No Guilt Brownies

To all the chocolate lovers out there this one is for you! I am one of chocolate's biggest fans. I believe I could consume my body weight in chocolate if given the opportunity. So obviously brownies are one of my desserts of choice. Brownies are a great chocolate comfort food and always a crowd pleaser. However, ever since I went gluten and dairy free I haven't been able to find a mix or recipe that tested good and didn't leave my gut in knots. Until I came upon this recipe! I found it on multiple on-line sites and as always had to add my own little creative spin. These brownies are grain-free, dairy-free and pack a huge protein punch making them almost a health food! Don't be deterred when you read the ingredient list. I have had multiple friends try these and no one ever once guessed the ingredients. I hope you enjoy them as much as I am!

No Guilt Brownies
*1 10 oz bag of allergen-free semi-sweet chocolate chips
*1 15 oz can garbanzo beans, drained & rinsed
*4 eggs
* 1/2 c pure maple syrup
*1/2 tsp baking powder
*Raspberry preserves

Melt the chocolate over medium-low to medium heat in a double boiler. While the chocolate is melting, blend the eggs and beans until smooth. Once chocolate is melted add it to the egg and bean mixture. Add the baking powder and process until thoroughly combined, scraping down the sides as needed. Pour the batter in 1/4 to 1/3 c measurements into a greased or lined muffin tin depending on size of the tin. Nestle 1/2 tsp of raspberry preserves into the center of each brownie. Bake at 350 approximately 25 to 30 minutes or until an inserted knife comes out clean. The brownies are great at room temperature, but are extra decadent eaten when they are still warm after coming out of the oven.

Creative Use of Leftovers

Lately I have taken to creating pasta dishes using up odds and ends from the fridge and pantry. I have liked the results! Tonight the pasta dish was inspired by green leftovers: spinach, asparagus, basil and green onions. The result was a creamy and delicious dish! I hope this recipe inspires you to make up your own dishes utilizing leftovers, the culinary way of 'recycling'.

Creamy and Green Pasta

* 1/4 c chopped onion
* 3-4 cloves garlic, chopped
* 1/2 c full fat coconut milk
* 1 Tbs miso paste
* Asparagus spears (I used 4, cut into 1 inch pieces)
* Fresh spinach (1/2 c chopped, fresh spinach)
* Fresh basil (1/2 c, chopped)
* Green onion, sliced (I used two)
* 1/2 can white kidney beans
* 4 oz dry brown rice pasta, cooked and set aside
* Zest of lemon, 1/4 to 1/2
* 1 oz grated cheese of choice (I used a firm sheep's milk cheese)

Saute onion in a small amount of oil until translucent. Add garlic and cook until aromatic. Add coconut milk. Once coconut milk begins to gently bubble add the miso paste and stir until well incorporated. Allow the sauce to come to a simmer, stirring frequently to prevent scorching. Add asparagus and cook until bright green. Add the basil, spinach and beans. Continue to cook until spinach is wilted. Stir in the pasta. Top with green onion, lemon zest, grated cheese, salt and pepper to taste. Serve immediately and enjoy!

A French Inspired Breakfast

I was delighted to find a goat's milk brie this morning. Before I found out I was intolerant of lactose and casein, both found in cow's milk, brie was one of my favorite in the cheese family. I find it to be a luxury, creamy and delicious. And man did I miss it. You can imagine my excitement when I found the cow free version at Trader Joe's. The brie went perfectly on gluten-free caraway, onion and poppy seed toast. The bread was from a local gluten-free dedicated bakery, New Cascadia Traditional and deserves a write-up of its own. Pair with a hot drink and this breakfast or snack will boast with European flavor and make one forget that food allergens exist even if for just a brief moment. an

A Gluten-free Bun That Holds Up To The Test

Hamburgers have never been the same since I went gluten-free. It seems that the buns I have tried in the past always fell apart making dinner a frustrating experience or the texture and flavor were just way too off. Those days are over! I recently found a bun that not only has good flavor and texture, but it doesn't fall apart as you eat it. The buns are made by Jensens Bread, a gluten-free bakery located in Portland, OR. The buns are available in multiple grocers in the Portland metro area and in many restaurants such as Dick's Kitchen and Besaws to name a few. If you are out of the Portland metro area the company is in the process of providing on-line sales. Jensens also has gluten-free hot dog buns, which I have not tried but am looking forward to. Summer is looking a whole lot brighter!!!

Allergen information: the buns contain whey so if you have dairy sensitivity this may be a problem for you and eggs

Cajun inspired Sweet Potato Soup

Mardi Gras has had me missing New Orleans. In my 'homesick' state I created this soup. I hope you like it as much as I do.

Sweet Potato Soup Cajun Style
*2 strips of alderwood smoked bacon, cut into thin strips width-wise
*1 onion, chopped
*2 large cloves garlic, chopped
*8 oz southern greens, chopped into small to medium pieces
*2 orange sweet potatoes, quartered length-wise and chopped width-wise
*1/2 c quick cook brown rice
*1 can garbonzos or black eyed peas
*1 andouille sausage, halved length-wise then sliced
*32 oz broth + 1 c water
*1 can tomato sauce
*1 can roasted tomatoes, diced and with chilies
*8 splashes of chipotle Tabasco
*1/4 tsp chili powder

In a large soup pot over medium-high heat cook bacon slices until crisp and golden. Remove bacon from pot, leaving bacon fat. Add onion and saute in reserved fat until starting to turn translucent, about 5 minutes. Add garlic and cook 2 - 3 more minutes. Add potatoes, sausage (if raw) and greens. Stir to combine all ingredients. Add liquid and seasoning: broth, water, tomato sauce, diced tomatoes, Tabasco and chili powder. Bring to a boil then reduce to a vigorous simmer. Add rice (and sausage if cooked) just as potatoes are beginning to soften (add with potatoes and greens if using regular brown rice), stir and return to vigorous simmer.  When rice and potatoes are tender add beans of choice, stir well. Top with bacon pieces when ready to eat and serve with gluten-free corn bread. Enjoy!

Taste Test in Seattle

The weekend trip was so much fun and excellent food was found! I had dinner with my aunt at a vegetarian restaurant in Seattle named Cafe Flora. In addition to the entire menu being vegetarian they offer many vegan and gluten free choices as well. The weight staff was extremely knowledgeable and when I explained my dietary restrictions they made several excellent suggestions. We started with Fried Green Tomatoes with Cajun Aioli which were perfectly done in a cornmeal batter. Next we had a Lentil Pate platter with Pickled Vegetables, Balsamic Onions and an Olive Mix. The Lentil Pate was served with Rosemary Flatbread for gluten eaters and an amazing gluten free Pita bread that was true in its flavor and amazingly, had excellent texture. It was so good I was almost worried it wasn't gluten free. I had my aunt try it as a quality assurance since her taste buds aren't gluten deprived like mine are and she agreed, it really was just excellent bread. To finish the evening our main course was a Crispy Sage Polenta topped with Roasted Fall Vegetables and Shitake Mushroom. It was served with a Basil Cashew Cream and a Pear and Clove Chutney. To say the least I was one happy and content lady when the meal was over!

The next morning we visited the Flying Apron bakery. This bakery is a real gem. All the bakery items are gluten free, vegan and free of refined sugar. It was a little taste of heaven! My aunt and I chose a Pecan Cinnamon roll, Peanut Butter Breakfast Bar and a slice of Orange Cardamon Cake. Each item was good, but the cake stole the show. The frosting was light and flavorful and the cake had a good texture. The funniest part of the morning taste test extravaganza was that our real favorite ended up being my 2 year old cousins pick from the day old bin, a Marionberry Corn Muffin. It was just the right amount of sweet and was surprisingly moist. I guess next time we go we'll let the little man do the picking!

Not only was the weekend delicious, it got the culinary creativity going. I'll be sure to post the new creations as I make them. And if you are ever in Seattle make sure to stop by Cafe Flora and the Flying Apron. It will make your trip!

Weekend Trip

A weekend trip to Seattle most importantly to see family but also do complete some gluten free and vegan food research/tasting in hopes of being further inspired in my own creations. I'll post about the results! Stay tuned!