Sugar and Spice...

...and everything nice, that's what little girls are made of. 

And so are these great cookies I whipped up!  My friend and her little girl came over, and I swear neither of them could keep their hands off, or their mouths empty.  They're that good!  

These sugar cookies are beyond simple to make.  I believe they are going to become my go to cookie whenever I need something and I don't have the spare time to make up a batch of my beloved Basler Brunsli, after all, these take a fraction of the time!  

These have a wonderful mouth feel.  They are like little sweet clouds that just melt in your mouth.  They give easily, but they don't crumble.  And right in the centre, there is this wonderful chewy surprise.  What a joy to eat, and I can't wait until next cookie season when I can offer these up to everyone and watch people smile as they eat them.

Spiced Sugar Cookies

3/4 cup unsalted butter

3/4 cup sugar

2 tsp pumpkin pie spice

1/2 tsp salt

1 egg

2 tsp vanilla

1 tsp xanthan gum

2 cups arrowroot starch

Preheat oven to 375 F.

Cream together butter, sugar, spices and salt until smooth.  Add egg and vanilla, and beat/cream until fully incorporated.

Mix in xanthan gum.  Finally add arrowroot starch, in 1/2 cup increments.  Beat until a smooth dough forms.

Using a teaspoon place heaps of dough on cookie sheet.  Bake 10-13 minutes, remove from oven and cool.  

Makes 32 good sized cookies.

Creamy Cashew Rice with Vegetables

I have no story to go with this dish.  You see, there was no inspiration, in reality this was a dish of desperation.  I failed to do a proper grocery run this past weekend, and therefore the pickings are going to get very slim before Sunday rolls around.  Frankly I have images of me eating nothing but plain rice for a day or two...and I have to say, I really hope that does not come to pass.

In my cupboard, when I went looking today, I found rice and cashews, in the fridge onions, carrots and a pint of grape tomatoes, and finally in the freezer I found the ends of a bag of frozen peas.  This is pretty much what I have to work with for the remainder of the week - do not expect any great recipes after today until I've been shopping!  But for something that was hobbled together, I have to say, it might just be a new favorite budget friendly meal. To make it even better, it took me no more than 30 minutes to prepare, cook, and serve.  Who can complain about that?

Creamy Cashew Rice with Vegetables

1 cup arborio rice

3 cups stock

1/2 cup plain cashews

1 carrot

1 onion

3/4 cup frozen peas

1/2 cup grape tomatoes, cut in quarters

coconut oil, or oil of your choice

sprinkle of cheese, optional

In a medium sauce pan bring the stock to a boil.  Add rice and cashews, reduce heat, cover and simmer 25 minutes stirring occasionally.

Meanwhile, slice onion and carrot.  Heat some oil in a frying pan over medium heat.  When hot add onion and carrot and cook until starting to soften.  Add the peas, and cook stirring until everything is cooked through.  Finally add the tomatoes, reduce heat to low, and leave until rice is ready - giving the occasional stir.

When rice has absorbed the stock, remove from heat and give it a good stir to make sure the cashews are well mixed in.

Serve rice with vegetables over top.  Make 3-4 servings, depending on size.

Veggie Quinoa

One of my favorite discoveries from just before going gluten free is quinoa - as an example of it's versatility, don't forget about my Quinoa Muffins. Let me tell you, I'm thrilled that it's one of those foods I didn't have to say good bye to. A little nutty, and with a wonderful bite, it makes a brilliant rice alternative. High in protein and fibre, I just feel healthy and well cared for when I eat it.

When I have a long day, I know I'm going to want something filling, hearty and healthy to eat. And if I'm needing to bring both lunch and supper with me, I really don't want to spend too much extra time preparing it all. Quinoa is the perfect food for this reason. And really, through in some great flavors, a few veggies, and you've got a great meal with very little effort.

Veggie Quinoa

In your rice cooker place 1 scoop of quinoa, and add recommend amount of water. If you don't have a rice cooker, use approx 3/4 cup to a cup of quinoa with an equivalent volume of water.

To quinoa add:

1 diced carrot

1 scoop frozen peas

2 cloves garlic, minced

5 sun dried tomatoes, chopped

basil to taste

pinch of salt and pepper

Turn on rice cooker and let it work it's magic. Alternatively, bring to boil on stove, reduce to a simmer and cook until water is absorbed and quinoa is cooked.

If desired, drizzle a little olive oil when done, and serve or package for lunch.

Veggie Stock

I promised a stock recipe, and I have finally delivered.  Sorry for the absence, however I have been rather busy with three jobs.  Here's to hoping things start to settle back down soon!

--------

Considering that the colder months of the year have arrived, soups and stews are going to be making appearances on many a supper table.  The foundation for many a good warm up supper is a hearty stock.  Chicken stock, beef stock, seafood stock (don't expect to find that one on this blog) and of course veggie stock.  And really, what could be easier, healthy, or cheaper than to make your own veggie stock.  Well, if you eat veggies on a semi regular basis, and you can bring a pot of water to a boil, you can make veggie stock.  

The best thing about the recipe that I use, is that it's not much of a recipe, and you're using things you would normally just throw into your kitchen garbage or compost bin.  And all you need is a big pot, some water, and a large Ziploc bag. 

So, lets get started.

Vegetable Stock

The very first thing you need to do, is start keeping a large re-sealable bag in the freezer.  From now on, every time you prepare some veggies for your meals and snacks, place all the trimmings, peels, and guts into this bag.  When it's full, you're ready to make stock.

Empty frozen veggie bits into a stock pot.  Add: 1-2 bay leaves, 2-3 cloves of garlic (don't bother peeling), a pinch of salt, and around 10 whole pepper kernels. 

Next add 8 cups of water, and make note of where the water level is.  You'll need to know this for later.  I usually just stick a plastic spoon in, and note where it is on there.  Add another 4 cups of water.  Bring the whole mess to a simmer and leave uncovered.

When about 4 cups of water has evaporated - this is why you took note of the water level before - add another 4 cups in, and again simmer down to 8 cups in the pot.  Do this whole thing one more time.  It seems tedious, but it improves the flavour, which is all that one really wants.  Besides, it's not much work, and it makes the house smell like yummy stock.

After the final reduction, allow stock to cool, strain out solids, and pour into containers.  The used veggie trimmings can now be tossed in your compost or garbage, and the stock can be refrigerated and enjoyed.

Curried Butternut Soup

Have you ever bought something, and then forgotten you had it?  Well, it happens to me all the time, with the most recent items being sour cream and a butternut squash.  Sadly the sour cream didn't survive my bought of forgetfulness, but the squash did!  Thank goodness they last forever.  I don't even know what made me think of that squash, but for some reason I suddenly remembered it while at work today.  Actually, I also remembered the sour cream, and was going to use both, but it was kind of moldy.  Oops!

What to do with that squash though?  I really didn't want to roast it.  But then I thought that I could make a soup...heck, I could even use some of my most recently made stock (recipe still to come).  Looking around, I realized that I had several tins of coconut milk and some lovely red curry paste in my pantry.  A Thai inspired soup suddenly sprang to mind and off to work I went.  The heat from the curry adds such a lovely depth and warmth to the soup, and the coconut milk cools that heat down, and helps give the soup a luscious creamy texture.  

Give it a try, it's a great pick me up for a cold Fall or Winter day - we're back to Fall here, though I'm sure Winter will make another appearance soon enough.

Curried Butternut Squash Soup

15 mL olive oil

100 g onions, diced

500 g butternut squash, peeled and cubed

15 mL red curry paste 

250 mL veggie stock

1/2 tin coconut milk

In a large pot heat olive oil over med-high heat.  Add onions and cook, stirring, until softened and translucent.  Add curry paste and stir to coat onions.

Add cubed squash and veggie stock, bring to boil.  Once at a boil, reduce heat and simmer until squash is tender enough to be mashed with a fork.  Using a potato masher or hand blender, mash/puree squash.  Once uniform, stir in coconut milk and serve.

Makes enough for three.

It's a curry kind of day.

Today was one of those horrible days.  You know the ones where it's not quite winter, not still fall, and has an air of the never ending spring rain?  Really, a fairly common kind of day out here in Nova Scotia, but I was raised an Ontario girl, and I just can't seem to adapt to this weather.  Seven years and I still cringe when it arrives.  It makes me wish I could hop on a plane and head somewhere warm, really, somewhere HOT would be even better.  Matters only become worse, when I realize that it was one year ago today that I came back from a lovely trip to Australia.  Why did I come back?

With the weather the way it is - slushy snow coming down horizontally - all I wanted was something warm and comforting for supper.  What I really wanted was a fantastic Thai Chicken and Noodle soup I ate a few years ago.  Sadly, I have no chicken, no noodles, and no stock in the house right now.  Heck, if I know that  The Italian Gourmet would have some available, and it was by some amazing chance gluten-free, I would have braved the crazy drivers and headed downtown to get some.  Alas, people can't drive, and I know it is not GF, so I headed straight home after work.

After I spent a few minutes staring blankly into my cupboards, I finally clued in that I had coconut milk and curry paste.  So, I satisfied my craving with a hearty bowl of "Thai" green curry.  It's most likely not actually authentic, but it's pretty darn good.  I don't yet make my own paste, I have a few recipes to try, I just haven't made it that far.  Feel free to make it if you can, or pick up a pre-made paste from the grocer.  You don't have to use Green Curry paste, you could use Red, or Yellow.  I like all of them, so I keep them in the freezer in a mini ice cube tray so I can use what I want, when I want. 

"Thai" Curry

1 can coconut milk

1 Tbsp curry paste, more or less according to taste 

1 tsp coconut oil

1/2 green pepper, sliced

1 small onion, sliced

6 large mushrooms, sliced

1 large carrot, sliced

1/2 bunch of kale, sliced

2 large handfuls of unsalted cashews

In a large sauce pan or wok, heat the oil over med-high heat.  When beginning to pop add the curry.  Stir until fragrant.  Add in all veggies except the kale.  Stir for a minute or two, to coat with paste. 

When veggies are evenly coated in the paste, add 1/2 the coconut milk.  Stir and bring to boil.  Leave to simmer a few minutes.  

Add kale, cashews and remaining coconut milk.  Bring back to a boil, and simmer until kale is wilted.  

Serve over a bed of rice to soak up some of the rich sauce.  

Makes enough for two main courses.

Liquid Pie

Last month I took a day trip down to the Valley and while I was there I picked up a pie pumpkin (also called a sugar pumpkin).  The thought process behind this purchase was something like this, "I've never bought a cooking pumpkin before...what does one do with one of these?  Hum, maybe I should get one to make homemade pie.   Yes, I like pie, this is a good idea."  Hence, I came home with a pie pumpkin.  

As I've already mentioned, I didn't even make pumpkin pie for Thanksgiving this year.  Nope, I went crazy and made Butternut Squash Pie.  So, I came home from work today, and realized that my poor pumpkin was STILL sitting on my table.  Everything else from that trip had been long eaten, and well, it just looked lonely and neglected.  Time to finally do something.

What did I do?  I roasted it.  After peeling the darn thing, which may have involved several curse words, and a trip to the store for a new veggie peeler because the one in my kitchen was so dull that it wouldn't take of the peel!  Oh, but the time it was peeled I was ready to throw it out the window and watch it smash to the ground 6 stories below.  I didn't.  I persevered.  Next step, cutting it in half.  This was easy, things are looking up!  Next, removing the seeds and guts.  Not so easy.  More curse words, dropped spoons, and scared cats.  I'm not a quiet complainer, and the older one seems to think he's in trouble if I so much as raise my voice at ANYTHING.  Well, I eventually even succeeded at that.  So, I chopped up my pumpkin and roasted it at 450 F for about 40 min.

Now, what does one lady do with all that pumpkin?  I still haven't' figured out what one does with pumpkin besides make pie.  And I sure as heck wasn't sitting down to make a pie after all that drama.  So finally, I had a thought - shocker, me of all people, having a thought...hehe - and I whipped out my blender.  The rest, as they say, is history.  

Pumpkin Pie Smoothie

1 cup roasted pumpkin

1 1/2 cups vanilla almond milk

1 Tbsp organic cane sugar

1 Tbsp molasses

1 tsp pumpkin pie spice

Blend all ingredients together until smooth.  Pour into 2 glasses and serve.

As always adjust spices and sweetness to your own personal liking.

Lemonade

I always feel sad at the passing off Summer.  And while I know that it officially ended almost a month ago now, Nova Scotia is known for it's lovely warm Fall.  Heck, they are normally better than the actual Summer was!  As a result, up until very recently I was still pretending that we were in the full throws of Summer.

However, today when I headed out, I not only grabbed my vest - which I sometimes need DURING the Summer months, but also a pair of gloves.  I suppose this means that even out here we are truly and well into the Autumnal months.  

So, while the trees turn many vibrant colors, and my cats stop wanting to play on the deck, in my apartment I'm going to continue to pretend it's Summer.  How?  By dreaming of hot days at town fairs, and sipping cool, fresh Lemonade!

Fresh Town Fair Style Lemonade

1 glass (~12 oz.) water

2 Tbsp lemon juice

2 Tbsp organic cane sugar *

ice cubes

Combine all ingredients in a martini shaker.  Shake until well combined and chilled.  Pour into glass, sip, and imagine those lovely Summer days.

* this makes a sweet lemonade.  If you are partial to a tart lemonade, decrease sugar to 1 Tbsp.  You could also try switching this with various sweeteners.  Find a taste that you like best.

Chocolaty Triumph!

Finally!!  Just as I had pretty well given up hope, and all attempts at re-creating my beloved Chocolate Saucy Pudding Cake (courtesy of my ex) I have success.  For almost a month I have been making attempts at this cake, I have been slaving away in the kitchen, excitedly taking it out of the oven, photographing it because it looked good, taking a beautiful scoop, taking a bite, and almost screaming, cursing, throwing it across my tiny, little kitchen.  For goodness sake, I managed to go through an ENTIRE container of cocoa powder.  Who the hell, besides me, needs that many goes at a bloody simple recipe.  

No one.

But oh, the sweet taste of triumph.  It's even better than actually eating it.  

While the texture is not quite the same as the original, at least not so far as I can remember, the taste not so sweet, my word, I personally think this one is even better.  The taste is a little more grown-up, and the texture, there is a little more tooth to it.  I can't wait for my potluck.  I think I'll be showing everyone just how well you can eat even when you're gluten-free!

With no further adu, allow me to present my version of the Ex's cake.

GF Chocolate Cake with Hot Sauce

In an 8" square baking dish combine:

2/3 cup GF flour *see note

1/3 cup sweet  rice flour

2 tsp xanthan gum

1 tsp baking powder

1/4 tsp salt

3/4 cup sugar

In a small bowl, combine:

1/4 cocoa powder

1/2 cup melted hard margarine (use butter if desired)

To flour mixture add:

cocoa/butter mixture

2 tsp vanilla

1/2 cup almond milk (use dairy or other alternative milk if desired)

Will make a very thick batter.  Make sure it is spread to all edges and corners for even cooking.

In additional bowl, combine:

1/2 cup sugar

1/4 cup cocoa

Sprinkle sugar and cocoa over batter.  Pour 1 1/2 cups boiling water over the entire mixture.

Bake at 350 F for 70 minutes.

*GF flour used:

I made a slightly different flour mix this time.  It is fairly similar to the one I normally use, so that should also work - cooking times may need to be adjusted.

Flour mix:

3 parts corn flour

2 parts soy flour

3 parts potato starch

1 part sweet rice flour

Chocolate Cake in a Mug

Besides my co-worker, is there a woman out there who does not on occasion crave something with chocolate?  Heck, once in a blue moon, even I want something.  Every now and then I find myself craving a moist chocolate cake.  That being said, I don't want a whole cake, that's just far too much for me.  And while I could make cupcakes and freeze them for my next craving, that's just asking for trouble.  If there is food, I will eat it, and the weight will creep back on.  Something that I, for one, do not want to have happen.

After a nice little Internet search for cake in a mug, and what seemed like 5 million recipes based off of cake mix, I found one on Ali's Home of the Lazy Dog.  Not only did I switch the flour, but I made a few other changes.  My favorite change by far, was the use of lemon olive oil.  Wow, the added flavor and the way it plays on your tongue...I think it's drool worthy.  Also, I like a less sweet chocolate, so using some agave and maple syrup in place of the sugar worked like a charm for me.  

Now, there is only one problem - this is almost as convenient as having chocolate cupcakes in the freezer, and not so sweet.  I'm afraid I'm going to want this a little too often!

Chocolate Cake in a Mug

3 Tbsp GF Flour

1 Tbsp cocoa powder

1/8 tsp baking powder

1 Tbsp agave syrup

1 Tbsp maple syrup (use the real stuff, it's got more depth of flavor)

1 tsp lemon olive oil

1 1/2 Tbsp vanilla hemp milk

1/2 tsp vanilla

Mix all ingredients in a mug.  Microwave for 1 1/2 minutes.  Frost if desired, but tastes delish as is.  Eat.  Repeat as needed.

Chunky Veggie's and Polenta

All day I was craving Fettuccine Alfredo.  I had no real desire to eat, in spite of the fact that I was starving out of my mind, but I really, desperately wanted Fettuccine Alfredo.  I don't have any pasta in the house.  If only my pants would stop "shrinking" then maybe I could keep it around me.    So, on my way home, I stopped by Planet Organic for some pasta, and while I wandered the isles I found that they had polenta on sale...and suddenly I wanted polenta.  

Wow, my cravings are insane, you'd think I was pregnant...um, next immaculate conception much?

A quick trip into the produce section yielded a lovely yellow zucchini, and supper was born!

Chunky Veggie's and Polenta

1 roll prepared polenta, any flavor (I used Basil-Garlic)

1/2 green pepper

6-7 mushrooms

2 medium carrots

1/2 white onion

1/2 small yellow zucchini

6-7 roma tomato's

2 tbsp roasted garlic

2 tbsp basil

1-2 tsp coconut oil

1 tbsp olive oil

salt and pepper to taste

Chop veggies into small chunks (approx 1 cm pieces), and slice polenta into 12 slices.  In wok or sauce pan, heat coconut oil over medium heat until liquid.  Add all veggies except tomato's and cook until tender crisp.  Reduce heat.  Add tomato's and continue to cook over medium-low heat for about 10 minutes.  

Just after adding the tomatoes, pour olive oil into a large pan and heat over medium-high.  When oil is hot, add polenta rounds and fry 5 minutes before flipping.  Fry for an additional 5 minutes.

When finished cooking, divide among 4 plates, and enjoy!

Quinoa Muffins

I love Martha Stewart.  About this I simply can not lie.  I love watching her, I love her magazines, and most of all, I love her food.  I still suscribe to Everyday Food knowing darn well that if I want to try something I am most likely going to be making changes.  It's things like this that make me hate being gluten intolerant, and at the same make me love the challenges and the excuses to play in the kitchen.  Tonight, I did just that.  I tackled her wonderful Quinoa Muffin recipe and made it not only gluten-free, but also vegan.  Why go half way, when you can go all the way.

Now, if you like sweet muffins, keep the recipe as is, though if you like them not so sweet, I'd cut back on the sugar to 1/2 cup.  That's what I'm doing next time, or maybe trying it with Agave syrup.  Dried fruit would be brilliant in here, and the orginal recipe called for it, I just didn't have any in the house.  Well, here goes nothing!

Quinoa Muffins

2 cups cooked quinoa

1 ripe avacado

1 1/3 cups soy flour

2/3 cup rice flour

3/4 cup packed brown sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 cup hemp milk

1 small banana

2 tsp vanilla

Heat oven to 350 F.  Grease muffin tins with oil and lightly flour.  Do not use paper baking cups, as muffins will stick horribly to them (this I learned from experiance tonight).

In a large bowl combine soy flour, rice flour, quinoa, brown sugar, baking powder and salt.  

Blend together avadacdo, banana, hemp milk and vanilla.  When smooth add to dry ingredents and mix well.  Divide evenly into 12 muffin tins.  Tins will be very full, not to worry, these muffins do not rise.

Bake for 25-35 minutes, depending on your oven, until toothpick inserted comes out clean.  Mine took 33 minutes.

Once cool, store in container in fridge.  Enjoy for a quick hearty breakfast.