Threw this one together one night a while back.
2 cups gluten free rotini pasta, cooked
2 cups uncooked or cooked broccoli florets, depending on your preference
1/2 cup chopped red pepper
1/2 cup chopped red onion
1/2 cup black olives
1 cup Zesty Italian dressing
black pepper to taste
2 cups cooked, diced, chicken
Combine all ingredients by tossing together. Serve.
Showing posts with label nut free. Show all posts
Showing posts with label nut free. Show all posts
Wednesday, July 29, 2015
Honey Spice Chicken Thighs
I remember trying this recipe and liking it. It got lost in one of my old notebooks. Here it is now to try it again.
8 boneless chicken thighs
2 tsp. paprika
2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. fresh cracked pepper
1 tsp. chili powder
1/2 c. honey
2 t. apple cider vinegar
Combine the spices in a small bowl. Rub the spice mixture onto the chicken thighs. Broil on Low for 5-7 min. Turn the thighs over and broil another 5-7 min. Mix the honey and vinegar together. Turn the thighs again and baste with the honey. Cook until the honey turns to glaze. Rest 5 min. and serve.
8 boneless chicken thighs
2 tsp. paprika
2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. fresh cracked pepper
1 tsp. chili powder
1/2 c. honey
2 t. apple cider vinegar
Combine the spices in a small bowl. Rub the spice mixture onto the chicken thighs. Broil on Low for 5-7 min. Turn the thighs over and broil another 5-7 min. Mix the honey and vinegar together. Turn the thighs again and baste with the honey. Cook until the honey turns to glaze. Rest 5 min. and serve.
Chocolate Sunflower Bars
I don't even remember if we have tried this recipe. I found it written down in one of my old notebooks. Posting it here so we can find it and try it.
1/4 c. Spectrum Shortening or Earth Balance Soy Free Buttery sticks
1/4 c. creamy Sunbutter
1c. crushed Enjoy Life Foods Vanilla Honey Graham crunchy cookies (about 9 cookies)
2 T. quinoa flakes
1 c. powdered sugar
1/2 c. Sunbutter
1/2 c. Enjoy Life Food Mini Chocolate Chips
Mix the shortening, 1/4 c. creamy sunbutter, cookies, quinoa flakes, and powdered sugar. Press this mixture into an 8 x 8 baking dish.
In a small bowl, using the microwave, or a small saucepan on the stove top, warm the 1/2 c. sunbutter with mini chocolate chips, mixing until completely blended. Pour in the 8 x 8 dish with the graham crust. Chill in the refrigerator 1-2 hours. Cut into 16 bars.
1/4 c. Spectrum Shortening or Earth Balance Soy Free Buttery sticks
1/4 c. creamy Sunbutter
1c. crushed Enjoy Life Foods Vanilla Honey Graham crunchy cookies (about 9 cookies)
2 T. quinoa flakes
1 c. powdered sugar
1/2 c. Sunbutter
1/2 c. Enjoy Life Food Mini Chocolate Chips
Mix the shortening, 1/4 c. creamy sunbutter, cookies, quinoa flakes, and powdered sugar. Press this mixture into an 8 x 8 baking dish.
In a small bowl, using the microwave, or a small saucepan on the stove top, warm the 1/2 c. sunbutter with mini chocolate chips, mixing until completely blended. Pour in the 8 x 8 dish with the graham crust. Chill in the refrigerator 1-2 hours. Cut into 16 bars.
Thursday, July 23, 2015
Tropical Rice Pudding with Pineapple & Honey
I like this recipe I found for rice pudding in the January 2015 issue of Women's Day because it cooked on the stove top and does not contain eggs. You might like it because it uses. . . . PINEAPPLE!!!!!!
3 3/4 cups milk (recipe called for whole milk, I think it would GREAT with Coconut milk)
1/2 cup basmati rice
3 T. sugar
1 T. pure vanilla extract
1/4 tsp. salt
5 oz. fresh pineapple thinly sliced
1 T. honey
the recipe called for roughly chopped roasted salted cashews. You might try pumpkin seeds or sunflower seeds.
In a medium heavy saucepan, bring the milk, rice and sugar just to a boil. Immediately reduce heat and gently simmer, stirring frequently, until rice is tender and milk is mostly absorbed, 23-25 min. Remove from heat, stir in vanilla and salt. Spoon into bowls, top with pineapple and drizzle with honey. Sprinkle with salted crunchies that not nuts so you will not go into anaphylactic shock.
3 3/4 cups milk (recipe called for whole milk, I think it would GREAT with Coconut milk)
1/2 cup basmati rice
3 T. sugar
1 T. pure vanilla extract
1/4 tsp. salt
5 oz. fresh pineapple thinly sliced
1 T. honey
the recipe called for roughly chopped roasted salted cashews. You might try pumpkin seeds or sunflower seeds.
In a medium heavy saucepan, bring the milk, rice and sugar just to a boil. Immediately reduce heat and gently simmer, stirring frequently, until rice is tender and milk is mostly absorbed, 23-25 min. Remove from heat, stir in vanilla and salt. Spoon into bowls, top with pineapple and drizzle with honey. Sprinkle with salted crunchies that not nuts so you will not go into anaphylactic shock.
Grilled Sausage with Lentil Orange Salad
This is a recipe I want to try that I found in the January 2015 issue of Women's Day magazine while papa was having his angiograph.
OR this would be good with pork chops or pork tenderloin or salmon
olive oil
Heat a grill, grill pan or skillet to medium high heat. Coat sausage links with olive oil and cook, covered, turning occasionally, until just cooked through, 10-12 min.
2 T. olive oil
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp pepper (I would reduce this to 1/8 tsp. we don't like that much pepper)
Add 1/2 small fennel bulb, cored and thinly sliced
1 orange, cut into 1/2 in. pieces
15 oz. can lentils rinsed (or 1 1/2 cups cooked in 4 1/2 cups water for 25-30 min. or until tender)
2 scallions, thinly sliced
2 cups baby spinach, roughly chopped
In a bowl, whisk the lemon juice, olive oil, dijon mustard, and salt and pepper. Add the fennel, orange, lentils, scallions, and spinach. Toss to combine.
Tip: you could also try this with rice.
Serve with the sausages or other protein choice.
The Protein
8 small sausage links, think keilbasa or German Sausage similar to hot dogs. (not breakfast sausage links)OR this would be good with pork chops or pork tenderloin or salmon
olive oil
Heat a grill, grill pan or skillet to medium high heat. Coat sausage links with olive oil and cook, covered, turning occasionally, until just cooked through, 10-12 min.
The Salad
2 T. fresh lemon juice2 T. olive oil
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp pepper (I would reduce this to 1/8 tsp. we don't like that much pepper)
Add 1/2 small fennel bulb, cored and thinly sliced
1 orange, cut into 1/2 in. pieces
15 oz. can lentils rinsed (or 1 1/2 cups cooked in 4 1/2 cups water for 25-30 min. or until tender)
2 scallions, thinly sliced
2 cups baby spinach, roughly chopped
In a bowl, whisk the lemon juice, olive oil, dijon mustard, and salt and pepper. Add the fennel, orange, lentils, scallions, and spinach. Toss to combine.
Tip: you could also try this with rice.
Serve with the sausages or other protein choice.
Seared Pork Chops with lentil and apple salad
I found this in the January 2015 edition of Woman's Day magazine while Papa was having his angiograph this morning. I would like to try it. Because you and Sarah seem to have issues with fresh apples, I was thinking I would try this with raw lentils instead of canned and cook them with the apples.
2 T. olive oil, divided
5-8 1/2 in. boneless pork chops (about 1 1/2 lb total)
1 tsp paprika
Kosher salt and pepper
1/4 small red onion, finely chopped
2 T. apple cider vinegar
1 14 oz. can lentils, rinsed
1 crisp red apple (such as gala or fuji), cored and cut into 1/4 in. pieces
1 celery stalk, chopped, plus 1 cup of the leaves
Heat 1/2 T. oil in large skilled over med. high heat. Season the pork with the paprika and 1/2 tsp each salt and pepper. Cook 4 chops until golden brown and just cooked through, 2-3 min. per side; transfer to plates. Repeat with 1/2 T. oil and the remaining pork chops.
Meanwhile, in a large bowl, whisk together the remaining 1 T. oil, the oil, vinegar, mustard and 1/4 tsp each salt and pepper. Add the lentils and toss to combine. Fold in the apple, celery and celery leaves. Serve with the pork.
Speed tip: Prepare the salad without the apples and refrigerate for up to 1 day. Fold in the apples just before serving.
This is what I might try with the lentils:
1 1/2 cups uncooked lentils
4 1/2 cups of water
1/4 c. small red onion, finely chopped
1 celery stalk, chopped, plus 1 cup of the leaves
1 green apple, cored and cut into 1/4 in. pieces
Combine lentils, water, onion, and celery in a med saucepan. Bring to a boil and reduce heat to a simmer. Simmer 15-20 min. Add apples, return to a simmer. Simmer another 5-10 min. until lentils are soft.
Photo to come when we try this out.
2 T. olive oil, divided
5-8 1/2 in. boneless pork chops (about 1 1/2 lb total)
1 tsp paprika
Kosher salt and pepper
1/4 small red onion, finely chopped
2 T. apple cider vinegar
1 14 oz. can lentils, rinsed
1 crisp red apple (such as gala or fuji), cored and cut into 1/4 in. pieces
1 celery stalk, chopped, plus 1 cup of the leaves
Heat 1/2 T. oil in large skilled over med. high heat. Season the pork with the paprika and 1/2 tsp each salt and pepper. Cook 4 chops until golden brown and just cooked through, 2-3 min. per side; transfer to plates. Repeat with 1/2 T. oil and the remaining pork chops.
Meanwhile, in a large bowl, whisk together the remaining 1 T. oil, the oil, vinegar, mustard and 1/4 tsp each salt and pepper. Add the lentils and toss to combine. Fold in the apple, celery and celery leaves. Serve with the pork.
Speed tip: Prepare the salad without the apples and refrigerate for up to 1 day. Fold in the apples just before serving.
This is what I might try with the lentils:
1 1/2 cups uncooked lentils
4 1/2 cups of water
1/4 c. small red onion, finely chopped
1 celery stalk, chopped, plus 1 cup of the leaves
1 green apple, cored and cut into 1/4 in. pieces
Combine lentils, water, onion, and celery in a med saucepan. Bring to a boil and reduce heat to a simmer. Simmer 15-20 min. Add apples, return to a simmer. Simmer another 5-10 min. until lentils are soft.
Photo to come when we try this out.
Sunday, June 15, 2014
SunButter Chocolate Chips Cookies
I caught her with only two cookies left to take the picture!
This recipe was inspired when I was making Hannah's Papa his favorite Peanut Butter Cookies.
1/3 cup Earth Balance Soy Free Buttery sticks
1/2 cup sugar
1/2 cup brown sugar
1/2 cup SunButter, Natural Crunch or Creamy
1 1/2 tsp Ener-G egg replacer
2 T. warm water
1/2 tsp. vanilla extract
1 1/4 cups Rice Flour Mix
1/2 tsp baking soda
1/2 tsp. baking powder
1 bag Enjoy Life Mini Chocolate Chips
Heat oven to 375° F. Cream together the buttery sticks, sugar and brown sugar until sugars are dissolved. Add SunButter, egg replacer and water, and vanilla, beat until smooth. In a separate bowl, combine rice flour mix, baking soda, baking powder, and mini chips. Add to creamed mixture and mix well. Chill if needed. Drop by teaspoon full onto ungreased baking sheets. Bake in hot oven 10-12 min. about 4 dozen cookies.
Wednesday, March 19, 2014
Stir Fry
You can use chicken or pork in the recipe.
This picture contains crunchy chow mean noodles that are not gluten free. Hannah eats her Stir Fry without the crunchy noodles.
1 1/2 cups rice
3 cups water.
3 boneless, skinless, chicken breasts, cut into 1" bite sized pieces
2 T. canola or olive oil, twice
1 package frozen stir fry vegetables (be sure it is free of noodles, they contain gluten and/or eggs)
2 T. cornstarch, tapioca flour, potato starch, or arrowrroot (or your choice of thickening agent)
1/4 t. garlic powder
1/4 t. onion powder
2 T. wine vinegar
1/2 t. ground gingerroot
1/4 c. Coconut Aminos
1/4 c. dark corn syrup
1 c. chicken broth
sesame seeds
Combine the rice and 3 cups of water in a large saucepan with a fitted lid. Place on stove burner set to high heat. Bring to boil. Reduce heat to low, cover and simmer 15 min. Fluff with a fork.
Place a large skillet or wok over medium-high heat. Add 2 T. canola or olive oil. Add the chicken and cook and stir until browned and cooked through. Remove chicken from the pan to a plate. Add another 2 T. canola or olive. Add the stir fry vegetables. Cook and stir until cooked and somewhat tender.
In the meantime, combine the cornstarch (or other thickening agent), garlic powder, onion powder, wine vinegar, gingerroot, Coconut Aminos, dark corn syrup and chicken broth in lidded container. Shake well to combine.
When vegetables are tender, add the chicken back into the pan. Add the stir fry sauce you just shook well. Cook and stir over Medium heat until the sauce is thickened and bubbly. Serve with the steamed rice. Sprinkle with sesame seeds. (This is good with crunchy chow mein noodles too, if you can have the gluten in the noodles.)
Sunday, March 9, 2014
Snickerdoodles!
They smell like them. They look like them. And, yes, they TASTE just like traditional Snickerdoodles!
Hannah's first submitted photo with her Ipod!
1 1/2 cups sugar
2 sticks Earth Balance Soy Free Buttery sticks, softened (1 cup total)
1/2 c. water
3 tsp. Ener-G Egg Replacer
2 3/4 c. Rice Flour Mix*
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1/4 cup sugar
2 tsp. ground cinnamon
1. Heat oven to 400 degrees.
2. Mix 1 1/2 cups sugar, buttery sticks, and water in a large bowl.
3. Stir in the egg replacer, flour, cream of tartar, soda and salt. If dough if still a bit too dry, add another tablespoon or two of water, one a a time.
4. Mix the 1/4 c. sugar and cinnamon in a small bowl.
5. Shape the dough into 1 inch balls. Roll balls in cinnamon sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake 8-10 min. or until set. Remove from cookie sheet. Cool on wire rack.
*the Rice flour mix we used in our first batch of these snickerdoodles had homemade gluten free-oat flour in place of the sweet sorghum flour. Please refer to the Rice flour mix recipe.
Hannah's first submitted photo with her Ipod!1 1/2 cups sugar
2 sticks Earth Balance Soy Free Buttery sticks, softened (1 cup total)
1/2 c. water
3 tsp. Ener-G Egg Replacer
2 3/4 c. Rice Flour Mix*
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1/4 cup sugar
2 tsp. ground cinnamon
1. Heat oven to 400 degrees.
2. Mix 1 1/2 cups sugar, buttery sticks, and water in a large bowl.
3. Stir in the egg replacer, flour, cream of tartar, soda and salt. If dough if still a bit too dry, add another tablespoon or two of water, one a a time.
4. Mix the 1/4 c. sugar and cinnamon in a small bowl.
5. Shape the dough into 1 inch balls. Roll balls in cinnamon sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake 8-10 min. or until set. Remove from cookie sheet. Cool on wire rack.
*the Rice flour mix we used in our first batch of these snickerdoodles had homemade gluten free-oat flour in place of the sweet sorghum flour. Please refer to the Rice flour mix recipe.
Monday, January 13, 2014
Mediterranean Tilapia
Flavorful, moist, and crunchy fish. . . A nice change from simply lemon pepper.
(Sorry for the shadow in the photo.)
Makes 6 servings
6 tilapia fillets(defrosted overnight in the refrigerator if they are frozen)
1/2 tsp. kosher salt
1 cup Enjoy Life Crunchy Flax with Chia cereal
1/3 cup coconut oil
1/3 cup coconut oil
1 tsp. dried minced garlic, or one fresh minced clove
1 tsp. marjoram
3/4 tsp. ground mustard
3/4 tsp. basil
3/4 tsp. oregano
1/2 tsp. coarse ground black pepper
1 1/2 cups chopped fresh spinach leaves
1 tsp. marjoram
3/4 tsp. ground mustard
3/4 tsp. basil
3/4 tsp. oregano
1/2 tsp. coarse ground black pepper
1 1/2 cups chopped fresh spinach leaves
1/3 cup finely chopped red bell pepper
3 T. Daiya mozzarella style shreds (optional)
Preheat oven to 400° F. Place the Crunchy Flax with Chia cereal in a quart resealable bag. Seal out as much air as possible. Place the bag on a hard surface such as a wooden cutting board on the counter. (I found this worked better than just right on the counter). With the flat side of a mallet, smash the crunchy bits of cereal until most of them are crumbs. You are not going for powder here, something more like bread crumbs or panko. Set aside.
Line a shallow baking pan with foil. Place fish in single layer in foil lined pan. Sprinkle the fish with the kosher salt.
In a medium bowl, combine the coconut oil and spices. Rub about 1 T. of the oil onto the fish.
Stir the chopped spinach leaves, crushed cereal, bell pepper, and Daiya mozzarella style shreds (optional) into the remaining seasoned coconut oil. Divide mixture evenly among the fish, pressing lightly so mixture adheres somewhat to the top of the fish.
Bake in the preheated oven for 15 min.
(Hey Mikey, she liked it!)
3 T. Daiya mozzarella style shreds (optional)
Preheat oven to 400° F. Place the Crunchy Flax with Chia cereal in a quart resealable bag. Seal out as much air as possible. Place the bag on a hard surface such as a wooden cutting board on the counter. (I found this worked better than just right on the counter). With the flat side of a mallet, smash the crunchy bits of cereal until most of them are crumbs. You are not going for powder here, something more like bread crumbs or panko. Set aside.
Line a shallow baking pan with foil. Place fish in single layer in foil lined pan. Sprinkle the fish with the kosher salt.
In a medium bowl, combine the coconut oil and spices. Rub about 1 T. of the oil onto the fish.
Stir the chopped spinach leaves, crushed cereal, bell pepper, and Daiya mozzarella style shreds (optional) into the remaining seasoned coconut oil. Divide mixture evenly among the fish, pressing lightly so mixture adheres somewhat to the top of the fish.
Bake in the preheated oven for 15 min.
(Hey Mikey, she liked it!)
Sunday, January 5, 2014
Happy New Year!
Party Cereal Mix (aka Chex® Mix)
For Hannah's New Year's Celebration, we made a Party Mix that was safe for her.
3 T. Earth Balance Soy Free Natural Buttery Spread or stick (coconut oil might be good too!)
1 T. Coconut Aminos
3/4 t. seasoned salt (we use Lawry's)
1/4 tsp plus 1/8 tsp garlic powder
1/4 tsp onion powder
2 cups Ener-G gluten free Pretzel rings
2 cups corn Chex®
2 cups rice Chex®
Optional: you could also add sunflower seeds, pumpkin seeds, sesame seeds, etc.
In a small bowl, melt the butter alternative. Stir in Coconut Aminos and seasonings.
Measure pretzels and cereals into a large bowl, mix. Drizzle the seasoned butter and stir into pretzels and cereal. Mix well. Microwave on high 2 min, stir, 2 min. stir, 1 min.
Layer a sheet of parchment paper on a large tray. Spread the cooked mix out on the parchment paper to cool. Store in an airtight container.
1 T. Coconut Aminos
3/4 t. seasoned salt (we use Lawry's)
1/4 tsp plus 1/8 tsp garlic powder
1/4 tsp onion powder
2 cups Ener-G gluten free Pretzel rings
2 cups corn Chex®
2 cups rice Chex®
Optional: you could also add sunflower seeds, pumpkin seeds, sesame seeds, etc.
In a small bowl, melt the butter alternative. Stir in Coconut Aminos and seasonings.
Measure pretzels and cereals into a large bowl, mix. Drizzle the seasoned butter and stir into pretzels and cereal. Mix well. Microwave on high 2 min, stir, 2 min. stir, 1 min.
Layer a sheet of parchment paper on a large tray. Spread the cooked mix out on the parchment paper to cool. Store in an airtight container.
Thursday, December 26, 2013
Fudgy Chocolate Sunbutter Pie
This one comes from the Enjoy Life® cookbook. I forgot to take a photo.
1 Classic Graham Cracker Crust (recipe below)
1 bag Enjoy Life® Semi Sweet Mini Chocolate Chips
1 T. tapioca starch
1 c. cold water
1 c. smooth sunbutter
1 T. vanilla
1 T. corn syrup
Sunflower seeds, shelled
Prepare Graham Cracker Crust. Set aside.
Pour chocolate chips into a medium sized bowl, reserving a small amount for pie topping. In a small saucepan, whisk the tapioca starch into the cold water. Heat over medium heat, bring to a simmer to turn into a translucent gel. Pour immediately over chocolate, stirring constantly, until all chocolate melts. Lumpy and bumpy- don't worry! Immediately whisk in the sunbutter. It will begin to look smooth, though possibly grainy. Stir in the vanilla and corn syrup. Pour into the prepared pie crust. Garnish with reserved mini chips, crumbs and sunflower seeds. Refrigerate 3 hours or overnight. Serve cold or room temperature. Store tightly covered in the refrigerator up to 4 days.
Enjoy Life's Classic Graham Cracker Crust
1 box Enjoy Life® Crunchy Vanilla Honey Graham Cookies
1/3 c. sugar
1/4 c. oil or melted Spectrum Shortening, or coconut oil
Preheat oven to 350°.
Place entire contents of boxed cookies in a food processor with the sugar. Process until fine. Add oil and process until mixture becomes a little wet. Reserve a small amount to sprinkle on top of the sunbutter pie.
Pour the mixture into the middle of the pie pan. Use your fingers to spread and press the mixture to 1/8" thickness covering the whole pie pan with no holes.
Bake for 8-10 min., or until crust is golden brown.
1 Classic Graham Cracker Crust (recipe below)
1 bag Enjoy Life® Semi Sweet Mini Chocolate Chips
1 T. tapioca starch
1 c. cold water
1 c. smooth sunbutter
1 T. vanilla
1 T. corn syrup
Sunflower seeds, shelled
Prepare Graham Cracker Crust. Set aside.
Pour chocolate chips into a medium sized bowl, reserving a small amount for pie topping. In a small saucepan, whisk the tapioca starch into the cold water. Heat over medium heat, bring to a simmer to turn into a translucent gel. Pour immediately over chocolate, stirring constantly, until all chocolate melts. Lumpy and bumpy- don't worry! Immediately whisk in the sunbutter. It will begin to look smooth, though possibly grainy. Stir in the vanilla and corn syrup. Pour into the prepared pie crust. Garnish with reserved mini chips, crumbs and sunflower seeds. Refrigerate 3 hours or overnight. Serve cold or room temperature. Store tightly covered in the refrigerator up to 4 days.
Enjoy Life's Classic Graham Cracker Crust
1 box Enjoy Life® Crunchy Vanilla Honey Graham Cookies
1/3 c. sugar
1/4 c. oil or melted Spectrum Shortening, or coconut oil
Preheat oven to 350°.
Place entire contents of boxed cookies in a food processor with the sugar. Process until fine. Add oil and process until mixture becomes a little wet. Reserve a small amount to sprinkle on top of the sunbutter pie.
Pour the mixture into the middle of the pie pan. Use your fingers to spread and press the mixture to 1/8" thickness covering the whole pie pan with no holes.
Bake for 8-10 min., or until crust is golden brown.
Peppermint Bark
Hannah's Favorite Chocolate Candy!
1 bag Enjoy Life® Semi Sweet Mini Chocolate Chips
4 crushed candy canes
Line a large tray with foil.
Empty the bag of chocolate chips into a small glass bowl. Melt in the microwave on the melt chocolate setting. (Yes, mine has a melt chocolate setting. Therefore, I don't know how much time to tell you to do it in your microwave. Try 30 seconds, stir, 30 seconds stir, etc?)
Pour melted chocolate onto the wax paper. Sprinkle the crushed candy canes over the top. Using another piece of foil, cover the chocolate and candy candy canes. Gently press down on the foil to set the candy canes into the chocolate. Place the tray in the refrigerator for 30 min. Chocolate is set when the foil removes easily form the chocolate. Break the Peppermint Bark into pieces, store in an airtight container. If the room it very warm, it's best kept in the refrigerator. This made enough to fill a medium sized plastic holiday candy container.
1 bag Enjoy Life® Semi Sweet Mini Chocolate Chips
4 crushed candy canes
Line a large tray with foil.
Empty the bag of chocolate chips into a small glass bowl. Melt in the microwave on the melt chocolate setting. (Yes, mine has a melt chocolate setting. Therefore, I don't know how much time to tell you to do it in your microwave. Try 30 seconds, stir, 30 seconds stir, etc?)
Pour melted chocolate onto the wax paper. Sprinkle the crushed candy canes over the top. Using another piece of foil, cover the chocolate and candy candy canes. Gently press down on the foil to set the candy canes into the chocolate. Place the tray in the refrigerator for 30 min. Chocolate is set when the foil removes easily form the chocolate. Break the Peppermint Bark into pieces, store in an airtight container. If the room it very warm, it's best kept in the refrigerator. This made enough to fill a medium sized plastic holiday candy container.
Sunbutter Cups
This comes from the Enjoy Life® cookbook, except I did not use the Dark Choco Boom bars. Instead I the regular Choco Boom bars. I tried my hand at tempering the chocolate, so I did not add add sunbutter to the chocolate as their recipe book said. As a result I was short on chocolate, I did not get 12 cups. Next time I will use 2 1/2 Choco Boom bars.
Sunbutter filling:
3 T. smooth sunbutter
1 t. vanilla extract
2 t. corn syrup
1 T. powdered sugar
Combine all the ingredients until smooth. Roll into marble sized balls, flattened a little. Set aside.
Line a mini cupcake pan with paper liners.
2 1/2 bar Enjoy Life® Chocolate Choco Boom® bars, regular or dark
To Temper the Chocolate: Chop the chocolate into fine pieces. Place 2/3 of the chocolate in the top pan of a double broiler. (I do not have double broiler. I used a medium sized pan full of water with my all-metal fry spider balanced over the top the medium pan. I placed the small saucepan on top of the spider. It was a balancing act, but it worked!) Heat over hot, not boiling water, stirring constantly until chocolate reaches 110° - 115° F. Place the top pan on a towel. Cool to 95°-100° F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping.
Drizzle tempered chocolate to cover the bottom and up the sides of each muffin cup. Add the flattened sunbutter ball, top with chocolate to cover. Place in the refrigerator to set.
3 T. smooth sunbutter
1 t. vanilla extract
2 t. corn syrup
1 T. powdered sugar
Combine all the ingredients until smooth. Roll into marble sized balls, flattened a little. Set aside.
Line a mini cupcake pan with paper liners.
2 1/2 bar Enjoy Life® Chocolate Choco Boom® bars, regular or dark
To Temper the Chocolate: Chop the chocolate into fine pieces. Place 2/3 of the chocolate in the top pan of a double broiler. (I do not have double broiler. I used a medium sized pan full of water with my all-metal fry spider balanced over the top the medium pan. I placed the small saucepan on top of the spider. It was a balancing act, but it worked!) Heat over hot, not boiling water, stirring constantly until chocolate reaches 110° - 115° F. Place the top pan on a towel. Cool to 95°-100° F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping.
Drizzle tempered chocolate to cover the bottom and up the sides of each muffin cup. Add the flattened sunbutter ball, top with chocolate to cover. Place in the refrigerator to set.
Chocolate Covered Cake Donuts
Just like the little Hostess kind, only allergy free! This recipe comes from the Enjoy Life® cookbook.
1 T. Tapioca Starch
1 cup cold water
3/4 c. sorghum flour plus extra for dusting pans
1/4 c. tapioca starch
1 1/2 t. baking powder
1/4 t. salt
1/8 t. ground cinnamon
3 T. sugar
1 T. honey
2 T. Spectrum Shortening
1/3 c. applesauce
1/4 c. coconut or rice milk
1/2 t. apple cider vinegar
1/8 t. baking soda
1 T. Enjoy Life® mini chocolate chips
Preheat oven to 375°.
In a small saucepan, whisk 1 T. tapioca starch into 1 cup water until it dissolves. Heat over medium heat until the gel thickens and becomes translucent. Bring it just to simmer, them remove from heat. Pour into a container to cool. Leftover gel can be refrigerator and used within 1 day.
Grease the mini donut pan with a coating of Spectrum Shortening. Sprinkle 1/4 tsp. of sorghum flour into each donut space. Tilt and turn the pan to coat the donut spaces with the flour. Shake out excess flour.
In a small bowl, combine the 3/4 cup sorghum flour, 1/4 c. tapioca starch, baking powder and salt and cinnamon. Set aside.
In a medium bowl, cream honey, sugar, and shortening. Mix in applesauce. Mix in 1/2 the combined dry ingredients. Mix in milk, then the remaining 1/2 of the combined dry ingredients. Fold in 2 T. of the tapioca gel, 1 T at a time. Add the apple cider vinegar. Add the baking soda and the chocolate chips.
Spoon about a tsp of batter into each side of a donut space, careful to only fill about 1/2 full. You can also fill a mini muffin tin with a small cookie scoop of batter and make regular size donut holes.
Bake for 5 min. for the donuts, 7-8 for the mini muffin donut holes, 15-17 if making full size donuts.
Cool on wire racks. Ice with a Sugar glaze, dust with powdered sugar or cinnamon and sugar, or glaze with Chocolate glaze (Recipe below).
Chocolate Glaze for Donuts
1 bag Enjoy Life® Semi Sweet Chocolate Chips
1/3 c. plus 1 T. water
1 T. Spectrum Shortening or coconut oil
1 T. sugar
1 t. vanilla extract
Place the chocolate chips in a small glass bowl. In a small saucpan, combine the water, shortening and sugar. Bring to a boil. Allow to boil 1 min. Pour over chocolate chips. Allow to sit 30 seconds, then stir with a wooden spoon until chocolate in melted. It may be necessary to microwave for 15 seconds to melt all the chocolate. Stir in vanilla extract. It may also be necessary to add 1 tsp. of hot water at a time if it is too thick for glazing the donuts.
To glaze the mini donuts, I used a thicker plastic straw that belonged to a water bottle. I place the straw in the hole of the donut, dunked it, let it drip a few seconds, then placed them on a rack set on a cookie sheet to catch the drips. If you are adding sprinkles, sprinkle immediately upon the donuts being placed on the rack. Once the rack was full, I place the tray in the refrigerator to harden the chocolate. The picture above looks as messy as it is because we moved the donuts to take the photo before the last of the donuts had hardened up.
Enjoy! Donuts may be stored in the refrigerator for up to 2 days. Un-iced or sugared donuts may also be stored in the freezer.
1 cup cold water
3/4 c. sorghum flour plus extra for dusting pans
1/4 c. tapioca starch
1 1/2 t. baking powder
1/4 t. salt
1/8 t. ground cinnamon
3 T. sugar
1 T. honey
2 T. Spectrum Shortening
1/3 c. applesauce
1/4 c. coconut or rice milk
1/2 t. apple cider vinegar
1/8 t. baking soda
1 T. Enjoy Life® mini chocolate chips
Preheat oven to 375°.
In a small saucepan, whisk 1 T. tapioca starch into 1 cup water until it dissolves. Heat over medium heat until the gel thickens and becomes translucent. Bring it just to simmer, them remove from heat. Pour into a container to cool. Leftover gel can be refrigerator and used within 1 day.
Grease the mini donut pan with a coating of Spectrum Shortening. Sprinkle 1/4 tsp. of sorghum flour into each donut space. Tilt and turn the pan to coat the donut spaces with the flour. Shake out excess flour.
In a small bowl, combine the 3/4 cup sorghum flour, 1/4 c. tapioca starch, baking powder and salt and cinnamon. Set aside.
In a medium bowl, cream honey, sugar, and shortening. Mix in applesauce. Mix in 1/2 the combined dry ingredients. Mix in milk, then the remaining 1/2 of the combined dry ingredients. Fold in 2 T. of the tapioca gel, 1 T at a time. Add the apple cider vinegar. Add the baking soda and the chocolate chips.
Spoon about a tsp of batter into each side of a donut space, careful to only fill about 1/2 full. You can also fill a mini muffin tin with a small cookie scoop of batter and make regular size donut holes.
Bake for 5 min. for the donuts, 7-8 for the mini muffin donut holes, 15-17 if making full size donuts.
Cool on wire racks. Ice with a Sugar glaze, dust with powdered sugar or cinnamon and sugar, or glaze with Chocolate glaze (Recipe below).
Chocolate Glaze for Donuts
1 bag Enjoy Life® Semi Sweet Chocolate Chips
1/3 c. plus 1 T. water
1 T. Spectrum Shortening or coconut oil
1 T. sugar
1 t. vanilla extract
Place the chocolate chips in a small glass bowl. In a small saucpan, combine the water, shortening and sugar. Bring to a boil. Allow to boil 1 min. Pour over chocolate chips. Allow to sit 30 seconds, then stir with a wooden spoon until chocolate in melted. It may be necessary to microwave for 15 seconds to melt all the chocolate. Stir in vanilla extract. It may also be necessary to add 1 tsp. of hot water at a time if it is too thick for glazing the donuts.
To glaze the mini donuts, I used a thicker plastic straw that belonged to a water bottle. I place the straw in the hole of the donut, dunked it, let it drip a few seconds, then placed them on a rack set on a cookie sheet to catch the drips. If you are adding sprinkles, sprinkle immediately upon the donuts being placed on the rack. Once the rack was full, I place the tray in the refrigerator to harden the chocolate. The picture above looks as messy as it is because we moved the donuts to take the photo before the last of the donuts had hardened up.
Enjoy! Donuts may be stored in the refrigerator for up to 2 days. Un-iced or sugared donuts may also be stored in the freezer.
Mint Chocolate Crinkle Cookies
Yum! Makes 2-3 dozen cookies This is an altered version of the Chocolate Crinkle cookies found in the Enjoy Life® cookbook. Because I didn't have the mini chocolate chips, I added the mint extract instead.
2 tsp. tapioca starch
1 cup cold water
2 cups sugar
1 1/4 cups cocoa powder
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup oil
1/2 T. vanilla extract
1/4 tsp. peppermint extract
1 3/4 cup plus 3 T. gluten free flour
1/2-1 cup mini chocolate chips, optional (I did not use them in the photo above)
2 cups powdered sugar
(To make not Mint cookies, eliminate the mint extract, increase the vanilla to 1 T. and add the mini chocolate chips.)
Preheat oven to 350°. Line baking sheets with parchment paper.
Combine tapioca starch and water in small saucepan. Stir until tapioca starch dissolves. Heat over high heat until the tapioca gel is thick and translucent. Do not boil. Pour into a glass bowl and place in refrigerator until ready to use.
In a large bowl, combine sugar, cocoa powder, baking powder and salt. Add the oil, vanilla extract, mint extract, and cooled tapioca gel. Mix until evenly combined, it will look spongy. Add the flour all at once and mix. Stir in chocolate chips if you are using them. The dough should be sticky but pliable, not too wet and not hard.
With a small cookie scoop, scoop up a ball of dough, drop into powdered sugar and roll to cover. Place on the covered cookie sheet. Bake 12-14 min. until crackled and not wet. Remove to wire racks to cool. Store in an airtight container.
Cranberry Brussels Sprouts
This is a pretty red and green side dish that goes well with Christmas dinner.
Sorry, no picture this time.
1 lb. Brussels sprouts, washed and trimmed
2 T. olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
4 oz. dried cranberries
Sesame seeds
Using a food processor with the slicing attachment, slice the Brussels sprouts. Alternatively, you can use a mandolin or a knife to thinly slice the sprouts. Heat a pan over med-high heat. Add olive oil. Heat a minute or so. Add Brussels sprouts, salt, pepper and cranberries. Cook and stir 2-3 min. until sprouts are heated and bright green. Remove from heat, sprinkle with sesame seeds. Serve immediately.
Makes 6-8 servings.
Sorry, no picture this time.
1 lb. Brussels sprouts, washed and trimmed
2 T. olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
4 oz. dried cranberries
Sesame seeds
Using a food processor with the slicing attachment, slice the Brussels sprouts. Alternatively, you can use a mandolin or a knife to thinly slice the sprouts. Heat a pan over med-high heat. Add olive oil. Heat a minute or so. Add Brussels sprouts, salt, pepper and cranberries. Cook and stir 2-3 min. until sprouts are heated and bright green. Remove from heat, sprinkle with sesame seeds. Serve immediately.
Makes 6-8 servings.
Honey Glazed Spiral Sliced Ham
Traditional Christmas Day Dinner!
1/2 cup honey
1/2 cup brown sugar
2 tsp. dijon mustard
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
8-9 lb. spiral sliced Ham
Allow ham to warm to room temperature, 1 hour prior to cooking.
Preheat oven to 400° F.
Heat honey, sugar and seasonings in a small saucepan until brown sugar has dissolved. Remove from heat and set aside.
Line a shallow roasting pan with foil. Place ham on foil, cut side down. Pour glaze over the ham.
Cook, uncovered 20 min. Allow to rest 10 min. Serve immediately with dijon mustard, Grandma Bray's pineapple sauce, or Grandma Boulden's Apricot Ham sauce.
Grandma Bray's Pineapple Sauce
6 T. sugar
1 c. water
1/3 c. crushed pineapple
1 grated orange rind
3 T. cornstarch
1 c. orange juice
Combine all ingredients in a small saucepan. Heat to boiling. Cook 3 min. until thickened. Serve with ham.
Grandma Boulden's Apricot Ham Sauce
1 cup apricot jam
2-3 T. mustard
Stir to combine. Serve with ham.
1/2 cup honey
1/2 cup brown sugar
2 tsp. dijon mustard
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
8-9 lb. spiral sliced Ham
Allow ham to warm to room temperature, 1 hour prior to cooking.
Preheat oven to 400° F.
Heat honey, sugar and seasonings in a small saucepan until brown sugar has dissolved. Remove from heat and set aside.
Line a shallow roasting pan with foil. Place ham on foil, cut side down. Pour glaze over the ham.
Cook, uncovered 20 min. Allow to rest 10 min. Serve immediately with dijon mustard, Grandma Bray's pineapple sauce, or Grandma Boulden's Apricot Ham sauce.
Grandma Bray's Pineapple Sauce
6 T. sugar
1 c. water
1/3 c. crushed pineapple
1 grated orange rind
3 T. cornstarch
1 c. orange juice
Combine all ingredients in a small saucepan. Heat to boiling. Cook 3 min. until thickened. Serve with ham.
Grandma Boulden's Apricot Ham Sauce
1 cup apricot jam
2-3 T. mustard
Stir to combine. Serve with ham.
Seafood Seasoning
I use this in the Broiled or Grilled Salmon marinade.
6 T. plus 1 tsp. Salt
3 T. plus 2 tsp. celery seed
2 1/2 tsp. dry mustard
1 tsp. chili powder
1 1/2 tsp. black pepper
1 1/2 tsp. paprika
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. ground ginger
3/4 tsp. ground cardamom
1/2 tsp. ground cinnamon
Combine all ingredients and store in an airtight container. Makes approx. 1 cup.
6 T. plus 1 tsp. Salt
3 T. plus 2 tsp. celery seed
2 1/2 tsp. dry mustard
1 tsp. chili powder
1 1/2 tsp. black pepper
1 1/2 tsp. paprika
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. ground ginger
3/4 tsp. ground cardamom
1/2 tsp. ground cinnamon
Combine all ingredients and store in an airtight container. Makes approx. 1 cup.
Mountain Mambo® Crunch- from Enjoy Life®
Like a Chocolate Granola bar! I got this recipe off a Crunchy Flax® with Chia Cereal box first, then I also saw it in the Enjoy Life® cookbook I downloaded from Facebook.
1 pkg Enjoy Life® Mountain Mambo® Seed & Fruit Mix
1 1/2 cups Enjoy Life® Crunchy Flax® with Chia Cereal
1 1/2 cups Enjoy Life® Semi-Sweet Chocolate Mini Chips or Mega Chunks
1 1/2 tsp. oil
In a large bowl, combine Seed & Fruit Mix, and Cereal.
Melt the chocolate chips over a double burner or in the microwave. Add oil to the chocolate. Stir until smooth. Pour chocolate in the See & Fruit Mix/Cereal mixture and immediately spread thin on a parchment lined baking sheet.
Cool in the freezer or refrigerator. When completely cool and hard, break into pieces and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
1 pkg Enjoy Life® Mountain Mambo® Seed & Fruit Mix
1 1/2 cups Enjoy Life® Crunchy Flax® with Chia Cereal
1 1/2 cups Enjoy Life® Semi-Sweet Chocolate Mini Chips or Mega Chunks
1 1/2 tsp. oil
In a large bowl, combine Seed & Fruit Mix, and Cereal.
Melt the chocolate chips over a double burner or in the microwave. Add oil to the chocolate. Stir until smooth. Pour chocolate in the See & Fruit Mix/Cereal mixture and immediately spread thin on a parchment lined baking sheet.
Cool in the freezer or refrigerator. When completely cool and hard, break into pieces and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
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