I love kale chips. Have you tried them yet? Go here to see how I make them. But cooking kale for a meal is a different story. It’s not my first choice of vegetable and I am guessing it isn’t yours either. But it should be!
It is not hard to cook kale and it tastes pretty good. Caramelized onions add some yummy flavor too. You need to use one whole head of kale. I know that sounds crazy, but once it starts cooking it really shrinks down. When you first start putting the kale in your pan you will wonder how it will ever fit. Next thing you know, your pan will look empty. That’s before you start eating it. So yeah, use a whole head.
This cooks fast towards the end, and it cools off quickly so you will want all your other food prepared so you are ready to eat this right away.
Check out this post (the kale chip one) to read about the many health benefits of kale.
Do you eat kale? How do you prepare it?
Kale and Caramelized Onions
- 2 T. oil
- 1 large onion, sliced
- 1 1/2 tsp. minced garlic
- One head kale, washed and torn into pieces
- 3/4 cup vegetable broth (or chicken broth)
- Heat oil over medium high heat.
- Add onion slices and cook and stir for about 5 minutes.
- Add garlic and cook and stir 2 minutes.
- Turn heat to low and cook the onions until brown, sof,t and caramelized; about another 5 minutes.
- Add kale to pan and return heat to medium high.
- Add broth.
- Cook and stir until kale starts to wilt about 3-4 minutes.
- Continue to cook and stir until broth is absorbed/evaporated.
- Eat immediately.
I use Fun Finds Friday as a way to showcase recipes I make that come from other bloggers. Today I thought I’d share the pizza crust recipe I have been making since autumn. I had this all ready to go on Friday, but forgot to hit ‘publish’ so I’m making it a fun finds Saturday!
Cauliflower pizza crust recipes are all over the food blogosphere and this recipe uses some cauliflower. However, it’s not near close to being a cauliflower pizza crust in my opinion. There is no hint of cauliflower taste.
The neat thing about this pizza is that it is not only gluten free, but grain free. And it’s allergy free too with the exception of nuts. (Sorry nut free folks!) While the original recipe calls for almond flour, I use almond meal. I’m guessing that’s why the crust is so dark. Almond flour is just too crazy expensive for me to justify, but almond meal at Trader Joe’s is doable. The recipe calls for either flax meal or psyllium whole husks. I’ve tried the recipe both ways and everyone prefers the crust made with the psyllium husks.
You can find the recipe here. Happy Pizza day!
Winter’s hanging on….and on….and on. So soups are still on the menu here. How about you? Today’s soup is chuck full of vegetables and black beans. Add a little dairy free sour cream right before you eat it and it gets a little creamy.
So whether or you are a vegan, vegetarian or meat eater who enjoys a meatless meal now and then, this is a good soup for you. It is comfort food. It makes a lot, so I freeze some for a later day when I do not feel like cooking.
You may be interested in these six soups and stews as well:
Basic Hamburger Soup
Savory Butternut Squash Soup
The Best Beef Stew
Creamy Garlic Potato Soup
Italian Bean Soup
Also shared at Mostly Homemade Mondays. Whole Food Fridays. Wellness Weekend.
Veggie Black Bean Soup
- 2 onions, chopped
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/2 cup chopped red pepper
- 2 T. minced garlic
- 2 cups vegetable broth (or chicken broth), divided
- 1 T. oil
- 3 cans black beans, rinsed, soaked, drained and rinsed again
- 1 can diced tomatoes
- 2 T. tomato paste
- 2 T. xylitol (or white sugar), optional
- 4 tsp. chili powder
- 2 tsp. cumin
- 1/2 tsp. oregano
- dairy free sour cream if desired
- Heat 1/4 cup of broth with 1 T. oil in a large pot.
- Add onions, celery, carrot and red pepper.
- Cook and stir until vegetables are tender.
- Add garlic, remaining broth, beans, tomatoes, tomato paste, xylitol and spices.
- Bring to a boil, reduce heat to low, cover with lid and simmer for 40-50 minutes.
- Serve with sour cream of choice if desires.
Today’s recipe comes courtesy of one of my readers. She saw my Russian Cranberry Chicken post where I stated making my own Russian Dressing was on my to-do list. Well, no more. Thanks to her, she sent me a copy of her Russian Dressing recipe that is soy free and refined sugar free as well as free of all the other stuff I stay clear from.
There is ketchup in the recipe so in order to make this corn free, sugar free and soy free (as well as milk and gluten free) you have to purchase the good ketchup. I purchase Hunt’s 100% Natural Ketchup.
I have only used this dressing recipe as a salad dressing. It makes a large amount (almost a store bought size bottle’s worth) and it is quite zingy. I have not tried it yet in my Russian Cranberry Chicken recipe yet, but once I do I will be updating that post.
Also shared at Allergy Free Wednesday. Wellness Weekend.
- 2/3 cup water
- 1/4 cup cider vinegar
- 1/4 cup sugar and soy free ketchup
- 1 T. grated onion (I used dried minced onion)
- 2 tsp. coconut sugar
- 1 tsp. salt
- 1/4 cup oil (I used olive oil)
- Combine all ingredients, except oil. Whisk in oil later. (I just added them all together and used my mini food processor).
If you don’t drink coffee what do you drink when you go to Starbucks? Well, I don’t really go to Starbucks much because I’m not a coffee drinker. (Nor can I imagine spending $5 on a beverage every day, or every week for that matter). But when a trip to Starbucks means meeting up with a great friend, well, you have to order something, right?
This is where I first tasted a Chai Tea Latte. Starbucks’ only milk alternative is soy milk. We do not use soy milk in our dairy free house, but since there is no real allergy to soy, I will consume it on occasion.
Wanting to replicate the hot beverage without the steep price, I decided to figure out how to make something similar at home. So, this is my take on a Chai Tea Latte. Now I realize that Wikipedia isn’t the most reliable source, but according to them a ‘latte’ is a beverage made with hot steamed milk. So I’m calling it a latte. This drink is not exactly like Starbucks, maybe because I do not use soy milk, or maybe the tea isn’t quite as strong, but it is a good replacement.
At the store there are several different varieties of Chai Tea. Here is a picture of the one I use and think comes closest to the taste I’m trying to achieve.
Follow the steps in the recipe box to make this hot beverage. Please also feel free to use the “share” buttons below to share on Facebook, Twitter or Pinterest.
Also shared at Wellness Weekend. Homemade Mondays.
Chai Tea Latte
- 3/4 cup water
- 1 Celestial Seasonings Chai Tea India Spice tea bag
- 1/4 cup dairy free milk of choice (or cow’s milk)
- 1 stevia packet
- Bring 3/4 cup of water to boiling.
- Place tea bag in mug and add boiling water.
- Steep 4 minutes.
- Heat 1/4 cup dairy free milk on high for 30 seconds in the microwave.
- Remove tea bag from mug and add warmed milk.
- Add one packet stevia and stir.
I have been making my own kitchen and bath cleaner for years now. It is so simple, very cost effective and all natural. And it is anti-bacterial to boot!
Start with 2 cups water.
Add 3 Tablespoons of regular (not anti-bacterial) liquid hand soap.
Add 20-30 drops of 100% pure tea tree oil.
Pour into a squirt bottle. (This is not my squirt bottle I use for my all natural kitchen cleaner. That bottle is too ugly to take a picture of. This bottle actually contains water and vinegar to clean my wood floors; another natural cleaner).
Tea tree oil seems expensive up front. But it lasts so long (we’re talking years) that it really balances out; making this a very inexpensive way to clean.
But better than that…this is natural; no nasty chemicals. Tea tree oil is a natural essential oil which has anti-bacterial properties.
I use it on my kitchen counters and sink. It can be used in the bathroom too (although if you have really tough soap scum it may not cut through it all).
Do you use all natural cleaners? Do you make your own? Do you think you will give it a try?
Also shared at Mostly Homemade Monday. Whole Foods Friday.
All Natural Anti-Bacterial Kitchen and Bath Cleaner
- 2 cups water
- 3 T. liquid hand soap (not anti-bacterial)
- 20-30 drops tea tree oil
- Mix all ingredients and pour into squirt bottle.
- Use to clean kitchen and bathroom.
Remember Hamburger Helper? You know, where you simply add beef and a packet of flavoring and you have a “meal?” I cannot believe I used to make and eat those! My food allergies had forced me into eating REAL FOOD and for that I am very grateful! Now I would never turn back to boxed dinners even if I could.
Now I agree that this isn’t the most interesting blog post entry. It’s not dessert or chocolate or pretty looking. But we all still have to eat meals. We can’t simply exist on the “fun” stuff.
Now it may not look pretty, but it is good and satisfying. It is spicy though. So if spicy is not your thing at all, this may not interest you. But you can tone down the spiciness by leaving the green chilies out of the rice.
So bring back the stove top skillet meal without all the fake flavorings and additives.
Also shared at Gluten Free Friday. Whole Food Fridays. Allergy Free Wednesday. Real Food Wednesday.
Spicy Skillet Meal
- 1 cup uncooked brown rice
- 1 pound ground beef
- 1 medium zucchini, cut into bite sized pieces
- 1 large onion, diced
- 1 1/2 cups mild salsa
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 can green chilies (optional)
- Start cooking brown rice according to package directions.
- Brown ground beef and drain off fat.
- Add zucchini, onion, and salsa.
- Bring to boil, then turn to low, cover with a lid, and simmer until vegetables are tender.
- When rice is done cooking, add green chilies if using and stir to combine.
- Serve meat and vegetable mixture over rice.
The following post first appeared at Living Without Magazine’s blog entitled My Life With Food Allergies where I am a contributor.
When someone first learns of a food allergy or intolerance, one is often faced with the daunting task of learning to cook, bake and eat a whole new way. It is almost like learning a whole new language. Here is a list of 15 tips for baking gluten free and allergy friendly.
- Store your gluten free flours, starches and xanthan/guar gum in the freezer or refrigerator. This extends the shelf life of the product and the flours will not turn rancid.
- When getting ready to bake with gluten free flours let them sit on the counter and warm up a bit before baking with them.
- Do not omit the xanthan/guar gum. You will have a crumbly, disappointing mess if you do.
- When measuring gluten free flours always spoon your flours into the measuring cup and then level off. Unless the recipe specifically states, you do not want to “pack” the flour in the measuring cup.
- For baked goods such as “lightly” flavored cakes, cookies and so on, it is best to use a blend that contains brown rice flour and any combination of two starches.
- For baked goods that are heavily flavored with chocolate or molasses etc. it is fine to use a flour blend that contains a bean flour such as gar-fava.
- A gluten free blend that does not contain xanthan/ guar gum works better in my opinion, although this really comes down to personal preference. I like to add my own.
- Always use parchment paper when baking gluten free cookies. This prevents burning or uneven browning.
- Several different foods can be used to replace eggs. Applesauce and Ener-G Egg Replacer are favorites of mine. Others are flax meal mixed with water and tofu. Follow recipe directions in regards to the egg replacer choice. Recipe developers have various reasons for using the egg replacer they have chosen.
- Milk in baked goods can be replaced cup for cup regardless of the non-dairy milk you choose. Any of the non-dairy milks will work, but I like rice milk in baking.
- To make buttermilk use lemon juice or white vinegar. One Tablespoon plus enough milk to make one cup is the standard procedure.
- Always read the recipe all the way through before beginning your baking project. Do not make modifications unless you are really adept at doing so.
- When baking without eggs, always place the baked good in a preheated oven right away. Do not let the batter sit on the counter.
- Always use a timer.
- Butter in baked good recipes can often be replaced with shortening (palm oil or soy), or other dairy free alternatives now available in stores like Whole Foods.
Follow these tips and use good recipes and you will have delicious gluten free, allergy friendly baked goods.
Also shared at Allergy Free Wednesday. Gluten Free Tuesday.
It’s Friday and I have another Fun Find to share with you.
I call it Purple Pudding! It’s a real treat around here. I have been making it since December whenever avocados are on sale. (Yeah for $0.29/avocado)!
Don’t freak out…this doesn’t taste like avocados at all. It is mostly blueberry flavored with a hint of chocolate. It will satisfy your need for something creamy. And it is healthy. I just love it when something decadent is healthy especially when it comes to feeding youngsters. They think they are getting a treat when they are getting a bowl full of nutrients!
I make the recipe as written here, but I leave off the coconut. Actually I should say I double the recipe. Otherwise there isn’t any left for me!
Need a quick and easy biscuit recipe to go with soup or dinner? How about something savory? This is right up your alley! I am bringing you Gluten Free Herb and “Cheese” Biscuits that are also allergy friendly.
I have been using Bob’s Red Mill Gluten Free Biscuit and Baking Mix (different than their flour) for quite a long time now. You can see what I wrote about it here. I wanted to do something different than the recipe on the back of the package though. Today’s recipe is an adaption of what I found on their website.
These go great with any soup or meal. They freeze well too!
Also shared at Allergy Free Wednesday.
Gluten Free Allergy Friendly Herb and “Cheese” Drop Biscuits
- 1 1/4 cups Bob’s Red Mill Gluten Free Biscuit and Baking Mix
- 1/2 T. minced garlic
- 1/2 T. xylitol (or sugar)
- 1 tsp. thyme
- 1/2 tsp. rosemary
- 1/8 tsp. salt
- 1/4 cup chilled dairy free soy free shortening (or regular shortening)
- 1/2 cup water
- 1/2 cup Daiya cheddar like shreds (or regular cheese)
- Preheat oven to 375 degrees F.
- In a bowl combine the first 6 ingredients.
- Add chilled shortening and use a pastry cutter to cut the shortening into the biscuit mix.
- Cut until pea size crumbles form.
- Add water and Daiya and mix until all dry ingredients are mixed in.
- Drop by spoonfuls onto a parchment paper lined cookie sheet.
- Bake for 18 minutes. Best served warm.