tag:blogger.com,1999:blog-91409785914607727342024-02-19T15:38:58.797-08:00Eagle Loft KitchenCooking without Dairy, Wheat, Soy, Eggs, and Oats.Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-9140978591460772734.post-21276060215984598352011-02-11T10:43:00.000-08:002011-02-11T10:43:56.159-08:00Pork Chops and Root Veggie Mash<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapin5-YIIbVAkXCMxAO5VsXqQpeQxuW_EScw10J2M48r-2DI9QFPf1MOl3Qa2PmwPF6KTGSMQ9cilqRoPHx4O2VAzBCRZ4cvA79mbXtgDWlKfz5sX1ugXQIOJ4uoUMCBBtCWK4HsaLZrdE7ZP/s1600/pork+chop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapin5-YIIbVAkXCMxAO5VsXqQpeQxuW_EScw10J2M48r-2DI9QFPf1MOl3Qa2PmwPF6KTGSMQ9cilqRoPHx4O2VAzBCRZ4cvA79mbXtgDWlKfz5sX1ugXQIOJ4uoUMCBBtCWK4HsaLZrdE7ZP/s400/pork+chop.jpg" width="400" /></a></div><br />
We didn't have pork chops in our house when I was growing up, so this is a food that is still new to me. I have found it easy to overcook and make tough. But then I was introduced to cooking it in the pressure cooker -- and, voila! Perfect pork chops every time. As an added bonus, I've created a recipe that produces one of your side dishes at the same time, and infuses it with the pork juices. It's an easy weekday dinner that is ready in a jiffy. I add steamed kale or a salad to round out the meal.<br />
<ul><li>4 1-inch thick pork chops</li>
<li>2 Tbsp olive oil</li>
<li>salt, pepper, and <a href="http://eagleloftkitchen.blogspot.com/2011/01/seaweed-salt-replacer.html">seaweed salt replacer</a> (if you have it)</li>
<li>2/3 cup chicken stock</li>
<li>1/3 cup dry white wine (or 1/3 cup more chicken stock if you prefer)</li>
<li>2 medium yellow potatoes, peeled and cut 1/8-inch thick</li>
<li>1 large sweet potato (equivalent to 2 medium potatoes), peeled and cut 1/8-inch thick</li>
<li>3 carrots, peeled and cut into 1-inch pieces</li>
<li>1/2 onion, chopped or sliced</li>
<li>2 cloves garlic, quartered</li>
</ul><ol><li>Heat oil in pressure cooker over medium-high heat. Add pork chops and season with salt, pepper and seaweed salt replacer. Brown both sides, then remove from pan.</li>
<li>Add stock and wine to pressure cooker and scrape loose any browned pork bits.</li>
<li>Add veggies and garlic, then top with browned pork chops.</li>
<li>Close lid and bring cooker to full pressure according to your cooker's instructions.</li>
<li>Cook at 15 psi for 10 minutes, then release pressure.</li>
<li>Remove pork chops to plates to serve. Mash remaining ingredients together and taste to see if more seasoning is needed (I usually don't need to add anything).</li>
</ol><div>Note that if your pork chops are not 1-inch thick you will need to adjust the cooking time. You can experiment with other vegetables in this dish -- parsnips give it a whole different flavour!</div>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com0tag:blogger.com,1999:blog-9140978591460772734.post-86183535558272723222011-02-01T11:44:00.000-08:002011-02-01T11:44:49.370-08:00Breakfast Birthday Party<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_bk5wFNEbFA4AQA50pezKeb_-6O1ZNNMrkpifOliOTXw4AKTosT6-zQ4C10WPZcsqBlM-XIUVqLDbS8MMsLH56tFP1B-hKSMGnqgGhu7d6cP1OY9DHPMmZ2pqS6kdVYZN1vlCt7RoZymtSDe/s1600/car+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_bk5wFNEbFA4AQA50pezKeb_-6O1ZNNMrkpifOliOTXw4AKTosT6-zQ4C10WPZcsqBlM-XIUVqLDbS8MMsLH56tFP1B-hKSMGnqgGhu7d6cP1OY9DHPMmZ2pqS6kdVYZN1vlCt7RoZymtSDe/s400/car+cake.jpg" width="400" /></a></div><br />
A year ago if you had asked me about hosting a breakfast-themed party, I would have said "no way!". Breakfast can be a difficult meal for people with allergies, especially when making food for a crowd. But when Little Man was recently asked what food we should serve at his birthday, he replied "waffles and bacon". That sounds like the makings of a breakfast party to me!<br />
<br />
Here's what we served for our party of nine people:<br />
<ul><li>bacon (made before people arrived and kept warm in the warming drawer)</li>
<li><a href="http://eagleloftkitchen.blogspot.com/2011/01/new-gluten-free-dairy-free-egg-free.html">waffles</a> (made to order)</li>
<li>maple syrup</li>
<li>blueberry sauce*</li>
<li><a href="http://www.mimiccreme.com/healthy.html">Healthy Top</a> "whipping cream" (this was really good!)</li>
<li>large fruit platter</li>
<li>banana bread (I made the delicious one from <a href="http://www.nourishingmeals.com/p/our-cookbook.html">The Whole Life Nutrition Cookbook</a>)</li>
<li>car-shaped cake (Agave Cupcake recipe from <a href="http://eagleloftkitchen.blogspot.com/2010/02/cookbook-review-allergen-free-bakers.html">The Allergen-free Baker's Handbook</a>)</li>
<li><a href="http://eagleloftkitchen.blogspot.com/2009/09/pina-colada-ice-cream.html">pina colada ice cream</a></li>
<li><a href="http://eagleloftkitchen.blogspot.com/2009/09/pina-colada-ice-cream.html"></a>juices: apricot, guava and pomegranate</li>
</ul><div><br />
The cake was our first one that wasn't white (we don't use food colouring). The pink icing (I was going for purple) was coloured and flavoured by crushing raspberries and blueberries through a fine mesh sieve and adding the juice to the icing. The brown icing had molasses added to it. I made the cake in 2 8-inch round cake pans and cut them to form the car shape. The '3' was made of raisins.</div><div><br />
</div><div>*Blueberry sauce:</div><ul><li>2 cups blueberries</li>
<li>1/4 cup fresh orange juice</li>
<li>1 Tbsp maple syrup</li>
</ul><ol><li>Combine all in small saucepan. Cook at medium-low heat for 15 minutes, until sauce thickens a little.</li>
</ol>The party was a big success and all the food was a hit. Our 3-year-old was very pleased with his special party. And when it was all over, he predictably asked "Can I have more cake please?".Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com3tag:blogger.com,1999:blog-9140978591460772734.post-41713793408805248722011-01-27T12:02:00.000-08:002011-01-27T12:02:21.194-08:00Cookbook Review: Allergy Free Cookbook for the Family<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHyb_smmsOSwyM7iSdaasQf4yETnPkTCqLR1GYCtNX2hM3GZfnOq9LWd2-BGSpQyQYY4NzPEgt8CMRKFM9DXCQrBeiIZjx6uUNEH-4Y16Z0hZzHWYC61FXjfie95VJ7QCmtLTALFayCD3TkAY/s1600/allergy+free+cookbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHyb_smmsOSwyM7iSdaasQf4yETnPkTCqLR1GYCtNX2hM3GZfnOq9LWd2-BGSpQyQYY4NzPEgt8CMRKFM9DXCQrBeiIZjx6uUNEH-4Y16Z0hZzHWYC61FXjfie95VJ7QCmtLTALFayCD3TkAY/s1600/allergy+free+cookbook.jpg" /></a></div><br />
<i>Allergy Free Cookbook for the Family</i> by Brianna Monson is a charming little book that delivers what it advertises: family-friendly food that is free of allergens. The recipes in this book are simple, quick and budget-conscious. They are foods that are likely to appeal to children. The author is a mother of a child with life-threatening food allergies, and her personal experience with this challenge is apparent throughout the book. Each recipe has a little note about it being her childhood favourite to bake with her grandmother, a dish she serves to her inlaws, or a weekly meal at her house. I like this little personal touch that lets you know these are enjoyed so much by her family.<br />
<br />
Some of the recipes that most interested me included:<br />
<ul><li>Breakfast burritos</li>
<li>Country hash browns</li>
<li>Sugar cookies</li>
<li>Pie crust</li>
<li>Apple crisp</li>
<li>Graham crackers</li>
<li>Raspberry pie</li>
<li>Meatballs</li>
<li>White sauce</li>
<li>Honey ham</li>
<li>Croutons</li>
<li>Ham and bean soup</li>
<li>Kale soup</li>
</ul><div style="margin: 0px;">The ingredients are not whole-foods conscious, which is the usual fare at our house. There is plenty of refined sugar, corn starch and corn syrup throughout the book. I simply made the recipes with replacements such as natural cane sugar or agave, tapioca or arrowroot flour, and rice syrup. For most people just venturing into the world of allergies, the ingredients in the book are likely familiar to them and easily obtainable. I also found that the baking recipes call for way more sugar than we usually use. For instance, the banana bread and muffins call for 3/4 cup of sugar, where my recipe (using the same amount of flour) calls for 1/8 cup. But in spite of this, I still like this book and have enjoyed several recipes from it, applying changes as needed for our lifestyle.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG3zUxjvtrokVdPxnw_jVobMJ2ny0df81IkAcg0__1U-AmZXTka6XmPQVyta7T2EkDTdfafBW1BSMXREfX3HK43QAXX0sbRuCfzluo_WoosorPqTXyUyGH6FxOyvK_ZJNwyQ_-8_79qsTClW5E/s1600/sugar+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG3zUxjvtrokVdPxnw_jVobMJ2ny0df81IkAcg0__1U-AmZXTka6XmPQVyta7T2EkDTdfafBW1BSMXREfX3HK43QAXX0sbRuCfzluo_WoosorPqTXyUyGH6FxOyvK_ZJNwyQ_-8_79qsTClW5E/s400/sugar+cookies.jpg" width="400" /></a></div><br />
I had success with each recipe that I tried, but the one that was the biggest success was the sugar cookie recipe. They were delicious and tasted like a wheat and butter filled cookie. They flew off the cookie sheet as everyone wanted seconds (and thirds...). I followed the recipe faithfully, including all that sugar. They were wonderful for a special occasion treat, not something that we could eat every day.<br />
<br />
This book uses rice flour, potato flour and tapioca starch for most recipes that include starch, with the occasional recipe requesting oat flour or cornstarch. Ener-G egg replacer is recommended as a substitute for eggs. Dairy-free margarine is used frequently, and sometimes shortening is used as well. A few of the recipes call for oats, oat flour, and soy-based cream cheese; we do not use these due to an allergy, so I avoided those recipes. The book advertises that "most" recipes are free of milk, eggs, peanuts, tree nuts, wheat, fish and shellfish. As far as I can tell, the recipes are all free of those ingredients, with the recipes containing oats specifically listed as not being gluten-free unless gluten-free oats are used. Some recipes do contain soy and corn.<br />
<br />
I like this book and would recommend it to families that are dealing with food allergies. I appreciate that the recipes I tried all worked successfully and were easy to make.<br />
<br />
Disclaimer: I received a review copy of this book from the publisher. As always, this review is my own opinion of the book and is not influenced by anyone except my family of taste-testers. :)Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com1tag:blogger.com,1999:blog-9140978591460772734.post-83597766221757411722011-01-26T10:07:00.000-08:002011-01-26T10:07:18.015-08:00Vitamix Recipe: Orange Slush<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsf_SVAJPqxBVDYLSq-kdOu2NCECaik_bXHf0W_JAgU7kV-Ie5XGk2vNc5c3Ru8bkkRZCJbpFWOipvIgUfACBYwisjL_5_2RfIMv9eMhHE10wFbmjlA3qmmGkQioHU6dxhpzG5kwNpUTgJjQVq/s1600/orange+slush.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsf_SVAJPqxBVDYLSq-kdOu2NCECaik_bXHf0W_JAgU7kV-Ie5XGk2vNc5c3Ru8bkkRZCJbpFWOipvIgUfACBYwisjL_5_2RfIMv9eMhHE10wFbmjlA3qmmGkQioHU6dxhpzG5kwNpUTgJjQVq/s400/orange+slush.jpg" width="266" /></a></div><br />
Our whole family is sick right now. There are all sorts of viruses going around this year, so everywhere we go we see people coughing and sniffling. In an effort to boost our Vitamin C, I bought two bags of fresh oranges this week. Using my Vitamix, I've made everything from orange juice to orange sorbet. My favourite is something in between: an orange slush. It packs in the vitamins from fresh oranges and is very soothing on a sore throat. You can make it in less than 2 minutes too.<br />
<br />
<ul><li>2 fresh oranges</li>
<li>dash of agave syrup</li>
<li>ice cubes</li>
</ul><ol><li>Peel and quarter the oranges. I find it fastest to remove the peel with a knife, but feel free to quarter the orange and then use your fingers to peel off the skin. If a little white pith remains, that's ok.</li>
<li>Place the oranges in the Vitamix and add a dash of agave.</li>
<li>Add ice cubes until the total contents reach between 2 1/2 and 3 cups (use the measurements on the side of the Vitamix container). I use large ice cubes that my fridge makes, and this is about 6 or 7 cubes.</li>
<li>Blend, starting on low and dialing up to high. Flip the high-speed switch and blend for about 20-30 seconds until all ice is crushed and your drink is smooth.</li>
<li>Pour into a tall glass. If it is too thick, simply wait 10-20 seconds and it will become more liquidy.</li>
</ol>Do you have any recipes that make you feel better when you are sick?Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com4tag:blogger.com,1999:blog-9140978591460772734.post-31981420808985234302011-01-20T13:47:00.000-08:002011-01-20T22:25:32.104-08:00Seaweed Salt Replacer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJTDKIsVKmDv_pZ15GqU8y0T2yTCvqyJDQYNrIxfFNKM2Pm3KCpYPx7wwfxetRmQnZfKecdPu8amLttnevYfsw3XOVKccl3bP_wD_JRcSc8BkyfU8GnCS-fNPfWq6qrBAJvq1FyyS2_XcX22A/s1600/seaweed+salt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJTDKIsVKmDv_pZ15GqU8y0T2yTCvqyJDQYNrIxfFNKM2Pm3KCpYPx7wwfxetRmQnZfKecdPu8amLttnevYfsw3XOVKccl3bP_wD_JRcSc8BkyfU8GnCS-fNPfWq6qrBAJvq1FyyS2_XcX22A/s400/seaweed+salt.jpg" width="400" /></a></div><br />
Are you looking to reduce your salt intake without reducing taste? This sea vegetable blend imparts a special flavour to soups, stir-frys, and just about anything else. Although seaweed contains sodium, it is an organic form of sodium, not the sodium chloride that is found in table salt. Seaweed is a superfood, packed with nutrients, trace elements and vitamins.<br />
<br />
This seaweed salt replacer is an easy way to add the benefits of seaweed to your diet. Add 1 teaspoon of the mix to season your next soup and reduce the salt. Try sprinkling this over steaming veggies or add to your rice or quinoa.<br />
<br />
Warning! Some sea vegetables are surprisingly sharp. Blending this in your Vitamix will permanently etch the bottom of your container so it will be a little cloudy. But your health is more important than the look of your blender. :)<br />
<br />
<ul><li>1/2 cup arame</li>
<li>1/2 cup wakame</li>
<li>1/4 cup macro kelp</li>
<li>1/4 cup kombu</li>
</ul><ol><li>Crumble large pieces of kelp and seaweed with your hands. Note that amounts are approximate as seaweed is difficult to measure -- just give it a good guess.</li>
<li>Add all ingredients to Vitamix. Blend on high speed until you get the texture you want -- I usually process until most of the seaweed is powdery but there are still some coarse little flakes in there. </li>
<li>Wait a few moments before opening the Vitamix to let the powder settle. Store your seaweed salt replacer in a clean and dry recycled spice jar -- don't forget to label it!</li>
</ol>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com2tag:blogger.com,1999:blog-9140978591460772734.post-27448645215964938542011-01-16T12:11:00.000-08:002011-01-16T12:11:59.159-08:00Morning Millet in a Zojirushi Rice Cooker<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcHh9o4D3D6m592AGUXRXcWjZX-vHGHU6LaEdliVCV02AyKRiwUsbb0cOAFHw4sP57kzbsOeXnkexfabBF5h0iuP8tCQAFrp1tQF7URCEk2VUo0gP24RDqwXbWD5RkDdStSQ29Q9wTCTgXKnc/s1600/millet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcHh9o4D3D6m592AGUXRXcWjZX-vHGHU6LaEdliVCV02AyKRiwUsbb0cOAFHw4sP57kzbsOeXnkexfabBF5h0iuP8tCQAFrp1tQF7URCEk2VUo0gP24RDqwXbWD5RkDdStSQ29Q9wTCTgXKnc/s400/millet.jpg" width="400" /></a></div><br />
I love waking up on winter mornings to a hot breakfast. Even better, a hot breakfast that is already made and waiting for me! We recently purchased a Zojirushi rice cooker to replace our 12+ year old rice maker that was showing signs of distress. My favourite thing about the Zojirushi (other than the perfect rice that it cooks) is the timer feature. It saves 2 timer settings, so I have a pre-set breakfast timer and a pre-set dinner timer. When I first got the machine, I went looking online for how to make millet in it but came up empty-handed. After a bunch of trial and error, we've figured out how to make it perfectly every time.<br />
<br />
<ol><li>For each portion needed, measure 1/4 cup of millet into the Zojirushi. For the 3 of us I therefore use 3/4 cup millet. (Note that some people first toast the millet -- I've tried both ways and I personally prefer it untoasted.)</li>
<li>Add 1 cup water for each portion. So if you used 1 cup of millet, add 4 cups water. For 3/4 cup millet add 3 cups water. For 1/2 cup millet add 2 cups water.</li>
<li>Shake a small dash of salt into the water, then close the lid. Plug in the rice cooker and select the "Porridge" cycle. Set the timer for when you will want to eat in the morning.</li>
<li>When the millet is cooked, dish up into bowls. Sprinkle each serving with cinnamon and cardamom, pour almond milk over the top, then add fresh (or frozen) berries or slices of fruit. Top with a light drizzle of maple syrup.</li>
</ol>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com9tag:blogger.com,1999:blog-9140978591460772734.post-33252022623538111362011-01-14T08:39:00.000-08:002011-01-14T08:39:20.459-08:00Eagle Loft Italian Sausage<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAr5LxyKWURqPZ3D4gof3YOn1Z_BUEmfWhe-DzX2IsyXoGEiLq2aIMJb28XSuPzRbu-lYms70PqbVJ7oXp_ya68LrJ65ltLDY5Nf68w9wfOWEGQWg2lxPAaT_jokXN6p64R_XMxY9CsmFnRSrM/s1600/sausages.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAr5LxyKWURqPZ3D4gof3YOn1Z_BUEmfWhe-DzX2IsyXoGEiLq2aIMJb28XSuPzRbu-lYms70PqbVJ7oXp_ya68LrJ65ltLDY5Nf68w9wfOWEGQWg2lxPAaT_jokXN6p64R_XMxY9CsmFnRSrM/s400/sausages.jpg" width="400" /></a></div><br />
Sausages can be something tricky when you have allergies. Although there are sausages that are gluten-free, I feel safer preparing our sausages in my own kitchen. I have a sausage-stuffing attachment for my Kitchen-Aid stand mixer, but it isn't necessary to have special equipment -- you can shape the seasoned sausage meat into oblong patties and fry them in a pan.<br />
<br />
I have included two versions of the recipe, one for making patties and one for making a larger batch to stuff in sausage casings. The first recipe makes about 12 patties; the second makes about 30 sausages.<br />
<br />
<ul><li>2 pounds ground pork</li>
<li>1 3/4 tsp sea salt</li>
<li>1 1/4 tsp paprika</li>
<li>2 1/2 tsp fennel seed</li>
<li>1 1/4 tsp anise seed</li>
<li>1/4 - 1/2 tsp ground pepper</li>
<li>1/4 - 1/2 tsp cayenne</li>
<li>2 garlic cloves, minced</li>
<li>scant 1/4 cup water</li>
</ul><ol><li>Combine all ingredients in a stand mixer and mix thoroughly. </li>
<li>Shape into oblong patties. Excess patties can be frozen for future meals.</li>
<li>Fry patties in a pan until browned and cooked through.</li>
</ol><div><br />
</div><div>Here is the same recipe scaled for if you are stuffing these in sausage casings:</div><div><ul><li>5 pounds ground pork</li>
<li>1 1/2 Tbsp sea salt</li>
<li>1 Tbsp paprika</li>
<li>2 Tbsp fennel seed</li>
<li>1 Tbsp anise seed</li>
<li>1 tsp ground pepper</li>
<li>1 tsp cayenne</li>
<li>5 garlic cloves, minced</li>
<li>1/2 cup water</li>
</ul><ol><li>Put all ingredients into a very large bowl and use your hands to mix thoroughly.</li>
<li>Stuff into sausage casings. Sausages can be frozen.</li>
<li>Barbeque sausages (or fry in a pan) until browned and cooked through.</li>
</ol></div>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com2tag:blogger.com,1999:blog-9140978591460772734.post-2479617641324683252011-01-12T22:13:00.000-08:002011-01-12T22:13:50.902-08:00Sloppy Joes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fgsoS6Utr1o5Y9TMuMj1haO52n7K6qweR9fGElANrt_YljBTgIATI7W3O6pWRJF5Jm6z4GjnauAFvtviQ6chzGg5FVW0HDVDNj3FSUenLxkHUa7-7qVq8vbLU6S10kdb_x8xXTuaRGaTU3mS/s1600/sloppy+joes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fgsoS6Utr1o5Y9TMuMj1haO52n7K6qweR9fGElANrt_YljBTgIATI7W3O6pWRJF5Jm6z4GjnauAFvtviQ6chzGg5FVW0HDVDNj3FSUenLxkHUa7-7qVq8vbLU6S10kdb_x8xXTuaRGaTU3mS/s400/sloppy+joes.jpg" width="400" /></a></div><div><br />
</div>Back when I was in university, I used to make a lot of casseroles. Tuna noodle casserole (my Grandmother's recipe!), lasagne, beefy pasta bake. Comfort food. One of our favourites was sloppy joes. I looked up my old recipe yesterday and to my surprise it needed almost no modifications to fit our allergies. It was a great blast from the past, and something we will be having again for dinner once in a while as not only was it super easy and fast to make, it was also so tasty.<br />
<div><br />
</div><div>This recipe makes lots, so you could serve it to some hungry teenagers, eat it for lunch the next day, or freeze some for a future meal.<br />
<br />
<div><ul><li>2 pounds ground bison</li>
<li>1 sweet onion, chopped</li>
<li>2 ribs of celery, chopped</li>
<li>1 sweet red pepper, chopped fine</li>
<li>1 tsp dried oregano</li>
<li>1 cup safe ketchup</li>
<li>1 14-oz can finely diced tomatoes</li>
<li>1/2 cup water</li>
<li>1/4 cup red wine vinegar</li>
<li>2 Tbsp natural cane sugar</li>
<li>1 tsp dijon mustard</li>
<li>1 1/2 tsp sea salt</li>
<li>pepper to taste</li>
</ul><ol><li>Brown ground bison in a large frying pan. Drain if there is excess fat.</li>
<li>Add onion, celery, red pepper and oregano. Fry on medium-high heat, stirring frequently, for about 4 minutes.</li>
<li>Add remaining ingredients to pan. Heat to bubbling then reduce heat to low and simmer for 8-10 minutes.</li>
<li>Serve over toasted allergen-free bread. Add a salad to round out your meal.</li>
</ol></div></div>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com0tag:blogger.com,1999:blog-9140978591460772734.post-35039663824307016792011-01-10T10:45:00.000-08:002011-01-10T10:45:36.083-08:00Vitamix Recipes: Almond Milk, Cashew Milk and Rice Milk<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBngWGVizgu_L8y2E-fqcuj8bkc7iXo2_rtMAxDIQ_9_lPUoJ636h8FU8g0JZWvG8zqMzTDsFcCrZmLsBpuj8yVI1dzViKvRhr_g1H674-Xo-2rAIZQK2wbbBRJoaV3Eh0-F1q4u7uouK_BO4/s1600/almond+milk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBngWGVizgu_L8y2E-fqcuj8bkc7iXo2_rtMAxDIQ_9_lPUoJ636h8FU8g0JZWvG8zqMzTDsFcCrZmLsBpuj8yVI1dzViKvRhr_g1H674-Xo-2rAIZQK2wbbBRJoaV3Eh0-F1q4u7uouK_BO4/s400/almond+milk.jpg" width="266" /></a></div><br />
<span class="Apple-style-span" style="font-family: inherit;">Our new Vitamix is coming in very handy. In fact, we use it more than once a day. It has made a big difference in how we prepare allergy-friendly food -- both in allowing us to make new things, and in making existing recipes faster and smoother. As I experiment and find new favourites, I will share my Vitamix recipe successes with you. To learn more about Vitamix high-powered blenders, click the Vitamix banner on my blog. Use the code </span><b><span class="Apple-style-span" style="font-family: inherit;">06-005769</span></b><span class="Apple-style-span" style="font-family: inherit;"> for free shipping if you decide to order one of your own!</span><br />
<br />
Some of my most-used Vitamix recipes are for non-dairy milk. Yes, you can purchase ready-made rice and almond milks in the store, but their flavour is not as good as what you can make at home. Plus, when you make it you know exactly what is in it -- no fillers or preservatives. And it is VERY easy and much less expensive to make it yourself.<br />
<br />
<span class="Apple-style-span" style="font-family: inherit;"><b>Almond Milk</b></span><br />
<ul><li>1 cup raw almonds</li>
<li>4 cups water + more for soaking</li>
<li>2 Medjool dates, pitted</li>
<li>1 tsp vanilla</li>
</ul><ol><li>Soak almonds in enough water to cover for 4 hours or overnight. Then drain and rinse almonds well.</li>
<li>Measure 4 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the almonds, dates and vanilla.</li>
<li>Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch. Process until well blended, 1 minute or more. </li>
<li>Strain the milk through a nut milk bag, or 2-3 layers of cheesecloth in a wire sieve (the nut milk bag is SO much easier), for 30 minutes. Squeeze excess milk out of bag (or gently press residue in sieve) then pour milk into a container with lid (I use a 1 litre/quart mason jar). Store milk in the fridge for up to 5 days. Shake well before serving.</li>
<li>Almond residue (what is left in your nut bag or sieve) can be discarded, but I store mine for a few days in the fridge to use in recipes such as <a href="http://eagleloftkitchen.blogspot.com/2010/11/zucchini-bread-with-roasted-almonds.html">Zucchini Bread</a>. It can also be used as a facial scrub!</li>
</ol><div><b>Cashew Milk</b></div><div><ul><li>1 cup raw cashews</li>
<li>4 cups water + more for soaking</li>
<li>1 Tbsp agave syrup</li>
<li>pinch sea salt</li>
</ul><ol><li>Soak cashews in enough water to cover for 4 hours or overnight. Then drain and rinse cashews well.</li>
<li>Measure 4 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the cashews, agave and salt.</li>
<li>Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch. Process until well blended, 1 minute or more. </li>
<li>To decrease foam, turn off high power switch and slowly turn dial lower. A funnel should form in the middle. Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds. Slowly decrease speed to 1, then turn off.</li>
<li>Cashew milk does not need straining. Simply pour milk into a container with lid (I use a 1 litre/quart mason jar). Store milk in the fridge for up to 5 days. Shake well before serving.</li>
</ol><b>Rice Milk</b><br />
<ul><li> 1/2 cup cooked brown rice</li>
<li>2 cups water</li>
<li>1/2 Tbsp maple syrup</li>
</ul><ol><li>Measure 2 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the rice and maple syrup.</li>
<li>Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch. Process until well blended, 1 minute or more. </li>
<li>To decrease foam, turn off high power switch and slowly turn dial lower. A funnel should form in the middle. Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds. Slowly decrease speed to 1, then turn off.</li>
<li>Rice milk does not need straining. Simply pour milk into a container with lid (I use a 500mL/1 pint mason jar). Store milk in the fridge for up to 4 days. Shake well before serving.</li>
</ol><ol></ol></div>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com10tag:blogger.com,1999:blog-9140978591460772734.post-55303070816438704292011-01-09T20:32:00.000-08:002011-01-09T20:32:43.404-08:00New Gluten-Free Dairy-Free Egg-Free Waffle Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMuecdSmRgaDKkWULRElBV94J1qOxyWdIrDGAAVdGpQzZCeULdbBrdRehS_2M9FEpM3tQzywfytvfj8MYiIHCk0HwFZWS3Jo5Hk0ByP1CIisJr737Q7zG8ONokqhZ2FloA9le4AAYHQftidNn/s1600/waffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMuecdSmRgaDKkWULRElBV94J1qOxyWdIrDGAAVdGpQzZCeULdbBrdRehS_2M9FEpM3tQzywfytvfj8MYiIHCk0HwFZWS3Jo5Hk0ByP1CIisJr737Q7zG8ONokqhZ2FloA9le4AAYHQftidNn/s400/waffles.jpg" width="400" /></a></div><br />
Our old waffle maker packed it in several months ago, so we have been having a lot of pancakes recently. But a shiny new waffle maker made its appearance at Christmas so we are enjoying a change to our breakfast routine. A new waffle maker means a new recipe, right? Yes! I used to make waffles from a mix, but decided to come up with something from scratch. I am so glad I did because these are much better in both taste and texture. As usual, I like to make a big batch and freeze the extras so this is a large recipe. I use a rounded 1/3 cup of batter in my waffle maker and the recipe makes 12 waffles.<br />
<ul><li>2 1/2 cups almond milk (or rice milk)</li>
<li>2 Tbsp rice wine vinegar</li>
<li>2 tsp almond extract (optional, or substitute 1 1/2 tsp vanilla)</li>
<li>3 1/4 cups gluten-free flour mix, OR:</li>
<ul><li>2 cups brown rice flour</li>
<li>3/4 cup potato starch</li>
<li>1/2 cup tapioca flour</li>
</ul><li>2 Tbsp maple sugar</li>
<li>1 tsp xanthan gum</li>
<li>1 tsp sea salt</li>
<li>2 tsp baking soda</li>
<li>1/4 cup coconut oil, melted</li>
</ul><ol><li>Measure milk into 4-cup measuring cup or small bowl. Add rice wine vinegar and almond (or vanilla) extract. Set aside.</li>
<li>In a large bowl, whisk together the flour, sugar, xanthan gum, salt, and baking soda.</li>
<li>Melt the coconut oil and whisk into the milk mixture. Then whisk the wet ingredients into the dry ingredients.</li>
<li>Heat your waffle iron. When ready, pour batter onto hot waffle iron and follow your iron's instructions for how long to cook (generally around 4 minutes). Repeat until you have used all your batter.</li>
<li>Serve with real maple syrup and fresh berries for a tasty treat.</li>
</ol>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com5tag:blogger.com,1999:blog-9140978591460772734.post-47122525138728281412011-01-04T08:32:00.000-08:002011-01-09T11:48:45.787-08:00Turkey Risotto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQY4p97HhzuVHZ5Y4NGVPOroAtFY4-m_i_9xs6cMe0jqaJpavav135w-XhoqKnwXijc2VFB4H49McRbu4PoR9NhhSFlg_aVD6gRT2QdComqHIJ8vqw-zErnLoOZYYkB183pQMqxNnIJH_7iAX-/s1600/turkey+risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQY4p97HhzuVHZ5Y4NGVPOroAtFY4-m_i_9xs6cMe0jqaJpavav135w-XhoqKnwXijc2VFB4H49McRbu4PoR9NhhSFlg_aVD6gRT2QdComqHIJ8vqw-zErnLoOZYYkB183pQMqxNnIJH_7iAX-/s400/turkey+risotto.jpg" width="400" /></a></div><br />
Happy New Year! I hope everyone had a great holiday season. This has been a super busy month at Eagle Loft. I've been cooking up a storm and have several new recipes to share. I also have a few new cookbooks I'm excited to review.<br />
<br />
One of my Christmas gifts this year was a set of two pressure cookers. I love them! I made a pressure cooked meal for lunch and another for dinner last night, so they are already getting lots of use. After eating turkey with mashed potatoes, yams and gravy for the several days following Christmas, I wanted to come up with a recipe to use up more turkey in a different way. I braved risotto for my first test of the pressure cooker and it was an overwhelming success! I will definitely not be making risotto the old fashioned way again. I've made it a couple more times since, including as a dinner side-dish to accompany a roast chicken. It really is easy and quick enough to make as a side-dish or a lunch.<br />
<br />
If you are scared of pressure cookers then I encourage you to try a good quality new model as they have safeguard features now. Mine is the Fagor Duo, which comes with two size pots (both of which I've used already in the last week). I found it easy to figure out and am not worried at all about its safety. I've also heard good things about the Kuhn Rikon cookers.<br />
<br />
<ul><li>2 Tbsp olive oil</li>
<li>1/2 small sweet onion, chopped</li>
<li>1 small leek, chopped</li>
<li>2 cloves garlic, minced</li>
<li>1 cup arborio rice</li>
<li>1 cup frozen peas</li>
<li>2 1/4 cups chicken stock (vegetable stock for a vegan dish)</li>
<li>2 cups chopped cooked turkey (optional -- omit for side dish)</li>
<li>2 Tbsp Daiya vegan cheese (optional but delicious)</li>
<li>1 tsp fresh thyme, chopped</li>
<li>salt and pepper to taste</li>
</ul><ol><li>Heat oil in pressure cooker pot over medium heat and saute onion and leek for 2 minutes. Add garlic and saute another 2 minutes, stirring frequently. Add rice and saute another 2-3 minutes until rice starts to slightly brown.</li>
<li>Add peas and chicken stock and stir. Seal lid and pressurize according to your cooker's instructions. Cook at reduced heat (once under pressure) for 7 minutes at 15 psi (13 minutes at 8 psi).</li>
<li>Release pressure fully then open lid and stir in turkey, Daiya, thyme, salt and pepper. Serve and enjoy!</li>
</ol>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com2tag:blogger.com,1999:blog-9140978591460772734.post-88691569994265643382010-11-28T11:22:00.000-08:002010-11-28T11:21:11.827-08:00Vitamix Recipe: Strawberry Milkshake (Dairy-free of course!)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1KgRQkPDciQSGZp2ZJLI4l-yYrB9pofurO3plybos8d0M2AQe0Xa3FGwFLtumW27nAqWHZnV3FuE13mhpEWNkdPnpHVSv0we_8x5I3B73HyiPLYEMx67d1OoivJTbkhgkxzhMM5G5ZuRHH2zp/s1600/strawberry+milkshake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1KgRQkPDciQSGZp2ZJLI4l-yYrB9pofurO3plybos8d0M2AQe0Xa3FGwFLtumW27nAqWHZnV3FuE13mhpEWNkdPnpHVSv0we_8x5I3B73HyiPLYEMx67d1OoivJTbkhgkxzhMM5G5ZuRHH2zp/s400/strawberry+milkshake.jpg" width="266" /></a></div><br />
This morning I decided I needed a little treat, so I blended up this easy-to-make strawberry milkshake. It was so delicious! I am very thankful that I froze so many strawberries this year as I can see this becoming a frequent treat.<br />
<ul><li>1 cup frozen strawberries</li>
<li>1/3 cup coconut milk</li>
<li>1/3 cup almond milk (or rice milk)</li>
<li>2 dates, pitted</li>
<li>1/2 tsp vanilla</li>
</ul><ol><li>Add all ingredients to Vitamix. Start at speed 1 and slowly increase to 10, then flip the high power switch.</li>
<li>Blend for 30 seconds or until smooth.</li>
<li>Serve immediately. Makes one large or two small servings (really you won't want to share though).</li>
</ol>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com1tag:blogger.com,1999:blog-9140978591460772734.post-33498671612845426112010-11-28T11:20:00.000-08:002010-11-28T11:20:24.431-08:00Vitamix Recipe: Green Monster Smoothie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZa5n-AJqxSiJGXyU0HkfWeV_YMittYubsF027t-qpPoCKW_B_ZxlWS5-_83F7nibOIK4S1cNtZhPJ9QfHncoawpbBCamyddfAemFwoFHlDplmifeYd1lbkDIpJcIBRYbXaISIO9qxjQto_Dq/s1600/green+monster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZa5n-AJqxSiJGXyU0HkfWeV_YMittYubsF027t-qpPoCKW_B_ZxlWS5-_83F7nibOIK4S1cNtZhPJ9QfHncoawpbBCamyddfAemFwoFHlDplmifeYd1lbkDIpJcIBRYbXaISIO9qxjQto_Dq/s400/green+monster.jpg" width="266" /></a></div><br />
This witches' brew does not look like something tasty, but looks can be deceiving. If you have ever thought of trying a green smoothie but didn't know where to start, I think this is a good beginner recipe. It has a good refreshing flavour, and no it does not taste like spinach!<br />
<br />
<ul><li>1 cup seedless grapes</li>
<li>1 apple, quartered and deseeded</li>
<li>1 pear, quartered and deseeded</li>
<li>1 orange, quartered and peeled</li>
<li>squeeze of lime</li>
<li>handful of spinach</li>
<li>1/2 cup water</li>
<li>4-6 ice cubes</li>
</ul><ol><li>Add ingredients to Vitamix. Start at power 1, then increase slowly to 10 while using the tamper to push ingredients to the bottom. </li>
<li>Flip high power switch and blend for 1 minute or until completely smooth.</li>
<li>To decrease foam, turn off high power switch and slowly turn dial lower. A funnel should form in the middle. Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds. Slowly decrease speed to 1, then turn off.</li>
<li>Pour into two glasses and toast to your good health!</li>
</ol>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com2tag:blogger.com,1999:blog-9140978591460772734.post-73449362452667498782010-11-26T22:35:00.000-08:002010-11-26T22:35:28.441-08:00Zucchini Bread with Roasted Almonds<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yWDCV2PnG3n3o9tMGM8Lf2Y5OHRC7sxg6E9Owylo65q_FWuhv70OT-ppvIY4TzgaoGpJgaFaVtDZFddc_tm_lYM9e3I7bbFoa8byIyxdC8H8ANVkUEO0EdpImAil2arDtrUu1iXkbS-OURSG/s1600/zucchini+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yWDCV2PnG3n3o9tMGM8Lf2Y5OHRC7sxg6E9Owylo65q_FWuhv70OT-ppvIY4TzgaoGpJgaFaVtDZFddc_tm_lYM9e3I7bbFoa8byIyxdC8H8ANVkUEO0EdpImAil2arDtrUu1iXkbS-OURSG/s400/zucchini+bread.jpg" width="400" /></a></div><br />
I have been looking for a good gluten-free, dairy-free, egg-free zucchini bread for awhile, and I finally found one that really caught my eye over at <a href="http://glutenfreegoddess.blogspot.com/2010/08/zucchini-bread.html">Gluten Free Goddess</a>. I made a few changes, including incorporating roasted almonds. We are just starting to introduce nuts to the Little Man's diet, so we don't have a wide range of nuts to choose from. Although I would have originally wanted to pair this with pecans, the almonds surprised me in how much flavour they added to the bread. It was a perfect match! Roasting them yourself really brings out extra flavour. I also included almond residue (leftover from making homemade almond milk) for an additional flavour boost, and used an organic demerara sugar for a crisp crust.<br />
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To roast the almonds, preheat your oven to 350 degrees. Spread whole raw almonds over a foil-lined cookie sheet and roast in the oven for 10-12 minutes. Watch the oven carefully as the 10 minute mark approaches. You want a nutty smell to be coming from the oven, but if you overdo it the almonds will burn. Set cookie sheet aside for almonds to cool. Note that almonds will not crisp up for at least an hour. For using in the bread, you only need to wait until the nuts are cool enough to handle. Chop by hand or in Vitamix at power 5 for 5-7 seconds. For storage of extra almonds, wait 1-2 hours until almonds are completely cool, then store in a tightly-sealed container in the fridge. I like to use my roasted almonds to top green salads.<br />
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The bread recipe can be started while the almonds are roasting. Conveniently, the bread bakes at 350 degrees, so you can use the same preheated oven once the almonds are done.<br />
<ul><li>1 rounded cup (1 1/4 cups) partially peeled then grated zucchini</li>
<li>1 cup sorghum flour</li>
<li>1/2 cup tapioca starch</li>
<li>3/4 tsp xanthan gum</li>
<li>2 tsp baking powder</li>
<li>1 tsp cinnamon</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp sea salt</li>
<li>3/4 cup organic demerara sugar (can be substituted with natural cane sugar)</li>
<li>1/4 cup almond residue (solids created by making almond milk) (<i>optional</i>)</li>
<li>1/3 cup coconut oil</li>
<li>1/4 cup coconut milk</li>
<li>1 tsp lime juice (can be substituted with lemon)</li>
<li>1 Tbsp Ener-G egg replacer whisked with 1/4 cup water </li>
<li>1/3 cup chopped roasted almonds (<i>optional</i>)</li>
</ul><ol><li>Press the liquid out of the zucchini by placing it in a sieve and squeezing. It is important to remove as much liquid as you can so the bread isn't too gooey. Fluff it with a fork and set aside.</li>
<li>In the bowl of a stand mixer, combine sorghum, tapioca, xanthan, baking powder, cinnamon, baking soda, and salt. Mix. Add sugar and mix again.</li>
<li>Add almond paste, coconut oil, coconut milk, lime juice, and egg replacer mix. Beat on medium speed until well mixed -- about 1 minute.</li>
<li>Add drained zucchini and almonds and mix on slow 20 seconds or so until combined.</li>
<li>Scrape dough into parchment-lined loaf pan (I just drape it in a U-shape in the pan and don't worry much about the ends) and smooth the top with a damp spatula.</li>
<li>Bake at 350 degrees for 55-60 minutes or until a toothpick inserted into the middle comes out clean.</li>
</ol>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com0tag:blogger.com,1999:blog-9140978591460772734.post-10394584059722250772010-11-22T16:53:00.000-08:002010-11-22T16:53:14.125-08:00Decadent Hot Chocolate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTquH7mk9EzJ-b_cZ7Uv1dftFvtIJ0LAoU0rAO_Clvsl1FKPyvURS6Lwpcz0ief25V8pudMjGn3TjS6dkCklNwUED_RD-do6-BAhZK_R80C6C71hLmf-L264j1G3TDlNsD3dw4ooPOC88RimZ/s1600/hot+chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTquH7mk9EzJ-b_cZ7Uv1dftFvtIJ0LAoU0rAO_Clvsl1FKPyvURS6Lwpcz0ief25V8pudMjGn3TjS6dkCklNwUED_RD-do6-BAhZK_R80C6C71hLmf-L264j1G3TDlNsD3dw4ooPOC88RimZ/s400/hot+chocolate.jpg" width="400" /></a></div><br />
The evenings are turning chilly now, and a good way to get warmed up is with a nice steaming mug of hot chocolate. Use a really good cocoa powder for this recipe for full flavour, and feel free to customize the spices to your taste. You could add a little chili powder for some extra heat, or replace the vanilla and cardamom with almond extract for a smooth, mellow drink.<br />
<br />
<ul><li>1 can coconut milk</li>
<li>2 cups rice or almond milk</li>
<li>1/4 cup gluten-free cocoa powder</li>
<li>1/2 tsp cinnamon</li>
<li>1/4 tsp ground cardamom</li>
<li>1/4 cup agave or pure maple syrup</li>
<li>1 tsp vanilla extract</li>
</ul><ol><li>Heat coconut and rice/almond milks together in a medium saucepan over medium heat.</li>
<li>Once boiling, add cocoa powder, cinnamon and cardamom and whisk until thoroughly combined.</li>
<li>Add agave or maple syrup and simmer for 3-4 minutes.</li>
<li>Remove from heat and stir in vanilla.</li>
</ol>What seasonings do you enjoy in your hot chocolate?Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com0tag:blogger.com,1999:blog-9140978591460772734.post-68898782591376374142010-11-17T20:10:00.000-08:002010-11-17T20:10:46.833-08:00Honey Garlic Chicken Wings<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoDknwasV-P8xEFCcOqS6zOAnOAKwmGfHL4TH_E_wzEIButY_yiRrlNupyjHeLjFqlG0XGEqA4HcE8jeM2eVK18ujQ2oAHW0WngDeGX9t__ySrmVyDd-0fYCY7U1YHIr2h-Jdy7yJAZeOUgSr/s1600/chicken+wings+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoDknwasV-P8xEFCcOqS6zOAnOAKwmGfHL4TH_E_wzEIButY_yiRrlNupyjHeLjFqlG0XGEqA4HcE8jeM2eVK18ujQ2oAHW0WngDeGX9t__ySrmVyDd-0fYCY7U1YHIr2h-Jdy7yJAZeOUgSr/s400/chicken+wings+2.jpg" width="400" /></a></div><br />
We eat these chicken wings all the time and I never remember to take a picture because I am so busy digging in. So please excuse the poor photo of the remaining few wings, and just trust me that these are way more tasty than they look.<br />
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These are perfect for a party as an appetizer, but also work as a main course. They are excellent for planning ahead as they freeze really well in the marinade. I usually prepare an extra batch (or two) when making these and freeze for a future easy meal. <br />
<ul><li>3 1/2 pounds split chicken wings</li>
<li>2/3 cup safe ketchup </li>
<li>1/2 cup honey</li>
<li>1/4 cup dry red wine</li>
<li>1/4 cup white sugar</li>
<li>1 tsp salt</li>
<li>2 tsp finely chopped fresh ginger</li>
<li>1 large clove garlic, minced</li>
</ul><ol><li>Mix ketchup, honey, wine, sugar, salt, ginger and garlic together in large Ziploc bag.</li>
<li>Add wings and squish gently to thoroughly coat all the pieces.</li>
<li>Refrigerate overnight, or freeze for a future meal. If you previously froze this recipe, now thaw overnight in the fridge.</li>
<li>Transfer chicken to foil-lined baking sheet. Pour a little marinade over each chicken wing so each is coated in sauce.</li>
<li>Bake at 375 degrees for 45-50 minutes.</li>
</ol>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com0tag:blogger.com,1999:blog-9140978591460772734.post-13459144467527096012010-11-12T10:44:00.000-08:002011-02-02T09:24:54.227-08:00Vitamix Recipe: Harvest Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8VHXL86oLPEa0YVlV-T6fYCqmbU5qZAzT8S4qg6QczYbtGzUlI7v0xS-mcz-LZKVa4XGnevQEdZlJdVzPyI4fsImcEjQCbKCsGzjH5XQDFNn5_nSB8zanFTTmCUYLCz1Z1YrIUyOoigcFIc8/s1600/harvest+pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8VHXL86oLPEa0YVlV-T6fYCqmbU5qZAzT8S4qg6QczYbtGzUlI7v0xS-mcz-LZKVa4XGnevQEdZlJdVzPyI4fsImcEjQCbKCsGzjH5XQDFNn5_nSB8zanFTTmCUYLCz1Z1YrIUyOoigcFIc8/s400/harvest+pancakes.jpg" width="400" /></a></div><br />
Pancakes are a favourite breakfast at Eagle Loft. We have several different recipes that we alternate between, and we always make a big batch so we can freeze some to have on hand. This nutritious recipe smells divine while cooking, and tastes even better. It is such a comforting fall morning breakfast.<br />
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Although this recipe is designed to be made in a Vitamix, instructions are also included at the end to mix these by hand. Halve this recipe if you don't want leftovers (the recipe makes pancakes for eight or nine servings). These pancakes can be frozen and then heated in a toaster oven for a quick breakfast.<br />
<br />
<ul><li>2 Tbsp maple syrup</li>
<li>3 Tbsp safflower oil</li>
<li>1/2 cup applesauce</li>
<li>3/4 cup pureed pumpkin</li>
<li>1/2 banana, broken into 2 pieces</li>
<li>1 1/2 cups rice milk</li>
<li>2 1/2 cups gluten-free flour mix</li>
<li>(or use 1 3/4 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour)</li>
<li>2 tsp baking powder</li>
<li>1 tsp baking soda</li>
<li>2 tsp cinnamon</li>
<li>1/2 tsp nutmeg</li>
<li>1/2 tsp sea salt</li>
</ul><ol><li>Place ingredients into Vitamix in order listed.</li>
<li>Starting at speed 1, turn on Vitamix. Turn dial to 10 and blend 15 seconds. Turn off Vitamix and scrape sides with spatula to loosen any dry ingredients stuck to the edge. Set dial to speed 1 and turn on Vitamix again. Turn dial to 10, then flip switch to high power and blend 15 seconds or until batter looks smooth.</li>
<li>Heat pan over medium heat. Pour pancake mix directly from Vitamix into hot pan in circles about 2 1/2 inches round. Cook about 2 minutes per side, being careful not to burn pancakes.</li>
<li>If not using a Vitamix, mix wet ingredients and dry ingredients in separate bowls, mashing banana into wet ingredients. Stir wet ingredients into dry ingredients and mix to combine. Use a 1/3 cup measuring cup to pour batter into pan. Cook as directed above.</li>
</ol>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com0tag:blogger.com,1999:blog-9140978591460772734.post-899653642381036732010-11-08T07:06:00.000-08:002010-11-08T07:06:00.174-08:00Kabocha Squash Soup<span id="goog_574034913"></span><span id="goog_574034914"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63HmlWdi8CSy28i6uzZ6CXXc_IL_bqdkid2MJ1OMSZRQ9qksDztz1gPOy_gT_A2-MVip4uWkO57_8qVCbt0XSAA9hJ5XfsY5aiUIjznW8g0VAsroVzeypEQ8viqn6V7XHFSTeIH_-zi7Pl_KR/s1600/kabocha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63HmlWdi8CSy28i6uzZ6CXXc_IL_bqdkid2MJ1OMSZRQ9qksDztz1gPOy_gT_A2-MVip4uWkO57_8qVCbt0XSAA9hJ5XfsY5aiUIjznW8g0VAsroVzeypEQ8viqn6V7XHFSTeIH_-zi7Pl_KR/s400/kabocha.jpg" width="400" /></a></div><div><br />
</div><div>I am so glad I decided to try more squash varieties this year. I picked up a Kabocha squash at a local farm and decided to make soup with it. It is a lovely sweet squash, so I made it into a sweet soup rather than a curried or spicy one. Don't worry, it isn't too sweet -- this soup has a nice delicate flavour and a lovely texture too. The Little Man gobbled it up, so I had to run out and stock up on Kabochas! I've made the soup several times now, and every time it is finished I roast another squash and make it again. I love to have this on hand for lunches. It is a perfect meal on a blustery Autumn day.</div><div><br />
</div><div>I adapted the recipe from one at <a href="http://crockpot365.blogspot.com/2008/10/crockpot-butternut-squash-soup-recipe.html">AYear of Slowcooking</a>.</div><div><ul><li>1 small-medium Kabocha squash (4-6 cups cubed)</li>
<li>1 large sweet onion, chopped</li>
<li>2 apples, peeled and cubed</li>
<li>4 cups chicken stock (vegetable stock for a vegan soup)</li>
<li>1 tsp sea salt</li>
<li>1/8 tsp pepper</li>
<li>1/4 tsp nutmeg</li>
<li>1/4 tsp coriander</li>
<li>1/4 tsp cloves</li>
<li>1/4 tsp cinnamon</li>
<li>1/2 cup coconut milk</li>
</ul><div><ol><li>Preheat oven to 400 degrees. Using a large kitchen knife, cut the squash into 6-8 chunks (be VERY careful not to cut yourself!). I find it easiest to start a cut next to the stem, pushing until the knife is embedded -- then remove knife, turn squash over and try to line up a cut from the under side. Repeat on edges until you can slice completely through. The subsequent cuts shouldn't be too bad once you get the squash sitting on the cut side. Remove seeds and stringy pulp (I find these seeds too tough to eat roasted). Place squash pieces in glass dish with 1/2 inch of water. Roast in oven for 25 minutes.</li>
<li>Meanwhile, add onion, apples, stock and spices to crockpot and turn to high.</li>
<li>When squash is done, let cool a little until easy to handle, then use a spoon to separate the flesh from the peel. Cube squash and add to crockpot. Cook on high for 4 hours or low for 6-8 hours.</li>
<li>During last 15 minutes of cooking, stir coconut milk into crockpot.</li>
<li>Puree with a hand-blender or a VitaMix.</li>
</ol></div></div>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com0tag:blogger.com,1999:blog-9140978591460772734.post-12382099955635648912010-11-05T19:53:00.000-07:002010-11-05T19:53:38.477-07:00Oooey Gooey Lasagne<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YzRLei5j8bxCcLR0gSMsCBjy3hDokWf7Q1FNDhI01hYMfqUcBpKpPuND8m3_nxN1evsKF9UuIVZUQCAMViaMkSWsFqjFwvcDGmrAQm4Xhr9a6pO0F9aNesNioQWYOiII6lcIqBIJaaitaZ3_/s1600/lasagne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YzRLei5j8bxCcLR0gSMsCBjy3hDokWf7Q1FNDhI01hYMfqUcBpKpPuND8m3_nxN1evsKF9UuIVZUQCAMViaMkSWsFqjFwvcDGmrAQm4Xhr9a6pO0F9aNesNioQWYOiII6lcIqBIJaaitaZ3_/s400/lasagne.jpg" width="400" /></a></div><br />
You may have heard it talked about as it is getting a lot of press, or you may have tried it yourself. I'm talking about <a href="http://www.daiyafoods.com/">Daiya</a>, a newcomer to the vegan cheese market. If you haven't tried it I know what you're thinking: "Eeewww, vegan cheese. I'm not trying THAT again." But you have to trust me that Daiya isn't like other cheese alternatives. It contains no dairy, soy, eggs, or wheat. What it DOES contain is gooeyness. It actually melts like real cheese! It also has quite a good taste. So good the Little Man and I have consumed over 8 pounds of it since we ordered it the first week of August. He loves it raw and gobbles up slices of it. I am not so fond of it in its raw state, but love it melted on pizza, nachos, quesadillas, grilled cheese sandwiches, and of course -- lasagne.<br />
<br />
I modified this recipe from one at <a href="http://glutenfreechops.blogspot.com/2010/04/gluten-free-and-dairy-free-lasagna.html">Gluten Free Chops</a>. <br />
<ul><li>9 <a href="http://www.tinkyada.com/">Tinkyada</a> lasagne noodles</li>
<li>1 14 oz can diced tomatoes</li>
<li>1/2 can tomato paste</li>
<li>fresh oregano, basil, marjoram, parsley all finely diced</li>
<li>- or - dried herbs to taste (try 1/2 tsp of each)</li>
<li>dash of agave syrup</li>
<li>1/4 tsp salt for sauce plus 1/2 tsp salt for meat</li>
<li>1 pound ground bison</li>
<li>2 cloves garlic, minced</li>
<li>1 sweet onion, diced</li>
<li>1 red bell pepper, diced</li>
<li>1 orange bell pepper, diced</li>
<li>3 carrots, peeled and sliced</li>
<li>1 small zucchini, diced</li>
<li>2 cups kale, chopped</li>
<li>1/4 pound (or more) Mozzarella-style Daiya </li>
</ul><div><ol><li>Lay dried noodles in 2 lasagne pans so they are not overlapping. Pour 1 inch of boiling water in each pan and cover with cookie sheets. Let sit 20 minutes.</li>
<li>Meanwhile, lightly brown bison over medium heat in a large frypan. Add garlic, onion, peppers, carrots, zucchini, kale, and 1/2 tsp salt. Cook over medium-low until veggies are softened.</li>
<li>Drain a little liquid from the diced tomatoes, then puree with a hand-blender. Stir in tomato paste, herbs, agave, and 1/4 tsp salt.</li>
<li>Once the 20 minute noodle timer rings, remove the lids and transfer all the noodles into one pan (draining the other pan). Coat the empty lasagne pan with a little olive oil, then place 3 noodles side-by-side in the bottom of the pan.</li>
<li>Spread half of the meat/veggie mixture over the noodles, followed by 1/3 of the tomato sauce and 1/3 of the Daiya.</li>
<li>Repeat another layer of 3 noodles, the remaining meat/veggies, 1/2 of the remaining tomato sauce, and 1/2 of the remaining Daiya.</li>
<li>Top with last 3 noodles, remaining tomato sauce, and remaining Daiya.</li>
<li>Bake at 375 degrees for 35 minutes.</li>
</ol>Have you tried Daiya? What do you think of it, and what recipes do you make with it? <br />
<ol></ol></div>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com3tag:blogger.com,1999:blog-9140978591460772734.post-67943589343588476822010-10-31T12:16:00.000-07:002010-10-31T12:18:08.408-07:00Sunbutter Crispies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkmnmFG4jsIm5tKkzEIioKS1FMJrjwOOZPPFnT8NgfXxnHdUUo8Xis3Z9LQjVuclrhcDtgQvl3jRNkZrnfB9R8_ERNXhTGmza6CvALG1ZVsLWlsKsW9n-IXjgRo4xMESwCupBgQPMXhe9jFHK/s1600/crispies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkmnmFG4jsIm5tKkzEIioKS1FMJrjwOOZPPFnT8NgfXxnHdUUo8Xis3Z9LQjVuclrhcDtgQvl3jRNkZrnfB9R8_ERNXhTGmza6CvALG1ZVsLWlsKsW9n-IXjgRo4xMESwCupBgQPMXhe9jFHK/s400/crispies.jpg" width="400" /></a></div><br />
These snack bars are very addictive. Consider yourself warned! <br />
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The Little Man goes crazy over these, and who can blame him? He's the one that came up with the name "crispies". They are definitely one of his favourite foods. But I have to confess that I eat just as many (ok, probably more) than he does. I think they are an excellent breakfast treat to add protein to your morning, and a perfect 4 o'clock tide-me-over-until-dinner snack too. And they are SO easy. You don't even need to grease the pan.<br />
<br />
<ul><li>3/4 cup Sunbutter</li>
<li>3/4 cup pure maple syrup</li>
<li>2 1/2 tsp Agar flakes</li>
<li>1 283g box Perky's Crunchy Rice cereal (made by Enjoy Life)</li>
</ul><ol><li>Mix Sunbutter, syrup and Agar flakes together in a large pot (large enough to hold a box of cereal) over medium heat. Stir frequently until the mixture starts to bubble.</li>
<li>Remove pan from heat and add cereal. Stir to combine well.</li>
<li>Press mixture into 9x9 glass dish, making sure to smooth the top (a plastic rice paddle works really well).</li>
<li>Refrigerate 1-2 hours to set (2 is better but I usually can't wait). Use a sharp knife to cut into squares.</li>
<li>** optionally, drizzle melted chocolate over the top</li>
</ol>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com4tag:blogger.com,1999:blog-9140978591460772734.post-32225999775986690432010-10-27T07:00:00.000-07:002010-10-27T07:00:05.670-07:00Bean and Squash Chili<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rSNCE1g5wnHhxOeg20T6jCsb5EinvNoPbwGqufutRfQ7ajQhMr-_UqTnKfUB27c3gjzNWQcqr8wvpI0oaOxmbauTg1IaNZVQ-02EBo6g0a9mMPNYWfKUNXzOAI5z3UF_IEky8fi0Ny5hchEX/s1600/squash+chili+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rSNCE1g5wnHhxOeg20T6jCsb5EinvNoPbwGqufutRfQ7ajQhMr-_UqTnKfUB27c3gjzNWQcqr8wvpI0oaOxmbauTg1IaNZVQ-02EBo6g0a9mMPNYWfKUNXzOAI5z3UF_IEky8fi0Ny5hchEX/s400/squash+chili+2.jpg" width="400" /></a></div><br />
I have been looking for more ways to incorporate squash into our diet and to try more varieties of squash. I am also trying to serve a couple of vegetarian meals each week, so I have been experimenting with meatless main dishes. Chili isn't something we have at our house anymore because some family members don't care for it. But this chili met with rave reviews and was greatly preferred over our traditional meat chili recipe!<br />
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My Mum and I each made this using different squashes and both were tasty, so feel free to use any variety of winter squash you prefer. The photo below shows us roasting our squashes and a pie pumpkin in my oven all at once. This worked well as we had cooked squash and pumpkin available to use in several recipes over the next few days (this chili, pumpkin pie, squash soup, and some toddler lunches). Can anyone identify the squash on the top rack? We think it is an heirloom hubbard but are not completely sure.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qVAMBSgjRIig9jIqg3QQEWt6HpCZEHMJxs_xza2A6456BRjqUKHjwZpiDtquMMujRZjnOXEqheJ73Hkpg3z9gf4p9A0EpOyI73YAqmcCEfZauS8phFJz17A99rzzQeY_9FvxRCvfNOKZvi8b/s1600/oven+squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qVAMBSgjRIig9jIqg3QQEWt6HpCZEHMJxs_xza2A6456BRjqUKHjwZpiDtquMMujRZjnOXEqheJ73Hkpg3z9gf4p9A0EpOyI73YAqmcCEfZauS8phFJz17A99rzzQeY_9FvxRCvfNOKZvi8b/s400/oven+squash.jpg" width="400" /></a></div><br />
I adapted the recipe from <a href="http://www.epicurious.com/recipes/food/views/Black-Bean-Chili-with-Butternut-Squash-and-Swiss-Chard-234146">epicurious</a>.<br />
<ul><li>1 small butternut squash (or other winter squash)</li>
<li>2 Tbsp olive oil</li>
<li>1 large sweet onion, chopped</li>
<li>3 cloves garlic, minced</li>
<li>1/4 to 1 tsp chipotle chili powder, to taste</li>
<li>2 tsp cumin</li>
<li>1 15oz can adzuki beans, drained and rinsed</li>
<li>1 15oz can black beans, drained and rinsed</li>
<li>2 cups vegetable broth</li>
<li>1 large Italian tomato, diced</li>
<li>2 cups fresh kale, chopped</li>
<li>3/4 tsp sea salt</li>
<li>pepper to taste</li>
<li>fresh chopped cilantro to garnish</li>
</ul><div><ol><li>Cut squash in half, remove seeds, and place halves in glass baking dish cut side down with 1/2 inch of water in the bottom of the pan. Roast squash at 350 degrees for 20 minutes. Let cool a few minutes, then scoop flesh away from skin. Coarsely cube squash and set aside.</li>
<li>Heat oil in a large pot over medium heat. Saute onion and garlic 3-4 minutes. Add chili and cumin and saute another 2 minutes.</li>
<li>Add beans, broth, tomato and squash. Reduce heat to low and cook 20 minutes.</li>
<li>Add kale, salt and pepper and cook another 10 minutes.</li>
<li>Garnish each bowl with chopped cilantro.</li>
</ol></div>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com0tag:blogger.com,1999:blog-9140978591460772734.post-41190412625041670582010-10-24T09:48:00.000-07:002010-10-25T11:03:59.770-07:00Roasted Squash and Pumpkin Seeds<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvp7iYL-Vb3pJ4rEmaLzjv9NlpOTPLVSVwcaIxdYkvmCn2hpQuDRT-S8-six1WQjjG31Q3aeXFNPwi30CInOFERejp4Pa7_y9RysO9kF2swJk0HdbzA4VOvN1_WKoJQNEta4i5U-jrGurx8LvL/s1600/squash+seeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvp7iYL-Vb3pJ4rEmaLzjv9NlpOTPLVSVwcaIxdYkvmCn2hpQuDRT-S8-six1WQjjG31Q3aeXFNPwi30CInOFERejp4Pa7_y9RysO9kF2swJk0HdbzA4VOvN1_WKoJQNEta4i5U-jrGurx8LvL/s400/squash+seeds.jpg" width="400" /></a></div><br />
One of the things I look forward to every Halloween is carving a pumpkin. The best part? Roasting and eating the seeds! Throughout the rest of the year, as I cut into squashes and see the lovely seeds inside I always wonder if I can roast those seeds as well. As it turns out, you can! The photo above shows a combination of pumpkin, butternut squash, and heirloom hubbard squash seeds, each with their own unique flavour.<br />
<ul><li>1 cup assortment of squash and pumpkin seeds</li>
<li>1 tsp melted coconut oil</li>
<li>1 tsp sea salt</li>
</ul><div><ol><li>Preheat oven to 275 degrees.</li>
<li>Separate seeds from pulp. Wash seeds in a sieve until all orange bits are removed.</li>
<li>Dry seeds on a paper towel. Leave out on a cookie sheet for 20 minutes to dry.</li>
<li>Put seeds into a bowl, stir in coconut oil. Once covered with oil, stir in sea salt.</li>
<li>Spread seeds onto a cookie sheet in a single layer and roast for 35 minutes. Stir after 5 minutes, then every ten minutes after that.<br />
</li>
</ol></div>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com0tag:blogger.com,1999:blog-9140978591460772734.post-18570681988119617732010-10-20T10:11:00.000-07:002010-10-25T11:03:59.771-07:00Apple Rhubarb Blackberry Crisp<div class="MsoNormal" style="font-size: 14px; line-height: 21px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULGHpFMnoXp4tgeOGAmpNp8rwxl5ySfHi50o4dl2sMvtOYR4Fyz1H2OVSrr764TYvmR2tBt3aLbJGxESh5Pn3U57l4-O0bzTCsUiib7FFlTZENOTsmjdRgYbdi9hUFXnnppYWJMjyrq_Rb4q0/s1600/apple+crisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULGHpFMnoXp4tgeOGAmpNp8rwxl5ySfHi50o4dl2sMvtOYR4Fyz1H2OVSrr764TYvmR2tBt3aLbJGxESh5Pn3U57l4-O0bzTCsUiib7FFlTZENOTsmjdRgYbdi9hUFXnnppYWJMjyrq_Rb4q0/s400/apple+crisp.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">Something I have missed with our oat restriction is a fruit crisp. It is such a comforting homey dessert. Now that it is autumn, I went looking for a crisp topping that would work with our allergies. And WOW, this is one great crisp! I didn't feel deprived of oats at all in this recipe. It is feel-good food.</span><br />
<span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVF-2ppVNjj3JefXG5-KyohSzpLtBF_Y7KxTX7AP1ltkFyn8RvEkP4WdkkLlAANx-p9MODQLRNrxRYF4B3N2i3dFRH2Soiz7OFzDStah1xFiZoyyannxAA3NNj3vqW6ncODzR5UZtNi-msplN/s1600/apple+crisp+pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVF-2ppVNjj3JefXG5-KyohSzpLtBF_Y7KxTX7AP1ltkFyn8RvEkP4WdkkLlAANx-p9MODQLRNrxRYF4B3N2i3dFRH2Soiz7OFzDStah1xFiZoyyannxAA3NNj3vqW6ncODzR5UZtNi-msplN/s400/apple+crisp+pan.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">I adapted the recipe from one at <a href="http://www.allergicadventures.com/2010/09/pluot-and-peach-cobbler.html">Allergic Adventures</a>, a lovely blog that has recipes free of allergens similar to our own. </span><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">The crisp can be served warm from the oven, or cold from the fridge. It makes a delicious breakfast as well as a dessert.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;"><b>Filling</b>:</span></div><div class="MsoNormal" style="font-size: 14px; line-height: 21px;"><ul><li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">2 apples, sliced</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">2 cups rhubarb, coarsely chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">1 cup blackberries</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">1/4 cup natural cane sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">1 Tbsp lemon juice</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">1 Tbsp minute tapioca (mini tapioca pearls)</span></li>
</ul></div><div class="MsoNormal" style="font-size: 14px; line-height: 21px;"><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;"><b>Topping</b>:</span></div><div class="MsoNormal" style="font-size: 14px; line-height: 21px;"><ul><li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">3/4 cup sorghum flour</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">1/2 cup natural cane sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">1 tsp baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">1/4 tsp xanthan gum</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">1/2 tsp sea salt</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">1/2 tsp cinnamon</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">1/4 cup chilled coconut oil</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">1/4 cup boiling water</span></li>
</ul></div><div class="MsoNormal" style="font-size: 14px; line-height: 21px;"><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;"><b>Directions</b>:</span><br />
<ol><li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">Heat oven to 425 degrees.</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">Mix filling ingredients together in a medium sized bowl and scoop into a deep-dish pie plate. Bake for 10 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">Meanwhile, assemble topping by mixing together the flour, sugar, baking powder, xanthan gum, sea salt and cinnamon in a medium sized bowl. Use a pastry blender/cutter to cut the coconut oil into the dry ingredients until the oil is in pea-sized chunks. Add boiling water and stir just until combined.</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">Remove the pie plate from the oven. Using a tablespoon, scoop balls of topping onto the fruit. Try and cover as much of the surface as you can.</span></li>
<li><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">Return to the oven for 25 more minutes.</span></li>
</ol><span class="Apple-style-span" style="font-family: Times,'Times New Roman',serif;">This post is my entry for The October 2010 "Scared Silly" <a href="http://milkforthemorningcake.blogspot.com/2010/06/go-ahead-honey-its-gluten-free-hosts.html">Go Ahead Honey, It's Gluten Free</a> event -- hosted by Diana at <a href="http://www.thewholegang.org/2010/10/im-hosting-go-ahead-honey-its-gluten-free/">The W.H.O.L.E. Gang</a>. The "scary" ingredient is rhubarb due to its poisonous leaves.<br />
</span></div>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com2tag:blogger.com,1999:blog-9140978591460772734.post-90157703433930161932010-10-04T10:02:00.000-07:002010-10-25T11:15:18.012-07:00Sunchoke Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV17-5xClRkrDiSOs361abL2WE0Jxb5fEISbkyMxP7pLrrBz6NyhOpGTEOq6gEltQwJoUJ02yQB54fmQ9okfJBH-AZIc0EvQbcUnmppDhKLG-SaX7PKkQMDZby_xv3dK664e3T1qUX6uX2eCEb/s1600/IMG_8893.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV17-5xClRkrDiSOs361abL2WE0Jxb5fEISbkyMxP7pLrrBz6NyhOpGTEOq6gEltQwJoUJ02yQB54fmQ9okfJBH-AZIc0EvQbcUnmppDhKLG-SaX7PKkQMDZby_xv3dK664e3T1qUX6uX2eCEb/s400/IMG_8893.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: left;">I only discovered sunchokes last year. Also known as Jerusalem Artichokes, they are a root (unrelated to the artichoke family) that looks quite similar to ginger. When cooked they can be used in place of a potato in a recipe, and provide a rich interesting flavour. I also call this soup "butter bacon soup" even though it contains neither ingredient -- but there are hints of both flavours in it!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Av4R3uc0crydWeC2_scjxCUKMl4wv8CWUkDUELKs1LV9fKtsdv4k5b87D-G8Pr2JFJK00x4uPDO3Y75WWkdEg_21Ls6wZSWnBPNnKysh7pB-nrcAsPoMb5Awy8VmiV18dPECF2yPmR1Q7Cyt/s1600/sunchokes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Av4R3uc0crydWeC2_scjxCUKMl4wv8CWUkDUELKs1LV9fKtsdv4k5b87D-G8Pr2JFJK00x4uPDO3Y75WWkdEg_21Ls6wZSWnBPNnKysh7pB-nrcAsPoMb5Awy8VmiV18dPECF2yPmR1Q7Cyt/s400/sunchokes.jpg" width="400" /></a></div><br />
<ul><li>1/2 cup olive oil</li>
<li>3 leeks (white part), thoroughly cleaned and coarsely chopped</li>
<li>1 sweet onion, chopped</li>
<li>1 stalk celery, back peeled then chopped</li>
<li>2 pounds sunchokes, peeled and coarsely chopped</li>
<li>2 cloves garlic, minced</li>
<li>1/4 cup fresh thyme</li>
<li>1/2 tsp salt, or to taste</li>
<li>pepper to taste</li>
<li>6 cups chicken stock (vegetable stock for a vegan soup)</li>
<li>1 cup rice milk</li>
</ul><ol><li>Heat the oil over medium heat in a large pot. Add leeks, onion and celery. Cook for 6 minutes, stirring occasionally.</li>
<li>Add the sunchokes, garlic, thyme, salt and pepper. Cook for about 8 minutes, stirring once or twice.</li>
<li>Add stock, bring to a boil and then reduce to a medium simmer. Cook 30 minutes, stirring occasionally.</li>
<li>Puree soup in Vitamix (or use a hand blender) until smooth. Add rice milk and return to stove to simmer for 10-15 minutes.</li>
</ol><div>I've listed this recipe at <a href="http://www.thewholegang.org/2010/10/friday-foodie-fix-secret-intredient-is-thyme/">The W.H.O.L.E. Gang</a> for Friday Foodie Fix - Secret Ingredient Thyme.</div>Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com1tag:blogger.com,1999:blog-9140978591460772734.post-32214894515946367732010-09-25T10:45:00.000-07:002010-10-25T11:03:59.772-07:00Banana Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEH5H7JP3l_ZcL570ynCuwYlX_7FNLH82SYDwazyA2qgL9hShCvDc_yxQAcUdRsjMfJTQLQvR0sTSy_jz6IizzKq78jWk03spjdhSAcsPYMhQRyuVihqKji96ccjvqCXeuTGYIvkwdY__nNcE/s1600/banana+pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEH5H7JP3l_ZcL570ynCuwYlX_7FNLH82SYDwazyA2qgL9hShCvDc_yxQAcUdRsjMfJTQLQvR0sTSy_jz6IizzKq78jWk03spjdhSAcsPYMhQRyuVihqKji96ccjvqCXeuTGYIvkwdY__nNcE/s400/banana+pancakes.jpg" width="400" /></a></div><br />
The Little Man loves his pancakes for breakfast. He likes them plain, with no syrup or toppings. I have been making him pancakes from the Bob's Red Mill Pancake Mix for about a year now; I make so many things from scratch, it was nice to have one thing I could simplify. But I always made it hard on myself by making a triple batch so I could freeze a few dozen little pancakes to have on hand. So I would spend two hours in the morning every few weeks standing over the frypan cooking batch after batch.<br />
<br />
Then I saw a post from <a href="http://allergickid.blogspot.com/">The Allergic Kid</a> for <a href="http://allergickid.blogspot.com/2010/09/challengeand-banana-pancakes.html">Banana Pancakes</a>. They looked too good to not try. I needed to make some modifications to make them gluten-free, and some other changes just because. And I must say, they are delicious!! They look like a lot of work to make compared to using a mix -- you even need a hand blender to puree the banana. But they really are very simple. I plan to make a single batch every weekend, which I know will be less work than the large mix batch I had been making. And these are much tastier!<br />
<br />
Dry ingredients:<br />
<ul><li>3/4 cup tapioca flour</li>
<li>1/4 cup millet flour</li>
<li>1/4 cup sorghum flour </li>
<li>(or use 1 1/4 cups of Bread Flour Mix from The Allergen-Free Baker's Handbook in place of these 3 flours)</li>
<li>1/4 tsp xanthan gum</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/4 tsp salt</li>
</ul>Wet ingredients:<br />
<ul><li>1 banana + enough rice milk to make 1 1/2 cups total</li>
<li>1 Tbsp safflower oil + extra to coat pan</li>
<li>1 Tbsp maple syrup</li>
<li>1 tsp vanilla</li>
</ul><ol><li>Combine dry ingredients in medium bowl and whisk together.</li>
<li>Combine wet ingredients in tall narrow container and puree with hand blender until smooth.</li>
<li>Pour wet ingredients into dry ingredients and stir until combined.</li>
<li>Heat a large frypan over medium heat. Add oil to lightly coat bottom of pan.</li>
<li>Use a measuring scoop to pour batter into the pan in 3-inch circles (I use a 1/3 cup scoop to make 2 pancakes). Flip when top is filled with bubbles and bottom is light brown. Note that these stick to the pan when they are not cooked enough -- let cook longer and they should be easier to flip.</li>
</ol>This recipe makes 1 dozen 3-inch pancakes.Eagle Lofthttp://www.blogger.com/profile/09553304032088439716noreply@blogger.com3