Home Sweet Home

Ok, so I haven't actually gone anywhere, however it certainly seems like I was on a long kitchenless journey.  My cleanse is complete as of today, and one of the first things I did (after work of course) is bake something!  It's the same recipe for my Vanilla Lavender Tiny Cakes, but I wanted to play around with flavors.  This idea came to me while daydreaming of food during my most unpleasant; yet acutely effective cleanse.  Lemon Cardamom Tiny Cakes. The flavors just mesh so well together, and give this beautiful refreshing taste.  I think I may even revisit this in the form of a cupcake.  I do warn that Cardamom is a bit pricey, but definitely worth the flavor.

  


Lemon Cardamom Tiny Cake Recipe:


2 large eggs at room temperature
3/4 cup fine sugar
1 1/2 cups all purpose GF
2 tsp baking powder
1/2 tsp xanthan gum
1 tsp cardamom
1 tbsp fresh squeezed lemon juice
1 tsp lemon juice (for icing)


Preheat oven to 350º.  Line a muffin tin with liners.  With a stand mixer, beat the eggs and sugar for up to 5 minutes; or until they are really thick and creamy.  In a separate bowl, mix the flower, baking powder, xanthan gum and cardamom.  Once your eggs/sugar are super thick, fold in the flower mix and lemon juice.  Spoon into your muffin tin and bake for 15 mins or until golden on the top.  Once baked, cool completely before cutting a nice sized hole into the tops of the cakes.  Fill with buttercream icing and put the tops back on over the icing.  I cut the tops in half and arrange them in fun ways.


Buttercream:


I just want to note that I don't like a super sweet icing, so I use a pretty small amount of confectioners sugar.


2/3 cup icing sugar
1 cup unsalted butter softened


Beat the sugar and butter in a large bowl for a few minutes, until the mixture is well blended.

Pancakes!

Oh dear sweet delicious breakfast food, it's one of the things I've missed the most on Sunday mornings; Pancakes.  It's been quite the road traversed, trying to find a decent gluten free pancake concoction.  I've read blogs, looked in cook books, substituted flours for other recipes.  Everything seemed to be gooey, burney, or just plain ick.  I've even tried the Bob's Red Mill gluten free pancake mix.  I find they are all pretty gooey on the inside.  Nothing gives that fluffy texture when you're lacking gluten.  

There is however a glimmer of hope in the form of almond flour.  It's pretty expensive though, which is the big downside.  If you're prepared to cough up the dough for some pan-dough ... here is a nice recipe that does work.  I just advise to really oil your pan after every batch you make, and make sure the temperature isn't too hot (low/med), or the cakes will cook way too fast on the outside and leave you with goo on the inside.

Stacked up, jacked up!

Pancakes:

1 1/4 cups almond flour
1/2 cup corn starch
2 tsps baking powder
1/2 tsp salt
2 tbsps sugar ( I will try it with agave or honey next time and report)
1/4 cup unsweetened applesauce 
2 tbsps olive oil
1/2 cup milk

Oil your pan and heat to medium/low.  Spoon in the pancake mix, helping the batter form into a circle.  The batter does stick a bit, but if you are patient, and slide your spatula underneath the cakes when they're almost ready to be flipped it works just fine.  Cook on first side until bubbly, flip, and keep checking for that nice golden brown colour.  Serve.  Eat.  Enjoy.

Spring Mix

I'm already seeing some very positive results in the levels of inflammation in my body and the lack of recurring acne.  After speaking with my colleague about inflammatory foods, it makes sense that cutting dairy, gluten, and refined sugars would help. I've researched into how dairy can exacerbate inflammatory processes and bog down your lymph vessels (mind you, this process does not occur in everybody).  I'm just so happy to see that my almost always edematic ankle is slim and beautiful again.  


Today for lunch I will be eating a delightfully colourful salad that is a-ok for my tummy.


You will need:


1 nice handful of fresh yellow or green beans, ends removed 
1 nice handful of sweet peas 
1 bunch of sliced radishes (slices don't have to be too thin)
1 bunch of dill (to taste of course) chopped
1 bunch of parsley (to taste) chopped
2 yellow or orange tomatoes 
Olive Oil 
1/2 lemon squished for all its juice


Bring a pot full of water to a boil with a bit of salt in it.  Add the yellow beans and whole peas, and blanche for about 2 minutes.  Empty the veggies into a colander, and douse with cold water.  In a large bowl mix up the beans, peas, tomatoes, and radishes.  To make the dressing, pour some olive oil into a container you can seal (amount depends on your taste for dressings, and how much salad you are making).  Add your lemon juice, chopped dill and parsley, salt and pepper to taste.  Shake Shake Shake Shake Shake.  Pour the dressing over the salad et voila!  Delish!

The Curse of Cleansing

I have not been writing about baking or making much over the past few days, as I have been putting myself through a grueling cleanse.  My insanity comes with some reason though, as my gut has not been so happy with my overload in sugars, milk products and probably some gluten in there.  I'm stripping my intake to a bare minimum of green leafy vegetables (which I am thankful is not a trigger for me), skinless chicken or fish, and hard fruit (pears or apples).  Any grain I ingest is at lunch time and is brown long grain rice, or 1 cheat day of sticky rice with sushi.  


In the mean time, I have been dreaming up different things I'm going to bake next week when I'm finished with this special kind of hell.  I'm actually starting a baking class at our local culinary school this Saturday.  I'm very excited to impart some knowledge when class is done.


I did learn an important lesson over the weekend about yeast, and bread-baking.  I followed the recipe perfectly, but my bread just didn't rise like it should have.  It ended up being delicious out of the oven, and more like a beer bread, but not lighter and fluffier like I had expected.  My mistake as it turns out was in the instructions.  My recipe said to mix all the dry ingredients together (including the yeast), but didn't specify to first soak the yeast (like the Flieschmann's yeast packet says to do).  I remember wondering what to do in that situation, but decided to throw everything together like the recipe had said.  It wasn't all bad, but I've learned that you must soak the yeast.  I will be making another attempt at the delicious sage garlic bread (adding the sage and garlic was my idea, instead of raisins):


Brioche Loaf (GF):


1/2 cup 2% milk
1 extra large egg, room temperature
2 1/2 cups all purpose GF flour
1 tsp xanthan gum
1 tsp salt
2 tbsps superfine sugar
1/3 oz package active dry yeast
7 oz unsalted butter, chilled and cubed
1/2 cup raisins (I used garlic and sage instead)


Lightly oil a 9x5 inch loaf pan.  In a small pan, warm the milk with 1/3 cup of water, add the egg and beat a bit. In a large bowl put the flour, xanthan gum, salt, sugar, and yeast together and mix well.  Cut in the butter until it resembles small pieces.  Make a well in the center of your dry ingredients, add the raisins (or garlic/sage) and the milk/egg mixture.  Fold the ingredients together just a bit; it will still be a lumpy texture.  Spoon the mixture into the oiled pan and lay a piece of plastic wrap over top of the mixture and flatten down.  Cover with plastic wrap and let sit in a warm place for an hour.  When risen, heat the oven to 400º.  Bake for 25-30 minutes, or until golden on the outside.  

Homemade Tomato Sauce

Hearty meat sauce on a bed of spaghetti squash. 

Making your own tomato sauce is pretty time consuming, but quite a simple dish to prep for.  It's a nice weekend or day-off sort of meal to make for the family.  If you are feeling brave, and enjoy having things in the crock pot while you work, you can always prep the night before, or morning of.  I have not done this recipe in the crock pot, but I'm fairly certain it would work just lovely. 


4-5 nice sized cloves of garlic diced
2 small onions finely chopped
1 small carrot finely chopped
1 celery stick finely chopped
1 green pepper finely chopped
8-10 tomatoes with skins removed* and diced
1 lb of lean ground beef
1 cup red wine
A good handful of fresh basil chopped
Tbsp fresh chopped oregano
A few sprigs of fresh parsley chopped
Salt and pepper to taste


Brown the ground beef, drain fat and set aside. Pour about 2 tbsps of olive oil in a large pot over medium heat.  Add the garlic, onion, carrot and celery.  Cook veggies for 5 minutes, or until soft.  Add the tomato and herbs, stir well and let simmer uncovered for another 5 minutes before adding the ground beef and wine.  Turn down the heat to a low setting, cover the pot and let simmer for at least an hour, stirring occasionally.  Add salt, pepper, and red pepper flakes to taste.  Serve on a bed of spaghetti squash, rice or corn pasta.




*Skinning tomatoes is pretty darned easy.  Score the bums of each tomato with a little X (not the end where the stem would come out), place them in a bowl and pour boiling water enough to cover the tomatoes.  Place some Saran wrap over the bowl and wait for about 5 minutes.  Carefully take a tomato out and peel back the skin starting from the X down toward the stem end (using a towel for this part saves your hands from getting burned).  If the peel gets a bit tough, just peel away with a paring knife. 

Vanilla Lavender Tiny Cakes

I keep conceptualising delicious offerings, often when I'm on the bus or at work.  I found dried lavender when I was at the Sobey's next door to my clinic so naturally I bought it because it was interesting and strange to me.  I wasn't really sure what I'd do with it, but here is just one idea of what I'm sure will be many.  Vanilla lavender tiny cakes.  I can't call them cupcakes (even though they are in a cup) because it's like a sweet biscuit.  

Just a touch of butter cream icing to finish them off.

To infuse the biscuits with the scent and subtle flavor of the lavender, I poured about 2 tbsps of boiling water over 1/4 of a tsp of dried lavender, and let it sit/cool.  When I was mixing the cake ingredients I added the water and lavender bits.  It smelled pretty awesome in the oven!

Swiss Chard and Chickpea Soup

Swiss Chard, (sh:ard) a green leafy vegetable known for it's high mineral and dietary fiber content.  High in vitamins A, K and C.

I decided to make some last-of-the-season comfort food. I really love making this recipe because it makes the kitchen smell so good, and I know that in a short time I will be having a delightfully healthy meal. Whatever we don't eat, I freeze for another day.  A very simple, and very nutritious meal.  

Another kiddy approved dish that didn't require bribery to finish.

You will need:

4 or so cloves of diced up garlic

1 medium sized onion

2 small carrots diced

1 bunch of Swiss Chard ripped off the stem and shredded finely

1 can of diced tomatoes

1 can chickpeas drained and rinsed

1 quart of vegetable broth or chicken broth (I use chicken)

Salt and pepper to taste

Seasoning to taste

Heat a few tbsps of olive oil in the bottom of a large pot on medium (enough to roughly cover the chopped veggies).   Add your chopped garlic, onion and carrot - cook for about 5 minutes, or until the onion and carrot have softened up a bit.  Add a pinch of salt and pepper, and whatever seasoning you might like.  I add thyme, red pepper flakes, and a bit of basil.  Stir in your shredded chard and cook for just a few minutes until softened.  Once the chard is soft, add the tomatoes, chickpeas and broth.  I usually throw in a bay leaf or two at this point as well.

Let the soup come to a rolling boil over medium heat for about 5 minutes, cover and simmer on low for 20 minutes.  Serve with red pepper flakes and a sprinkle of parmesan.

Perfectly Parchment

The parchment easily peels away like a cupcake paper.

This idea came to me while waiting in line at Starbucks just staring at all the yummy treats lined up before you pay for your drink.  They have these glorious looking muffins that are baked in parchment, instead of a traditional muffin paper.  I thought it would be pretty cute to bake some mini - cupcakes using the same concept.  

Just cut squares of parchment, but big enough to fit your cake batter, and still come out of the cupcake mold.  Push the parchment down into the mold so it keeps a bit of the shape.  Fill with your batter just over half way, and gravity will do the rest to bring everything into a proper position.  Bake at your normal 350º for about 12 - 15 minutes for the mini cupcakes (less in a convection), and about 18 - 20 minutes for regular sized cupcakes.  Test with a toothpick.  If it comes out clean, the cakes are done.  Cool on a wire rack before icing.    

Piping makes icing these babies quick and easy.

Post Easter Eating

If you're anything like me, you've probably had your fair share of Cadbury Mini Eggs, assorted chocolate, cookies and cupcakes over the Easter long weekend.  In honor of everyone trying to get back on track, I will put up the recipe my dad came up with to accommodate my fragile stomach.  It's super easy, pretty darned yummy, and quick to prep.


I apologize in advance for no photographs this time.  I do promise to post both a home made pasta sauce recipe, and the how-to on these.  It's very easy though, and google can be a visual aid for now.


Pasta Free Cannelloni:


A few sprigs of cilantro finely chopped
A few handfuls of baby spinach finely chopped
Lean ground chicken (beef, turkey, veggie ground round)
1 container of ricotta cheese
1 jar of your favorite pasta sauce (Classico Spinach and Cheese is delish)
1 package of rice tortilla shells (Food For Life makes a brown rice version)


Preheat oven to 375º. Lightly oil a rectangular casserole dish (or square for fewer people).  Cook the ground meat in a skillet or fry pan until just cooked and lightly browned.  You can add any seasoning at this point, salt & pepper, basil, oregano etc.  Once the meat is cooked and cooled a bit, mix it in a large bowl with the cilantro, baby spinach, and ricotta cheese.  Take a tortilla shell, and add a bit of your mixture to one end of the shell.  Carefully roll the mixture nice and tightly folding in the ends so your shell resembles a cannelloni, lay horizontally in your casserole dish. Repeat until you have either run out of shells, or mixture.  Spread the pasta sauce all over the cannelloni, covering them completely.  If you have any left over mixture, you can sprinkle that on the top. Cover with tinfoil, and bake for about 20 - 30 minutes (or until heated the whole way through), uncover in the last 10 minutes or so.  

Almost Braised Kale

Kale: part of the cabbage family.  It is known to be very high in beta carotine, vitamin K, lutein and reasonabley high in calcium.  It contains sulphurophane which has high anti-cancer properties.

I came up with this delish dish while looking through the random that is my refrigerator for dinner ingredients.  It's very easy to make, and can be served alone, or on a bed of nice brown rice.  I was even able to get my sometimes picky 3 year old to eat her "green stuff".  

This dish is best made with a nice thick cut bacon - we get ours from a local butcher that double smokes their bacon, instead of brining.  You'll be fine to make it with a supermarket thick cut brand.

You will need:

Olive oil

5 pieces of thick cut bacon chopped 

1 large juicy tomato or 6-7 cocktail tomatoes diced

1 medium onion chopped

2 gloves of garlic diced

1 small head of kale stripped from the stem and roughly torn into bite sized pieces 

1 tsp fennel seeds

1 tsp Chinese five spice

Heat about a tbsp of olive oil in a high sided frypan or pot on medium heat.  Add the fennel seeds and bacon, and cook until brown.  Remove the bacon and set aside.  Add the onion and garlic to the pan, sprinkle with the Chinese five spice and cook until just soft.  Stir in the tomatoes and simmer for 3-5 minutes on low heat.  Add the bacon and kale, mix well and cook for another 5 minutes on low heat.

Just add bacon to get a picky eater to enjoy their greens!

Bake Sale!

LDCC logo.

I was able to practice my flooding technique again over the weekend, to donate the fruits of my labor to the daycare my daughter attends.  They were having a bake-sale to raise funds, and it gave me the perfect opportunity to brush up on my skills.
Lesson number one - don't drink and decorate.  Your piping lines end up jagged, and all you want to do is eat the cookies.
Lesson number two - consistency really truly IS everything, and I was able to pipe and flood so much easier this time.  My piping icing required about 2 tsps of water and any colouring I was using.  My flooding icing required about 2 more tsps on top of that.  I added all water very slowly, one tsp at a time (mixing completely into the icing before adding any more).  When picked up and drizzled back into the mixture, my flood icing was completely flat again in less than 3 seconds.  (Here's a nice demo)
Lesson number three - bake for less time at a slightly lower temperature for beautiful golden colour just on the bottom of the cookies.  This time I baked at about 345º for 8 minutes, instead of 350º for 10-12.  It would appear I've found the formula for the
"all purpose GF" flour mixture (found on blog page 1).

Suns for the daycare's logo

Flooding process almost complete!

The Ultimate Rice Crispy

Contrary to popular belief, Kellogg's Rice Krispies are not gluten free. They do however make a Brown Rice version that is, and is what I've used. These are so super easy to make, and also super delicious. I've borrowed the idea from "Gluten Free Baking". I have omitted fruit in this version, because who likes fruit in their treats? Yick. If you are a "fruit in their baked goods" lover, by all means add raisins, cut dried apricots, or any other dried fruit your heart desires. 


4 1/4 cup Gluten Free Rice Krispies 
29 marshmallows 
1/4 cup unsalted butter 
Crumbled up batch of GF shortbread (recipe here) 
Half a small package of semi sweet chocolate chips 




Lightly oil a 9 1/2 inch square pan, and line the bottom with parchment paper.
Melt butter in a medium sized pot on medium heat. Add the marshmallows, stirring constantly until completely melted. Off the heat, slowly stir in the Rice Krispies, crumbled shortbread, and if desired, fruit. Press gently into your oiled pan. In a double boiler, or pot scantily filled with water and a glass bowl, melt your chocolate chips. Once melted, drizzle over Rice Krispie mixture. Refrigerate to set, and cut into bars, or squares.

Husband Approved.