Food Fact Fridays: Yummy Gummies

  I hope you will forgive the long silence on my blog.  I was away on vacation for 14 days and now that I am back home I have been busy with the consuming activities of relaxation and industry.  Blogging has (obviously) not been included in any one of those categories. 

I have been enjoying testing out new recipes (almost 1 or 2 each) and really enjoyed this one from Balanced Bites. com.  I just call them Yummy Gummies, but their original name is Sweet and Sour Gelatin Snacks.  The Author uses grass-fed gelatin instead of well, regular gelatin that comes from cows that are non-grass-fed.   My interest in gelatin has increased as I have learned more about its nutritional benefits which are directly related to gut and digestive health—a topic near and dear to my heart.  I have not gone so far as to use the grass-fed gelatin (partly because of its expense and the fact that it must be mail-ordered).  I just used regular gelatin that I got at Wal-Mart for less than a buck per box.  It worked great.  In fact, these tasted great!!!

As an advocate for “everything in moderation: I am almost ashamed to admit that I ate almost the an entire half of the 8X 8 pan of these Yummy Gummies the first day!  These are very sour but that is partly what I find so cool, refreshing and attractively delicious about them.  If you what them sweeter or feel in the mood to make your own “gummy worms” just cut these in strips instead of squares or cookie cutter shapes and roll them in a little bit of granulated sugar ( my Dietitian conscience is pricking me as  I write the words granulated sugar…so please only do this last bit as an occasional treat!).       

Sweet & Sour Gummy Gelatin Snacks

grain-free • gluten-free • dairy-free • nightshade-free

PREP TIME: 10 minutes COOKING TIME: 5 minutes (CHILL TIME: 60+ minutes)
YIELD: 4 servings

Lemon-lime Version:

Ingredients:

• 3/4 cup freshly squeezed lemon juice
•          1/4 cup  freshly squeezed lime juice
•          1/4 cup water (optional, depending on how sour you like things – without it these are quite sour!)
•         zest from lemons and/or limes as desired
•          1 tablespoon maple syrup (optional, but will be very tart without this)
•          4-5 tablespoons grass-fed gelatin, (orange/red package will gel, the green will not)

Preparation:

• In a small pot over medium-low heat, whisk the lemon juice, lime juice, water (optional), zest, maple syrup, and gelatin together vigorously until the gelatin is well dissolved and the mixture becomes a nice slurry. 
• Pour the mixture into a small glass or ceramic dish, preferably 6×9″ or so. The smaller the pan, the thicker your gummies will be. For thinner gummies (to cut into “worms,” for example), use a larger pan.
• Chill in the refrigerator until completely set, approximately 30 minutes.

Change it up!

·         To make these more fun for the kiddos, cut them out with small cookie or aspic cutters once they’re chilled and fully gelled, or chill them in fun-shaped molds. To remove them from the molds once chilled, set the bottoms of the mold containers in warm water to release them from the pan.

For a sweet-tart blueberry version go HERE ( and scroll to the bottom)

 

 

Food Fact Friday: Plantain Pancakes (Gluten Free!)



 

I hope you all have a great Labor Day weekend and that you take some time to take it slow.  Maybe you will even get a chance to make these delicious pancakes!  

 I dislike it when bloggers sound overly "oozy" about all the "amazing" and "crazy-good" recipes they post but I have to say that  this may be one of the best gluten free (GF) pancake recipes I have tried!  Now admittedly I haven’t tried every gluten free pancake recipe known to man but often as I have searched online or flipped through GF cookbooks, I have found myself discouraged by both the length and contents of the recipe’s ingredient list.  More often than not I have most of the ingredients but am sadly lacking coconut flour or xanthan gum…etc etc.  I simply can’t go and buy out-of the-ordinary new and exotic  ingredients each time I wish to try  one recipe when who know if I will use that ingredient again? 

Make the recipe too complicated (even for my all-things culinary and adventuresome spirit) and I won’t make it. 

But when I saw these plantain pancakes online, they seemed different.   Their simplicity attracted me first.  I confess that plantains are not  were not a regular staple in my fruit basket; however, all the other necessary ingredients were within easy reach and the plantains lay only 1 mile off in the fruit display at Sprouts.  I thought I would give it a shot. 

I was far from disappointed.  

These pancakes win 4.5 stars for being both simple and true to the texture of their namesake… pancakes!    Truly these are incredible!  I don’t know much about its properties of plantains but something about them give this breakfast the “real-deal” pancake texture with greater simplicity than even non-GF recipes.  I hope you try these.  Enjoy! 

Ingredients:

• 2 large green plantains (about 2 cups pureed)
• 4 eggs
• 2 tsp vanilla
• 3 Tbsp extra virgin coconut oil
• 1/8 tsp salt (a generous pinch)
• ½ tsp baking soda
• Extra coconut oil for frying 

1. Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor.
2. Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
3. Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat.  Pour batter into the frying pan until your pancake is the desired size.
4. Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
5. Flip!  And cook on the second side for 1½-2minutes.
6. Repeat with remaining batter, adding a little more coconut oil to your pan as needed. 

Additions (Cathryn’s Notes):

~ I think this recipe demands some additional sweetness so I added some sweetened coconut and my favorite spices (cinnamon, ginger and nutmeg) to the mix.   The outcome…very harmonious!

If you would like to add some more flavor try making this coconut cream (see below) to blop atop the delicious hot flap jacks.  (I didn’t, so if you do it let me know how it turns out!):

Ingredients (Maple Coconut Cream):

◦1 can full-fat Coconut Milk or equivalent amount of homemade coconut milk

◦2 Tbsp Maple Syrup (use Grade B syrup for the most intense flavor)

1.    Let the can of coconut milk sit still at room temperature for at least 24 hours (mine are still all the time on the shelf in my cupboard; this basically just means don’t toss a can into the fridge right out of your shopping bag).  Then gently (no shaking!!!!) place the can in your fridge overnight.  If you are using homemade coconut milk, pour it into a jar and let it sit on the counter for 2-3 hours after making it, then carefully put it in the fridge overnight (or longer).

 2.    Carefully remove the can/jar and open it.  Spoon out the thick cream from the top half of the can into a small bowl.  Avoid getting any of the coconut water which has separated to the bottom (I like to use that coconut water in smoothies).

 3.    Stir the maple syrup into the coconut cream and place it back in the fridge until ready to eat.

 Source: Paleomom.com

Food Fact and Fitness Fridays: Crunchy Summer Slaw

Use up your summer produce while pleasing your company with this easy and palate- pleasing summer slaw.  Here the everyday, year-round carrot is married to the often overabundant summer zucchini.   Dates, added for their complimentary burst of robust sweetness, are the only exotic ingredient in the list and may easily be substituted for your favorite dried fruit.  Raisins are a recommended substitute. 

              







The most complicated part of this recipe is the shredding the carrots and zucchini in the Cuisine-Art.  Rarely do I relish the idea of deciphering just how to fit together all the right blades, special lids and bottom bowl etc, etc. necessary for the shredding process but this slaw is worth it! You might find that shredding really isn’t as bad as you had thought!  Pre-shredded carrots are available at most grocery stores if doing it yourself is not possible (or unthinkable!). 

 

Crunchy Summer Slaw
Created by Cathryn U

 Ingredients

·         5- 6 Cups carrots, shredded/grated ( approx. 3 large carrots)

·         1 cup Zucchini (any summer squash), shredded, grated

·         3 Tablespoons Olive Oil or Canola Oil ( depends on your flavor preference)

·         2 Tablespoons Rice Vinegar

·         6 Dried Dates, (pits removed), chopped

·         ¼ tablespoon table salt

·         ½ teaspoon Black Pepper

·         ¼ teaspoon (or to taste) Turmeric  (optional)

·         ¼ cup Fresh cilantro, finely chopped

·         2 green onions, chopped

Procedure
1.       Combine all ingredients into a large mixing bowl. (Yup, that’s it!).
2.       Serve immediately or store in the refrigerator for up to 7 days (if it lasts that long!).   If you plan on “making it ahead” for a party or those  vacationing relatives  then just note that after 3 days the slaw will begin to lose its delightful “crunch”.   

Serving Options:

• Use as a stuffing for a lettuce or tortilla wrap as well as pita pocket.
• Serve as a side to a BBQ entrée.
• If consumed as a main course, add your favorite source of protein such as canned/chopped chicken or roasted almonds.

Eat well, Eat right, Eat fresh!

Recipe & photos copyright of Cathryn U and The Beauty of the Lord Blog.  Recipe & photos may be distributed if proper citation is given. 

Food Fact Friday: Beets

 One of summer's delights from the garden is the BEET.  For years I imagined that I disliked the colorful root veggie simply because I had one solitary experience of eating the canned, cafeteria variety. (You know what I am talking about?!). 

 Hardly a suitable introduction.

I discovered their true deliciousness after speaking with a customer at the Farm Store that I worked at during college.  She raved about roasting them.  Always up for a challenge (and desperately desiring to be able to answer all the other customers' constant questions of, "so how do you cook these and what do these taste like?”) tried my hand at roasting them.  The beet-cooking customer was right… roasted beets were fabulous!

 While they admittedly can acquire an almost gelatin-like softness when cooked for an extended period time, there also is wonderful caramelization that transpires during the oven-roasting process, especially if you add some canola or olive oil before roasting.  A soft sweetness comes to the surface.  Yes, beets are a keeper for summer fare as far as I am concerned and are now a “regular” at my table. 


But lets face it.  This is summer.  Who wants to have a 450F oven roasting away for 1 hour on a hot day? You might not mind as the results are worth it to you but the not-so-enthusiastic- Beet-Tolerators in your household might not agree.   
Enter crock pot…oh saver of time, energy and sweat (in this case, your sweat of having a hot oven on for a long period of time).    The results will not be quiet as caramelize-y as the roasted method but they still produce yummy beets.  I have a nifty mini crock pot that holds 4 – 5 small/medium beets.   I encourage you to give it a try using the instructions by clicking on the graphic above.  Enjoy!

Not sure what to do with them after  you've cooked them? Try this Pink Hummus recipe from one of my favorite RD blogs!

 

 

 

Food Fact Friday: Fudge Gone Frosting

Even if you don’t like chocolate, you cannot tell me that the above picture does not ignite at least a teensy-weensy spark of a “yum-factor” or a mouth-watering effect.

I found this precariously balanced stack of chocolate squares (doesn’t it look like they are just ready to tumble into your open mouth?) and paused my preliminary search for a new recipe to make and take to a Friday night get together.   Don’t’ even know what I was searching for or how I came across it.   I am not even vegan.  But I stopped searching when I saw it and read the short ingredient list.  Bingo. 

I had all the ingredients except the coconut cream.   I typically have a can of coconut milk on hand in my cupboard but I’d never used coconut cream before.  So I headed on down to Spouts and  grabbed the can of the stuff. 

While re-reading the recipe at home, I realized that coconut cream is supposed to be more solid.  Hmm, mine was in a liquid form in a can.  At least, that’s’ what it sounded like when I shook it.  This could be problematic as it was likely the solid properties of the coconut cream that gave the fudge its “fudge” and not the normal chemical reaction resulting from the cooking process.  Oh well, thought I.  I would try it anyway.   

 My suspicions that the fudge would not “fudge-a-fy” and harden due to the lack of solidarity in my coconut cream proved prophetic; however, I couldn’t have guessed what a delightful, mousse-like, decadent, easy –to-spread chocolate fudge frosting it would make.  Never mind that I no longer had a chocolate goodie to bring to the Friday night get together.  I kept this all to myself and bought a watermelon to share instead!  I learned an important lesson...

...when life hands you unhardened fudged, use it as frosting.

If you like chocolate frosting you have GOT to try this!!  Making this recipe was almost as easy as pouring a bowl of breakfast cereal and calling it dinner (don't tell me I am the only one that does this?). 

To make FUDGE follow the recipe below exactly.  To make FROSTING, use liquid coconut cream.  Also note that I used canned coconut milk in place of the non-dairy milk originally called for.   

 

Vegan Fudge

INGREDIENTS:

• 2 c non-dairy chocolate chips (I used Trader Joes’ HUGE dark chocolate bar to make this extremely rich)
• 1/2 c. coconut cream (this comes in a can and is solid unlike coconut milk)
• 1/2 c. non-dairy milk
• Dash salt
• 1 c. chopped nuts, optional (or more!)
• 1 tsp vanilla extract 

DIRECTIONS:

1. In heavy saucepan, over low heat, melt chips with coconut cream, non-dairy milk, and salt.  Remove from heat.
2. Stir in nuts if desired and vanilla.  Spread evenly into wax paper lined small square pan.  Place more chopped nuts on top if desired.
3. Chill 2 hours or until firm.
4. Turn fudge onto cutting board, peel off paper and cut into squares.  Store covered in fridge.

  Recipe compliments of Fork and Beans blog. 

Food Fact Friday: Surprisingly Gluten-Free, Deliciously Apple Cider-y & Ridiculously Good Doughnuts

 

Prepare yourself for something wonderful.  

Homemade doughnuts. 

Not just doughnuts...but gluten-free ones at that!

Now granted they are fried...but that is ok...everything in moderation no? 

For the genuine Gluten -Freers out there who must live with some seriously altered taste and flavors if they want to enjoy a bread (especially a dessert) this is a recipe to celebrate, be proud of and indulge in every once in a while!

 

I have to say, these are a fine accompaniment to morning cup of  tea or an afternoon  mug of coffee.  Or if  you are like me, you share them with your friend while you both study for your RD exam.  Yep, nothing helps you memorize the parameters of obesity like a fried doughnut.  Gluten-free.  Homemade. 

(My personal comments in blue)



 

Gluten- Free Apple Cider Doughnuts

Makes  approximately nine, 3” doughnuts with nine holes

(Results may vary depending on your doughnut cutter!)

 

Ingredients

1 ¾ Cups + 1 Tablespoon Brown Rice Flour Mix (the Author makes her own all-purpose mix.  I used Arrowhead Mills All Purpose Flour mix…worked great!)

¼ Cup Granulated Sugar

½ teaspoon Xanthan Gum

1 Tablespoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Salt

¾ - 1 teaspoon Cinnamon

¼ teaspoon Nutmeg

Canola Oil for frying (enough for 2” depth in a 3 or 6 quart pan)

2 Large Eggs (don't forget....at room temp)

7 Tablespoons Apple Cider Vinegar

2 Tablespoons Canola Oil

OTHER:

Rice flour for bread board (~2 Tablespoons)

Cinnamon sugar topping= 1/3 granulated sugar + 1 tsp cinnamon 

Procedure

1.       Mix brown rice flour mix (or all-purpose mix), sugar, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg in a small bowl and set aside.

2.       In a large 5- quart sauce (see Cook’s Note at bottom), heat two inches of canola oil to 350F.  (Use candy thermometer to maintain temperature [ I used a digital one kinda like this  and just checked it after removing each batch].  Temperatures higher than 350F will brown doughnuts before they are fully cooked and prevent them from fully rising. )

3.       In a large bowl beat eggs with an electric mixer until eggs are light and foamy (this will take several minutes).  Add flour mixture, apple cider, and 2 Tablespoons of oil; mix one minute at medium-low speed.

4.       Liberally spread rice flour (about 2 Tablespoons) over surface of wooden board (or marble slab.  I just covered my wooden bread board with waxy paper) and lightly flour hands.  Use a spatula to move dough onto the wooden board in a ball shape.  Dough will be sticky.  Roll dough around in the rice flour until it is lightly covered.  Gently press dough into a ½ inch round.  Use a 3-inch round doughnut cutter (or a 3 inch round cookie cutter and a 1 inch round cookie cutter) to cut nine doughnuts and nine doughnut holes.   (After you press the dough into shape the first time, you should be able to cut six doughnuts.  (I only got 6 doughnuts total  because of the size of my cutter). 

5.       Use a pancake turner to gently lift three doughnuts and three holes into the hot oil.  The doughnuts should rise slowly to the surface and puff.  Cook one minute; turn with a slotted spoon.  Cook other side for one minute (doughnuts should be golden brown in color); remove with slotted spoon to paper towel-lined plate.  Blot any residual oil off doughnuts.  Cool slightly. 

6.       Repeat with remaining doughnuts and holes, but make sure oil is heated to 350F before proceeding (I found that the heat dropped 20 degrees after each batch was removed.  It took about 1 minute for heat to get back up to 350F). 

7.       Gently coat warm doughnuts with cinnamon sugar (place cinnamon -sugar in a flat-bottom bowl and use a spoon to coat doughnuts). 

Cooks Note:

 You can also save oil by frying the doughnuts in a heavy 3-quart saucepan filled with 2-inches of oil.  Fry only two doughnuts at a time.  (I did this.  It worked really well and saved oil). 

ENJOY this gluten-free indulgence!!!   

Source:

Roberts, Annalise G.  Gluten-Free Baking Classics.  Pg 153 – 154. 

 

Food Fact Fridays: Breakfast Bars

 The original recipe from which these breakfast bars came was from Food Network’s Ellie Kreger RD’s cook book "So Easy" (see citation at the end of this post). Its’ original title was “walnut and dried cherry bars”….as you can see I changed them quite a bit! This is because I typically operate under the modus operandi “use what ya have." This guiding principle necessitates me to make numerous alterations/additions to recipes, making every occasion of using the recipe exciting as the outcome different every time! Since these bars freeze well, I have made a habit of making large batches, wrapping each bar individually in foil and then freezing them for use later in the school/work week.


Below is the original recipe with my own additions and alterations following. Enjoy some summer cooking!

Ingredients:
1 cup quick-cooking rolled oats (or just plain rolled oats is fine)
¾ cup whole-wheat pastry flour
¼ cup toasted wheat germ
1 tsp group cinnamon
¼ tsp Salt
½ cup Honey
1/3 cup Unsweetened applesauce
¼ cup Canola oil
1 Lg. egg, beaten to blend
1 Lg. egg white
¾ cup chopped dried tart cherries
½ cup finely chopped walnuts
¼ cup “fruit only” apricot fruit preserves
Cooking Spray


Instructions:

1—Preheat the oven to 350F.
2—In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt
3—In another bowl whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oat mixture until well combined. Stir in the cherries and walnuts.
4—Coat an 8-inch square baking pan with cooking spray. Spread the mixture in the prepared pan and bake until a toothpick inserted in the center becomes out clean, 30 – 35 minutes.
5—When the bars are nearly done, put the preserves in a small saucepan (or microwave) and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut in to 12 bars, about 4X1 ½ inches each.
Makes 12 servings
Calories per bar: 230


Changes I made:
~ Made my own applesauce by microwaving 1 granny smith apple.... used about 1/2 of it
~Used fresh sweet cherries instead of dried tart cherries
~ Used Flax Seed Meal instead of wheat germ (note that this will brown the product more. When given a range of cooking time check your baked good after the shortest amount of time… in this recipe it is 30 minutes.
~ Added Whole Flax Seeds
~Used homemade strawberry jam on the top instead of the suggested the apricot preserve.


Citation

Krieger, Ellie. So Easy. Hobbocken, New Jersey: Wiley & Sons Inc, 2009.

Sunday Night Cooking

No, these aren't ants, roaches or beetles....they are the uncooked penne pasta shells that scattered all over the floor tonight as I was trying to finish up my cooking for the entire week. One snip of the scissors, one slight lift of the plastic bag and whoooosh...clatter. Out came all of the pasta. All except for the 10 or so conscientious objectors who decided to remain behind.

The conscientious objectors

What did I do this the mess you might ask?  Certainly I didn't use it?  Yup.  Hey, it was going to be boiled anyhow and it is not like I am going to serve it to guests.  I boiled it up, measured some of it out into baggies to freeze and deal with later and mixed up the rest with some shrimp from Trader Joes!  Yum-O!