Sugared Gingerbread Cake Donuts (Grain/Gluten/Dairy Free)

I sent a bunch of these tasty donuts up to Ben's work today. This is the email he sent to his marketing team to let them know they were there for the taking. I think this boy might just have a future with words (for the record I don't really understand half of what he says on a regular basis, but it sounds good)....

"Good morning everyone! My periodic and somewhat serendipitous

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Sweet Potato Casserole W/ Honey Sweetened Marshmallows

Sweet Potato Casserole W/ Honey Sweetened Marshmallows





Ingredients:



5-6 medium/large sweet potatoes

1/4 cup of ghee, coconut oil or grass fed butter

2 tablespoons of honey (optional)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Sea salt and coarse pepper to taste

1 batch of Rustic Homemade Marshmallows, cut into small 1 inch squares.



Directions:



Make the marshmallow at

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Every Thanksgiving I make a different cranberry sauce recipes hoping to find a keeper.  I made some recipes that use so many ingredients it didn't taste like cranberries anymore.  This year I found the one and it's simple.  Simple to make and simple in taste as you actually taste the cranberries.  So my search is over, this is a keeper.  The recipe comes from allrecipes.com, Cranberry Sauce.

Ingredients:
12 oz. fresh (or frozen) cranberries
1 cup sugar
1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat, let cool and place sauce in a bowl.  Refrigerate until ready to serve.  Cranberry sauce will thicken as it cools.

      

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Kue Pukis

As usual, November and rain come together.
Now, here in Jakarta almost everyday we shall 'enjoy' the rain that pouring the ground mostly in afternoon until night time. Nice warm morning sunshine is still granted by God for this city.

Computer, papers, Christmas songs, cookies, ...have become our friends through these busy and hectic days. It always happens in November. I managed to bake

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Rustic Homemade Marshmallows W/Honey (Corn/Egg free)

Homemade marshmallows can be an intimidating feet! If you've ever tried them and failed as I have, you can bet it is probably not the recipe that is presenting the problem. In a perfect world marshmallows should be light, airy and fluffy! But all too often, after all our efforts we are left with either a sticky mess that never sets up or a dense spongy, chewy block that sets too quickly.

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Easy Butternut Squash or Pumpkin Porridge; A Nut & Egg Free Breakfast

This is definitely one of our go-to breakfasts! It's so easy: I just get up an hour before breakfast, throw the squash in the oven and then read a book and drink some tea. 45 minutes later.....we have the wonderful sweet aroma of squash/pumpkin, ready to come out of the oven. The kids love it because they can build and create their own custom breakfast bowls with all their favorite

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Pumpkin Bread

I have to post this recipe again because it's that time of year for everything pumpkin.  I LOVE this pumpkin bread, it is spiced with cinnamon, ginger, nutmeg and cloves.  So much flavor and is perfectly moist.  Recipe comes from Allrecipes.com - Downeast Maine Pumpkin Bread.  I make 6 mini loaves, that way I can share the loaves or freeze what we're not going to eat right away.

Ingredients:

1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour six 5.75x3 (mini) inch loaf pans.
2.	In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.	Bake for about 40-45 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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Almond Flour's Dirty Little Secret ?

Lately I've received a number of emails with questions concerning the high omega-6 levels in almond flour and the related concerns about this causing inflammation and other health issues. There's a lot of science wrapped up in this issue but rather than link you out to a bunch of stuff to read I'm just going to give you my simplified answer.

The key to the "omega" issue is balance. Here, I

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Crock Pot Chicken Parmesan

This is the time of year when you need 

a few crock pot recipes for the busy days.

We were going on a long Fall hike for the 

afternoon and I knew we'd be tired and hungry

 when we got home.

 I put this together after lunch.

 Dip the breasts in the egg.

Combine the breadcrumbs with parmesan cheese, 

salt, and pepper. Add Italian seasoning if you are

 using plain breadcrumbs. Coat the chicken well.

 Put into an oiled crock pot and cover with cheese. 

I used muenster because that's what I used HERE.

 Pour the sauce over.

Cover and cook about 5 hours on low.

 If you like it extra cheesy, you can add another 

slice of cheese, or save some of the cheese to 

put on top for the last 10 minutes.

It will get melty-cheesy-good.

Sprinkle with fresh Parmesan and serve over pasta.

Crock Pot Chicken Parmesan

3-4 boneless chicken chicken breasts

about 1-1/4 lbs

1/3 C Italian breadcrumbs

1/3 C grated Parmesan cheese

1/4 t pepper

1/4 t salt

1 egg, slightly beaten

1 T olive oil

1-2 C shredded mozzarella or

 2-3 slices mozzarella or muenster

1 jar (26-oz) marinara sauce

Grease the inside of the pot

with the olive oil.

Cut the chicken into portion size if large;

In a shallow pie plate combine the breadcrumbs

(add 1/2 t Italian seasoning if using plain),

parmesan, pepper and salt

In another shallow pie plate lightly beat the egg.

Dip the chicken in the egg to coat both sides,

then dip both sides in the crumbs, pressing on to 

coat well. Lay the chicken in the pot.

 Lay a slice of cheese on each breast. 

Cover with the sauce. 

Cover and cook on low for 4-6 hours.

The last 10 minutes you can add more cheese.

Serve over cooked pasta. Serves 4

Enjoy!

Links: Between Naps On The Porch,
The Charm Of Home, Common Ground,
Designs By Gollum, My Romantic Home

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Baked Brie en Croute

Baked brie is always a hit at parties.

En croute translates to "in a crust".

The easiest and most delicious way to serve it

is this classic Crescent-Wrapped Baked Brie.

This one is topped with fruit preserves and
chopped pecans. I used strawberry, but you can
also use raspberry, apricot or try it with my
Spiced Cranberry Chutney.

One half of the crescent roll square is the bottom
The other half on top. Brush with a beaten egg.

 Add the cutouts and brush again, then bake.
I used an ovenproof Longaberger platter.

Serve with sliced apples or pears.

 Baked Brie en Croute

1 can (8-oz) crescent rolls

1 round (8-oz) brie cheese

Fruit preserves-(raspberry, strawberry,

 apricot, orange marmelade, or chutney)

chopped pecans or slivered almonds

1 egg, beaten

crackers and apple slices for serving.

Heat oven to 350F. Unroll crescent dough;

 separate crosswise into 2 sections.

Pat dough and firmly press perforations to seal,

forming 2 squares. Place one square on ungreased

 cookie sheet. Place cheese in center of dough. 

With a small cookie or canape'cutter, 

cut 1 shape from each corner of each square. 

Set cutouts aside. Spread the top of the brie

 with fruit preserves and sprinkle with the nuts. 

Place the remaining square on top. Gently stretch

 and press dough evenly around the cheese;

fold bottom edges over the top; press to

 seal completely. Brush with the beaten egg. 

Top with cutouts; brush with additional egg.

Bake 20-24 minutes or until golden brown. 

Cool 15 minutes. Serve warm. 

Surround plate with optional apple slices, 

pear slices, grapes and crackers.

Enjoy!

Links: Between Naps On The Porch,
Jam Hands

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Mexican Chocolate Coconut Macaroons (Paleo, Egg/Grain/Dairy Free)

I have the great privilege today of sharing a recipe over at the talented Against All Grain's blog. If you haven't been over there yet, you are in for a real treat. Danielle has the most unbelievable delicious grain free and Paleo recipes as well as stunning photography to go with it....at some point I guarantee you'll be licking your screen. So head on over and get my new Egg/Nut

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The Madison Club

Tuesday night a friend (Margaret) invited me to The Madison Club (Madison Wisconsin) for a Harvest Cooking Class.  I didn't know what to expect but was pleasantly surprised as it wasn't cooking 101 but instead we got to experience cooking like a Chef at a fine dinning Restaurant.  The class was taught by Executive Chef Andrew Wilson.  The recipes we made were Steam Shellfish with Roasted Squash Curry Soup, Roasted Beet Salad with Duck, Oranges and Goat Cheese and Mustard Encrusted Venison Loin with Sauerkraut Spaetzle, Roasted Apples and Braised Cabbage.  Chef Andrew took us through each step of every recipe.  We were all given a whole duck to cut up.  I'll admit I don't even cut up chicken much less a duck but it was fun to learn. It was fascinating to learn about new ingredients and how to prepare them. After the class we all sat in the dining room where we were served what we had just learned to cook.  It was an amazing meal!  One recipe I will be making at home is the Roasted Squash Soup because it wasn't too difficult (recipe below).  I think I can find all the ingredients except maybe the galangal but will just use extra ginger.  It was delicious with the shellfish but was also delicious on it's own.  As far as the other recipes, I will leave those to Chef Andrew because I'm not sure where I would purchase  duck breast or a venison loin.  Thanks Margaret for the invite, I had a wonderful time.  Also to the other ladies in the class I enjoyed meeting all of you.  And Thanks to Chef Andrew, I left  with a full stomach and a smile on my face.

Steam Shellfish with Roasted Squash Curry

Roasted Beet Salad with Duck, Oranges and Goat Cheese

Mustard Encrusted Venison Loin with Sauerkraut Spaetzle, Roasted Apples and Braised Cabbage.

    Roasted Squash Curry Soup

1/4 cup canola oil to saute
5 cloves garlic, chopped
1 yellow onion, chopped
1 stalk lemongrass, chopped
2 Tablespoons ginger, chopped
2Tablespoons galangal, chopped (see note below) (use extra ginger if you can't find)
2 tomatoes, chopped
1 Tablespoon sugar
2 Tablespoons red curry paste
1 Tablespoons tomato paste
2 Tablespoons fish sauce
1 butternut squash, peeled and roasted (roast 350 degrees for 45 minutes until soft)
juice of 2 limes
3-4  (14oz) cans coconut milk
3 cups chicken or shrimp stock (or combo)

Directions:

Heat a large soup pot with the canola oil. Add garlic, ginger, galangai, lemongrass and onion.  Lightly caramelize over high heat until very fragrant.  Add tomatoes, fish sauce and sugar and cook to almost dry.  Add tomato and curry paste and toast lightly.  Deglaze with lime juice and stock.  Reduce stock by one third and coconut milk and roasted squash.  simmer briefly until everything is combined and soft.  Working in batches, puree curry in blender and strain through fine mesh sieve if desired.  Return curry to pot, thin with more stock if necessary and check seasoning.  Serve immediately.

Serve as is or add shellfish (steamed mussels, clams, shrimp or pan seared scallops)

Note:  Galangal
A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia, especially in Thailand. Ground Galangal (formerly called Laos powder) is easier to work with than whole Galangal and is commonly called for in recipes. The flavor is similar to ginger, but more flowery and intense. Use small amounts when starting out. Its flavor combines with ginger and lemon grass in Thai cooking, and with white pepper and/or cayenne for seasoning fish, meat or poultry. From Thailand.

 

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