Pineapple-Coconut Bread Pudding
1 (20-oz) can crushed pineapple
¾ cup sugar, divided
2 c. cream or coconut cream*
½ tsp. salt, divided
1 loaf stale French bread, cut in 1" cubes, or a pound of other bread, cubed
1/2 tsp. cardamom
1 c. whole milk or coconut milk
2 tsp. vanilla1/2 c. shredded coconut
If your bread isn't already stale and dry, put the bread cubes in the oven at 375 until they're dried out.
Make a caramel sauce- combine 2 Tbsp. juice from the canned pineapple with 1/2 c. sugar in a saucepan. Heat on high until brown, stirring often. Add 3/4 c. cream; stir until the caramel chunk has dissolved. Add 1/4 tsp. salt. Pour about half of this into the bottom of a greased 9x13 pan. Save the rest.
Mix together bread, undrained pineapple and cardamom. Dump into a 9x13 pan. Using the same bowl as before, beat the eggs, then stir in 1/4 c. sugar, the remaining cream, milk, vanilla, and 1/4 tsp. salt. Mix until sugar dissolves. Pour all of this over the bread and let sit for 5-20 minutes to soak. Sprinkle the coconut over the top.
Bake at 375 degrees for 30-35 minutes, until center is set. Serve warm, with a little of the remaining caramel sauce drizzled on top.
*If you don't have cream, use milk instead, for a total of 3 cups. Also melt 1/4 c. butter and beat it in with the eggs.
This is meat-free, dairy-free, and in the photo above, also made using gluten-free pasta. Its rich and creamy taste would never make you suspect there are so many 'normal' ingredients missing. You will not taste the avocado, and surprisingly, it doesn't even make the sauce look green. It adds richness along with those healthy, satisfying fats.
If you used canned chickpeas, you'll have about one cup extra; you can either stir those in with the pasta, or save them for another use.
If you don't have an avocado, or don't want to use one, omit it and increase the chickpeas to three cups instead.
12-16 oz. pasta, cooked according to directions; save the cooking water
1 Tbsp. olive oil
3 cloves garlic, minced
2 cups cooked chickpeas- or use 2 cups from two (14-oz) cans, drained
one 6" sprig fresh rosemary, or 1-2 tsp. dried rosemary
1/4 tsp. red pepper flakes
1 medium avocado, peel and pit removed
1 Tbsp. lemon juice
salt and freshly ground black pepper to taste
1/4 c. chopped fresh parsley, or 1 1/2 Tbsp. dried parsley
While the pasta is cooking, heat 1 Tbsp. olive oil in a small skillet over medium-high heat. Add the garlic; cook and stir 2-3 minutes or until fragrant.
In a blender, combine 3 cups of the pasta cooking water (may also use the water drained off the cans of chickpeas), chickpeas, rosemary, red pepper, avocado, and lemon juice. Blend on high until smooth. Add salt and pepper to taste (start with 1/2 tsp. salt), and stir in parsley.
Pour over pasta and toss to coat.
If the sauce is too thick, add water 1 Tbsp. at a time until it's the consistency you like.
Santa Rosa plums are dark on the outside, often with a bluish hue that rubs off, ruby-colored inside, and explode with sweet juice when you bite into a fully ripe one. They are apparently highly prized, which is nice for me, because my 3-in-1 plum tree is about half Santa Rosa. They tend to ripen pretty much at once, which means we have only about a two-week window for eating them fresh, and need to be quick about canning, drying, making jam, or otherwise using them.
Gelato usually uses milk instead of cream, and sometimes fewer egg yolks, as well. If you use whipping cream in place of the milk, you'll have plum ice cream instead. You can triple this batch if you really, really want to pull out your ice cream maker, but this smaller batch can be made using a high-speed blender. It's lightly sweet, with just enough brightness from the fruit, and full of flavor. And yes, you may use other types of plums. The color may or may not be the same, though, depending on the variety you use. If you can't have eggs, you could thicken the milk with 1 Tbsp. cornstarch instead, but it won't be as creamy.
One pound of plums can mean anything from 4-10 plums, depending on their size. If yours are small, ping-pong-ball sized, you'll need about ten. If they're big ones, 2 1/2" across or so, you'll likely need only 4-5. Either way, the goal is to end up with about 1 3/4 c. puree.
Santa Rosa Plum Gelato
Makes about one quart
1 lb. Santa Rosa plums
1/8 tsp. almond extract, optional but delicious!
1/2 tsp. vanilla extract
1 c. whole milk, divided (dairy-free options include almond milk, rice milk, or coconut milk)
2 egg yolks
pinch of salt
1/2 c. sugar
Wash plums and remove stems. Remove pits; you'll to cut them out. Drop the pitted plums into a high-speed blender, add almond and vanilla extracts, and blend until smooth. Pour into two empty ice cube trays. Pour 1/3 c. of the milk into the blender and swish it around to get more of the puree; pour this into the ice cube trays as well. Put them in the freezer.
Combine the two egg yolks, salt, and the sugar in the unwashed blender. Heat the remaining 2/3 cup milk in the microwave for 1 minute, until steaming. Meanwhile, turn the blender on to beat the yolks and sugar. With the motor running, pour the hot milk in a thin stream into the yolks. Once it's all in, increase speed to high, and run about two minutes, until the custard thickens slightly. It will begin to coat the blender sides with a slightly thicker, opaque coating, and the mixture will steam quite a lot.
Pour the custard into a container with a lid; refrigerate. Wash the blender; there's not much more unpleasant to wash off than dried egg yolk!
3-4 hours later, pull both the now-frozen puree and the now-chilled custard out. Pour the custard into the (washed!) blender, add the puree cubes, and blend, using the plunger handle to get them to mix.
The gelato will be a soft-serve consistency. If you want to be able to form round scoops, pour in a container and return to the freezer for another 1-3 hours.
The fastest, simplest S'mores ever! My 6-year-old had a blast making these nearly by herself. If you have a toaster oven, you can make just a few and hardly heat the kitchen up at all. Even a big batch doesn't make your whole kitchen hot, or make you smell like campfire, or have the neighbors wondering what's on fire.
If you use GF/CF chocolate chips and GF grahams, these are also a gluten-free, dairy-free treat.
For a big batch, you will need:
1 cup chocolate chips (milk chocolate or semisweet, you choose)
one 10-oz bag regular marshmallows
1/2 cup graham cracker crumbs (I used precrushed ones) OR 4-5 crackers, crushed
A cookie sheet, an oven with a broil setting, and a sheet of parchment if you want the easiest cleanup.
Put the oven rack in the highest position. Dump the chocolate chips into a microwaveable bowl; I used a Corelle cereal bowl. Microwave for one minute; stir. If it's not quite melted, microwave 30 seconds more; stir. Repeat if needed, but once you get past 2 minutes it overheats and clumps. (You can rescue it by stirring in 1-2 tsp. oil.)
Dip the bottom half of a marshmallow into the chocolate, then dip into graham cracker crumbs. Place on cookie sheet, at least 1/2" apart.
Turn the broiler on and put the marshmallows in. If you have HI and LO options, here's what happened in my oven with them:
HI: browned at 35-40 seconds. Centers were still firm.
LO: browned at 1 1/2- 2 minutes. Nearly the whole marshmallow was now melted and gooey.
Either way, watch these things closely! Don't walk away for even a few seconds or they may be black when you get back. Flaming marshmallows over a campfire in the dark may be entertaining, but they're not nearly as amusing in the house!
The marshmallows ready to be broiled.
Bonus- this fudge can be made dairy-free and still have that creamy, melt-in-your mouth text ure!
This week in Joyschool I taught the kids about the process of making chocolate. I had a library book that had pictures of each step, from cacao tree to wrapped chocolate bars, and I brought hands-on things, as well. They got to see, smell, and taste bits of roasted cocoa beans (didn't like them!- it's like eating unsweetened chocolate but crunchier.), see and smell cocoa powder, see, smell, and have cocoa butter rubbed into their skin, we melted and molded chocolates (cute little Easter shapes).... and then made this baggie fudge. If you're making it yourself or have careful children, a single bag is fine, but for this group that includes a few 3-year-old boys, I double-bagged it. :) This could be a fun Family Home Evening activity AND treat.
Our batch was made using the coconut oil and coconut cream, since 3 of the kids can't have dairy.
I had brought walnuts in the shell to use in the fudge, but the kids had so much fun cracking the nuts first and eating the bits inside that they were all gone before the fudge was ready. It's good fudge either way!
1/2 c. coconut oil or butter, softened or melted
1/2 c. cocoa powder
1/3 c. coconut cream, OR 1/4 c. water and 1/2 c. nonfat dry milk powder
a pinch of salt
1 tsp. vanilla
1 lb. powdered sugar (about 4 cups unsifted)
1/2 c. chopped nuts (optional)
Put the ingredients in a gallon-sized ziptop bag. Put this bag inside another bag if it seems like a good idea. Squish, knead, or pound the bag until everything is well mixed. (Giving the kids 30 -second turns seemed to work the best- and gave them practice counting.)
Once it's mixed, squish the mixture into a rectangular shape near the top, making the rectangle about an inch narrower on each side than the bag. Put the bag on a cutting board or similar surface. Cut down one side of the bag and across the bottom with scissors. Cut fudge into squares, or use small cookie cutters to make cute shapes. Makes about 1 1/2 pounds.
If fudge is a little too soft, let it chill in the fridge or freezer for a few minutes to firm up.
A friend recently shared this delicious recipe with me. Since I wanted to make cupcakes for a friend who can only handle sweeteners like honey and agave, it was time to tweak the recipe. You can find the original, sugar-sweetened, recipe here
, if you want to compare it to my version. As cupcakes, they needed more moisture than the original, plus a couple things needed adjusted to allow for honey. And I discovered that the amount of water your quinoa was cooked in makes a huge difference in whether they're dry, moist, or collapse when baking. (Not to worry, the problem should be solved now!) Quinoa is technically a seed and not a grain.
I tried really hard to find a way to use just the blender to make the batter, and not need both it and a bowl, but the batter puffs up so much once the leavening is added, that it just didn't work out that way . Oh well.
Everyone who has tried these loves
them.Moist Chocolate Quinoa Cupcakes
1/2 c. uncooked quinoa*
1 1/4 c. water
1/3 c. any kind of milk (dairy, almond or coconut are fine)
4 large eggs
1 tsp. vanilla
3/4 c. melted coconut oil or other liquid vegetable oil
2/3 c. honey
a few drops of orange essential oil, or the washed peel of one clementine, optional
1 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. salt
Cook the quinoa, covered, in the 1 1/4 cups water: either combine in the microwave or stovetop. To microwave, put them in a microwave-safe bowl, cover, then cook for 5 minutes at full power, then 5 minutes at 50% power. For stovetop: combine in a pan that has a tight-fitting lid. (If the lid isn't, use 1 1/2 cups water to compensate for what will evaporate.) Bring to a boil, reduce to a simmer, and let simmer for 20 minutes, until water is all absorbed.
*or use 2 cups cooked quinoa and omit the water.
Preheat oven to 375 degrees. Put liners in 18-24 cupcake tins, depending on how high you want the cupcakes.
Combine in a blender the cooked quinoa, milk, eggs, vanilla, oil, honey, and orange oil/peel if using it. Blend until smooth. Mix the cocoa powder, baking powder, and salt in a medium bowl. Pour the quinoa mixture over the top, and stir until well-combined. Spoon into cupcake liners, or use a spring-loaded ice cream scoop instead to portion out the batter.
For an easy, sweet topping, sprinkle each cupcake before baking with a few semisweet chocolate chips and chopped pecans or other nut.
Bake for about 20 minutes, until the top of a cupcake springs back when lightly pressed with a finger.
Frost with your favorite frosting if you like, or try any of these
. The cupcakes above are frosted with whipped coconut cream with melted chocolate beaten in: use 1 cup of chilled coconut cream and 1 cup melted semisweet chocolate. Whip the cream until it starts to hold soft peaks, then add in the chocolate plus a teaspoon of vanilla and a pinch of salt. Beat until fluffy and smooth.
We have a favorite salad... at a local place called Zupas. I found a recipe online that a lady had tweaked a little, and I've tweaked it a little more! The original salad uses strawberries where I used blackberries, but I used what I had: blueberries and blackberries were $.99/cup at NPS
Sometimes DollarTree has frozen mango chunks, 12 ounces for a dollar. The trick is to visit the store within a week of when they get their monthly frozen shipment.Mango Berry SaladSalad
8-10 cups greens (I used green leaf lettuce)
1-2 cups chopped fresh strawberries (or other slightly sour berry)
1 cup fresh blueberries
1 fresh mango, cubed, or 1 cup frozen mango, diced and mostly thawed
1/3 cup cinnamon honey nuts
Combine in a large bowl in the order given.Creamy Mango Dressing:
1/2 c.Greek yogurt* (plain or something mild like vanilla)
2 Tbsp. lemon juice or balsamic vinegar
1 fresh mango, pitted and peeled, or 1 cup frozen mango, mostly thawed
1/4 tsp. salt
Combine in a blender until smooth. If too tart, sweeten with a little honey. Makes about 1-1/4 cups. Drizzle about 1/2 cup over salad; toss to coat. Serve salad with additional dressing on the side, or save the rest for another day .
*for a dairy-free option, use coconut cream (NOT cream of coconut, which is sweetened)
I have the HARDEST time finding bouillon that doesn't contain MSG. Here's a solution: no MSG, no fillers, no preservatives. Only what you choose to put in it.
This recipe was adapted from Traci's Transformational Health Principles
by Traci J. Sellers Vegetable Broth Powder
(makes about 1 1/2 cups)
1 cup Nutritional Yeast (to make your own, see here
1/4 cup RealSalt (or Himalayan salt; something with those trace minerals)
1 Tbsp. onion powder (see how to make your own, here
1 1/2 tsp. turmeric
1 1/2 tsp. dried parsley
1 tsp. dried dill weed
1 tsp. marjoram or oregano, optional
1 tsp. dried lemon peel, optional
1/2 tsp. celery seed
1/2 tsp. dry basil
1/2 tsp. ground thyme
Put everything except parsley in a blender or food processor, in the order given. Blend until
powdered. Add parsley, pulse just enough to chop it a little bit (you're aiming for small bits). Store in an airtight container indefinitely.
To use, add a heaping 1/2 tsp. per cup of water, or 1 Tbsp. of powder for every quart of water.
photo: Wikimedia Commons
Have you ever run across a recipe calling for nutritional yeast and you didn't have any? Maybe didn't even have access to some? Or maybe you attempted to make a batch of bread and the yeast wasn't working anymore?
Too bad I didn't know, a month ago, what I'm about to tell you. I threw away an entire pound package of baking yeast (Saccharoymyces cerevisiae
) because it wasn't raising my dough. Sad.
First of all, what IS nutritional yeast? It's deactivated yeast, frequently the strain used is Saccharomyces cerevisiae. Totally dead yeast. Usually it is cultured in something sweet for a few days, then heated to deactivate it. It adds a nutty, savory, almost meat-y depth of flavor to recipes. (The term is 'umami'). It also contains B vitamins and is a complete protein.
I've been studying a new (to me) breadmaking book (more on that later!), and in it, the author, Peter Reinhart, gives instructions for making your own nutritional yeast: Put 1/4 c. active dry yeast in a hot skillet. Toast over med-hi heat until it turns a medium shade of brown.
Now, was my dysfunctional pound of yeast ready to be used as nutritional yeast without toasting? No. It was only partly dead. Or maybe 'mostly dead', to quote a favorite movie. But it needs to be totally dead before you consume it. Besides that, toasting brings out flavor.
Ways to use nutritional yeast:
- as a topping on popcorn
- sprinkle on top of things in place of cheese
- mix into mashed potatoes or scrambled eggs in place of cheese
- add to soups or white sauces to improve flavor (the flavor acts similar to adding bouillon or broth)
- use in this recipe for dairy-free buttery spread
- sprinkle on top of homemade crackers or breadsticks before baking
- make your own vegetable broth recipe, on this post. Tastes like chicken. :)
See the bottom of this post for photos on making the heart-swirl pattern.
A friend of mine has to avoid dairy, wheat, and oats- and we were going to be together at a potluck lunch on Thursday. The pumpkin cheesecake last week
(for a different group) was such a hit I decided to adapt it so she could enjoy it too. But with a bit of chocolate. Like pumpkin-chocolate chip cookies.
I wanted it to be relatively inexpensive- no quart of coconut yogurt! -that stuff's pricey. Coconut milk and coconut cream, sure. I have that on hand.
No recipes using those appeared to be online anywhere, though I found the chocolate-version crust here
. There were some cashew-puree based ones- but not only did I not have time to soak nuts, but wanted this to be a recipe even the nut-allergic could use. So I started with my tried-and-true 'normal' recipe, and adapted. And I was willing to buy one 6-oz cup of coconut yogurt to put in the (optional) topping.
You won't taste the apple cider vinegar, but it adds both the tartness and savoriness you'd get from cream cheese. If you have 2 (14-oz) cans coconut milk and a 19-oz can of coconut cream, that will be exactly enough for the filling, the topping, and the ganache.
If you want to use honey in the filling instead of sugar, use just 1 cup honey plus 1 Tbsp. Since this also adds about 1/4 cup of water, add about a tablespoon additional pumpkin powder OR a tablespoon oat or coconut flour so the cheesecake won't be too soft.Gluten free, dairy free Pumpkin Cheesecake
1 c. fine-shred coconut, toasted
1 Tbsp. coconut oil, melted
1 ½ Tbsp. honey
1 tsp. vanilla
1 ½ Tbsp. cocoa powder
Stir together and press firmly onto the bottom of a 9” springform pan. Set aside.
For a fall-spice crust instead of chocolate, omit cocoa powder, and instead use ½ tsp. cinnamon + ¼ tsp. cloves + ½ tsp. ginger Filling:
1 1/3 c. sugar
1 tsp. cinnamon
3/4 tsp. ginger
¼ tsp. nutmeg
¼ tsp. cloves
½ tsp. salt
6 Tbsp. (slightly heaped 1/3 c.) pumpkin powder
2 (14-oz) cans coconut milk
3 Tbsp. apple cider vinegar
1 Tbsp. vanilla
5 large eggs, room temperature
1 c. coconut cream
Mix all together, in order. Don’t overmix or whip air into it, or it may crack while baking. Bake at 350 F for 75-90 minutes in a water bath, until center jiggles like Jello and internal temperature is 145-150 F. Cool in oven or on counter, then chill, covered, in fridge 4 hours or more. Rum-flavor Topping:
1 cup coconut cream, well chilled
½ cup coconut yogurt
½ cup brown sugar
1/8 tsp. salt
1 ½ tsp. rum extract
Whip cream until just beginning to thicken; add all else and whip. Spread over chilled cheesecake. Chocolate Ganache drizzle
¼ c. (1 ½ oz) dairy-free chocolate chips
3 Tbsp. coconut cream or coconut milk
Heat gently to melt chocolate chips; whisk until smooth. Drizzle on cheesecake.