Amy's Gingerbread and My Lemon Sauce

Around Thanksgiving I started craving gingerbread and began searching for a gluten-free, sugar-free, dairy-free recipe. I read through lots of recipes. I tried one recipe and it had the consistency of dense, thick fudge, which was not what I was looking for. I kept looking and reading and searching recipes. It was a tall order, GF,SF,DF, and with the consistency of cake and brownies. I had resigned to the fact that on a GF, SF, DF diet I was not going to get to enjoy gingerbread like I like it.

I was surprised and delighted when my friend Amy at Simply Sugar and Gluten-Free posted a recipe for gingerbread that looked and sounded perfect and just what I was searching for.

The recipe calls for super fine brown rice flour and teff flour. I have every GF flour in my pantry except teff flour. I quickly shot Amy an email asking if another flour would work in place of teff flour. It just so happened she was just about to log off her computer. She graciously shot me an email back saying millet or amaranth flour should work just fine. I used millet flour and it does, it works just fine. The gingerbread is absolutely perfect and oh so divine!

I like gingerbread with warm lemon sauce so I made a sugar-free version using agave that is yummy.

Lemon Sauce

1/2 c. organic agave nectar
1/2 c. filtered water
2 T. cornstarch
2 T. organic butter
1 T. organic lemon juice
Scant 1/4 t. lemon extract
Zest of one organic lemon

Combine agave and water and bring to a slow boil. Dissolve cornstarch in 2-3 T. water and stir into slow boiling agave/water. Stir until thickened. Remove from heat. Add butter, juice, extract and zest. Stir until well blended. Enjoy!

That is natural color from the lemon zest! Isn't it beautiful?
This post is linked to Slightly Indulgent Tuesday's at Amy Green's Simply Sugar and Gluten-Free.

Spinach and Grapefruit Salad

My friend Amy Green at Simply Sugar and Gluten-Free has requested recipes for grapefruit and I remembered I had this delightful salad recipe. I printed the original recipe from Hallelujah Acres website recipe archive last spring. When I made the salad the first bite and every bite after that told me I had come across a very surprising and refreshing combination of seasonal fruit and leafy green vegetables. The original recipe included cauliflower florets and used olive oil. I did not include the cauliflower and I preferred Balsamic Vinagrette instead of olive oil.

Spinach and Grapefruit Salad

One large handful of spinach leaves, torn into bite-sized pieces
One avocado, cut into small chunks
One grapefruit, peeled and cut into chunks
Balsamic Vinagrette

Attractively arrange spinach, avocado and grapefruit on a salad or dinner plate. Drizzle with Balsamic Vinagrette.

Enjoy!

Aunt Sandy's Beef Stew

This is Joel. Joel is my nephew, the fourth child and second oldest boy of my brother Stan and sister (in-law) Mary. They have ten children. Now the wonderful part is they live just two blocks down and two blocks over from us. Adrian goes over there as much as he can and loves all the activity. Joel came over here yesterday. When Joel walked in the door I was browning stew meat and he promptly said, "What are you making Aunt Sandy?" I responded and he didn't miss a beat, "Can I stay for dinner, I love your beef stew?" Now that is a ticket to an automatic "Yes." He ate two full bowls and then as he was leaving scooped three or four cookies off the counter and said, "Thanks Aunt Sandy, the cookies are good too!" We are blessed.

Aunt Sandy's Beef Stew

1 1/2 lbs. all natural lean beef stew meat
1 med. organic yellow onion chopped very fine
7 c. filtered water
6 small organic white potatoes
6 med. organic carrots
Salt and Pepper

Brown beef stew meat in 2 T. grapeseed oil on medium heat with finely chopped onion and plenty of salt and pepper. Brown well and let the bottom of the pan get brown but watch closely because you don't want it to burn or your stew will have a burnt taste. Add 7 c. filtered water and stir the meat and brown drippings off the bottom of the pan. Taste and make sure there is enough salt and pepper. The broth should have a very good flavour. Let simmer on low covered for an hour.

Peel potatoes and cut into chunks, not too small, not too big. Peel carrots and slice into 1/4" slices. Add potatoes and carrots to meat and broth and simmer 45 minutes to an hour or until vegetables are tender. Meat should be very tender and broth should be slightly thick (very slightly). Taste one more time before serving to make sure it is seasoned just right. Enjoy!


This post is linked to Slightly Indulgent Tuesday's at Amy Green's Simply Sugar and Gluten Free.

Red and Black Bean Chili

My family knows that black and red are practically my trademark. It started in First Grade with my first pair of red shoes. Then in the 70's right after high school. I painted my bookcase high gloss bright red and made black and white gingham check curtains for my bedroom windows. It only snowballed from there. I chose red whenever there was a choice. Then over the years black became more and more of a fashion and decorating hot item. Our townhouse is decorated throughout in black and white with splashes of red here and there. We drive a black SUV with white (actually champagne) interior, I just couldn't commit to gray. I just seem to look at everything and see black and white with a little red. It's no surprise then that for New Year's I would make:

Red and Black Bean Chili

1 lb. lean all natural ground beef
1 med. organic red onion
1 28oz. can organic whole peeled tomatoes, pureed
1 15 oz. can organic red beans
1 15 oz. can organic black beans
Pinch organic cayenne pepper
1/4 t. black pepper
1 t. sea salt
3/4 t. organic ground cumin
2 t. organic chili powder

Mince red onion very fine. I used my mini food chopper. Brown ground beef with onion and salt and pepper to taste. After meat has browned taste it and make sure it has enough salt and pepper so it is well seasoned and tastes good. Then use a colander or strainer and drain well.

Puree' canned tomatoes. Drain red and black beans well. Combine all ingredients and simmer on low heat covered for 30 minutes. Stir and taste and add chili powder if you like more spice. Simmer on low heat for another hour. Stirring and tasting occasionally and adding chili powder for more spice if desired. I tend to like very mild chili.

You can also brown the meat with onions, puree' tomatoes, drain beans, then put everything in your crock pot on low for 6-8 hours.



This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

My First Cookie Experience

I can remember making cookies for the first time when I was about 9 years old. It was a Saturday afternoon and my Mom was out, probably at the grocery store. My Dad was watching us. It was really fun when he was in charge. I mean he was always in charge but when he was "babysitting" we basicallly could just play and he watched car races or baseball on TV, attentively keeping an ear and eye on us of course.

I was needing something to do, or felt a tinge of hunger, I don't know which, but I came in the house and presented my Daddy with a bright idea, "Can I make some cookies?" He said yes!

I knew the recipe was on the back of the chocolate chip package. I got out a big bowl and proceeded to measure and dump the ingredients into it one by one. When I got down to the instructions I started reading and realized I was supposed to mix together the sugar, eggs and shortening before adding the dry ingredients. Since I didn't do this I knew I had made a mistake. I ran into the living room and asked my Daddy if I could throw it away and try again. He said, "Yes". So instead of mixing it up and dealing with the inconsequential error. I, in my naivete scooped the entire contents of the bowl into the trash can and started all over.

I don't remember actually baking the cookies but I do remember the cookie dough being just like Mom's when she made them. I probably baked one sheet full of cookies, got my fill of cookie dough and then left the rest. As I ran back outside to play I was very satisfied with my "success".

I don't remember this part but my Mom probably finished baking the cookies and also cleaned the mess. She was good about not wasting food and cleaning up. I have no doubt she saw the partly mixed cookie dough in the kitchen trash too, but she didn't say anything.

I continued making cookies for the next 40 years and then realized that as much as I love cookies I've either got to stop eating them or find a healthful alternative. Thanks to my food blogging friends I am finding recipes for cookies that are the same but so much better nutrition wise and in my opinion even more delicious and satisfying.



I made these Almond Butter Chocolate Chip Cookies the other day. They are Vegan, Gluten and Sugar Free. The recipe comes from Ali at The Whole Life Nutrition Kitchen.

The delightful thing about these cookies is Mike likes them too, in fact he couldn't stop eating them. That made me feel good, and, well, satisfied with my "success".

Coconut Macaroons

I didn't get all the special food and goodies made for Christmas that I wanted. In fact I got very few of the special goodies and food items made. It was only Mike and me this year and neither one of us wanted to have too many goodies in the house so it really didn't matter. Except I missed the baking and cooking that I am used to doing for the holidays. Tonight, since I had the ingredients, I decided to go ahead and make Coconut Macaroons. I found a recipe on the internet that uses honey instead of sugar. The recipe was submitted by Sarah Shilhavya. I do not have a website address. I used agave nectar instead of honey and inserted a whole raw almond into the cookie mound before baking them and then topped the cooled macaroon with a good amount of melted chocolate as she suggests. This is Sarah's recipe.

Classic Coconut Macaroons
By: Sarah Shilhavy

3 c. shredded coconut (I used organic unsweetened)
1 t. almond or vanilla extract (I used almond)
1/8 t. salt
2/3 c. honey (I used agave nectar)
4 egg whites
1 t. cream of tartar

Preheat oven to 350* F.
In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined.

Beat egg whites until stiff peaks form. Fold into coconut mixture along with cream of tartar.

Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). Bake for 10-15 minutes, or until browned. (Watch carefully and don't let them burn)

Cool cookies on cookie sheet and top with chocolate glaze.

Chocolate Glaze

3/4 c. chopped chocolate or chocolate chips
1 1/2 T. coconut oil
1 1/2 T. butter
1 T. brown rice syrup (I used honey)
1/4 t. vanilla extract

Combine chocolate, coconut oil, butter and syrup in a double boiler and melt gently. Once mixture is smooth add vanilla. (I had to add about 2 T. boiling water to get the chocolate thin enough to spoon it on top of the macaroons)

I halved the recipe and made 14 macaroons.

Then I had some left over chocolate so I added coconut to it and dropped it by small dabs and then pressed an almond in the center.

This post is linked to Slightly Indulgent Tuesdays at Amy Green's Simply Sugar and Gluten Free

Something Special

I wanted something special for Christmas breakfast. Something cinnamony. I was hoping to make gluten-free cinnamon rolls. Kelly at The Spunky Coconut posted a very intriguing do-able recipe that uses unsweetened applesauce to sweeten and spread on the rolled out dough before slicing it and rolling it up into individual rolls. I had the recipe and the ingredients and the plans to make them late Christmas Eve evening so they would be ready and waiting for Christmas morning. Well, Christmas Eve morning I wanted something quick and special and cinnamony. I've been craving cinnamon lately. I am enjoying a cookbook written by Elana from www.elanaspantry.com The Gluten-Free Almond-Flour Cookbook and I knew she had a coffeecake recipe that I thought would be simple and quick. I was right. It's now December 28th and I am finishing the last piece. What I like about almond flour and coconut flour besides being grain-free is the fact that recipes made with these flours get more moist and more flavorble with each passing day. The coffeecake has walnuts and currants in it. Currants are baby raisins. I didn't have any so I used regular raisins and chopped them fine. I also chopped the walnuts very fine and it was really good. The topping is sliced almonds, agave, grapeseed oil and cinnamon. After I spread the topping on the cake batter I noticed all the almonds were covered with the cinnamon mixture so I sprinkled some dry almonds on top just for looks. It's beautiful and delicious and has been for four days now. Since I was only cooking for Mike and me this Christmas I did not need the cinnamon rolls in addition to the coffeecake so the recipe is still out and waiting for New Year's Weekend. I'll let you know.