Monday, November 25, 2013
I am invited over to a friend's house for Thanksgiving, and while I will be making the Bacon Brocolli recipe using brussels sprouts (I gotta represent some NSNG, what what??!!), I will also be making the Best Dang Candied Yams On The Planet. These sweet potatoes are riced, spiced, whipped and sweetened to perfection with just enough coconut sugar to send you over the edge.
Put Life Into Living...while making sure I get invited back to Thanksgiving next year...
The Best Dang Candied Yams On The Planet
2.5 lbs sweet potatoes/yams
1 stick salted butter, melted
1 tablespoon real maple syrup
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup heavy cream
1/2 cup coconut sugar
2 cups pecan pieces
1 egg white, beaten
1/2 cup coconut sugar
1/2 tsp salt
1/4 teaspoon cumin
1/4 teaspoon Chinese Five Spice
Pinch of cayenne
Peel the yams well, cut them into 2-3 inch chunks. Boil yams for 20-30 mins until soft when pierced with fork. Let cool. Pass through a potato ricer into a large bowl.
Preheat oven to 350 degrees. Add melted butter, maple syrup, vanilla, cinnamon, nutmeg, ground cloves, salt and pepper, blending well. Pour in heavy cream and coconut sugar and use a hand mixer to whip the cream and sugar into the potato mixture. Spread into 9x12 pan, greased with butter, foil and bake for 20 minutes while you make the nut topping.
In a medium bowl, combine pecan pieces and egg white, making sure pecan pieces are evenly coated. In a smaller bowl, whisk together the coconut sugar, salt, cumin, Chinese 5 spice, and pinch of cayenne. Pour spice mix over pecans, mix together making sure spice mix is evenly coating the pecan pieces.
Remove potatoes from oven, discard foil, pour spiced pecan mix evenly over potatoes. Place back in oven for 10 minutes or until pecans are slightly browned.
Thursday, November 21, 2013
Guilt free pie, can you even imagine?
This recipe has half of the amount of sugar as a traditional GF pumpkin pie, and I promise you won't miss it. Also, it is completely grain free AND uses organic coconut sugar which makes it a Paleo darling.
Thanksgiving is in a week. Be ready.
Paleo Pumpkin Pie
2 cups almond meal
1 stick salted butter, melted
1 teaspoon coconut sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. Combine all ingredients together, mixing well. Press into a 9 inch pie pan evenly. Bake for 20 minutes.
1 can organic pumpkin
1 cup heavy cream, plus 1 cup for whipped topping garnish (or use coconut cream if preferred)
1 tsp vanilla
2 Tablespoons ground cinnamon
2 teaspoon ground ginger
1 teaspoon allspice
1/2 teaspoon ground cloves
Pinch of salt
1/2 cup organic coconut sugar
Preheat oven to 350 degrees. Make the crust above.
In a large bowl, lightly beat the eggs. Add in 1 cup of the heavy cream along with the vanilla, pumpkin, and coconut sugar and whisk together. In a small bowl, mix the cinnamon, ginger, allspice, ground cloves, and pinch of salt. Whisk spice mixture into wet ingredients.
Pour filling into crust, bake for 30-35 mins. The custard will still be jiggly in the middle, so turn the oven down to 325 and cook for a remaining 15-20 mins. Place foil around the edges of your pie if you find the crust is getting a little too done.
Top with fresh whipped cream.
Tuesday, November 19, 2013
Thanksgiving is imminent. Are you ready?
I am having fun coming up with NSNG versions of Thanksgiving classics in case you'd like to enjoy your big day without overboard on the sugars and grains. Or maybe you're the kind of person who can exercise restraint on Thanksgiving and Christmas, and you're looking to make an entirely NSNG Thanksgiving. I am here to help.
This Green Bean Casserole is delicious because it has fresh ingredients. I'll take this any day over processed cream of mushroom soup and gluten-laden fried onion bits. Also, this recipe has a tablespoon of vodka in it, what's not to love about that?
Wild Mushroom and Green Bean Casserole
1 lb. Green Beans, ends snapped and cut into 2 inch pieces
1 oz. Dried Wild Mushrooms, reconstituted, then chopped
1 package Cremini or Baby Bella Mushrooms, chopped
1/2 Onion minced
1 cup Chicken Broth
1/2 cup Heavy Cream
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Black Pepper
1 Tablespoon Vodka (optional)
1 Tablespoon Olive Oil for sauteeing
1/2 cup Olive Oil for cooking shallot slices
3-4 large Shallots, sliced 1/4 inch slices (Fried Shallots recipe below)
-Reconstitute dried wild mushrooms in 2 cups boiling water, bring to boil 3-4 minutes, cover, turn off heat and let stand 30 minutes. Remove wild mushrooms, reserving mushroom broth.
-Saute onions on medium high heat in large saute pan until soft (3-5 minutes). Add in chopped cremini mushrooms and onion and garlic powder until browned (5-8 minutes). Add the wild mushrooms to the saute pan, saute 5-8 minutes. Pour in vodka , cook 2-3 minutes, until alcohol burns off, add pepper.
-Ladle 2 scoops of mushroom broth (being careful to avoid the settled grit at the bottom of the reserved mushroom broth), stir into sautee pan.
-Ladle 3 scoops chicken broth. Bring to boil for 3 minutes. Add in 1/2 cup heavy cream, simmer another 3 minutes. Turn off heat, mix in green beans, season one more time with salt and pepper.
-Bake at 350 degrees for 30 minutes uncovered. Stir the contents, foil the top, bake another 25 mins. Remove from oven, add fried shallot rings to the top, refoil and cook 5 more minutes.
Slice shallots into 1/4 inch pieces and separate. Heat 1/2 inch EVOO in pan to high heat. Fry shallots 3-4 minutes, being careful not to burn. Remove shallots from oil, let drain on paper towel. Season with salt.
Monday, November 18, 2013
I go through at least one baster per year. The bulbs all wind up falling off, the suction sucks (not in the good way), and I have to invest in another one before thanksgiving arrives. My favoritest thanksgiving turkeys requires regular basting, and the chickens I roast year round wind up impeccable if I've baste every 15 minutes.
This Tovolo baster looks like it's constructed differently. Sturdily. Like it might actual work and hold up for more than a year of basting fowl. At $20, it sure better.
I'm gonna order it and report back.
You can buy it here if you're so inclined: Tovolo Easy Reach Baster.
Upcoming recipes this week:
Green Bean and Wild Mushroom Casserole
Paleo Pumpking Pie
Time to get on it.
Friday, November 15, 2013
NSNG Low Carb Stuffing
How to make an NSNG stuffing? Seems impossible. Tried to find sprouted bread, but wasn't sure if there was gluten in it. So making a quick loaf from almond flour solved all my Thanksgiving stuffing recipe woes. This stuffing resembles the lovely texture of a cornmeal stuffing, but without the pesky insulin raising grain.
Plus this bread is a cinch to make for when you absolutely must have a slice of bread with butter but aren't in the mood to carb load.
2 1/2 cups almond meal flour
1 tsp. sea salt
1/2 tsp. baking soda
1 tsp. apple cider vinegar
-Preheat oven to 300 degrees.
-Grease a 9X3 pan with butter.
-Mix all ingredients well.
-Press mix evenly into loaf pan.
-Bake 45-50 minutes, or until toothpick comes out clean
-Let Bread cool
Bread, cubed into 1/2 inch pieces
1 large onion, chopped
3 celery stalks, chopped
1/2 tsp. poultry seasoning
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. onion powder
1/4 tsp. garlic powder
1-2 cups chicken broth
2 tablespoons butter for sauteing
2 tablespoons butter, melted for drizzling
-Preheat oven to 350 degrees, grease an 8x8 pan well with butter.
-Cook the onion and celery on medium high heat until very soft in the butter (about 8-10 mins).
-Blend spices together, add into onion and celery and mix well.
-Place bread, onions and celery in a bowl and fold together.
-Add in chicken broth a 1/2 a half cup at a time until you reach your desired consistency of stuffing.
-Fluff with fork, pour into 8X8 pan, drizzle on remaining melted butter, bake 20-30 minutes at 350 degrees.
Thursday, November 7, 2013
I have been saving up all my recipes for my impending cookbook and neglecting this blog. "I need to get my shit together," I've said to myself 400 times a day since my last blog post in April. I have about 100 cookbook recipes that are sugar free and grain free, but I'm still not ready for the publisher yet.
So it's time to start posting again until this cookbook is ready.
This veggie dish is so delightful and filling, you can serve it as a main course. And if you use coconut milk instead of heavy cream, voila, it's vegan. This also makes a great NSNG side dish for your Thanksgiving extravaganza.
Speaking of, I will post some Thanksgiving inspired recipes soon...some of them might even have some sugar in them...
Roasted Brussels Sprouts, Leeks & Apple
1 bag of brussels sprouts (about 25 sprouts), quartered
1 green apple, peeled, cored, and chopped into chunks
2 leeks, white and pale green parts only, rinsed well, chopped into a 1/4” dice
1 cup heavy cream (or 1 can of full fat coconut milk)
Salt and pepper to taste
1. Preheat oven to 400 degrees. Combine brussels sprouts, apple, and leeks into a large bowl to mix.
2. Spread mixture into a 9x12 casserole dish, and pour over heavy cream. (or coconut milk). Mix around to coat contents with the heavy cream.
3. Bake in oven for 40 minutes, stirring once to prevent burning the edges of the brussels sprouts.
Tuesday, April 9, 2013
All this No Sugar No Grains way of eating makes a girl miss the simple joy of a baked good. I redid this ol' recipe to make it qualify for NSNG, but also give you the feeling of indulging on a buttery, hot breakfast treat.
Coconut Flour Orange Popovers
4 large eggs
2 teaspoons finely grated orange zest (please tell me you've bought the Microplane)
1 can of full fat coconut milk (usually 12-13 oz size)
4 tablespoons butter, melted
1/2 cup coconut flour
1/2 teaspoon baking soda
1/4 rounded teaspoon Xanthan gum
3-5 tablespoons of water (optional)
Preheat oven to 425 degrees. In a large bowl, whisk the eggs, coconut milk, and orange zest. The coconut milk will come out of the can a little chunky. Don’t be alarmed—just keep whisking until smooth. Whisk in 3 tablespoons of the melted butter. In another bowl, whisk the coconut flour, xanthan gum, baking powder and salt until evenly blended. Whisk the wet ingredients into the dry ingredients until only small lumps remain. Add in water to batter 1 tablespoon at a time to moisten as needed.
Brush the cups of a muffin pan with the remaining 1 tablespoon of melted butter. Heat the pan in the oven for 5 minutes so the butter turns a nutty brown (love it). Fill the muffin cups half to almost full with batter. Bake popovers for 30-35 minutes, until risen and browned. Serve with butter and eat straightaway!