White Bean Vanilla Cupcakes. An Update.

Here's where I originally talk about the cupcakes.

Here are my updates:

I've been using raw honey and it is WONDERFUL!
I tried substituting butter for the coconut oil and that was a success.  Just melt the butter.
I also added a teaspoon of cinnamon (this was my son's suggestion) and it makes the cupcakes even MORE delicious.

I have made these cupcakes each week.  We really do love them.  (And they don't raise my blood glucose.  Score!)

Blackened Salmon With Dill Sauce

Anyone ever been intimidated by a fish?

No?

I was.  By salmon.  In fillet form. 

I'm over it now.  And honestly, I'm kind of in love with salmon fillets now.

I found wild Alaskan salmon fillets at my local mega store. (Here's why wild salmon is healthier than farmed salmon.)  The fillets are individually wrapped which makes it super easy to only thaw what I need.  I thaw them, in their packaging, in the refrigerator overnight.


I choose to remove the skin, but you can leave it on if you want.

Ingredients:
Salmon fillets (one per person)
2 Tablespoons olive oil
Salt
Black pepper
Cayenne
Paprika
Thyme
Oregano

Sprinkle thawed fillets with salt, pepper, cayenne, paprika, thyme and oregano.  (The Captain and I like ours sort of spicy so I'm heavy on the cayenne.  My son likes his with only salt and pepper.)
Heat 2 tablespoons olive oil in a skillet over medium heat.  (My stainless steel skillets cook rather hot so my burner is set on 3.)
Place fillets in heated skillet and cook for 3-4 minutes.  Turn them over and cook another 3 minutes.  Be careful to not overcook the salmon.

Done!

See...that wasn't difficult at all, was it?

Top the fillets with Dill Sauce.  Delicious!

Dill Sauce:
1/4 cup mayonaise
1/4 cup plain yogurt or sourcream
2 scallions (or green onions) chopped finely
1 tablespoon lemon juice
1 tablespoon dill

black pepper

Mix all ingredients together.  Chill until ready to use.

(I have also used all sour cream, no mayonaise.  It is yummy as well.)

Enjoy!

White Bean Vanilla Cupcakes

You heard me.  White beans.



Skeptical?

Boy I was.

So I decided to try them for myself.  And I was shocked. 

I found the recipe here.  Modern Alternative Mama has lots of recipes.  I intend to try more of them.

Here are my notes:
I used baking cups.  These cupcakes are kind of sticky and VERY moist.  Not sure they will come out of the pan without the cups.

I cooked dried white northern beans.  I didn't used canned because I was afraid of the 'can taste'.

I used Manuka honey because I really like it, it doesn't raise my blood glucose significantly, and it just seems richer.

I made cupcakes instead of the two cakes.  I got 2 dozen cupcakes from this recipe.  They took about 22 minutes to cook.

The cupcakes don't rise much so you can fill the baking cups almost all the way up.

I proudly fed these to my family.  They LOVE them!  I even let my son have them for breakfast.  These things are packed with protein and have no refined sugar.  Oh...they are also guilt-free.

Enjoy!

Dear Naysayers~

Don't knock it till you try it! 

Love,

Eater of Cupcakes for Breakfast

Vegetarian Lentil Chili

After much searching for a delicious vegetarian chili that didn't seem like 'chili-flavored vegetable soup', I finally found a recipe in the BHG magazine that I LOVE. 

 

I tweeked it a little, so here's my version:

BIG-BATCH VEGETARIAN LENTIL CHILI
2 28oz cans diced tomatoes (I pulse mine in the food processor because I don't like chunky tomatoes in my chili.)
1lb dried red kidney beans (washed, soaked and cooked according to package directions)
2 bell peppers, chopped
1 large onion, chopped
2 cups dry lentils, any color, rinsed and drained
3 cups water or vegetarian vegetable broth, or a combination of both
1/4 cup chili powder (or more!)
2 Tbsp. garlic powder (I also add minced garlic)
1 8oz can tomato sauce
1 6oz can tomato paste
Salt and black pepper, to taste

• In a large pot combine undrained tomatoes, drained (cooked) kidney beans, water or broth (I use 1 1/2 cups water and 1 1/2 cups broth), bell peppers, onions, dry lentils, chili powder and garlic powder.   Bring to boiling, reduce heat;  Simmer, covered, until lentils are tender, stirring occasionally.  About 45 minutes.
• Stir in tomato sauce, tomato paste, and black pepper. Add salt if necessary. Add more broth or water if necessary. Heat through.

 

I top mine with shredded cheddar cheese and sour cream.  Which of course, makes it not vegetarian.  (grin)

p.s.

This makes a HUGE batch, so be prepared to share it or enjoy it for a few days.

Chicken Nuggets Using Almond Flour

I don't really have a recipe for these, but I want to assure you that you CAN make chicken nuggets that are grain-free using almond flour.

I was skeptical at first. And a little afraid because almond flour is expensive ~ I didn't want to waste it.

But the nuggets were successful.

Basically, I battered and fried the chicken the same way I would have if I'd used regular flour. I added spices (garlic powder, salt, pepper, thyme, oregano, onion powder, etc.) to the almond flour.
I then dipped the chicken pieces in an egg/milk mixture, then the almond flour mixture and put them into the hot oil to fry.

Voilà!

Coconut Flour Bread

Since we have gone grain-free, I have been searching for and trying new recipes. I made this bread last night and really enjoyed it. I'll definitely make it again.

Notes:
I did use the baking powder. It's not listed in the ingredients, but there is note that the author did not use it because baking powder is restricted on her GAPS diet.

I used Manuka honey instead of regular honey. For two reasons: I believe it's healthier and it tastes sweeter to me.

This bread doesn't rise much and is quite dense. But it is yummy and worth the price of the coconut flour (cha-ching!) if you're grain-free and want some 'bread'.

Next time I'll substitute coconut oil for the butter before baking, just to taste the difference.

She forgets to mention the baking temperature. It's 350 degrees.

It is DELICIOUS warm with butter. Mmmm...

Enjoy!