a dessert.

Because the skins turn black when they are baked, you may wish to peel yours before dicing.  My children don’t seem to notice the color variation, and keeping the peel means keeping the nutrients… so we ‘suffer’ through the color variance and enjoy every tasty morsel.

 

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Peachy Coconut Streusel Muffins

Ingredients

  • 8 large eggs
  • ¼ c Palm Nectar, Honey or Agave
  • ¼ c Whole Fat Canned Coconut Milk
  • 2 Tbs Vanilla Extract
  • 1 c Coconut Flour (4 oz)
  • 1 tsp baking soda
  • 1 tsp grain-free baking powder (I use Kelly's recipe and sub arrowroot for the potato starch)
  • ½ tsp salt
  • 1 1/2 c Fresh Peaches, diced (about 2 peaches)
    • Streusel
  • ¼ c Unsweetened Shredded Coconut
  • 2 Tbs Pumpkin or Sunflower Seeds
  • 1 ½ Tbs Coconut Oil
  • 1 tsp Ground Cinnamon

Instructions

  1. Preheat oven to 350f. Line or grease 12 muffin tins, set aside.
  2. In medium bowl, whisk together eggs, palm nectar (or sweetener of choice), coconut milk and vanilla extract. Set aside.
  3. In large bowl, blend together coconut flour, baking soda, grain-free baking powder and salt.
  4. Slowly mix in wet ingredients into dry ingredients and mix until smooth.
  5. Fold in peaches.
  6. Scoop batter by ¼ c into each tin.
  7. Make streusel by grinding shredded coconut, pumpkin or sunflower seeds and cinnamon in coffee grinder until seeds are almost flour like. Add in coconut oil and mix with a fork until mix resembles large cookie crumbs.
  8. Sprinkle an even amount of streusel onto each muffin.
  9. Bake for 20-25 minutes or until firm.
  10. Makes 12 muffins.
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My contribution to this week’s FoodNetwork Summer Fest and the Healthy Lunchbox Series, I hope these Peachy Coconut Streusel Muffins bring as many smiles to your home as they do mine.

xoxo

Be certain to visit all of the perfectly peachy recipes entered in to this week’s Summer Fest!

Jeanette’s Healthy Living: Peach Blackberry Arugula Salad

Cooking With Elise: Streusel Topped Peach Muffins With Peach Butter

Heather Christo Cooks: Peach Coconut Pancakes

Ingredients, Inc: Easy Peach Pie

From My Corner of Saratoga: Grilled Peaches With Caramel-Ginger Sauce and Pound Cake

Dishin & Dishes: Peach Lacquered Chicken Salad

Big Girls Small Kitchen: Easy Peach Limeade

Napa Farmhouse 1885: Fresh Peach and Coconut Cake

Daily*Dishin: Caramelized Grilled Peaches

Delicious Lean: Smokey Peach Chipotle Grilled Chicken

Thursday Night Dinner: Peach Shortbread

Sweet Life Bake: Jicama Tortilla Salad With Peach Dressing

I Am Baker: Cilantro Peach Salsa

Zaika Zabardast: Donut Peach Quesadilla

Daydreamer Desserts: White Peach Margaritas

Cooking Channel: 4 Savory Uses for Peaches

Healthy Eats: What to do With Overripe Peaches

FN Dish: Peaches Move to the Big Kids’ Table

Filed Under: Dairy Free, Desserts, Gluten Free, Healthy Lunchbox, Main Courses, Paleo, Recipes, Side Dishes, Sugar Free, Vegetarian Tagged With: , , , , , , , , , , ,

Healthy Lunchbox 2012

August 10, 2012 By 4 Comments

Welcome to Healthy Lunchbox 2012!

One year ago, I had an idea…

Every year the struggle to fill my children’s lunchboxes with healthy foods they will enjoy seems to become a little more complicated.

To keep things interesting, I asked some of my favorite bloggers for some help.

Thus, the Healthy Lunchbox Series was born.

Last year was the first year all five of my children were full-time students.

This year, with a new dedication to healthy eating, my husband joins the list of lunches that must be packed.

And if you weren’t certain, I too work full-time and bring my lunch to school as well.

That’s a whopping seven lunches every day, and sometimes I run out of ideas!  

To help with this, I once again sought help from a number of fabulous bloggers and am happy to announce that over the next 31 days, dozens of fabulous bloggers will be sharing their secrets to a healthy lunchbox with you!

What makes a healthy lunchbox?

Well, that depends on who you ask.

The government will tell you that a healthy lunchbox should reflect the new MyPlate plan.

I don’t know about you, but I trust the government with my health about as much as I can throw them, collectively.

My pyramid looks a little more like this one from Mark Sisson:

We love to bring sandwich rolls containing uncured meats, tuna, lots of veggies and healthy fats. Hard Boiled eggs, planned-overs and slices of salami make for easy to eat and carry lunches, too.

There is always a side of vegetables and often a side of fresh fruit, although for variety I love to throw in things like these Perfectly Sweet Fruit Roll-Ups.

Most importantly, a healthy lunch is a simple lunch.

These are the lunches I packed for my week away from home.

Planned overs with Shirley’s Bacon Chicken, Farmer’s Market Plums and Cucumbers.

 

Hard boiled eggs, carrots, cucumbers, grape tomatoes and Roasted Red Pepper Paleo Hummus

 

Dixie Chik Bok Choy Tuna Rolls (sans dip), cucumber and grapes from the farmer’s market.

 

Uncured turkey rolls with Melissa Joulwan’s Olive Oil Mayonnaise vegetables, cucumbers and cherries.

 

Columbus Salami, avocado dipped in lemon juice, carrots and cucumbers.

 

The cucumbers serve a double purpose…not only are they refreshing and nutritional, eating cucumber slices after your lunch can help refresh your breath without the need to rely on a chemically-packed piece of gum.

Once I learned this trick, cucumbers became my new best friend. :)

I cannot wait to share all of the amazing lunches my friends have been sending my way.

Be it school or work, I know you’ll find lots of new ideas and tasty ways to be proud of the lunches you are sending every day.

xoxo

Filed Under: Dairy Free, Gluten Free, Healthy Lunchbox, Main Courses, Other, Paleo, Sugar Free, Vegan, Vegetarian Tagged With: , , , , , , , , , , , ,

Roasted Red Pepper Paleo Hummus

August 8, 2012 By 20 Comments

I must admit that, when giving up legumes, hummus was not high on my list of things I would miss.

Don’t get me wrong…I love a good hummus. It’s just not one of those things that was on our regular shopping list.  In fact, previously, I might purchase hummus once a year and I might make it once or twice a year on top of that.

So you can imagine that creating a paleo-friendly hummus was not high on my priority list…and it wasn’t. That is until Shirley shared her Brazilian Un-Cheese Rolls/Biscuits where red pepper hummus is a key ingredient.

Couple this with the opportunity to adopt Shirley in last month’s Adopt a Gluten-Free Blogger event, perfecting a red pepper hummus suddenly hit the top of my to-do list.

To my surprise there are a number of paleo hummus recipes available online, but I still couldn’t find one that was just-right for what I needed.

I did find though, that I prefer cauliflower based hummus recipes over nut and squash based recipes.

Isn’t cauliflower amazing? From potatoes to hummus, this vegetable makes a delicious replacement for so many less nutrient-dense foods.  I love it!

My contribution to this week’s FoodNetwork Summer Fest, this recipe is so delicious that once I finalized it, I had to kick my kids out of the kitchen and force them to stop scooping vegetables through this to ensure I had enough to make Shirley’s Biscuits with!

Use this as a dip, a spread or as part of Shirley’s delicious recipe, I hope you enjoy this as much as we do.

xoxo

 

Print
Roasted Red Pepper Paleo Hummus

Ingredients

  • 1 large Red Bell Pepper
  • 1 head Cauliflower, cut into flourets
  • 2 Tbs Olive Oil
  • 2 tsp Ground Cumin
  • 2 tsp Smoked/Regular Paprika (I prefer smoked)
  • ½ tsp Smoked/Regular Cayenne (I prefer smoked)
  • ¼ tsp Salt
  • 3 cloves Garlic
  • ½ c Tahini
  • ¼ c Lemon Juice

Instructions

  1. Broil red pepper in the oven or over open flame until skin is charred and flesh is beginning to become tender, turning often to ensure even roasting. Remove from heat and allow to cool.
  2. Lower/preheat oven to 500f.
  3. In large bowl, mix together cauliflower, olive oil, cumin, paprika, cayenne and salt.
  4. Spread seasoned cauliflower evenly over parchment lined cookie sheet and bake for 25-30 minutes or until golden brown.
  5. Once roasting is complete, peel skin from pepper and place this, the roasted cauliflower, garlic, tahini and lemon juice in blender or food processor. Blend/process on medium/medium-high speed and tamper as needed until ideal texture is achieved.
  6. Remove from blender and serve as-is, with vegetables or in your favorite hummus based recipe.
  7. Makes approximately 2 cups
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For more pepper persuasion, be sure to visit all of this week’s FoodNetwork Summer Fest bloggers.

Jeanette’s Healthy Living: Stuffed Peppers With Quinoa Grilled Vegetables and Pesto Sauce

Cooking With Elise: Roasted Red Pepper Hummus

What’s Gaby Cooking: Oven-Roasted Peppers With Herbed Breadcrumbs

Feed Me Phoebe: Grilled Flank Steak With Gazpacho Sauce

Big Girls Small Kitchen: Seared Pepper Tacos With Pintos and Avocado Crema

Delicious Lean: Peppery Kung Pao

Daily*Dishin: Shrimp and Chorizo With Red Pepper Chermoula Sauce

Napa Farmhouse 1885: Spicy Roasted Red Pepper Dip With Baked Corn Tortillas

Thursday Night Dinner: Black Bean and Sweet Pepper Salad

Cooking Channel: 5 Stuffed Pepper Favorites

HGTV Gardens: Garden to Table: Peppers

Sweet Life Bake: Rajas de Poblano con Elote y Crema

Dishin & Dishes: Bacon, Onion and Green Chile “Jam”

Healthy Eats: Peppers for Breakfast, Lunch and Dinner

FN Dish: Meat and Peppers

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , , ,

Roasted Garlic, Basil and Tomato Paleo Tart

August 1, 2012 By 20 Comments

This week on FoodNetwork Summer Fest, food and garden bloggers are joining up to share their favorite tomato recipes.

I don’t know about the other Summer Fest bloggers, but for me this was no easy task.  You see, tomatoes are a staple in our home.

Quartered tomatoes are the perfect side with our morning breakfast.

Marinara sauce is one of the greatest inventions ever.

Ever.

Tomato based chili is on our menu at least once a month.

Have you ever had tuna, mayonnaise, fresh dill and tomato chunks together?

Because you should. It’s not only easy, it’s super delicious.

Then there are green tomatoes, which are a southern staple.  We love to coat them in an almond flour mix and ‘fry’ them in the oven.

In fact, when we were given the challenge to bring forth our favorite tomato recipes, I was certain that is what I would share. But that would require green tomatoes and unfortunately my garden hasn’t been producing tomatoes (it’s too hot and they are rebelling), my tomato vendor hasn’t had them nor did any of the local grocery stores…

So instead, today I am pleased to share this Roasted Garlic, Basil and Tomato Paleo Tart with you.

You see, my husband and I just finished his first and my second Whole30, a clean-eating plan created by Melissa and Dallas Hartwig from Whole9Life.  If you have been to my page before, you have heard me talk about this program… if not, you can learn more about it through any number of my Whole30 related posts.

Even with the drastic changes this plan called for (at least in regard to my husband’s eating habits), we have found renewed energy and a commitment to stay as close to this way of eating as possible while allowing for the occasional treat.

This recipe is made with Whole30 approved ingredients, but because it is officially a ‘paleocized’ recipe I’m not certain Dallas would approve of this for the Whole30 plan itself.

That being said, served with a side of grass fed beef meatballs, this made for a perfect day 31 meal.

My children’s only complaint?

That there wasn’t more to go around.

;) No worries.

Don’t let the long list of instructions frighten you, this dish is actually very simple and goes together easily.

Print
Roasted Garlic, Basil and Tomato Paleo Tart

Ingredients

    Crust
  • 2c Blanched Almond Flour
  • 1 Tbs Italian Seasoning or Dried Basil
  • ½ tsp Sea Salt
  • 2 Tbs Coconut Oil
  • 1 Tbs Ground Flax Seed (I self-grind)
  • 3-4 Tbs Hot Water
    • Filling
  • 2 heads of Fresh Garlic, roasted (directions below)
  • 3-4 tsp Olive Oil
  • 1 oz fresh Basil, stems removed + some for garnish
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 2 Tbs Olive Oil

Instructions

  1. Preheat oven to 400f.
  2. Peel the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut ¼ to ½ inch off the top of the cloves, ensuring each individual clove of garlic is exposed.
  3. Using a muffin tin, place each head into its own section and drizzle a couple of teaspoons of olive oil over each. Cover with aluminum foil and bake for 30-35 minutes or until the cloves are golden and feel soft when pressed. Allow to cool.
  4. Using food processor, make the crust by mixing almond flour, Italian seasoning or dried basil, sea salt, coconut oil and ground flax seed. Slowly add hot water, 1 tablespoon at a time, until the mixture begins to form a ball.
  5. Remove dough from processor and knead slightly, just enough to bring the mix together.
  6. Press dough into tart pan, ensuring even coverage across the bottom of the pan and about ¼ to ½ inch on the sides.
  7. Bake for 30 minutes or until lightly golden.
  8. Prepare basil by washing, removing stems and drying completely. Prepare tomatoes by thinly slicing.
  9. Once tart crust has been baked, prepare garlic by squeezing cloves out of their skin. Mash garlic with a fork and spread this evenly over the entire crust.
  10. Layer basil leaves evenly over the roated garlic and top with layered tomoato slices.
  11. Sprinkle salt and pepper lightly over the entire tart and drizzle with remaining olive oil to ensure even coverage.
  12. Bake the tart for 30-35 minutes or until tomatoes are tender and tart crust is a deeper golden hue.
  13. Top with fresh basil, slice and serve.
  14. Makes 8 servings.
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I hope you enjoy this dish as much as we have and look forward to seeing the other tantalizing tomato treats this week from all of the Summer Fest bloggers!

 

Cooking With Elise: Fresh Tomato Sauce
Jeanette’s Healthy Living: Tomato Gazpacho Salsa
Napa Farmhouse 1885: Tomato Cobbler Anyone?
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn
What’s Gaby Cooking: Chicken Kebabs With Romesco Sauce
Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado
Feed Me Phoebe: Roasted Fresh Tomato Puttanesca Sauce
Chez Us: Easy Tomato Tart
Made By Michelle: Tomato and Pesto Pizza
Ingredients, Inc.: Lighter Fried Green Tomatoes
Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes
Daily*Dishin: Spicy Tomato-Tomatillo Chicken Tenders
From My Corner of Saratoga: Tomato Jam
Dishin & Dishes: Tomato Zucchini Frittata
Healthy Eats: The Fresh-for-Once Tomato
Sweet Life Bake: Pico de Gallo
Zaika Zabardast: Grilled Tofu and Sun-Dried Tomato Pesto Sandwich
Thursday Night Dinner: Tomato and Watermelon Salad
Cooking Channel: How to Prepare Summer Tomatoes
FN Dish: Tomatoes Go Beyond Salads

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Growing Up Isn’t So Bad, Peter Pan Squash Spiced Oven Fries

July 25, 2012 By 25 Comments

Today on FoodNetwork Summer Fest, food and garden bloggers are joining up to highlight the vibrant staple: Summer Squash.

Oddly enough, the title “Summer Squash” has less to do with the time a squash is grown or harvested and more to do with the sustainability of a squash.

You see, summer squash like zucchini, yellow squash, bulan and ball squash as pictured here all have thin, edible skins and will only maintain their edibility for a few weeks after they are picked. Wherein winter squash like pumpkin, butternut, spaghetti squash and Hubbard squash have thick rinds and are able to keep for months at a time; hence, they are perfect for winter storage.

Of course, as it is with all vegetables, the sooner they are eaten after they are picked, the better the nutrient retention will be.

Still, when preparing food storage or planning meals, it is good to know how long you will be able to keep vegetables like these.

Today though, I would like to talk to you about my friend Peter Pan.
No, not the boy who refused to grow up…

Rather Peter Pan the squash. Peter Pan squashes are light-green scalloped squashes that are typically harvested when they are a mere 2 ½ to 3 inches across. Among the smaller of the summer squashes, it is said that their name comes from their refusal to ‘grow up’ like it’s sister squash, Patty Pan, which is golden in color and generally twice as large as Peter Pan squash is at harvest.

I told my kids that between the funny shape and light-green color, they look like something Peter Pan would wear and that must be how they got their name.

Meh. You decide.

Oddly enough, I had never eaten a Peter Pan squash before one of my dear Farmer’s Market vendors introduced me to them this year!

Goodness knows how I love to play with my veggies so I asked her what she does with them.

“Fries,” she said, “these make the perfect oven fries.” Then she continued “but I love to cover mine in an egg and flour batter so I don’t know what you’ll do with them.”

To which I smiled and said “oh, I’ll figure something out.”

;) That is what I do after all, isn’t it?

But you know, she is right. These precious little squash bake up to be some of the tastiest oven fries I have ever enjoyed.

The perfect mixture of grown-up savory yet maintain childlike undertones with just a hint of cinnamon and cocoa, great for children of all ages I hope you enjoy these Peter Pan Oven Fries as much as we do.

Print
Peter Pan Squash, Spiced Oven Fries

Ingredients

  • 3 lbs Peter Pan Squash (about four squash)
  • 1 ½ tsp Smoked Paprika
  • 1 tsp Ground Cinnamon
  • 1 tsp Cocoa Powder
  • 1 tsp Sea Salt
  • ½ tsp Smoked Cayenne (I get mine from a local FM vendor, regular cayenne would work well, too)
  • 3 Tbs Olive Oil (not evoo)

Instructions

  1. Preheat oven to 425f.
  2. Clean squash but leave skins intact. Slice squash in half and remove seeds with a spoon. Cut squash into fry-sized pieces and place in large mixing bowl.
  3. In small bowl, mix together smoked paprika, cinnamon, cocoa powder, sea salt and cayenne. Set aside.
  4. Drizzle cut squash evenly with olive oil, sprinkle spice mixture evenly on top and mix the squash with your hands to ensure even coverage. I recommend using gloves for this step if you have sensitive skin, that cayenne can sting!
  5. Spread spiced covered squash over parchment lined cookie sheets, ensuring they are in one thing layer—anything more will leave them soggy and nobody wants soggy fries.
  6. Bake for 15-20 minutes or until golden brown and crisp.
  7. Remove from oven and serve.
  8. Makes 6-8 servings
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Be certain to stop by all of today’s FoodNetwork Summer Fest featured recipes for more fantastic ideas on how to use your summer squash today! xo

Jeanette’s Healthy Living: Quick and Easy Sesame Summer Squash Stir-Fry

Cooking With Elise: Orange Summer Squash Bread

Feed Me Phoebe: Summer Squash and Cornmeal Cakes With Tarragon

Chez Us: Zucchini Pancakes With Minty Dill Crème Fraiche

Made By Michelle: Pattypan Squash and Tomato Frittata

Cooking Channel: Our Top 5 Favorite Squash Recipes

Daily*Dishin: Summer Squash Confetti Salad

Delicious Lean: Summer Squash Ribbons With Feta and Pine Nuts

Napa Farmhouse 1885: Summer Squash Chips

Ingredients, Inc.: Summer Squash and Kale Sauté

Thursday Night Dinner: Summer Squash Medley

Sweet Life Bake: Zucchini Fried With Tequila-Spiked Avocado Dip

Dixie Chik Cooks: Fried Summer Squash Parmesan Sliders

Healthy Eats: Summer Squash Any Way You Slice It

FN Dish: Cheesy Summer Squash

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , , , ,

Plum Pickin’ Pineapple Jam

July 18, 2012 By 12 Comments

This time of the year our pantry and refrigerator is overloaded with all kinds of delicious produce.

Most recently, with the help of Bountiful Baskets we have received an overabundance of fruits like cherries, peaches, nectarines, plums and pineapples.

So much so that even my large family cannot keep up.

What’s a girl to do?  Well preserve them of course!

Freeze them, dehydrate them, jam them, can them, whatever you do, do your best to maintain the natural goodness of these fruits.

This recipe combines the sweetness of pineapple with the tartness of fresh-picked plums.  No added sugar, artificial flavor or preservatives, this is a jam you can be proud to serve your family.

The best part?  It’s only two ingredients and can be whipped up in minutes, poured into your crockpot and prepared overnight while you are sleeping.

It is that easy.

I suppose it’s not really fair to call this a jam.  The texture better resembles a fruit butter, but the process is very jam-like and the flavor reminds me of my great-grandmother’s plum jelly.  If you desire a more jam-like preserve, simply create a slurry of arrowroot and water (1 tbs of each should do the trick), remove the reduced pineapple and plum preserves from the crock, cook them over medium heat and add just enough of the slurry to create the jam-like texture you desire.

Because this recipe only makes four half-pints, I prefer to simply keep this in the refrigerator.  If you choose to keep yours in the pantry, I recommend a hot-water canning bath. Step-by-step directions can be found here.

Whatever you choose to do with your preserves, I hope they invoke memories of summertime and stories on grandmas lap, just as they do for me. :)

Enjoy!

Print
Plum Pickin’ Pineapple Jam

Ingredients

  • 3 lbs Ripe Plums
  • 1 lb Pineapple

Instructions

  1. Prepare plums by washing, slicing and removing pits. Leave skins intact. Place plums and pineapple into high-speed blender, ½ batch at a time.
  2. Blend until smooth and pour into 6-quart crockpot.
  3. Set crockpot to cook on high for 6 hours, do not use your lid! It is important to allow the mixture to reduce by at least half (mine usually reduces to about 1/3 once complete), so please leave the lid off to ensure for the best reduction.
  4. Once reduced to the appropriate thickness, fill four half-pint jars and refrigerate or process as directed.
  5. Serve on your favorite gluten-free/paleo bread.
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Be certain to visit the other FoodNetwork SummerFest bloggers to see what other fun dishes you can make with your plums this season!

Ingredients, Inc.: Pork, Plums and Rosemary Kabobs

Virtually Homemade: Grilled Plum Pizza With Goat Cheese

Cooking Channel: Best Plum Dessert Recipes

BGSK: Grandma Esther’s Plum and Walnut Cake

Delicious Lean: Plum Delicious Pork Chops

Daily*Dishin: Roasted Chicken With Plum Chili Salsa

Healthy Eats: 6 Ways to Cook With Plums

Napa Farmhouse 1885: Time for Plum Cobbler?

Thursday Night Dinner: Plum BBQ Chicken

From My Corner of Saratoga: Plum Upside Down Cake

Cooking With Elise: Vanilla Plum Tart

Sweet Life Bake: Plum Pineapple Margarita

FN Dish: Perfect Plum Recipes

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Fermented Spicy Garlic-Dill Cukes and Zukes

July 11, 2012 By 7 Comments

Between the digestive issues my daughter has faced since she was a baby and my own celiac diagnosis, I have been somewhat obsessed with healing our guts for quite some time.

For many years, I thought yogurt and liquid acidophilus were our only options.  It has not been until recently that I have learned the magic of fermented foods.

More specifically, fermented vegetables like cucumbers and cabbage—better known as pickles and sauerkraut.  So when I was invited to join in on this year’s FoodNetwork Summerfest, I was excited to see cucumbers as the first ingredient on the produce-packed list!

If you have never made fermented vegetables, now is a great time to start!  Not only are they really easy, making your own fermented vegetables is extremely affordable and delicious!

How does fermenting work?

According to Exploratarium.edu, proper fermentation helps to keep away “bad” spoilage-causing microorganisms and allows the “good” bacteria, lactic acid, to flourish.

Of all the ‘friendly flora’ in our guts, lactobacilli, are among the most important and the most fragile.  Stress, poor diets and antibiotics will kill off lactobacilli, but eating foods rich in good bacteria will help them replenish.  Given that our digestive system is the heart of our immune system, it is very important to take care of your gut. Very important.

Of all the vegetables you can ferment, cabbage and cucumbers produce the most lactic acid bacteria and should be included in anything you choose to ferment.

Slicing your vegetables will help accelerate the fermentation process and ensures a snackable treat once the fermentation process is through!

It is important to use purified water.  Chlorine is present in most tap water and will kill off the beneficial bacteria before it has a chance to take over.  If you do not have a filter, either use bottled water or boil your water for 10 minutes and allow it to cool.

Additionally, too much salt will kill the fermentation process as well!  Use 100% salt. Non-iodized salts like pickling salt, pure sea salt or Himalayan salt are your best options.  Make certain the only ingredient on the label is “salt.”

The best salt-to-water ratio for any fermented vegetable recipe is 1.5-2 tablespoons to 1 liter of water.

Before you begin, be sure to sterilize everything! Your jar, your lid and most especially, your rock.  This can be done using the sterilization setting in the dishwasher or by boiling all of the equipment for 15-20 minutes prior to use.

As always, organic vegetables are best.  Everything used in this recipe is in-season and should be readily available at your favorite store and most especially, at your local farmer’s market.

I hope this recipe for fermented cukes and zukes finds you well!

Happy summer!

 

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Fermented Spicy Garlic-Dill Cukes and Zukes

Ingredients

    Equipment Needed
  • 1-Steralized Half Gallon Glass Jar with a Screw-on Lid (I use an old pickled okra jar)
  • 1-Steralized Rock, small enough to fit in the lid of the jar, big enough to keep your vegetables below the brine
    • Ingredients
  • 3 heads of fresh dill
  • 2 large cloves of garlic
  • 1 jalapeño, seeded for mild, whole for spicy
  • 1 lb cucumbers, sliced
  • ½ lb baby zucchini, sliced
  • 1.5-3 Tbs Pure Salt (Non-iodized Pickling, Sea Salt or Himalayan)
  • Purified Water

Instructions

  1. Place dill, garlic and jalapeño in the base of sterilized jar. Layer sliced cucumbers and zucchini’s as desired, I like to slice and layer vegetable by vegetable as I go.
  2. Stop adding vegetables once you have filled the jar to 1.5 inches below the surface.
  3. Place rock on top of vegetables, ensuring you have centered it well enough to keep vegetables below the surface during fermentation process.
  4. Mix together 1 litre of room-temperature water with 1 Tbs salt, stir until dissolved. Follow this process until vegetables are covered in brine, stopping when there is ½ inch head space between the brine and the top of the jar.
  5. Screw on lid and place jar in bowl to help capture overflow during the fermentation process.
  6. Set jar away from windows in a cool room, with temperatures below 72 degrees for 2-2 ½ weeks. Because gasses will form and pressure will build while the fermentation process, it is important to unscrew and release pressure from your jar on a daily basis until the vegetables are ready for refrigeration. Make certain you set a calendar reminder, put the jar in a place you will not forget to do this, get in the habit of doing this first thing in the morning, before you eat breakfast, after you get home from work, whatever you need to do to remember to unscrew the lid. Too much pressure can mean danger, worst case scenario it means an exploding jar and ruined vegetables (or worse). Nobody wants that.
  7. Keeping the lid on helps prevent harmful bacteria from forming. If a white scum forms on the top, skim it off. The liquid will cloud over time, this is a normal part of the good bacteria growth.
  8. Once fermentation is complete and you are satisfied with the flavor, fermented vegetables can be stored in the refrigerator for up to 1 year.
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I hope you enjoy these fermented vegetables as much as we do! Be sure to visit the rest of the FoodNetwork Summer Fest bloggers for more idea on how to enjoy your cucumbers this season!

The Sensitive Epicure: Chinese Style Cucumbers

What’s Gaby Cooking: Cucumber, Herb and Pita Salad

Ingredients, Inc.: Easiest Cucumber Salad

Virtually Homemade: Cucumber Strawberry Cooler

From My Corner of Saratoga: Marinated Cucumber Salad

The Cultural Dish: Pasta With Roasted Shrimp and Cucumbers

Daily*Dishin: Southern Benedictine – Creamy Cucumber Spread

Delicious Lean: Cucumber Jicama Salad

Napa Farmhouse 1885: Cucumber and Avocado Open-Face Sandwiches

FN Dish: No-Cook Cucumber Recipes

Cooking With Elise: Wedge Salad With Cucumber-Ranch Dressing

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Ingredient Challenge Monday Featured Recipe- Strawberry Arugula Salad with Sweet Cilantro Honey Dressing from Heather, The Gluten-Free Cat and ICM Challenge-Ingredient Announcement!

July 8, 2012 By 4 Comments

Months that begin on a Sunday or a Monday seem to mess with me.  Here it is, July 8 and it’s already the second week of the month.

What does that mean?

That means tomorrow is Ingredient-Challenge Monday!

And I almost forgot.

Before I go on and tell you what ingredient we will be playing with this month, I would first like to brag a little about the spectacular recipes we had the opportunity to try last month!

First, these Vegan and Grain Free Strawberry Shortcake Push-Pops are simply amazing.  Even though Danielle was our first entry into the Strawberry Ingredient Challenge, I was pretty certain her recipe would take the cake (pun intended).

And while Danielle did not win our featured recipe spot this month…she was a very close, I almost had to feature two recipes these were so good, winner.

I’m not certain I could select a third recipe to feature.  Maybe it’s because we love strawberries so much, or maybe it’s because all of the recipes were just.that.good. But really, my family enjoyed everything from this Anti-Aging Strawberry Energy Smoothie to this Fresh Strawberry Pie in a Chocolate Crust (oh my!).

But even with several desserts on the list, it was the salads that won us over. (weird but true)

This Asparagus, Strawberry and Basil Salad with Mosto Cotto was very filling and brimming over with summer time flavor.  If you have never tried Mosto Cotto, Janet gives a link where you can purchase your own…as far as balsamic’s go, this is one of my favorites.

I was surprised by the joyous response my children gave when a second strawberry salad graced our table.

I like to include fruits, nuts and all sorts of flavors when I make salad, but there was something about the addition of big, fresh strawberries in each of these salads that made my children smile.

That being said, this Strawberry Arugula Salad with Sweet Cilantro Honey Dressing is a definite winner!

From the coolness of the cucumber to the delightfully green dressing, there is so much to love about this salad.  For once though, I favored a little less garlic than this recipe called for (I am usually a double or nothing type garlic girl).  For my children, especially, 2 cloves of garlic seemed to do the trick, although 4 cloves not only intensifies the flavor, it adds a bit of unexpected spice that will please most grownups.

Two or four, I am pleased to present you with this month’s Ingredient-Challenge Featured Recipe.

Thanks, Heather! xoxo

Strawberry Arugula Salad with Sweet Cilantro Honey Dressing from Heather, The Gluten-Free Cat

Salad ingredients:

  • 4 c. arugula
  • 1 c. sliced strawberries
  • 1 c. chopped cucumber
  • 1 avocado, sliced
  • 1 whole strawberry, fan cut

Dressing Ingredients:

  • 1 c. cilantro
  • 1 c. olive oil
  • 2 T. honey (or agave nectar)
  • 4 cloves garlic

Directions:

1.  Place all dressing ingredients in a mini food processor or Vitamix and blend until smooth.

2.  Place arugula in a bowl and layer strawberries and cucumbers on top.

3.  Fan the avocado slices on top of the salad.

4.  Fan cut the whole strawberry and place on top for decoration.

5.  Drizzle entire salad with dressing.

Serves 4-6

 

Now that you have enjoyed Heather’s delightful recipe, are you ready for this month’s challenge??

With so many summertime options, I really had a difficult time narrowing down one ingredient to play with.  I mean really, watermelon would be great, then there is basil, oh and eggplant or maybe zucchini…but no, when I went through the list of options with my family, it was unanimously decided that blueberries need to be our featured ingredient for the month.

So get ready, break out those aprons and prepare to send your most fabulous gluten-free and dairy-free blueberry recipes my way!

I will have my own blueberry recipe with linky posted late tomorrow, July 9th, and I look forward to seeing you then!

xoxo

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Whipped Coconut Strawberry Cake (Gluten-Free, Dairy-Free, Nut-Free, Paleo Friendly)

February 12, 2012 By 9 Comments

February is a big month in our home.  Birthdays, anniversary and more… With all of the hustle and bustle, school and work schedules, it is a wonder we manage to get anything done.

Still, especially when it comes to birthdays, it is important to give each event the special attention it deserves.

This year my second oldest daughter turns eight.  In our family, in our church, this is a tremendous milestone.

This year she has the opportunity to be baptized, and for this we are expecting family from all over the state to come celebrate with us.

Eight is the year we have designated as the time when our girls can get their ears pierced.  If for no other reason than because it is the same age when I got my ears pierced, eight is our year.

Eight is also a year when she will be given more responsibility around the house…her little chores will become more purposeful as will our ability to rely and trust on her, dependent upon her actions.

Eight is a great year, and one we decided to start off with a bang.

When my daughter asked me to make her a strawberry cake for her birthday, I was not certain she and I had the same goal in mind.

I do believe her idea of a strawberry cake resembled more of the pink, sugar filled, overly sweet version you can find ready-made in the store.

In my mind, I imagined something leaning more towards strawberry shortcake.  Fruit sweetened and light as air.

But because my daughter, this daughter, was diagnosed with a milk allergy at just 17 months old, knowing what soft, pillowy sponge cake layered with strawberries and whipped cream tasted like was not something she could fathom.

In the end, I believe this cake is a bit different from what either of us imagined, yet is every bit as delightful as what either of us hoped for.

Undoubtedly the sponge cake can be made into two thicker layers, although I cannot offer a bake time on those.  For this cake and the purpose of several layers of rich, luscious whipped cream intertwined with strawberry, the four thinner layers work perfectly as a method of flavor delivery and presentation.

Gluten-Free, Dairy-Free, Nut-Free, Grain-Free,  Soy-Free and Paleo Friendly, could this be a wish come true?

 

 

…I think so.  :)

 

 

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Whipped Coconut Strawberry Cake (Gluten-Free, Dairy-Free, Nut-Free, Paleo Friendly)

Ingredients

Instructions

  1. Preheat oven to 350f. Separate the eggs using the method shared here, placing yolks into large mixing bowl and the whites into warm metal stand-up mixer bowl.
  2. Whip egg whites into stiff peaks and set aside.
  3. In large mixing bowl, whip together yolks, butter-flavored shortening, coconut milk, strawberry puree, agave nectar, sea salt and vanilla extract. Add in coconut flour and baking powder. Gently fold mixture into egg whites and spread batter evenly between four greased 9 inch cake pans.
  4. Bake at 350f for 20 minutes, or until they pass the knife test.
  5.  
  6. Prepare whipped filling. Open chilled coconut milk, removing as much of the cream from the top as you can without getting too much of the coconut water below. Place cream into large, chilled mixing bowl for stand-up mixer. Using medium speed, whip cream until light and fluffy.
  7. While this is happening, blend together arrowroot powder and palm sugar until they resemble powdered sugar, approximately 15 seconds.
  8. Turning the mixer speed to medium-high, slowly add in coconut flour and powdered sugar, doing no more than ¼ powdered sugar at a time. Use as much or as little of this mix as you prefer. Because I was aiming for something between frosting and whipped cream, I used the entire batch for ours.
  9. Once whipped cream is sweetened to your liking, remove from mixer and gently fold in sliced strawberries.
  10. Refrigerate until cakes are completely cooled.
  11. Once cool, layer cake and whipped filling, using ¼ filling mixture between each layer and the remainder of the filling on top.
  12. Garnish with whole strawberries and refrigerate until ready to serve. Makes 16 Servings.
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Whether you use this to surprise your sweet valentine or simply wish to enjoy a dish that is truly over-the-top, I hope you enjoy this lovely dessert as much as we have.

 

Don’t forget to stop by the Ingredient-Challenge Monday post from last week and share your favorite fennel recipe.  We would love to feature your recipe on our site!

 

Have a wonderful week. xoxo

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