Tag Archives: almond flour

Black and Bleu Broccoli

The husband loves bleu cheese. I’m talking borderline fanatical… I could probably add bleu cheese to liver and onions and he wouldn’t care – he’d probably love it!

We’ve been attempting to eat more vegetables. Some of our favorite easy ones are grilled zucchini, sauteed asparagus, mashed cauliflower and broccoli. Recently, we tried beets… they still need work.

broccoli_ingredients

Our favorite way to eat broccoli is steamed – a little melted cheese and butter never hurt either. My mom makes a casserole using crushed Ritz crackers in the topping. Almond flour isn’t quite the same, but it works.

I’m sure this is a recipe many people could throw together on their own. It is very simple, but worthy of documenting here. You never know when you may need something…

broccoli_cooked

BLACK AND BLEU BROCCOLI
serves 3-4

1 large bunch broccoli
1/4-1/2C bleu cheese (depending on desired level of intensity!)
1/4C almond flour
2TBSP butter – cut into small pieces
1/2tsp sea salt
1/2tsp pepper

Preheat oven to 350degrees. Cut broccoli into manageable pieces (florets and stems if desired). Steam for 8-9 minutes until knife easily pierces stem. Place broccoli into 8×8 baking dish. Sprinkle with salt/pepper and then spread bleu cheese and butter pieces over top and then almond flour last. Bake for 8-10mins until cheese and butter are melted. Serve hot.

This one can be changed up for almost any cheese you want. Sometimes we use 1 to 1 1/2C shredded cheddar. I bet havarti would be good too!
Enjoy!

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Our Semi-SCD Thanksgiving Menu

Well, it looks like its going to be a small Thanksgiving for us this year. The husband and my dad both have to work Friday and my sister and her husband will be staying with his family this year…

My mom and I hashed out the menu this week. So, we both have our shopping lists and assumed responsibilities. The husband naturally had his requirements for fried turkey… Since I can’t eat fried foods, we will also be roasting a turkey!

Two turkeys for four people should provided for sufficient amounts of leftovers. My mom and I love making turkey soup/stews and casseroles (those recipes will follow soon).

cranberry sauce chicken

We decided to go with regular mashed potatoes (instead of Garlic Mashed Cauliflower) so that everyone else has a couple reasons to use gravy. My mom will make her famous dressing (for some reason, I’m not a fan – never have been). Now i have an excuse as it’s made with a lot of bread.

Curried Carrot Souffle
image courtesy of Family Circle magazine

As a substitute for sweet potatoes, there will be a new recipe for carrot souffle. I found it this week in a magazine and will have to modify it slightly for SCD legalities (and to drop the curry). Also, we will be modifying green bean casserole on the fly Thursday to be SCD legal. I will post the modified recipes!

pecan pie plated

So here it is, our Thanksgiving menu!

Fried Turkey
Roasted Turkey (see also Roasted Chicken)
-with Brown butter and fried sage Au Jus
Mashed Potatoes and Gravy
Carrot Souffle (original recipe Family Circle magazine)
Fresh Green Bean Casserole
Cranberry-Orange Sauce with honey (see my recipe here)
Pecan Pie (SCD legal of course – see my recipe here)
Pumpkin Pie

I hope you have a safe and wonderful Thanksgiving holiday!!
I will post some really good leftover recipes after turkey day. Stay tuned…

On top of old Smokey…

I’ve had spaghetti squash once before. I liked it, but wasn’t overly impressed at the time. Mostly, I think, because I was still eating actual spaghetti noodles…

meatballs ingredients

Nearly everyone I know has a special red sauce recipe. I developed mine a couple years ago for the husband. Apparently, with a strong Italian heritage, you aren’t allowed to eat sauce from a jar. I’m sure its written somewhere. I mean, there must be an Italian rule book they follow.

meatballs mixed

This weekend I made a legal version of my sauce, meatballs and gave spaghetti squash another go. It was really good – but, I should have made more meatballs! I’m still underestimating exactly how much meat and vegetables I need to cook since we aren’t eating bread/carbs!

meatballs baked

Spaghetti Squash is easy. Preheat oven to 350degrees. Carefully cut it in half, remove seeds and rinse. Place halves, cut side down, on a sheet pan with 1/2 C water. Bake 35-45mins.

spaghetti squash

Carefully pick up halved squash (hot pads may be necessary) and using a fork, scrape the squash from the rind. It will get stringy! Drain if needed.

spaghetti squash finished

MEATBALLS
makes 15-16, 1 1/2″ diameter

1lb ground beef
1/4C almond flour
1 egg
2-3 cloves fresh garlic, rough chopped
1/8C grated Romano cheese (or Parmesan)
1/4tsp parsley (double if fresh)
1/2tsp Sea salt
1/4tsp pepper

Mix all ingredients in bowl to combine. Roll into balls and place on baking sheet lined with parchment paper. Bake at 350 for 15-20mins. Add to your finished sauce and simmer for another 10mins. Serve over spaghetti squash and cover with cheese.

spaghetti meatballs
I should have drained my squash a bit better, but the water did not adversely affect the taste – at all!

The Essense of Fall: Pumpkin Cinnamon Rolls

pumpkin cinnamon roll
My sister was married this weekend and life was sorta turned upside down for a few days.

It seems I also managed to setback my progress a few steps. I was so careful to watch the food I ate all weekend. I do not drink often or much – but it seems I was a bit too liberal with my wine… While I had a blast at the time, I’ve sure been paying for it since Sunday! Chalk it up to another lesson learned: no more wine.

pumpkin dough

My husband calls it the silly season, but I see it as the approaching season of temptation and longing. Especially for those of use that can’t eat…well, most anything (grains, refined sugars, lactose…). There have been several sites featuring some pretty amazing baked goods lately and it got me thinking.

pumpkin dough rolled

I’ve been tossing around a couple ideas over the last few weeks for apples, pumpkin and cookies. I had started this recipe the weekend before but couldn’t quite get it to completion. There are a few things I might still change; but, definitely worthy of a posting!

pumpkin dough filling

Here is my first fall recipe featuring pumpkin! The pumpkin flavor is subtle and it does a good job of keeping the breading moist. The sweet cheese layer melds a little with the pumpkin breading – so the spiral isn’t as distinctive as ‘normal’ cinnamon rolls.

pumpkin dough stuffed

These rolls were inspired by the talented Deb at Smitten Kitchen.

PUMPKIN CINNAMON ROLLS
dough:
3/4C pumpkin puree
2C almond flour
1/3C coconut flour
3 eggs
4TBSP butter, room temperature
1tsp salt
1tsp cinnamon
1/8tsp ginger
1/2tsp nutmeg
3TBSP honey
1/2tsp baking soda

filling:
7oz farmer cheese (I used Friendship brand – only 0.5% lactose)
1TBSP cinnamon
1/3C honey

Combine all dough ingredients in a bowl and mix until smooth. Wrap dough in plastic wrap and refrigerate for 30mins to 1hour.

While the dough chills, set out the farmers cheese to come to room temperature. Preheat oven to 325degrees.

Roll out dough into large rectangle between 2 sheets of plastic wrap. (NOTE: I’ve tried to roll dough between parchment paper, not good. Plastic wrap peels off much easier!) I rolled mine on the bottom of an upside down sheet pan to make it easier to move. Once rolled out, refrigerate the dough for another 30minutes.

Remove the top layer of plastic wrap. Spread the cheese/honey mixture over the pumpkin dough – carefully, it is a soft dough. Using the bottom layer of plastic wrap, start to roll the dough into a tight log, peeling off the plastic as you go.

Refrigerate again if needed. Cut log into 2inch slices and carefully place cut-side up. Space them equally in 8inch round pan. Should hold roughly 7 rolls per pan.

pumpkin dough baking

Bake at 325degrees for 40-50minutes. Remove from oven and set aside for at least 10-15minutes to cool. Serve warm – top with butter and a drizzle of honey!

pumpkin cinnamon roll

These certainly are not be the prettiest cinnamon rolls I’ve ever seen, but they are the essence of fall and quite delicious. They set well when given proper time to cool – and even reheat well the next day! You may experiment with increasing the almond flour if you desire a stiffer dough.

“Mock”-sgiving: SCD Pecan Pie!!

“Anything worth doing, is worth doing right.”
-Hunter S. Thompson

Still trying to get ready for Thanksgiving.

I’ve been mulling over some thoughts on an SCD pecan pie for a couple weeks now. I found a couple recipes via Google search, but had some personal issues with the amount of honey they require (some up to 1  1/2C!). With my hypoglycemic issues, its important not to cause BIG spikes in my blood sugar. Second, honey can be a bit intense and over powering. It is pecan pie after all.

The husband and I like LARA bars. They are made entirely of fruit and nuts and the only prepackaged food I’ve found that fits into the SCD (lemon is my favorite!). The primary ingredient in most of the bars is dates. That got me thinking…

Could we incorporate dates into the filling and reduce the honey?

As it turns out – Yes, we can! It’s not the simplest recipe, but it’s definitely worth it in the end.

I got the recipe for the pie crust from my new cookbook, Grain-Free Gourmet. It works well – reminiscent of a graham cracker crust. I think next time I’d make some small changes, but I’ll write about that when/if I actually do it.

First things first: Soaking nuts. It is really important to prepare foods to increase your ability to digest them. By soaking raw nuts, you remove a majority of the tannins and decrease the phytates and inhibiting enzymes that can cause digestive distress. Plus, it makes them taste so much better.

They will stay good for 2-3 days after soaking. If you plan to prepare a large quantity, I’d recommend that you also dry them after soaking.

SOAKED NUTS
Nourishing Traditions (Fallon) – link in Resources

1C nuts (in this case Pecans)
2C filtered water
1/2tsp sea salt (see post on sea salt here.)

Combine ingredients in jar, shake well and leave on counter overnight. Drain and rinse well. Refrigerate for 2-3 days or dehydrate at 105degrees for 10-12 hours.

PIE CRUST
Grain-Free Gourmet (Bager & Lass, 2010)

Makes 1 9″ pie crust
1 1/2C almond flour
3TBSP butter (cold, cut in pieces)
2TBSP honey [I only used 1TBSP]
1/8tsp baking soda
1/4tsp salt

Preheat oven to 300degrees. Combine all ingredients. Using pastry cutter or food processor, cut in butter or pulse until it begins to form a ball. Place dough ball between 2 pieces of plastic wrap/parchment and roll out to 11″ round. Place on sheet pan and refrigerate for minimum of 15mins. Remove from fridge and peel off one side of plastic wrap. Working quickly, invert pastry round into pie plate and peel off remaining plastic. Patch any holes. Dock crust with a fork. Bake for 10 to 15mins until it just starts to brown. Set aside.

pie crust doughpie crust rolledpie crust panpie crust dockedpie crust bakeddates and honeydates and eggsdates and pecanspie crust filled

PECAN PIE 

1C pitted dates (heaping)
1 1/4C filtered water
1/2C honey
3TBSP butter
3 eggs – lightly beaten
1/2tsp vanilla
1tsp salt
2C soaked pecans (roughly chopped)

Combine dates and water in saucepan and soak for 1hour.
Turn heat on medium and bring to a boil. Reduce heat and simmer 20mins with lid on. (optional: remove some of the floating skins, not necessary, they just bothered me). Pour into blender (be careful, it is hot after all) and puree until smooth. Return to sauce pan and add honey. Bring mixture back to a simmer – stirring constantly – for 5 mins. Remove from heat, add butter and stir to combine. Set aside until mixture is cool to the touch and has thickened. Add eggs, vanilla and salt to date/honey mixture – stir to combine then add in pecans. Pour into prepared pie crust. Bake at 300degrees for 40 to 50mins. When you shake the pie pan the mixture should barely shake/jiggle in the center. Remove from oven and cool.

and the finished pie! ta-daa!

pecan pie plated

The husband, who is not usually a huge fan of pecan pie, loves it! Give it a try. Please let me know what you think!!!

best grain-free pancakes I’ve ever had!

[updated 10/15/12]

pancakes? flapjacks?… hotcakes??
Whatever you call them, I’ve missed them.

The following recipe is for the best grain-free pancakes I’ve ever had. Never mind, that they are the only grain-free pancakes I’ve ever eaten…

As weekends go, I had a pretty good one. I went to visit my parents in Florida. My sister is getting married soon and we had a full schedule of showers and parties for her on Saturday. By Sunday morning, we were whipped.

Despite all the running around, there is always something so relaxing about being at my parents home. Maybe because my mom is a very special lady. She has always been so supportive of me – in ALL my endeavors. This was the first weekend I had to eat food prepared by others. She surprised me by spending over 20$ to purchase almond meal and coconut flour to make pancakes!

I was quite impressed!! They weren’t perfect, but we sat down and made some corrections to the recipe…The full recipe is listed below with our suggestions in [brackets]. She also made a honey butter syrup that is a definite necessity!

Almost every online review of almond flour I’ve seen advises against using Bob’s Red Mill. I have been using Bobs as it is easily accessible in my local grocery store and I haven’t had the funds to try other brands online. I hadn’t had perceived any issues until Sunday. Most complain that the texture is not fine enough. There was a noticeable texture difference in the final pancake using Bob’s products. We both agreed that they were reminiscent cornmeal cakes. I have not tried Honeyville, but most seem to recommend this brand. According to the website, Honeyville offers blanched almond flour (skins removed), lower price per pound (for 5#’s) and more convenient quantities, but must be purchased online. If you do use Bob’s Red Mill, I have found that mixing the ingredients and pulsing in the blender for 30sec-1min helps smooth the texture a bit.

pancake batter

on the griddle

Here is a shot of my first short stack with bacon and honey butter syrup!

shortstack by kellymarie.yoder
shortstack, a photo by kellymarie.yoder on Flickr.

ALMOND FLOUR PANCAKES
-from Paleo Plan

1 cup almond flour
1/2 cup unsweetened applesauce
1 TBSP coconut flour
2 eggs
1/4 cup club soda water (makes them fluffier, can use plain water if needed)
1/4 tsp freshly grated nutmeg
1/4 tsp sea salt [increased to 1/2 tsp]
[1/2 tsp baking soda]
[2 tsp honey]
coconut oil or butter [your preference]
fresh berries (optional)

Combine all ingredients except club soda and mix together completely in a blender for 30seconds-1min. Add the soda water and mix till combined. The batter will appear a little thicker than normal mix – that’s good, it needs to be. Heat a frying pan over medium-low heat with 1 tsp coconut oil/butter. Drop 1/4 cup of batter onto the hot pan. Depending on consistency, you may need to spread out batter slightly. If they are too thick, they will not cook evenly. Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two. Add more oil/butter to the pan and repeat with remaining batter. Cook slow, they brown quickly.
Top with fresh berries [and/or honey butter syrup below!].

HONEY BUTTER SYRUP

1/2 cup butter (1 stick)
3 1/2 tbsps honey
1 tbsp milk [omit if following SCD]
1 pinch cinnamon
1 pinch nutmeg
melt butter in small saucepan. remove from heat and add remaining ingredients. stir until combined thoroughly. serve warm.
Enjoy!
 Update: 10/15/12 – I made these this weekend for my husband and did not have any soda water. I added 1/4 C of apple cider instead. They were fantastic!
Aside

bananabread, a photo by kellymarie.yoder on Flickr. I finally had an opportunity to make this loaf again last night. I brought some into work so my coworkers could give it a try. They seemed surprised with how good it tasted! … Continue reading