Monday, February 23, 2015

Wild Rice and Mushrooms

I am a huge fan of wild rice and so are the girls.  I love the texture and heartiness, if that is even a word.  Wild rice is high in protein, B vitamins and fiber.  It is actually not even a rice but rather a grass, or the seed of a grass.  I find this recipe to be rather versatile.  We like to mix in a variety or vegetables, but keep in the mushrooms.  The girls like it with a little bit of shredded on cheese on top but it isn't necessary to make this a delicious entree or side dish.
Ingredients

  • 4 cups water (or combination of broth and water)
  • 1 cup wild rice
  • 1/2 teaspoon sea salt
  • 1 cup diced green beans, okra, spinach, kale or broccoli (optional)
  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • 1 diced onion
  • 1 pound cremini mushrooms
  • 1 cup diced green beans, okra or broccoli (optional)
  • 1/4 cup chopped parsley or cilantro
  • shredded Swiss cheese (optional)

Directions
  1. In a medium pot add rice, broth/water and salt.  Bring to a boil and simmer at a low boil for 15 minutes.
  2. Add green vegetable (beans/okra, spinach, kale or broccoli) to the rice pot and continue to simmer another 15 minutes or until rice is cooked.
  3. In a small frying pan heat oil.  Add onions and fry until clear about 3-5 minutes.  Add garlic and mushrooms.  Fry for another 5 minutes.
  4. Add mushrooms cooked mushrooms etc. to the rice pot.  
  5. Stir together to combine.  Continue to cook until vegetables are tender and rice is cooked.
  6. Stir in cilantro and serve with cheese on top if preferred.

Friday, February 20, 2015

Blueberry, Cranberry, Red Fife Muffins (Dairy, Egg, Refined Sugar Free)

My oldest daughter wanted to create her own recipe.  She decided she wanted to make muffins.  One of her favourite muffins is blueberry and she wanted to add in cranberries as well.  Since she has a low tolerance to eggs, these muffins are also egg free.  I am so proud of her for creating this recipe, primarily on her own and for even typing it up for me ;)

We used an organic red fife flour.  Red fife flour Canada's heritage wheat flour, which was introduced to in the 1840s.  Although this is a gluten grain it has not been altered by synthetic compounds, chemicals or GMOs.   Red Fife is much lower in gliadin (a protein present in wheat gluten) which makes this flour much easier to digest for those with gluten sensitivities.  I have been told this the only wheat some people can eat.  We enjoy its flavour and find it be a great flour for breads and hearty muffins.  We hope you give it a try!

Ingredients
  • 1 chia egg (1 tablespoon ground chia + 3 tablespoons water)
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • ¼ teaspoon of sea salt
  • 1 ½ cups of red fife flour
  • ½ a cup of maple syrup
  • ⅓ of a cup of grape seed oil
  • 1 teaspoon of vanilla
  • ½ cup blueberries
  • ½ cup cranberries
My Little Baker


Directions
  1. Preheat oven to 350 F and prepare muffin tray.
  2. In a large bowl add all the dry ingredients including the blueberries and the cranberries
  3. A medium size bowl add all the wet ingredients and stir to combine.
  4. Combine the wet ingredients into the dry and stir to fully combine.
  5. Scoop into muffin tray and bake for 20-25 minutes or until golden brown.



Monday, February 16, 2015

Chocolate Date Icing or Frosting (Dairy and Refined Sugar Free)

This weekend was my niece's second birthday, I was in charge of the birthday cake.  I went with my Grain Free Chocolate Cupcakes recipe and then piped this Chocolate Date Frosting from The Spunky Coconut.  This frosting turned out so well.  It piped very easily and tasted great, thanks Kelly Brozyna for this delicious icing.

Ingredients (makes enough for single layer cake or 12 cupcakes)

  • 3/4 cup cashews
  • 1 1/2 cup dates
  • 1 can coconut milk
  • 1 teaspoon gluten free vanilla
  • 1 1/2 tablespoon arrowroot starch
  • 1/3 cup melted coconut oil
  • 1/2 cup raw cocao or cocoa
  • pinch sea salt
  • 1/4 cup ground palm sugar (optional-if you prefer it sweeter)

Directions
  1. Soak cashews in 1 1/2 cup water for 2-4 hours to soften.  Drain and then rinse with clean water.  Set aside.
  2. Soak dates in hot water for 1-2 hours to soften.  Drain water and set aside.
  3. Add all ingredients to a blender and puree until smooth.
  4. Set in refrigerator to harden for 1-2 hours.
  5. Pipe or spread over cake.  


Wednesday, February 11, 2015

Salt Dough Valentine Magnets

We are not huge Valentine celebrators over here.  I think Dan and I celebrated it once, on our first year of marriage and have since left it alone.  We are constantly striving to love more each day and not just on February 14th.  Nevertheless, the girls are celebrating Valentine's Day with their school so we will participate.
 


As I am sure you figured out, I am not big on sweets etc. but we love a good craft.  Even though I would not consider myself creative, I am very thankful for Pinterest and this idea of creating some magnets about love.  These were really quite simple, the longest part was just the drying in the oven so do plan ahead.

Ingredients

  • 1 cup flour
  • 1/2 cup salt
  • 1/2 cup water
  • food colouring (optional)
  • small cookie cutters (I found mine at Michaels)
  • magnets
  • glue gun
  • paint, stamps etc,
Directions
  1. Preheat oven to 225 degrees F.
  2. Combine all ingredients and roll out into 1/4 inch thickness.
  3. Cut out shapes and place on a baking tray.
  4. Bake for 2-3 hours or until completely dry.  I flipped mine after the first hour.








Saturday, January 31, 2015

Cheeseburger or Hamburger Soup with Dairy Free Option

I can certainly not take credit for this recipe.  This is my very slight adaption of Kelly Broyzna's Dairy-Free Cheeseburger Soup from the The Spunky Coconut.  Do check our her many delicious recipes.

I have made this recipe about five times since I first discovered it in December.  It is so delicious and a definite family favourite. The added cheese is not needed, but I will admit I have a little weakness for cheese in my tomato soup.  This recipe is easy to make and very filling.  With a lot of lettuce and cilantro on top it definitely eats like a complete meal.
I normally add a lot more lettuce on top of my soup 
but didn't want it to take away from the soup.

Ingredients (serves 4-6)
  • 1 diced onion
  • 1 tablespoon olive oil
  • 3 cloves minced garlic
  • 1 pound grass-fed ground beef
  • 2 cups tomato purée
  • 3 cups broth, chicken, beef, or vegetable
  • 1 1/2 cups raw unsalted cashews
  • 1/4 cup tomato paste
  • 1 teaspoon sea salt
  • 1/3 cup chopped cilantro + extra
  • shredded cheese (optional)
  • shredded lettuce or spinach

Directions
  1. In a large pot over add olive oil and onion.  Fry for 3-5 minutes until soft.  
  2. Add garlic and ground beef.
  3. Stir occasionally, breaking up the beef, and cook until the meat is no longer pink, and the onions are tender.
  4. Add the tomato puree and increase the heat to medium.
  5. In a blender add the broth, cashews, tomato paste, and salt and puree until completely smooth.
  6. Pour the puree into the pot, and bring to a boil and turn down to simmer for 3-5 minutes.
  7. Stir in the cilantro and serve.
  8. Add shredded cheese, lettuce and cilantro on top.
  9. Enjoy.