My Sweet Marie

Archive for January 2014

Here’s a great loaf that you can make a few of and freeze 2, keep one out for your reward for doing all the work! Here’s how:

Ingredients:

  • ¼ cup margarine or butter
  • 1 cup sugar
  • 2 eggs
  • rind of one lemon
  • 1 cup rice flour
  • 1/2 cup tapioca flour
  • ½ tsp xanthan gum
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup milk (almond, coconut, dairy, whatever you can tolerate)

Directions:

  1. Cream butter and sugar. Add eggs one at a time, then add zest.
  2. Mix dry ingredients, then add into wet mixture, alternating with milk.
  3. Put in loaf pan and bake at 350°F for about 45 minutes or until done.
  4. Topping: add 2 tablespoons of lemon juice and add enough sugar to make a thick mixture (too little and your cake will be soggy). Immediately after cakes are done, spoon topping over cake-just a thin layer.
  5. Cakes freeze well so can x 4 the recipe (but just use 2 lemons/rind).

 

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This is a recipe from Rachel Ray’s collection but thought you’d love to try this yourself! It is tasty, healthy and easy-to-do. Go for it, you know you want to. Here’s how.

Ingredients:

  • 1/2 oz dried mushrooms- porcini
  • 3 cups veg. stock
  • 3 tbsp. olive oil
  • 2 ribs of celery, finely chopped plus some chopped leaves for garnish
  • 1 onion finely diced
  • 1 carrot finely chopped
  • 3-4 cloves of garlic
  • 1 bay leaf
  • s&p
  • 2 cans cannelini beans or roman beans, rinsed and drained
  • 1/2 cup dry white wine
  • 1 lb spaghetti ( gluten-free or not)
  • grated pecorino or parmesan

Directions:

  1. Bring a large pot of water to boil.
  2. In a small pot simmer the dried mushrooms in 1 1/2 cups of veg. stock.
  3. In a large deep skillet, heat the oil, add the celery,onion, carrot, garlic and bay leaf with salt and pepper. Partially cover and cook till veggies soften, about 10 minutes.
  4. Meanwhile in a food processor, puree half the beans with the remaining veg. broth.
  5. Add the wine to the veg. pan then stir in the pureed beans and the remaining whole beans.
  6. Using a slotted spoon, remove the mushrooms from the pot and chop coarsely. Add to the bean mix.
  7. Pour the stock from the mushrooms in as well but be careful not to get the grit at the bottom of the pot.
  8. Reduce heat to low and simmer.
  9. Cook your pasta al dente. Toss the pasta with the ragu and then serve with some cheese and a sprinkle of celery leaves on top!

I was looking through my old recipes, looking for something different and I found this old recipe that I use to make all the time! My family love this and both girls make it for their kids now too. You could substitute cashew butter, almond butter or even sunflower butter if you have a peanut allergy. This can be a meal all on it’s own or part of an elaborate Chinese dinner you may be hosting! Better yet, order some won ton soup, egg rolls or spring rolls and call it a feast! Here’s how to make it:

Ingredients:

Marinade:

  • 1 tbsp. soy sauce (gluten-free tamari)
  • 2 tbsp. shao-Hsing or dry sherry
  • 2 chicken breasts cut into cubes, boned

Peanut sauce:

  • 1/4 cup peanut butter
  • 3 tbsp. soy sauce or g.f. tamari
  • 2 tbsp. rice vinegar
  • 1 tbsp. chicken broth or wine or sherry
  • 1 tbsp. sesame oil
  • 2 tsp sugar or agave
  • 2 tsp chili oil if you like heat!

Stir Fry:

  • 2 tbsp. oil (canola, peanut etc)
  • 2 tsp fresh grated ginger
  • 2 cloves garlic crushed
  • 1 small onion
  • 1 carrot, peeled and sliced
  • 1/2 cup chopped peanuts or other nut chosen
  • 2-3 green onions sliced thinly.
  • 1 pkg of rice noodle of desired thickness

Directions:

  1. Marinate the meat for 2 hours.
  2. Heat your wok or large stir fry pan.
  3. Add your oil, garlic and ginger.
  4. Stir in your carrots and onion. Stir fry till translucent.
  5. Add in the chicken, cook till pink is gone.
  6. Add your peanut sauce ingredients and cook till thickened. Lower heat.
  7. Meanwhile cook your noodles according to pkg directions.
  8. Serve the chicken in sauce over the noodles. Top with the chopped peanuts and green onions.
  9. ** If using cashew butter, garnish with cashews, or sunflower seeds if using sunflower butter etc.

 

Do you ever look in your fridge and cupboards and think to yourself, now what will I make for dinner? I challenged myself yesterday to not go to the store for any ingredients, make something different using only what I had in the house. I keep my pantry fairly stocked and had a few leftovers in the fridge, how hard could it be? After yesterdays results, I have only increased my chances at winning on a Chopped episode! If anybody reading this has any pull, I’d love to do that!! give me a basket of goodies and challenge me to come up with a dish or two and taste the results! Love it. Anyhow here’s what I made.

Ingredients needed:

  • 1 can refried beans (mine were black beans)
  • 1/2 jar salsa (mild or spicy, your call!)
  • leftover chicken shredded (I had 1.5 breasts) or leftover ground meat cooked would work too.
  • sliced veggies (red pepper, mushrooms, corn, onions, jalapenos,olives etc)
  • cheese shredded (cheddar, marble, I used Dayia for my dairy allergy)
  • tomatoes sliced very thin
  • sour cream
  • tortillas corn or flour or nacho chips

Directions:

  1. Preheat oven to 350. Grease your 9×9 casserole. I used 2 small casseroles, made 1 dairy-free, the other full of dairy!
  2. Layer the refried beans across the bottom of the casserole.
  3. Over that spread a thin layer of salsa.
  4. Over that sprinkle your veggies, any amount you like, heavy or light-handed depending on your taste!
  5. Sprinkle your chicken over top.
  6. Sprinkle your cheese of choice over that.
  7. Place your tomatoes in a lovely pinwheel pattern over all of that!
  8. Bake for 45-60 minutes depending on your oven. It will get bubbly but don’t go crispy!
  9. Can be served with sour cream and fresh tortillas or baked crispy ones, your call.
  10. Also great as a dip for super bowl or any party!
  11. *** leave out meat to make it vegetarian!***

Basa is a fish that taste much like catfish. It also cooks much like catfish so if you’ve cooked catfish, this is easy for you! I find it to be reasonable in price, healthy and a quick dinner! Here’s one of my go to dinners that takes very little time but impresses the taste buds every time!

Ingredients:

  • 1 lb basa filets
  • 3-4 tbsp. mayo
  • 2 tbsp. lemon juice
  • 1 tsp dry dill
  • 1/4 tsp black pepper
  • 1/2 tsp onion  powder

Directions:

  1. Preheat the broiler.
  2. Mix the mayo with your spices.
  3.  Spread the thawed fish with the mayo mix.
  4. Broil on the top rack for about 4-5 minutes per side. Watch closely as every broiler is different, do not burn!
  5. Serve with a side of steamed broccoli and rice!
  6. Enjoy!

Recently we had our large family Christmas party. Luckily with our family, everyone brings a crock pot or roaster of something and you have loads of food! This year’s theme was comfort foods and Andrew, my god-son and a grown young man, brought a huge roaster of Kapusta. He asked me if that would be acceptable and I said “sure” not having a clue as to what expect. I knew if Andrew was making it, it would be good, tasty and healthy! I was right, it was so good that I have been thinking about it and finally today I have a roaster in the oven cooking! I consider this healthy as it’s all veggies, no fat, how bad can it be? I have to tell you that of all the foods that I could eat that night, it was a toss up between kapusta and the veggie cabbage rolls as to which was the best dish there! I hear the shepherd’s pie was pretty amazing too but I missed out on that one! Anyhow, here’s the easy directions!

Ingredients:

  • cabbage sliced
  • 1 jar of sauerkraut with juice/wine/vinegar
  • 1 can of sliced mushrooms with juice (2 if large cabbage)
  • 1  onion sliced

Directions:

  1. Pre-heat oven to 350.
  2. Layer the cabbage, sauerkraut, onions and mushrooms in a large roaster, using the juices from the kraut and shrooms.
  3. Cover and roast for 2 hours or longer, it will be ready when the cabbage is completely soft and cooked through.
  4. Enjoy with a side of pork or chicken, ribs, beef, any meat at all!

 

Ratatouille is a French dish from Provence but loved all over the world. It’s delicious, healthy and great on a cold winter’s day! You pronounce it ra-ta-tou-ee. Try it and I know you’ll like it! You can vary the veggies somewhat and this recipe makes a huge batch so feel free to halve the recipe!

Ingredients:

  • 1 can (28 ounces) whole peeled tomatoes  or  1 lb cherry tomatoes
  •  virgin olive oil
  •  1 large eggplant cut into 1″ pieces or mini eggplants
  • Coarse salt and ground pepper
  • 2 large yellow onions (1 pound total), diced large
  • 1 head garlic, cloves smashed and peeled
  • 2 bell peppers (any color), seeded and diced large
  • 2 large zucchini (1 pound total), diced large
  • 1 bay leaf
  • 1 tablespoon fresh marjoram or oregano leaves
  • 2 to 3 tablespoons red-wine vinegar

Directions:

  1. Preheat oven to 350 degrees. Drizzle tomatoes with 2 tablespoons oil, and roast in oven for 30 minutes.
  2. Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
  3. Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving