I am going to give this recipe a shot - will check back in with the verdict:
http://www.food.com/recipe/saag-chicken-100674
Sunday, January 22, 2012
Monday, January 16, 2012
Curried Butternut Squash Soup
4 c chicken stock
1 medium-sized butternut squash
2 TBSP yellow curry powder
1 TBSP salt
I like to microwave the squash when making soup. Pierce the squash with a knife in about 8 different places and microwave on high for 12 minutes, turning the squash 1/3 turn every 4 minutes or so. When done, the squash should be squishy when you squeeze it. Cut the squash in half lengthwise and scoop out the seeds. Bring chicken stock to a simmer and add curry powder and salt. Scoop out the flesh into the stock, and cook covered for about 10 minutes. Take a potato masher and mash the squash until well mixed with the stock. Cook for another 10-15 minutes at low heat.
Enjoy!
1 medium-sized butternut squash
2 TBSP yellow curry powder
1 TBSP salt
I like to microwave the squash when making soup. Pierce the squash with a knife in about 8 different places and microwave on high for 12 minutes, turning the squash 1/3 turn every 4 minutes or so. When done, the squash should be squishy when you squeeze it. Cut the squash in half lengthwise and scoop out the seeds. Bring chicken stock to a simmer and add curry powder and salt. Scoop out the flesh into the stock, and cook covered for about 10 minutes. Take a potato masher and mash the squash until well mixed with the stock. Cook for another 10-15 minutes at low heat.
Enjoy!
Mmmm... Shortbread!
Super easy, and incredibly delicious!
3/4 c butter
2 c almond flour
1 TBSP cinnamon
1/2 c honey
1 tsp salt
Soften butter, add all other ingredients, and mix together thoroughly. drop by spoonfuls on parchment paper and flatten to 1/3" thickness. Bake at 375 for 10 minutes, or until golden brown around edges.
3/4 c butter
2 c almond flour
1 TBSP cinnamon
1/2 c honey
1 tsp salt
Soften butter, add all other ingredients, and mix together thoroughly. drop by spoonfuls on parchment paper and flatten to 1/3" thickness. Bake at 375 for 10 minutes, or until golden brown around edges.
A note on SCD (Specific Carbohydrate Diet)
It has been a while since my last post. I have made some major changes to my cooking style as a result of collaborating with friends who have had luck with the SCD(specific carbohydrate diet) to treat ailments such as ulcerative colitis and Crohns. Thankfully, I am only a celiac. I have been incorporating many of the dietary constraints of SCD because some of the research I have read suggests that eating extremely easy to digest food is really good for you.
The diet calls for eliminating starchy and sugary foods. At first blush, this seems really difficult. As a celiac, there are already many limitations, so wouldn't eliminating many things like rice flour make life really difficult? Surprisingly, no. Elana Amsterdam (www.elanaspantry.com) has compiled a few cookbooks with recipes that use almond flour in place of other types of flour. The result is nutritionally dense and incredibly delicious food. I hope the new format of recipes is helpful, and that they allow you to easily eat very nutritious and delicious food.
The diet calls for eliminating starchy and sugary foods. At first blush, this seems really difficult. As a celiac, there are already many limitations, so wouldn't eliminating many things like rice flour make life really difficult? Surprisingly, no. Elana Amsterdam (www.elanaspantry.com) has compiled a few cookbooks with recipes that use almond flour in place of other types of flour. The result is nutritionally dense and incredibly delicious food. I hope the new format of recipes is helpful, and that they allow you to easily eat very nutritious and delicious food.
Thursday, June 23, 2011
SCD - legal 'Blender Biscuits'
So… I took a crack at making SCD-legal dinner rolls, and I think I figured out a tasty alternative. SCD refers to the 'specific carbohydrate diet,' and rules out all grains, starchy vegetables and uncultured or un-aged dairy products. Most sweeteners are also illegal according to the SCD, as are things such as baking powder. A friend of mine recently adopted this diet, and has lamented the severely restricted foods that are allowed. In response, I went to work concocting these incredibly healthy and tasty biscuits, which I affectionately call 'Blender Biscuits.'
1 3lb butternut squash, cut in half, coat insides with olive oil and sprinkle with sea salt.
Roast at 350/375 for an hour or until tender when pricked with a fork.
8oz shredded aged white cheddar
1 1/2 c almond flour
1 can coconut milk (not light)
3 eggs
1 TBSP sea salt
1/3 c olive oil
2 onions, chopped
1-2 TBSP dried rosemary
3 cloves garlic, shredded/finely chopped
1/2 c olive oil
Sautee the onions, rosemary, and 1/2 c olive oil until onions are very transparent and almost beginning to caramelize. Add the salt and garlic, stir a few times and let cook for about a minute. Put this onion mixture into your blender with the can of coconut milk, and puree it. Fit as much of the squash in the blender with the mixture as you can, and add a 1/3 c water. This should give you a nice creamy paste. Pour this into bowl with remaining squash that wasn't pureed, if any, and add the cheese, almond flour, eggs and remaining (1/3 c olive oil). Mix well, pour into greased muffin tins(not light, I know :)) and bake at 375 for 30-35 min until brown on top and fork inserted in middle comes out reasonably clean. They will be moist but firm up nicely when they cool. Enjoy. :)
1 3lb butternut squash, cut in half, coat insides with olive oil and sprinkle with sea salt.
Roast at 350/375 for an hour or until tender when pricked with a fork.
8oz shredded aged white cheddar
1 1/2 c almond flour
1 can coconut milk (not light)
3 eggs
1 TBSP sea salt
1/3 c olive oil
2 onions, chopped
1-2 TBSP dried rosemary
3 cloves garlic, shredded/finely chopped
1/2 c olive oil
Sautee the onions, rosemary, and 1/2 c olive oil until onions are very transparent and almost beginning to caramelize. Add the salt and garlic, stir a few times and let cook for about a minute. Put this onion mixture into your blender with the can of coconut milk, and puree it. Fit as much of the squash in the blender with the mixture as you can, and add a 1/3 c water. This should give you a nice creamy paste. Pour this into bowl with remaining squash that wasn't pureed, if any, and add the cheese, almond flour, eggs and remaining (1/3 c olive oil). Mix well, pour into greased muffin tins(not light, I know :)) and bake at 375 for 30-35 min until brown on top and fork inserted in middle comes out reasonably clean. They will be moist but firm up nicely when they cool. Enjoy. :)
Wednesday, May 18, 2011
Brie Panini with Dried Apricots
It's an abnormally cold, wet and gray day in Boulder. The thought of running in this weather was downright disheartening, until I began to think about what I might like to eat afterwards. I decided that comfort food was very appropriate, and realized I had not had my old stand by of grilled cheese and tomato soup in some time. A quick look in the fridge netted jalapeno havarti, brie, and some parmiggiano reggiano. I started thinking the brie might be nice, and realized that I had some dried apricots, too. The result? heaven!
2 slices Rudi's gluten-free bread, multigrain
enough 1/3" slices of brie to cover one of the slices of bread, rind removed
6 dried apricots, sliced
1/2 TBSP butter (yeah, it's comfort food :))
Heat a griddle or cast iron skillet on medium heat, rub the butter into the two outside/griddle faces of the bread, place the brie on the inside face of one, add apricots, top with other slice of bread. Brown in skillet until golden brown, flip it over, brown the other side and... voila! Melty, yummy, brie and fruit perfection. Enjoy!
2 slices Rudi's gluten-free bread, multigrain
enough 1/3" slices of brie to cover one of the slices of bread, rind removed
6 dried apricots, sliced
1/2 TBSP butter (yeah, it's comfort food :))
Heat a griddle or cast iron skillet on medium heat, rub the butter into the two outside/griddle faces of the bread, place the brie on the inside face of one, add apricots, top with other slice of bread. Brown in skillet until golden brown, flip it over, brown the other side and... voila! Melty, yummy, brie and fruit perfection. Enjoy!
Friday, May 13, 2011
Steamers aren't just for rice...
I recently purchased a rice steamer, and I have to admit that while I love what it does for my rice, I absolutely adore what it does for quinoa. I figured out that using the same water to grain proportion for brown rice yields quinoa that is still tasty in left overs. Rice cookers come in multiple brands, sizes and configurations. I purchased a $20 14 cup Aroma rice steamer from Target, and I have been pretty happy with it. It does brown the bottom of whatever you're cooking, though, so you have to keep an eye on it. My friends who own the more expensive and musical Zojirushi promise that is not an issue. Well, I may have to upgrade, but I wanted to see if I was sold on the concept first. I am. :) I really like the steamer basket that sits on top of the steamer, this is great for steaming tough veggies like kale when I don't feel like roasting them with coconut aminos and sesame seeds at 375 degrees for 15-20 minutes. The only complaint I have is that the kale may obstruct the steam and impact the cooking time for the grain beneath, so I typically put the veggies on in the begging of the cooking cycle and take out the basket after about ten minutes so that the rice or quinoa can finish cooking.
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