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Zucchini Noodles

Posted by Stephanie in Healthy Living and tagged with , , , , ,

A couple of weeks ago I came up with the amazing and revolutionary idea to make zucchini noodles. While I’m more than certain that many people before me have done this very thing, it still felt like my idea. :) While this post doesn’t contain an actual recipe, I’m going to share with you how I made my zucchini noodles. Perhaps it will inspire you as well!

I took my Pampered Chef julienne peeler (a birthday gift last year that I’ve used many, many times!) and cut down the length of a washed and trimmed zucchini, creating zucchini “noodles.” Once I’d sliced all my zucchinis into noodles, I placed the lovely green pile into a fine mesh colander and salted them with about 1/4 teaspoon of sea salt (the salt draws out some of the water from the zucchini).

Then I left it to drain for about 30 minutes, squeezing out the excess moisture before sauteing in a little butter and olive oil for about 5 minutes. I seasoned them with a little more salt, pepper, and Italian spices before topping the noodles off with caramelized onions, sauteed mushrooms, a little sausage, and marinara sauce. It was delicious! I might even like it better then the pasta. And, if you’re a spaghetti noodle twirler, zucchini noodles will twirl around your fork too!

If you too would like to make zucchini noodles and don’t yet have a julienne peeler, I highly recommend you get one. :) It’s a small gadget, but well worth the space it will take up next to your vegetable peeler. I also like to use it to matchstick carrots for salads or stir-fries (they cook up much more quickly!).

Healthy Chocolate Peanut Butter Cups

Posted by Stephanie in Gluten-Free Goodness, Healthy Living and tagged with , , , ,

We love Reese’s Peanut Butter Cups! We don’t eat them often because I’m anti-all the garbage additives. So, I thought I’d give this refined sugar-free recipe a try (unlike usual, I followed the original without any alterations). While they aren’t Reese’s, per se, they are sweet, peanutty and chocolatey, all good things! :) With coconut oil in the ingredient list, these definitely have coconut undertones, if that’s not your thing, you could try butter and see how that works. If you want a thicker layer of chocolate (I think I might), just double the ingredients for the chocolate layer. I hope you enjoy!

CHOCOLATE PEANUT BUTTER CUP
(from lifemadewhole.com)
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For peanut butter layer:
3/4 c. natural peanut butter
1/4 c. coconut oil
2 Tbsp raw honey

For chocolate layer:
2 Tbsp coconut oil
2 Tbsp butter
2 Tbsp unsweetened cocoa powder
2 Tbsp raw honey

For the peanut butter layer: Line mini-muffin pan with papers. Melt the coconut oil, then mix together with the peanut butter and honey. Carefully pour into prepared pan. Place in the freezer while preparing the chocolate.

For the chocolate layer: Melt the coconut oil and butter together. Add the cocoa powder and the honey. Stir until smooth. Remove the pan from the freezer and evenly pour the chocolate into each cup. Freeze for at least 15 minutes before serving.

Store in the fridge or freezer. Makes about 24.

Carrot Cake Bites

Posted by Stephanie in Gluten-Free Goodness, Healthy Living and tagged with , , , ,

It’s time for another no-bake healthy treat recipe…

For my 5th birthday I requested carrot cake for my dessert. It’s been a standby ever since. (Though I’m sorely disappointed if I ever encounter carrot cake that has raisins lurking inside!) I have to admit to loving the cream cheese frosting that is the usual accompaniment and adds to my all-around love of the cake.  It’s been months, maybe even a couple of years since I’ve eaten a slice of my beloved carrot cake, so I was intrigued by this recipe for raw carrot cake balls I stumbled across on Pinterest. These are cream cheese frosting free, but I still thought worth sampling.

These don’t taste exactly like carrot cake, but they certainly are reminiscent and they are both tasty and healthy little morsels that make you feel like you’re getting a treat. So, they come with my recommendations. I did tweak the original recipe by adding nuts and spices. I’m sure coconut and perhaps a little nutmeg would be good as well. And maybe if you want to go really fancy, you can make a sweet cream cheese dip. :)

CARROT CAKE BITES
(adapted from gracefulfitnessblog.com)
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10 dates
small handful raw walnuts
1 c. gluten-free rolled oats
1 medium carrot, finely grated
zest from one lemon
1/4 tsp vanilla
1/8 tsp cinnamon
dash of ground ginger
1/8 tsp salt
finely chopped walnuts for rolling, opt.

Rough chop the dates and walnuts and then put them in a food processor fitted with the chopping blade. Process until date pieces are about the size of raisins.

Add the oats and process until the oats are ground.

Add grated carrot, lemon zest, vanilla, cinnamon, ginger, and salt and process until the ‘dough’ comes together in a ball. If it seems a little dry, add a few drops of water and process again.

Use clean hands to form into balls. Roll in chopped walnuts, if desired and store in the fridge. Makes 12-15 balls.

Peanut Butter Fudgy Bites

Posted by Stephanie in Gluten-Free Goodness, Healthy Living and tagged with , , , ,

Jeremy and I have a rather bad habit of wanting something sweet after dinner. I didn’t grow up having dessert every night, but I find that my mind wanders to a bite of sweet almost every evening. Most often we’ll enjoy a little dark chocolate, but I’ve been experimenting lately with finding some “healthy” treats for us to enjoy. The next few recipes I plan to share with you are some these sweets. So, perhaps you too can healthfully satisfy your post-supper sweet tooth.

First up, is a recipe that I now can’t remember where I found; however, in typical fashion, I’ve adapted the recipe anyway to suit our tastes. We love the classic combination of peanut butter and chocolate, so are fond of these. As they are raw treats, be sure to store in the fridge. (Sadly, these little bites are really unattractive to photograph…I hope that won’t deter you from trying them. :) )

PEANUT BUTTER FUDGY BITES
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15 pitted dates, rough chopped
1/2 c. peanut butter
1/3 c. shredded unsweetened coconut (my coconut is larger flakes, so I’ve been using a packed 1/2 cup instead)
2 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
3 Tbsp chocolate chips

Place the dates in a food processor fitted with the chopping blade and process into smaller pieces. Add the remaining ingredients and process until thoroughly combined and ingredients form a “dough.” Roll into balls.

Green Soup

Posted by Stephanie in Healthy Living, Soup Pot and tagged with , , , , ,

I don’t think I’ve shared with you all yet the deliciousness that is Green Soup! Who doesn’t need more leafy greens in their life? This pureed soup packs a nutritional punch! I like to serve a small bowl before supper for an extra serving of veggies. Variations are rather endless, so find your favorite combination of greens and spices. Perhaps the first time you can try the “original” recipe, but then your brain and palate can lead you from there.

The soup is a bit labor intensive, but it is worth the effort every time.

I must credit Anna Thomas for this recipe. She published a wonderful cookbook a couple of years ago called Love Soup. I’ve checked it out from the library many times. The cookbook is sectioned by season and she offers several menu ideas. And for those that care, her recipes are all vegetarian. Every time I flip through the pages I see more soups I want to try. She includes a half a dozen Green Soup recipes.

I know winter is coming to a close, but this soup is light and year-round worthy, in my opinion. I hope you enjoy (despite the un-photogenic nature of the soup!). :)

GREEN SOUP
(from Love Soup by Anna Thomas)
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1 bunch of chard or spinach (8 oz)
1 bunch kale (8 oz)
4-5 green onions, sliced
1/2 c. loosely packed cilantro
1 tsp sea salt, plus more to taste
3 Tbsp Arborio rice
1 medium onion
1 1/2 tsp olive oil
Marsala or dry sherry (opt.)
1-2 cloves garlic, minced
2 1/2-3 c. vegetable broth
fresh ground pepper
cayenne pepper
1 Tbsp fresh lemon juice

Wash the greens thoroughly, trim off stem, and slice leaves. In a large soup pot, combine the chard or spinach, kale, green onions, cilantro, Arborio rice, 1 tsp salt, and 3 cups water. Bring water to a boil, turn down to low, cover the pot and let simmer for 30 minutes.

Meanwhile, chop the onion, heat 1 Tbsp olive oil in a skillet and cook the onion with a small sprinkle of salt over medium until it is golden brown and soft. This will take up to 30 minutes. Don’t hurry, just stir it once in a while. Once cooked, you can deglaze the pan at the end with a bit of Marsala or sherry.

Add the caramelized onion to the soup. Put remaining 1/2 Tbsp oil in the onion skillet and stir the garlic in it for about a minute. Add garlic to the pot and simmer the soup for 10 more minutes.

Add enough broth to make the soup a soup–it should pour easily from a ladle–and puree it in the blender, in batches, or use an immersion blender and blend in the pot.

Bring the soup back to a simmer, and taste. Add more salt if needed, grind in a little black pepper, add a pinch of cayenne pepper and a Tbsp of lemon juice. Stir well and taste again. Adjust any seasonings to taste.

Garnish with a swirl of extra virgin olive oil.

Stove-Top Baked Beans

Posted by Stephanie in Simple Suppers, Uncategorized, Vegetarian and tagged with , , ,

The other night I made these baked beans for supper accompanied by a mixed green salad and biscuits. It was delicious, nourishing, and filling. I usually think of baked beans as a side dish, but we love this recipe so much that it’s our main course (since I first made this a couple months ago, it’s been in regular rotation). And Jeremy happily anticipates the leftovers in his lunch the next day.

I typically soak and cook my own beans, but canned work just as well, feel free to add more beans if you want them a little less saucy–I often do that. I love that this is so full of flavor and spice with just a hint of sweetness. Try this recipe, for a main dish or a side, you’ll be glad to have it in your repertoire.

STOVE-TOP BAKED BEANS
(slightly adapted from Ellie Krieger)
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1 Tbsp olive oil
1 onion, finely chopped
1/2 bell pepper, finely chopped
1 clove garlic, minced
8 oz can tomato sauce
2-3 Tbsp brown sugar
1 Tbsp tomato paste
1 Tbsp white vinegar
1 tsp yellow mustard
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp smoked paprika (opt.)
1/4 tsp black pepper
15 oz can navy beans, drained and rinsed
1 c. water

Heat the oil in a saucepan over medium-high heat. Add the onion and bell pepper and cook for 3 minutes. Add the garlic and cook for 30 seconds. Add all the ingredients up to the beans and whisk to combine. Add the beans and water and bring to a boil. Reduce heat and simmer until the liquid thickens, about 30 minutes.

Flourless Chocolate Cake

Posted by Stephanie in Baker's Delight, Gluten-Free Goodness and tagged with , , , ,

For all you chocolate lovers, I have the perfect dark chocolate cake for your Valentine’s Day celebration! I dusted mine with some powdered sugar, but this would be lovely with a chocolate glaze, a thin layer of icing, whipped cream, or a puree of berries. It’s delicious, simple to make, and naturally gluten-free! Plus, Jeremy gave it two thumbs up. So, whether you’re dining out or in, make sure you end your night with something sweet.

As a conversational aside, for my wedding 3 1/2 years ago someone gave me a His and Hers heart shaped baking pan. I decided this was the perfect opportunity to try it out. The batter was a little too much for these, but I still thought the heart shape was fun for the occasion. (I definitely would not buy a pan with such infrequent uses, but I guess it’s fun to use every once in awhile, since I already own it! :) )

FLOURLESS CHOCOLATE CAKE
(ever so slightly adapted from epicurious.com)
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4 oz quality, bittersweet chocolate (I used a 72% cacao)
1 stick unsalted butter
3/4 c. sugar
3 large eggs
1/2 c. unsweetened cocoa powder
1/2 tsp vanilla extract

Preheat oven to 375°F. Butter an 8-inch round baking pan. Line bottom with wax paper and butter paper.

Chop chocolate into small pieces. Cut butter into 8 pieces. In the top of a double boiler or a bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove the bowl from heat and whisk sugar into chocolate mixture. Add eggs and vanilla and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.

Pour batter into pan and bake for 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack for 5 minutes and invert onto a serving plate. Garnish as desired.

(When completely cooled, cake will keep in an airtight container up to 1 week.)

Grandma’s “Forget Me” Cookies

Posted by Stephanie in Grandma's Recipes and tagged with , , , ,

These cookies spend at least 8 hours in the oven, thus they are “forget me” cookies. And I actually did forget about mine for a few hours. :)

I had some trouble with my egg whites beating to stiff peaks. At first I thought possibly my bowl wasn’t completely grease-free. But then, after making a second batch in a different bowl, I decided it was because the recipe didn’t use any cream of tartar. So, I’m adding that to the recipe below and you should be set.

These are delicious–light with plenty of chocolate chips and pecans studding each cookie (Grandma was fond of that combination!). They aren’t terribly pretty, but they certainly taste great!

GRANDMA’S “FORGET ME” COOKIES
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2 egg whites, set out for 30 minutes before whipping
dash of salt
1/4 tsp cream of tartar
3/4 c. sugar
1 tsp vanilla
6 oz semi-sweet chocolate chips
1 c. chopped pecans

Preheat oven to 350°F.

In a grease-free bowl beat egg whites until foamy. Add the salt and cream of tartar and beat until soft peaks form. Gradually add sugar, one teaspoon at a time, beating on high until stiff peaks form. Fold in the vanilla, chocolate chips, and pecans.

Drop by tablespoonfuls onto cookie sheets lined with parchment paper (or aluminum foil with the dull side facing up). Place in the oven and immediately turn off the heat. Do Not open the oven door for at least 8 hours.

Makes 3 dozen.

Grandma’s Vanilla Pudding

Posted by Stephanie in Grandma's Recipes and tagged with , , , ,

Vanilla pudding. So simple, yet so versatile. I felt an acute desire to talk to Grandma as I worked on this recipe. I actually made two batches because my first attempt was lumpy. You see, I was having to make up the cooking directions because this recipe came with ingredients only and Grandma’s not here to ask how she made this. I still don’t think I have it down pat. But, I’ll clue you in to how I made this, and if you want to try your own way, go for it!

To dress up my dish of pudding, I sautéed chopped apples and pecans in butter with a few sprinkles of cinnamon and a drizzle of honey. But you could choose to drizzle a puree of frozen berries over top. Or a dollop of fruit jam. Or just eat it plain-jane vanilla. The possibilities are endless. Simple, yet versatile. Not too sweet, leaving room for tastes to shine through. So much about this recipe reminds me of Grandma.

GRANDMA’S VANILLA PUDDING
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2 c. milk
3 Tbsp honey or 1/4 c. brown sugar
2 eggs, well beaten
3 Tbsp cornstarch or 6 T. flour
1 tsp vanilla
Garnish with fruit, coconut etc.
Heat milk in a saucepan over medium-low heat, whisking frequently to prevent scalding. Beat eggs and honey or brown sugar together. When milk is steaming, slowly whisk in egg mixture.
In a small bowl add cornstarch, dip a few spoonfuls of the hot milk/egg mixture into the bowl and using a fork or whisk, mix until smooth. While whisking, slowly pour in the cornstarch mixture and continue to whisk until pudding thickens.
Turn off heat and stir in the vanilla. Pour into several small bowls, or one larger bowl and press a piece of plastic wrap onto the surface. Refrigerate until cool.
To serve, top with desired fruits or nuts.

Grandma’s Easy Chicken Salad

Posted by Stephanie in Grandma's Recipes and tagged with , , , ,

For many summers, we would drive up to Grandpa and Grandma’s and spend a long morning blueberry picking at a nearby blueberry farm. Grandma always packed a picnic lunch and after picking 70+ pounds of blueberries, we’d head to a local park for lunch. Something I’ve always appreciated about Grandma was her care and preparation of balanced meals, the picnic would include fruit, raw veggies, homemade cookies, sometimes chips, and sandwich makings–bread, peanut butter and jelly, condiments, lunchmeat or this chicken salad.

Grandma gave me this recipe at one of my bridal showers. Although the recipe is typed up (her exact recipe is below), in her neat handwriting she signed the bottom corner with Grandma C.

This comes together quickly and is just right for seasonings and flavors. I usually make a fruited chicken salad, so I found this sweet pickle version a lovely change. We enjoyed it with crackers, but it would make a perfect sandwich as well.

GRANDMA’S EASY CHICKEN SALAD
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1/3 c. finely chopped celery
1/4 c. chopped sweet pickle
2 tsp finely chopped onion
1/2 c. mayonnaise
1 Tbsp lemon juice
1/2 tsp salt
dash of pepper
1 1/2 c. chopped cooked chicken

Combine celery, pickle, and onion. Combine next four ingredients; fold into celery mixture along with chopped cooked chicken. Cover and chill.