January 2018 - My moga

Tuesday, January 23, 2018

Pink Power Smoothies

January 23, 2018
Pink Power Smoothies



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Mocha-Almond Smoothies

January 23, 2018
Mocha-Almond Smoothies



Ingredients

3/4cup 1-inch pieces peeled rutabaga or parsnip

3/4cup 1-inch pieces peeled eggplant

2teaspoons instant espresso coffee powder

1/2cup boiling water

1/4cup packed brown sugar

2bananas, cut up

1cup vanilla-flavor or original almond milk, chilled

1/2cup Greek yogurt

3tablespoons almond butter or peanut butter

2tablespoons unsweetened cocoa powder

2tablespoons honey
Milk

Directions

  1. In a small saucepan cook rutabaga and eggplant in enough boiling water to cover about 15 minutes or until very tender; drain. Rinse with cold water; drain again.
  2. Meanwhile, in a small bowl dissolve espresso powder in the 1/2 cup boiling water. Stir in brown sugar. Cover and chill.
  3. In a blender combine rutabaga mixture, espresso mixture, bananas, almond milk, yogurt, almond butter, cocoa powder, and honey. Cover and blend until smooth, stopping to scrape down sides as needed.*
  4. Pour mixture into an ice cube tray and freeze overnight until firm. Transfer smoothie cubes to a 1-gallon freezer bag; seal and freeze for up to 6 months.
  5. To serve, in a blender combine 6 smoothis cubes and 3 tablespoons milk per serving. Cover and blend until smooth. Pour into tall glasses and serve immediately.

From the Test Kitchen

If desired, add 3/4 cup milk to the pureed mixture. Cover and blend until smooth. Pour into tall glasses and serve immediately. (Or transfer the prepared smoothies to an airtight container; cover. Chill for up to 3 days or freeze for up to 6 months. To serve, thaw in the refrigerator if frozen. Stir well before serving.)
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Classic Roast Chicken

January 23, 2018
Classic Roast Chicken






Ingredients

1
3 1/2 pound whole broiler chicken*
Salt and ground black pepper
3
cups assorted vegetables such as carrots, celery, onions, parsnips, beets, or other root vegetables
2
tablespoons softened butter
2
cups chicken broth


Directions
Rinse the chicken; thoroughly pat it dry, inside and out with paper towels. Chill, uncovered, overnight in refrigerator.
Place rack in bottom third of oven. Preheat oven to 475 degrees F. Gently run your fingers between the skin and breast meat. Sprinkle salt and pepper over top of skin.
Tuck wings under breast. Loop a long piece of kitchen string around drumsticks in a figure-eight patter; pull tight. Pull string up around thighs and breast; tie at neck. Place chicken, breast side up, on a rack in a shallow roasting pan. Toss vegetables with butter. Place in pan around chicken.
Roast chicken for 15 minutes; reduce heat to 375 degrees F. Roast for 40 to 60 minutes or until drumsticks move easily in sockets, chicken is no longer pink inside, and a thermometer inserted into center of an inside thigh muscle registers 175 degrees F. Remove chicken from oven. Cover; let stand at least 5 minutes. Transfer chicken and vegetables to serving platter.
For pan sauce, place roasting pan over burner on stovetop; stir in chicken broth, scraping up any browned bits in pan. Bring to boiling; boil gently until reduced by about half. Serve pan sauce with chicken.

From the Test Kitchen
*
Start with a quality chicken, such as an organic, free-range bird from D'Artagnan. A chicken that is raised well will reward you with great flavor, firm, tender meat and the confidence that your body is ingesting nothing but wholesome nutrients.

LEMON HERB-STUFFED CHICKEN
Stuff chicken cavity with 2 to 3 lemon wedges, 1/3 to 1/2 cup snipped fresh herbs (rosemary, sage, thyme, oregano and/or parsley) and 2 halved garlic cloves. Finish pan sauce with 1/2 teaspoon herbs de Provence.

SPICE-RUBBED

Place 1/4 cup (1/4 ounce) dried porcini mushrooms in a blender or spice grinder; cover and blend until a powder forms. In a small bowl combine 1 Tbsp. porcini powder and 1 Tbsp. chili powder. Before trussing, rub 2 Tbsp. of the mixture all over chicken skin and sprinkle in chicken cavity. Finish pan juices with 1 tsp. spice mixture and store remaining spice mixture.

Nutrition analysis per serving: 239 calories, 33 g protein, 8 g carbohydrate, 92 mg cholesterol, 8 g total fat (2 g sat. fat), 2 g fiber, 3 g total sugar, 212% Vitamin A, 6% Vitamin C, 356 mg sodium, 4% calcium, 10% iron


ROASTED GARLIC BUTTER:

Cut off top half of garlic bulb, leaving bulb whole; remove any loose outer layers. Place in a custard cup; drizzle with 1 Tbsp. olive oil. Wrap with foil. Roast in a 400 degrees F oven 25 minutes or until soft. Cool. Squeeze out garlic cloves; mash into 1/4 cup softened butter. Before trussing, gently rub 2 Tbsp. under chicken skin. Chill remaining butter.

Nutrition analysis per serving; 268 calories, 33 g protein, 7 g carbohydrate, 12 g total fat (5 g sat. fat), 102 mg cholesterol, 2 g fiber, 3 g total sugar, 207% Vitamin A, 6% Vitamin C, 334 mg sodium, 3% calcium, 8% iron
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Plaza-Style Chicken

January 23, 2018
Plaza-Style Chicken

Ingredients

  • 4chicken hindquarters
  • 1large onion, sliced 1/2-inch thick
  • 3cloves garlic, peeled
  • 1/2teaspoon thyme leaves
  • 1teaspoon Mexican oregano
  • 214 ounce can chopped fire-roasted tomatoes
  • 1/2teaspoon salt
  • 4medium potatoes, cooked and cubed
  • 4large carrots, peeled cooked and sliced
  • 8corn tortillas
  • 18 ounce jar prepared enchilada sauce
  • 1cup queso cotija
  • 2cups shredded romaine
  • Directions

    1. In a large pot, combine chicken, one half of the onion, garlic, thyme, and oregano. Add cold water to cover; bring to boiling over high heat. Reduce heat; let chicken simmer for 30 minutes or until a thermometer inserted into the thigh reads 160 degrees F. Using tongs, transfer chicken pieces to a plate. Cover and keep warm. Remove 1 cup of the chicken cooking water; discard remainder.
    2. In a food processor or blender, combine remaining half of onion,tomatoes, salt and the reserved chicken cooking water. Blend quickly, just enough to form a chunky sauce. Transfer mixture to a medium saucepan; bring to simmering and let cook for about 15 minutes or until sauce thickens.
    3. Pull skin from chicken pieces and discard skin. In a large skillet, pour vegetable oil until about 1/4-inch deep. Heat oil until shimmery; add chicken pieces and cook, turning once, until chicken is browned. Remove chicken and keep warm. Add potatoes and carrots; cook and stir for about a minute or until warmed through. Remove from skillet and keep warm. Add enchilada sauce to skillet; heat to simmering. Dip tortillas in enchilada sauce; remove from skillet and fold into quarters.
    4. On each of four serving plates, place one piece of chicken. Spoon generously with chunky sauce. On opposite sides of the plate, arrange cooked potatoes, cooked carrots and folded tortillas. Sprinkle tortillas with queso cotija; sprinkle chicken with shredded romaine. Serve immediately.

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Sunday, January 21, 2018

Oven-Fried Parmesan Chicken

January 21, 2018
Oven-Fried Parmesan Chicken



Ingredients

1/2cup refrigerated or frozen egg product, thawed, or 2 eggs, beaten

1/4cup fat-free milk

3/4cup grated Parmesan cheese

3/4cup fine dry bread crumbs

2teaspoons dried oregano, crushed

1teaspoon paprika

1/4teaspoon ground black pepper

5pounds meaty chicken pieces, skinned (breast halves, thighs, and drumsticks)

1/4cup butter or margarine, melted

Snipped fresh oregano (optional)

Directions

Preheat oven to 375 degree F. Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.
Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces dont touch. Drizzle chicken pieces with melted butter.
Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170 degree F for breasts; 180 degrees degree F for thighs and drumsticks). Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. (Or cover and chill chicken; transport in an insulated container with ice packs.) If desired, sprinkle with fresh oregano. Makes 12 servings.
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Wednesday, January 17, 2018

Marble Cake

January 17, 2018
 Marble Cake


Fudgy Frosting

Birthday parties are really something to celebrate with this moist and ten-
der cake! It has the texture of a typical marble cake—light and springy with 
delicious chocolate. It is best served the day it is baked. 
Cake 
3 ounces casein-free bittersweet chocolate, chopped 
4 large eggs, separated, plus 1 egg white at room temperature 
3/4  cup plus  1/2  cup granulated sugar 
1/2  cup saffl ower oil 
2 teaspoons GF baking powder 
1 teaspoon xanthan gum 
1/2  teaspoon baking soda 
1/2  teaspoon fi ne salt 
1  1/2  cups white rice fl our 
3/4  cup tapioca fl our 
1 cup GF vanilla-fl avored rice milk 
Frosting 
3 ounces unsweetened chocolate, chopped 
1/2  cup nonhydrogenated all-vegetable shortening 
One 1-pound box confectioners’ sugar (4 cups) 
2 teaspoons GF vanilla fl avoring 
1/4  teaspoon fi ne salt 
1 to 2 tablespoons rice milk 

1. Make the cake: Arrange an oven rack in the lower third of the oven and 
preheat the oven to 350°F. Lightly oil a 13-  by 9-inch baking pan, line with 
parchment paper, and oil the paper. 

2. Place the bittersweet chocolate in a microwavable small bowl. Microwave 
at medium (50%) power for 1 1 ⁄ 2  minutes; stir and then repeat heating and 
stirring until smooth. Reserve while you prepare the batter. 

3. Combine the egg yolks and  3 ⁄ 4  cup of the sugar in a mixing bowl and beat 
with  an  electric  mixer  at  high  speed  until  fluffy  and  pale  in  color,  about 
3 minutes. Gradually drizzle in the oil, mixing at medium speed until incor-
porated. Add the baking powder, xanthan gum, baking soda, and salt and 
mix at low speed until blended. Add the rice flour, tapioca flour, and milk 
and mix at low speed until smooth. 

4. Place the egg whites in a clean, dry bowl and beat with clean beaters at 
high speed until soft peaks form when the beaters are lifted. Mixing at me-
dium speed, sprinkle in the remaining  1 ⁄ 2  cup sugar, 1 tablespoon at a time. 
Once all of the sugar has been added, mix at high speed until the mixture is 
thick and glossy. Fold one-third of the whites into the batter to lighten and 
then add the remaining whites, folding until no streaks of white remain. 

5.  Scrape  two-thirds  of  the  vanilla  batter  into  the  prepared  pan.  Add  the 
cooled  chocolate  to  the  remaining  batter  and  fold  just  until  incorporated. 
Spoon blobs of chocolate batter on top of the batter in the pan, spacing evenly 
around the pan, and then swirl the batters with the rubber spatula to make a 
marble pattern. (The batter will rise substantially.) 

6.  Bake  for  about  50  minutes,  until  a  cake  tester  inserted  into  the  center 
comes out clean. Let cool for 15 minutes. Cut around the sides of the cake with 
a small sharp knife, turn the cake out onto a rack, peel off the paper, and let 
cool completely. 

7. Prepare the frosting and ice the cake: Place the unsweetened chocolate in 
a small microwavable bowl. Microwave at medium (50%) power for 1 1 ⁄ 2  min-
utes; stir and then repeat heating and stirring just until smooth. 

8. Place the shortening in a mixing bowl and beat with an electric mixer at 
high speed until fluffy. Add the confectioners’ sugar a little at a time, mixing 
at low speed until incorporated. Gradually drizzle in the melted chocolate, 
add the vanilla and salt, and mix at medium speed until smooth. Add 1 to 
2  tablespoons  of  the  rice  milk  and  beat  until  the  desired  consistency  is 
reached. Invert the cake onto a serving platter and spread the frosting on the 
top and sides of the cake. 
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Tuesday, January 16, 2018

Black and White Cookies

January 16, 2018
Black and   White Cookies


We think these cakelike cookies have excellent karma; eating them will en-
sure that you have a great day. You can make the cookies ahead: If you wrap
them well and unfrosted, they can be frozen for up to a month. Ice them the 
day you want to serve them. (We have included instructions for both 5-inch 
cookies and 2 1 ⁄ 2 - inch cookies.) 
Cookie Batter 
1 stick plus 2 tablespoons unsalted butter, at room temperature 
3/4  cup plus 2 tablespoons granulated sugar 
2 large eggs, at room temperature 
2 teaspoons vanilla extract 
1/2  teaspoon fi ne salt 
1/2  teaspoon baking soda 
1  1/4  cups unbleached  all-purpose fl our 
1/2  cup plain  low-fat yogurt or reduced-fat sour cream 
1/2  cup white whole-wheat fl our, such as King Arthur 
White Frosting 
1  1/2  cups confectioners’ sugar 
3 pinches of salt 
2 tablespoons hot water 
1 tablespoon honey 
Black Frosting 
3/4  cup confectioners’ sugar 
1/4  cup unsweetened cocoa powder, preferably dark cocoa or Dutch  
pro cess 
Pinch of salt 
2  1/2  tablespoons hot water 
2 tablespoons honey 
1. Make the cookie bases: Arrange the racks in the upper and lower thirds 
of the oven and preheat the oven to 350°F. Line 2 large baking sheets with 
parchment paper or silicone sheets. 
2. Cream the butter and sugar in the bowl of an electric mixer at high speed 
until fluffy, about 5 minutes. Add the eggs, one at a time, beating well until
blended. Add the vanilla, salt, and baking soda and mix at low speed. Add 
the  all- purpose flour and mix at low until almost blended. Mix in the yogurt 
and the whole-wheat flour until incorporated. 
3. For large cookies: Use a  1 ⁄ 4 -cup-capacity ice-cream scoop (regular-size scoop) 
with a release lever to drop the batter in 6 mounds on each baking sheet (or 
2 heaping tablespoons for each cookie); top off the mounds with any extra bat-
ter. Bake for 11 minutes and quickly switch and rotate the pans and bake for 4 
to 5 minutes more, until golden and springy to the touch. For 2 1 ⁄ 2 - inch cook-
ies: Drop the batter in 12 mounds, 1 heaping tablespoon each, on both baking 
sheets; top off the mounds with any remaining batter. Bake for 7 minutes and 
quickly switch and rotate the pan and bake for about 7 minutes more. Trans-
fer the baking sheets to racks and let the cookies cool completely. 
4. Meanwhile, make the frostings. For the white frosting: Combine the con-
fectioners’ sugar and salt in a small bowl. Add the water and honey and stir 
with a fork until smooth. For the black frosting: Combine the confectioners’ 
sugar, cocoa, and salt in a small bowl and stir with a fork to mix. Add the 
water and honey and stir until smooth. (The icings should be thick enough 
to spread; if they are at all runny, add more confectioners’ sugar, a little at a 
time, to thicken to the desired consistency.) 
5. Spreading a generous tablespoon of white frosting on one half of the fl at 
side of each large cookie (use  1 ⁄ 2  tablespoon of frosting for each side of the 
smaller  cookies).  Then  on  the  other  half  of  each  cookie,  spread  the  black 
frosting. Let dry for at least 15 minutes to set before serving.
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Chicken and Stuffing

January 16, 2018
Chicken  and  Stuffing


This  is  a great use  for leftover chicken.  It  makes  a big  batch,  so  you  can  freeze  some  for later or if 
you  prefer,  cut all  the  quantities  in  half. 

21/2  cups  (570  ml)  low-sodium  chicken  broth

1 cup  (225  g)  unsalted  butter,  melted 

1/4  cup  (40 g)  chopped  onions 

1/2  cup  (50 g)  celery,  chopped 

4 ounces  (115  g)  mushrooms,  sliced 

1 tablespoon  (1.3  g)  parsley 

11/4  teaspoons sage 

1 teaspoon  poultry seasoning 

1/2  teaspoon  pepper 

12 cups  (600 g)  bread  cubes 

1/2  cup  (120 ml)  egg  substitute 

10 ounces  (280 g)  low-sodium cream  of chicken  soup 

6 cups  (840 g)  cubed  cooked  chicken  breast 

Combine  all  ingredients  except bread,  egg  substitute,  soup,  and  chicken  in  saucepan.  Simmer for 
10 minutes.  Place  bread  cubes  in  large  bowl.  Combine egg  substitute and  soup.  Stir into  broth 
mixture  until  smooth.  Pour over bread  and  toss  well.  Layer half of stuffing  and  then  half of chicken 
into  slow  cooker.  Repeat layers.  Cover and  cook on  low  4112  to  5  hours. 
Yield:  12 servings 
Per serving:  270 9 water;  422 calories  (45% from  fat,  27% from  protein,  28% from  carb);  29  9  protein; 
21  9 total  fat;  11  9  saturated  fat;  6 9  monounsaturated  fat;  2 9  polyunsaturated  fat;  29 9  carb;  4 9 fiber;  3 9 
sugar;  271  mg  phosphorus;  106 mg  calcium;  3 mg  iron;  238 mg  sodium;  749  mg  potassium;  1171  IU  vitamin 
A;  132 mg  ATE  vitamin  E;  5 mg  vitamin  C;  101  mg  cholesterol 
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Chicken Stock

January 16, 2018
Chicken  Stock




The  main  difference  between  broth  and  stock  is  that broth  is  usually just meat simmered  with 
water and  vegetables,  while  stock is  made  by  browning  meaty bones  and  then  simmering  them. 
This  produces  a richer,  more flavorful  broth. This  recipe  produces  stock that can  be  diluted  before 
using.  It cooks  easily  in  the  slow  cooker and  gives you  a good  quantity of stock. You  can  use  any 

chicken  bones that  have  most of the  meat  removed.  I often  buy  chicken  breasts,  remove  most of 
the  meat to  make  a much  cheaper boneless,  skinless  breast  piece,  and  then  use  the  ribs  and 
backs  to  make  stock. 

11/2  pounds  (680 g)  meaty chicken  bones 
1 cup  (160 g)  sliced  onion 
1 cup  (130 g)  sliced  carrot 
1 cup  (100 g)  sliced  celery 
11/2  cups  (355  ml)  water 
1/2  teaspoon  black pepper 
1 teaspoon  thyme 

Place  bones  and  vegetables  in  a single  layer in  a roasting  pan  and  roast  at 350°F (180°C, or 
gas  mark  4)  until  browned, about an  hour.  Transfer to  slow  cooker.  Pour water over.  Add  spices. 
Cook on  low  8 to  9  hours.  Remove  meat from  pot and  let cool  until  easy to  handle.  Remove  meat 
from  bones  and  save  for another use.  Strain  vegetables  from  stock and  discard.  Cool  stock  in 
refrigerator and  remove  fat from  top.  Stock may  mixed  with  equal  amount of water and  used  in 
any  recipe  calling  for chicken  broth.  Both  chicken  and  stock  may  be  frozen  until  needed. 
Yield:  8  servings 
Per serving:  123 9  water;  134 calories  (35% from  fat, 53% from  protein,  12% from  carb);  17  9  protein;  5 9 
total  fat;  1 9 saturated  fat;  2 9  monounsaturated  fat;  1 9  polyunsaturated  fat;  4 9 carb;  1 9 fiber;  2 9 sugar; 
143 mg  phosphorus;  33  mg  calcium;  1 mg  iron;  92 mg  sodium;  290 mg  potassium;  2836 IU  vitamin  A; 
26  mg  ATE  vitamin  E;  3  mg  vitamin  C;  69  mg  cholesterol 
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Monday, January 15, 2018

Whole-Wheat

January 15, 2018
Whole-Wheat

Teething Biscuits 
Many teething biscuits crumble and break too easily. These are a little stur-
dier and safer for baby to eat. 

1/4  cup milk or formula 
1 large egg yolk 
1  1/2  tablespoons vegetable oil 
1 teaspoon pure vanilla extract 
1 cup  whole-wheat fl our 
1 tablespoon rolled oats 
1 tablespoon wheat germ 
Pinch of cinnamon 
1 teaspoon sugar 
1 tablespoon nonfat dry milk 

1. Preheat the oven to 350°F. Lightly grease a large cookie sheet. Combine the 
milk, yolk, oil, and vanilla in a medium bowl and whisk to blend. Add the 
fl our, oats, wheat germ, cinnamon, sugar, and dry milk and stir together to 
make a stiff dough. 

2. On a lightly floured work surface, roll out the dough to a  1 ⁄ 4 - inch- thick 
rectangle, and using a cookie cutter or glass with a 3-inch rim, cut into cook-
ies. Transfer to the prepared sheet, spacing 2 inches apart. Bake for 15 min-
utes, or until golden and fi rm. 
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Sunday, January 14, 2018

Italian Chicken and Bean Stew

January 14, 2018
Italian  Chicken  and  Bean  Stew



I suppose you  could  call  this  a kind  of chicken  minestrone,  but whatever you  call  it,  it has  great 
Italian  flavor and  fills  the  house  with  a wonderful  aroma while  it's  cooking.

2 boneless skinless chicken  breasts,  cut in  11/2-inch  (3.8  cm)  pieces 

19 ounces  (530 g)  no-salt-added  cannellini  beans,  drained  and  rinsed

15 ounces  (425 g)  no-salt-added  kidney  beans,  drained  and  rinsed 

1 can  (14  ounces,  or 400 g)  no-salt-added  diced tomatoes,  undrained 

1 cup  (100 g)  chopped celery 

1 cup  (130 g)  sliced  carrots 

1 teaspoon  minced garlic 


1 cup  (235  ml)  water 

1/2  cup  (120 ml)  dry red  wine 

3 tablespoons  (48 g)  no-salt-added tomato  paste 

1 tablespoon  (1 3  g)  sugar 

11/4  teaspoons  Italian  seasoning 

Combine  chicken,  cannellini  beans,  kidney  beans,  tomatoes,  celery,  carrots,  and  garlic  in  slow 
cooker.  Mix  well.  In  medium  bowl,  thoroughly combine  all  remaining  ingredients.  Pour over chicken 
and  vegetables  and  mix  well.  Cover and  cook on  low  5 to  6  hours  or on  high  3 hours. 
Yield:  4  servings 
Per serving:  431  9 water;  412 calories  (3% from  fat,  31 % from  protein,  65% from  carb);  31  9  protein;  2 9 
total  fat;  0  9 saturated  fat;  0  9 monounsaturated  fat;  1 9 polyunsaturated  fat;  66 9 carb;  22 9 fiber;  9  9 
sugar;  498 mg  phosphorus;  208 mg  calcium;  8  mg  iron;  101  mg  sodium;  1544 mg  potassium;  5830 IU 
vitamin  A;  2  mg  ATE  vitamin  E;  18 mg  vitamin  C;  21  mg  cholesterol 
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Thursday, January 11, 2018

White Wine Spritzer

January 11, 2018
White Wine Spritzer




Ingredients

1750 milliliter bottle sweet white wine (such as Pinot Grigio)

3/4 cup white grape juice or apple juice

11 liter bottle desired-flavor low-calorie sparkling water, chilled

Assorted fresh fruits (such as raspberries, sliced kiwifruit, blueberries, lemon slices, lime slices, 
halved strawberries, and/or red grapes) (optional)

Directions

  1. In a large punch bowl combine wine and grape juice. Just before serving, slowly pour in sparkling water. If desired, garnish individual servings with fruit. Makes 10 (6-ounce) servings
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Wednesday, January 10, 2018

Berry Delicious Iced Tea

January 10, 2018
Berry Delicious Iced Tea



There is very little caffeine here, as the tea gets steeped for only a minute, but

if it makes you concerned, substitute decaffeinated tea bags. This refreshing

cooler is definitely one that the kids will love.

2 cups fresh raspberries or blackberries (12 ounces), plus more for garnish

1 cup plus 1 quart fi ltered water

1/4  cup honey

1/4  cup sugar

5 bags black tea bags or orange pekoe tea bags, tied together

1 quart iced fi ltered water

Ice, for serving

1. Combine the berries, 1 cup of water, the honey, and sugar in a small sauce-

pan and bring to a boil. Reduce the heat and simmer gently until the berries

begin to break down, about 6 minutes. Strain the mixture through a fi ne

sieve set over a heatproof bowl, pressing on the solids; set aside to cool.


2. Bring the remaining quart of water almost to a boil in a large saucepan.

Remove from the heat and immediately add the tea bags. Let steep for 1 min-

ute, then remove and discard the bags. Stir in the iced water. When the tea

mixture is cool, transfer to a pitcher and stir in the berry syrup. Pour the fi n-

ished tea over ice in tall glasses and garnish with more fresh be
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GF Blueberry- Corn Muffins

January 10, 2018
GF  Blueberry- Corn Muffins


Although some prepared  gluten- free muffins are available at the health 
food store and some supermarkets, they tend to be pricey and may contain 
ingredients  unsuitable  for  your  child.  These  muffins  are  easy  and 
satisfying—moist and tender, with an ample amount of fruit and a touch of 
cinnamon. Tracey’s son gobbles them up. Serve warm for breakfast, split 
and spread with nut butter and  all-fruit jam for lunch, or as an after-school 
 pick- me- up. 

2 large eggs, separated 
1/4  cup plus 1 tablespoon sugar 
1/2  cup saffl ower oil 
2 teaspoons GF baking powder 
1/2  teaspoon baking soda 
1/4  teaspoon xanthan gum 
1/4  teaspoon fi ne salt 
1  1/3  cups brown rice fl our 
1 cup GF vanilla-fl avored rice milk 
2/3  cup corn fl our 
1 cup organic blueberries, rinsed and patted dry 
1/4  teaspoon cinnamon 

1. Place the oven rack in the upper third of the oven and preheat the oven to 
400°F. Lightly oil a 1 muffin pan with 1 dozen  1 ⁄ 2 - cup-capacity muffi n cups 
and set aside. 

2. Combine the 2 yolks and  1 ⁄ 4  cup sugar in the bowl of an electric mixer and 
beat at high speed until fluffy and pale, about 3 minutes. Gradually drizzle in 
the oil while beating at medium speed. Add the baking powder, baking soda, 
xanthan gum, and salt and mix at low speed until incorporated. Add the rice 
flour and milk and mix at low speed until smooth. Add the corn fl our and 
mix until blended. 

3. In a clean, dry mixing bowl, beat the egg whites until stiff. Fold one-third 
of the whites into the batter lightly and then fold in the remaining whites. 
Fold in the berries. 

4. Spoon the batter into the prepared pan, filling about  three-quarters full. 
Mix the remaining tablespoon of sugar with the cinnamon, sprinkle on top of 
the muffins, and bake for about 18 minutes, until lightly golden and springy 
to the touch. Let the muffins cool in the pan on a rack for about 15 minutes; 
cut around the edge of each muffin with a small knife and remove from the 
pan. Let cool completely before serving or freezing. 

Cooks’ Notes 

✤   The muffins freeze nicely: Wrap individually in cellophane and store in 
the freezer; thaw overnight in the fridge and rewarm or split and toast 
before serving. 
✤   Use  the  muffins  as  a  sandwich  base:  Split  muffins  horizontally  and 
spread with nut butter and your child’s favorite jam. 
Thanksgiving Muffi ns: Omit the blueberries and add  2 ⁄ 3  cup fi nely chopped 
homemade turkey,  1 ⁄ 3  cup chopped pecans, and  1 ⁄ 4  cup dried cranberries or 
dark currants to the batter. 
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Tuesday, January 9, 2018

Carrot Cake Oatmeal

January 09, 2018
Carrot Cake Oatmeal


Oatmeal has never tasted better. Flecks of grated carrot add  beta-carotene, 
vitamin A, and gentle sweetness, while currants and chopped pecans add 
crunch and even more fiber. Serve with a splash of milk and a sprinkling of 
brown sugar, if desired. 
1 medium carrot, peeled and fi nely shredded 

2 cups water 

1/4  teaspoon kosher salt 

Pinch of cinnamon 

1/4  cup currants or raisins 

2/3  cup rolled oats 

1/3  cup oat bran 

3 tablespoons chopped pecans 

1. In a small saucepan, combine the carrot, water, salt, and cinnamon and 
bring to a boil. Reduce the heat, add the currants, and simmer until the cur-
rants are plumped and the carrot is tender, about 3 minutes. 
2. Stir in the oats and oat bran and cook, stirring, until thickened, about 
5 minutes. Transfer the oats to two bowls and sprinkle the nuts on top. 

Cooks’ Note 

✤  If you don’t have oat bran on hand, substitute  1 ⁄ 3  cup more rolled oats. 
Apple- Maple Oatmeal: Substitute  1 ⁄ 2  cup finely diced peeled apple for the 
carrot  and  add  2  tablespoons  apple  butter  and  1 ⁄ 2   tablespoon  pure  maple 
syrup to the fi nished oatmeal. 
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Monday, January 8, 2018

Black Bean Turkey Chili

January 08, 2018
Black Bean  Turkey Chili



This  recipe  originally came  from  a newsletter subscriber.  I've  made  a few  changes,  including 
modifying  it for the  slow  cooker.  You  can  also  use  browned  ground  turkey. 
2 tablespoons  (28  ml)  oil 

1 cup  (160 g)  chopped  onion 

1 cup  (150 g)  cubed  red  bell  pepper 

1 teaspoon  minced garlic 

2 jalapeno peppers,  seeded  and  chopped 

2 cups  (360 g)  no-salt-added  diced tomatoes 

2 tablespoons  (15  g)  chili  powder 

1 teaspoon  cumin 

1 teaspoon  coriander 

1 teaspoon  marjoram 

1/4  teaspoon  red  pepper flakes 

1/4  teaspoon  cinnamon 

1 cup  (172  g)  black beans,  cooked  or canned  without salt 

2 cups  (240 g)  cubed  cooked  turkey 

113  CUp  (5  g)  coarsely chopped fresh  cilantro 

4 teaspoons  (19 g)  shredded  Cheddar 

Heat oil  in  a 3-quart (2.8  L)  saucepan  over  medium-high  heat and  saute onion,  red  bell  pepper, 
garlic,  and jalapenos  until  tender-crisp.  Combine  sauteed  vegetables  and  all  other ingredients 
except turkey,  cilantro,  and  cheese  in  a slow  cooker.  Cook on  low  heat for 3  to  4  hours  and  then 
add  turkey and  cilantro  and  cook for another  1 to  2  hours. To  serve,  ladle  into  bowls  and  top  with 
cheese. 
Yield:  4  servings 
Per serving:  269 9 water;  311  calories  (35% from  fat,  35% from  protein,  31 %  from  carb);  28 9 protein; 
12 9 total  fat;  3  9 saturated  fat;  3  9  monounsaturated  fat;  5 9  polyunsaturated  fat;  24 9 carb;  8 9 fiber;  7 9 
sugar;  289 mg  phosphorus;  124 mg  calcium;  5  mg  iron;  129 mg  sodium;  859 mg  potassium;  2813 IU 
vitamin  A;  7  mg  ATE  vitamin  E;  70  mg  vitamin  C;  57  mg  cholesterol 
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Thursday, January 4, 2018

Gluten- Free Flapjacks

January 04, 2018
Gluten- Free Flapjacks


Pancakes are a treat for breakfast or dinner and are easy enough to make 
on a weekday morning. Serve with a side of fresh fruit or several strips of 
nitrate-free bacon. You can double this recipe as needed and can freeze any 
extra cakes

1/2  cup GF vanilla-fl avored rice milk 
1 large egg 
1 tablespoon saffl ower oil 
1  1/2  tablespoons sugar 
1 teaspoon GF baking powder 
1/2  teaspoon baking soda 
Pinch of salt 
3/4  cup brown rice fl our 
1/4  cup corn fl our 
1/4  cup tapioca starch 
Pure maple syrup, warmed, for serving 
1. Combine the milk, egg, and oil in a medium bowl, whisking until smooth. 
Whisk in the sugar, baking powder, baking soda, and salt. Add the rice fl our, 
corn flour, and tapioca starch and stir with the whisk just until smooth. 
2.  Heat  a  well-seasoned  or  nonstick  large  skillet  or  griddle  over  medium 
heat. Spoon 2 tablespoons batter for each 3 1 ⁄ 2 - inch pancake. Cook until bub-
bles appear on the surface, 1 to 2 minutes. Flip with a spatula and cook until 
springy to the touch and golden, about 1 minute. Serve with warmed maple 
syrup. 

Cooks’ Note 

✤   To freeze any extra pancakes, let cool completely and then wrap in pairs 
in cellophane bags, separated with sheets of waxed paper. To reheat fro-
zen pancakes, unwrap and toast in a toaster oven at medium or place in 
a single layer on a plate and microwave for about 45 seconds at medium 
(50%) power or until hot. Serve immediately. 
Gluten- Free Waffl es: Ladle about  1 ⁄ 2  cup of batter onto a hot waffle iron and 
cook according to the manufacturer’s instructions. 
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Tuesday, January 2, 2018

Flourless Chocolate Cake

January 02, 2018
Flourless Chocolate Cake



The pure chocolate of this shallow rich cake goes a long way. It will be pleas-
ing to anyone, and the cake is simple to mix and bake. Dress it up with a 
dusting of cocoa powder. In summer, you can decorate the platter, around 
the circumference of the cake, with black-eyed Susans. Tracey often makes 
this cake for her son’s birthday and serves coconut sorbet alongside. 
8 ounces  dairy-free bittersweet chocolate, preferably organic, fi nely 
chopped 
1 cup ghee (clarifi ed butter), solid coconut oil, or vegetable shortening 
1  1/2  cups sugar 
6 large eggs 
1 cup unsweetened cocoa powder, preferably  Dutch- pro cess 
2 teaspoons GF vanilla fl avoring 
1. Place a rack in the lower third of the oven and preheat the oven to 350°F. 
Lightly oil a 9- by 2-inch springform pan, line with parchment paper, and oil 
the paper. 
2. Combine the chocolate and ghee in a  stainless-steel medium bowl and 
place on top of a saucepan with 1 inch of simmering water. Whisk occasion-
ally until melted and smooth, and then remove from the heat. Add the sugar 
and whisk until incorporated. Crack the eggs into a separate bowl and add to 
the chocolate mixture one at a time, quickly whisking after each addition. 
Add the cocoa and vanilla and stir with the whisk until smooth. 
3. Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 
60 minutes, until the top has a thin crust and moist crumbs appear when a 
cake tester is inserted into the center of the cake. Let cool completely in the 
pan on a rack and then remove the side of the pan, invert the cake onto a plat-
ter, and peel off the paper. Garnish as desired. 

Cooks’ Notes 

✤   Ghee is butter that has been clarified, thus all of the milk solids have been 
removed. Look for jars marked casein-free in the ethnic section of the 
supermarket, at Indian markets, and health food stores. Refrigerate any 
leftover opened ghee. 
✤   Adding the eggs quickly helps cool the chocolate mixture. However, it is 
preferable to add them one at a time for easier blending. 
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Monday, January 1, 2018

Chocolate- Covered Strawberries

January 01, 2018
Chocolate- Covered Strawberries


Do you remember the first time you ate a chocolate strawberry? Well, we 
both do. The key to success is to melt half of the chocolate so it is smooth and 
warm  and  then  add  the  remaining  chocolate  and  stir  until  smooth.  The 
chocolate is guaranteed to set. It’s a trick we learned from our favorite choco-
latier, Jacques Torres. 

20 ripe large strawberries, at room temperature 

6 ounces  dairy-free organic bittersweet chocolate, fi nely chopped 
1/4  teaspoon saffl ower oil 

1. Rinse the berries, leaving the stem leaves intact, and gently pat dry. Line a 
large baking sheet with parchment and set aside. 

2. Place half of the chocolate in a small metal bowl over a small saucepan with 
1 inch of simmering water. Stir the chocolate until completely melted and 
warm. Remove the bowl from the saucepan; immediately add the remaining 
chocolate and let stand for 3 minutes. Add the oil and stir until smooth. 

3.  Dip  the  strawberries  one  by  one  in  the  chocolate:  Hold  a  berry  by  the 
leaves and dunk, covering about  five-sixths of the fruit with chocolate. Lift up 
over the bowl, let the excess chocolate drip off, and transfer the berry to the 
prepared baking sheet. Repeat with the remaining berries and chocolate. 
4. Let stand until set, about 30 minutes. Serve at room temperature. 

Cooks’ Note 
✤   Use  room-temperature  berries  for  dipping;  chilled  fruit  will  cool  the 
melted chocolate too quickly and blooming (discoloration of the chocolate) 
may occur. 
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