Sunday, December 9, 2012

Holiday Probiotic Banana Cranberry Brulee Muffins or Bread Gluten Free

If you are looking for a great gluten free holiday treat.  This one is AMAZING!  Banana is the base of this recipe and combined with Organic Dried Cranberries, Pro biotic Cranberry Brulee Kefir, and filled with Toasted Coconut.  Gluten Free or not these are delicious.   The consistency is spot on and they won't make you feel guilty this holiday season!  Even better- they are super easy to make!

1 Box Gluten Free Pantry Muffin/Scone Mix (can't find it-use a vanilla muffin or cake mix)
2.5 bananas Mushed up- just use a fork and mush until fairly smooth
1 cup Cranberry Brulee Kefir (can't find Cranberry Brulee- use cranberry, coconut, vanilla or blueberry)
1 cup Coconut
7 Tablespoons Soft Butter ( if you want to lighten it up more you can substitute half the butter with applesauce)
2 Eggs, slightly beaten
1/2 tsp vanilla
1/4 cup powder sugar

Preheat oven 350.

Mush up banana, Soften butter (use 6 tablespoons in muffin/bread mix reserve 1 tbsn to toast coconut) eggs slightly beaten, and 1 cup cranberry brulee kefir.  Then add mix and 1/2 tpn vanilla.  Mix well until smooth and not so bumpy!

Then take coconut and 1 tablespoon butter and medium heat toast coconut and set aside.

Take muffin pan or bread pan and fill 1/4 way.  Then top with toasted coconut and fill the other 1/4 way.

Bake at 350 for 16 minutes or your toothpick comes back clean.

Top with a dried cranberry and dust with powder sugar!


Thursday, November 8, 2012

Totally Veggie: Ratatouille over Spaghettis Squash

With all of the storms and "hunkering" down, Ratatouille has been playing on television.  Tripp and Finn really wanted to make this for dinner.  When the storm settled, we set out to the grocery store and they helped me select the ingredients.

Shopping list/Ingredients:
1 Small Eggplant diced
1 Green Pepper diced
1 Yellow Pepper diced
3 Beefsteak Tomatoes diced
1 Medium Onion diced
1 Green Zucchini diced
2 Tspn Fresh Thyme chopped
4 Leaves Fresh Basil chopped
2 tspn Fresh Parsley chopped
3 tspns Crushed Garlic
1/2 cup Olive Oil
3/4 tspn salt
1/4 cup water

Start with 1/4 Cup olive oil, 1 tspn Garlic, and Chopped onion, 1/8 tspn salt over medium heat for 5 minutes.  Add eggplant, 1/8 tspn salt and sautee for 5-7 more minutes until eggplant is soft.  Spinkle with 1 tspn Parsley. Set aside.

Then take 1/8 cup olive oil, 1 tspn garlic, and Yellow and green Peppers, sprinkle with 1/8 tspn salt Sautee for 5 minutes until peppers are soft. 

Then take 1/8 cup olive oil, 1 tspn Garlic, Chopped Tomatoes, 1/4 tspn salt, 4 leaves chopped Basil, 1 tspn chopped thyme, and 1 tspn parsley.  Simmer 7-10 minutes until tomatoes start to form a sauce.

Then Take Zucchini, 1 tspn garlic, 1/8 tspn salt, 1/4 cup water and steam zucchini, and sprinkle with 1 tspn thyme.

The kids loved making a ratatouille design as they called it with each layer.  They decided how they wanted to layer and build their ratatouille design.  However, you can toss it all together and serve. 

We served over spaghetti squash.

Spaghettis Squash

Slice in half, scoop out seeds, and cook 1 spaghetti squash for 45 minutes at 375 in the oven.  
Remove and Take fork and pull out the "spaghetti." Put in serving dish and


Sunday, March 25, 2012

Beautiful Sunday Roast Chicken

Roasted chicken is a delicious delight especially for Sunday Dinner.  This Chicken recipe requires about 
90 minutes of cook time and a watchful eye.

Preheat the oven to a temperature of 375ºF.

To start cooking your Sunday Chicken, remove the giblets, wash and clean the chicken with cold water, and pat dry.

1 cup extra virgin olive oil
1 tsp garlic
1 tbsp fresh tarragon
1 tbsp fresh thyme
1 tbsp fresh rosemary
1 tbsp fresh sage
1 tbsp fresh parsley
1 half lemon 
1/4 tsp salt
1/2 tsp black pepper

Dress Chicken by coating the chicken with 1/3 marinade then sprinkling the following all over (this is a great job for the kids to help with-
make sure they wash their hands thoroughly before and after) Prepare inside the chicken cavity and out.
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
.5 tbs grated lemon peel

After chicken is prepared, place in hot oven.  Then add 1/4 cup your favorite balsamic 
vinegar and 1/4 cup red wine (preferably one you like to drink).  Shake marinade and pour 
over chicken every 20 minutes.  After marinade runs out then spoon or basted with liquid 
at the bottom of the baking pan.

As a rule of thumb, cooking time equals 20 minutes per pound of meat plus an additional

 10 - 20 minutes at a temperature of 375ºF.  Most chickens are 3-6 lbs.  On average, a 5lb
 chicken will need to be roasting in the oven for at 110- 120 minutes . A 5 lb chicken will serve between 4 - 5 people.

To check, Insert the meat thermometer into the thickest part of the chicken's thigh, 

without touching the bone. When the chicken is done, the meat thermometer temperature
 will reach 180ºF.  
When finished dress your plate with the other half of the lemon and serve!


Until Next time!