Tag Archives: Yeast free

Golden Raisin and Apple Stuffing

Posted on December 24, 2011 by | 4 comments

If you are making your holiday menu, and checking it twice, be sure to add this delicious recipe for stuffing (or dressing as it is properly named – thanks, Kristi) that can be adapted to be yeast and sugar free! So deck the halls and enjoy your family, friends and food during this festive season!

Yeast-Free, Sugar-Free Golden Raisin and Apple Stuffing
Ingredients:
–Bread (about 4 slices) cut into 1/2″ pieces (such as these hamburger buns for a yeast and sugar free option)
–12 sesame crackers, crumbled (Sesmark brand does not have yeast or sugar)
–1/3 cup golden raisins
–1 apple (such as Ida Red) cut into chunks
–2 cups homemade broth or water
–1/2 tsp Bell’s Poultry Seasoning
–pinch of garlic powder
–salt and pepper to taste

Directions:
Preheat oven to 325 degrees. Mix all of the ingredients together, and pour into a greased 8×8 pan. Bake for approximately 45 minutes or until golden brown.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage and Food Trip Friday.

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Roasting a Turkey with Pan Gravy: A Novice’s View

Posted on December 23, 2011 by | 2 comments

This turkey marked a very special day because it was the first time that SensitiveHusband and I roasted together as we hosted our family for Thanksgiving. Everyone says that roasting a turkey is easy but we had a number of questions about the cooking method that we first had to research. Should the turkey have an aluminum foil tent or not? Is the slow-roast method better than beginning with high heat followed by a lower temperature? Should we purchase a fresh or frozen turkey? And then there is the age old question – to stuff or not to stuff? SensitiveHusband and I researched by asking experienced turkey roasters, consulting the Internet, and reading Cooks Illustrated. And then it was time for us to “wing it.”

I wish I could have taken a picture of us preparing the turkey, but I couldn’t since both of us were handling the 16-pound bird. I am sure we looked like a comedy team! It was a bit awkward rinsing the turkey that had just been thawed and removing the giblets. I won’t give too many details about this step in the process, although if you look hard enough you will find a bag of giblets and they should be removed before putting the turkey in the oven. Also, please note that when selecting a turkey, check the ingredients. Many companies add a brine solution that has sugar or salt in it, among other things. So check the label and make sure that the turkey you select is safe for your family to eat.

We placed our rinsed turkey on a roasting rack which was inside a beautiful roasting pan, given to us by our friends as a wedding present. We chopped a few carrots and celery stalks and placed them both inside the bird as well as in the roasting pan. Two cups of water also was placed in the bottom of the pan. Even though we did not add stuffing, we did add the carrots and celery along with some fresh herbs (parsley and theme), about two tablespoons of melted butter, and some orange and lemon wedges to add moisture and fragrance inside the hollow cavity of the turkey.

We smoothed a bit more of the melted butter (about 2 tablespoons) all over the oustide of the turkey along with salt, pepper and parsley. Then we tented the turkey with aluminum foil and baked at 350 degrees for approximately 3 1/2 hours, or until the thermometer reached the appropriate temperature. (A rule of thumb about roasting an unstuffed turkey is at 350 degrees it will take about 15-20 minutes per pound.) About one hour before we anticipated the turkey being done, we removed the aluminum foil tent so that the turkey could brown. We also basted the turkey with the pan juices at that time.

After the turkey came out of the oven, we let it rest for approximately 1/2 hour before carving so that the juices could redistribute.
And at that time we worked on the gravy. We used about one cup of the turkey dripping/water mixture from the bottom of the roasting pan, and poured it into a separate saucepan. On medium heat we scooped in a few tablespoons of flour and stirred constantly to keep the liquid from getting lumpy. We also seasoned with salt, pepper, parsley and thyme. After a few minutes the liquid was not thickening very much, so we added a teaspoon of cornstarch and that helped.

It was a great first foray into the world of turkey roasting! What we learned from the experience is that there is nothing exact about roasting a turkey. Measurements are approximations, as is the cooking time. And when you ask people how they prepare the meal, you will get a variety of answers. That’s one of the reasons that roasting a turkey is so special, because the result is a little different every time and for every person. We also learned that it takes a lot longer to prepare the turkey for roasting than we had anticipated – allow an hour so you won’t feel rushed. The day of roasting a turkey is one where you can enjoy being home, smell delightful aromas, and enjoy the company of your guests.

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Pumpkin Raisin Nut Bread with Honey and Maple Syrup

Posted on December 14, 2011 by | 5 comments

Another great addition to your holiday meal, or any meal for that matter, is pumpkin bread. I prepared a loaf for our thanksgiving meal (click here for other menu ideas) and it turned out to be a great alternative to a yeast-filled bread. Plus it has a moist texture and the addition of raisins and nuts is a real treat! I found this recipe about a year ago in the Joy of Cooking book, and made a few revisions: I used whole wheat flour instead of the all-purpose variety, substituted shortening with canola oil, substituted the white cane sugar with honey, and substituted the brown cane sugar with maple syrup. You would never know that there is no sugar or butter in this delicious bread! I will warn you that this recipe uses three different bowls, but do not let that discourage you; it still is relatively easy to prepare. And now for the instructions…

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
Whisk together:
  1 1/2 cups whole wheat flour
  1 teaspoon baking soda
  1/4 teaspoon baking powder
  1 teaspoon salt
  1 1/2 teaspoons ground cinnamon
  1 teaspoon ground ginger
  1/2 teaspoon ground nutmeg
  1/4 teaspoon ground cloves
Combine in a small bowl:
  1/3 cup water or milk
  1/2 teaspoon vanilla extract
Beat in a large bowl:
  1/3 cup canola oil
  2/3 cup agave nectar
1/3 cup maple syrup
Beat in one at a time:
  2 large eggs
Add and beat on low speed just until blended:
  1 cup cooked or canned pumpkin puree
Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Fold in:
  1/2 cup coarsely chopped walnuts or pecans
  1/3 cup raisins or chopped dates
Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour.

I am sharing this recipe with Simply Sugar and Gluten Free, Joy of Desserts, Miz Helen’s Country Cottage, Food Trip Friday, Sweet as Sugar Cookies and Cybele Pascal Allergen-Free Cuisine.

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For the Holidays: Roasted Brussels Sprouts and Grapes

Posted on December 12, 2011 by | 10 comments

An easy vegetable dish for your next holiday menu is this one for roasted brussels sprouts with grapes and walnuts. You can prepare the dish ahead of time and then roast while your turkey or other entree is out of the oven and being carved. I saw this recipe in the November 2011 issue of Whole Living magazine and tweaked it a bit. I removed the vinegar so it would be free from yeast and added the walnuts into the mixture from the beginning so they would toast at the same time as the other ingredients. The next time I make them, I will prepare a bigger batch because there were hardly any leftovers. The sprouts are in the pink bowl on the far side of the table. We will get to the other delicious dishes on the table in future posts.

Ingredients:
24 oz brussels sprouts, halved
24 oz red seedless grapes
2 Tbs olive oil
salt and pepper
1/2 cup walnuts, coarsely chopped

Preparation:
Heat oven to 450 degrees. In a 9×13 glass baking dish, toss brussels sprouts and grapes with olive oil. Sprinkle with salt and pepper. Toss walnuts on top. Roast until tender and golden brown, about 20-25 minutes.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage and Food Trip Friday.

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Holiday Menu Ideas and Mashed Cauliflower Potatoes Recipe

Posted on December 10, 2011 by | 7 comments

This past Thanksgiving was a very special one for me because it was the first holiday that SensitiveHusband and I hosted, and the menu was free from yeasts and refined sugars. My family members were so kind by making sure that the foods they brought did not contain those sensitive foods, which resulted in one of the most delicious dinners! Plus the love and camaraderie around the table made for a very enjoyable holiday. The picture shows all of the wonderful dishes at our meal, and below lists the menu. Over the next few blog posts, I will share the recipes with you in case you would like to incorporate one or all of the foods at your next holiday celebration meal.

Holiday Dinner Menu:
Roasted Turkey with Gravy
Mashed Potatoes with Cauliflower
Golden Raisin and Apple Stuffing
Brussels Sprouts with Grapes and Walnuts
Green Beans with Almonds
Spinach Au Gratin
Pumpkin Raisin Bread

And for Dessert…
FIL’s Deep Dish Apple Pie
Pumpkin Pie

Is reading the menu making you hungry? I know that I could use a snack right now!

Let’s get started with the recipe for mashed potatoes and cauliflower. They are seen in the picture above, on the far side of the table, in a big bowl with a blue rim. What is great about them is that they tasted just like mashed potatoes, although with the moisture in the cauliflower you don’t have to add lots of cream. The result is a hearty mash with lots of vitamins and less fat. Even people who don’t really care for cauliflower (I loosely fall into this category) will enjoy this dish. My MIL made them for thanksgiving last year and we requested them again! Here is the recipe:

Potato/Cauliflower Mashed Potatoes
5 lbs. red potatoes, peeled and cubed
1 large cauliflower, stems removed and chopped
1 stick butter
1/2 cup low fat sour cream
milk to desired consistency (1 to 1 1/2 cups)
sprinkle of garlic powder
salt and pepper

Place potatoes in a saucepan and cover with water. Bring water to a boil, and cook for 20-25 minutes or until very tender. Add the cauliflower to the potatoes when there is about 10 minutes left so they can also cook. Drain well. Add cauliflower, butter, sour cream, garlic powder, salt and pepper. Start to mash, then add about 1/2 cup milk and mash until desired consistency. You may want to add another 1/2 cup milk, depending on how much moisture is in the cauliflower. The 1 cup milk total will create a consistency that is a little chunky; add another 1/2 cup milk (1 1/2 cups total) for a smoother consistency. If you wish, sprinkle a bit of paprika on top for a festive finish.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Food Trip Friday and Cybele Pascal Allergen Free Cuisine.

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Honey-Sweetened Avocado Bread

Posted on November 27, 2011 by | 11 comments

Hello, everyone! I hope that you enjoyed a peace-filled thanksgiving holiday. I was fortunate to be able to celebrate with my family including a lovely visit with my grandmother. Speaking of my grandmother, a few weeks ago while again visiting her, I read her local newspaper. The food section included a reader recipe exchange involving avocados. Up to this point, my experience with the fruit had been slicing it for a topping to a salad. However there was a recipe that caught my eye – Avocado Quick Bread, by MaryEllen Fabricatore and Pam Wobrock. I was intrigued by the idea of mashing the fruit, full of healthy fats, fiber and vitamins, into a loaf of bread. And I had read that California avocados grow year-round, so I was excited to purchase some avocados right away and try the recipe. I substituted the refined sugar with honey and added whole wheat flour into the mix. And yes, the batter was green when I blended the ingredients together! However, after it baked it turned a golden brown color. This bread is very moist and has a nice texture similar to pumpkin bread. I hope you enjoy this tasty treat.

Ingredients:
1 cup honey
1 stick butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup mashed avocado (about 3 avocados)
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/3 cup buttermilk (or 1/3 cup milk with 1 teaspoon lemon juice)
1 cup raisins
1/2 cup chopped walnuts (optional)

Preparation:
–Heat oven to 350 degrees. Grease and flour a loaf pan.
–Beat together honey, butter, eggs, vanilla and avocado until well blended.
–In another bowl stir flours, cinnamon, allspice, salt and baking soda.
–Add flour mixture to creamed mixture alternately with the buttermilk and mix well. Stir in the raisins and walnuts.
–Pour into greased and floured loaf pan.
–Bake 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

I am sharing this recipe with Joy of Desserts, Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Food Trip Friday and Sweet as Sugar Cookies.

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FIL’s Absolutely Delicious and Sugar-Free, Deep-Dish Apple Pie

Posted on November 14, 2011 by | 4 comments

My father-in-law, also affectionately known as FIL, is a wonderful apple pie baker. I became aware of his talent many years ago. My family was invited to a dinner at the home of my future MIL and FIL. I remember a delicious feast and lingering at the table for awhile. Then Future FIL presented us with a gorgeous, picture-perfect pie whose taste matched its looks.

So last year when I found out I had food sensitivities, I began to wonder if I would ever be able to sample this scrumptious pie again. Well, of course I would, because FIL made sure that the pie crusts were without yeast and sugar, and substituted the sugar in the filling with honey. The revised pie tastes just as sweet and I appreciate the fact that FIL altered his recipe so I can enjoy it too! I am thankful that sugar free apple pie will be at our thanksgiving dinner. Perhaps you will also include it in your celebration.

FIL’s Sugar-Free, Deep-Dish Apple Pie
Ingredients:
8 apples (such as 4 Empire and 4 Ida Red)
1 9-inch deep dish pie shell, thawed (such as Oronoque)
1 frozen pie crust, thawed (such as Pillsbury)
1/4 cup all-purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Dash of salt
1/2 cup honey
4 tablespoons butter

Preparation:
Peel and core the apples, then cut into bite-size pieces. Mix flour, nutmeg, cinnamon, salt and honey in a bowl. Mix in apples until well coated. Pour the apple mixture into the pie shell. Chop 2 tablespoons of butter into about 6 pieces and place evenly on top of the apple mixture. Place the pie crust on top and seal around the edges using a fork. Make 4 or 5 slices in the pie crust with a knife to allow the steam to escape while cooking. Sprinkle some additional cinnamon on top. Cut the remaining 2 tablespoons of butter into 4 or 5 slices and place evenly on top of the pie crust. Use aluminum foil to cover the bottom and the edges of the pie. Bake at 425 degrees for 40-50 minutes. During the last 15 minutes, remove aluminum foil from the edges of the pie. You will know that the pie is cooked when you see juicy bubbling. Serve to adoring family members, friends and fans.

I am sharing this recipe with Simply Sugar and Gluten Free, Beauty and Bedlam, This Chick Cooks, Miz Helen’s Country Cottage, Food Trip Friday and Sweet as Sugar Cookies.

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Baked Kale Chips are Nutritious and Even Delicious

Posted on November 10, 2011 by | 10 comments

Chips can actually be made from kale? Kale chips taste good? In our house, the answers to these questions are “yes” and “yes.” I first read about kale chips at Simply Sugar and Gluten Free, and was amazed at how easy it was to make them. Since I already knew that I liked kale, I decided to give this idea a try. The result was a light and crunchy chip with a great flavor. It is a great alternative to potato chips, as well as a nice sandwich topper. The picture is of my lunch the other day – I had a side of the kale chips with my turkey sandwich on yeast-free, sugar-free pita bread from Chatila’s Bakery.

To prepare, I did the following: wash and dry the kale, and pull the kale off of the stalks. Rip the kale into bite-size pieces. Place kale on a cookie sheet and drizzle with olive oil. Sprinkle with kosher salt and freshly ground pepper. Bake at 400 degrees for 15-20 minutes, until kale is lightly browned.

I hope you give this recipe a try whether you are a kale lover or novice. You won’t be disappointed!

I am sharing this recipe with Miz Helen’s Country Cottage, Food Trip Friday and Cybele Pascal Allergen-Free Cuisine.

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Pumpkin Cookies with Maple Glaze – for Halloween or a Snowy Evening

Posted on October 29, 2011 by | 6 comments

As I write this post, I am humming the tune of “Sleigh Ride” and watching the snow fall. And no, I am not at the North Pole! It has been a crazy October 29 here in the Northeast – the day started with the trees on full autumnal color display and is ending with a winter wonderland. What a wacky day! I have to keep reminding myself that Halloween is only two days away.

In preparation for a Halloween potluck lunch on Monday, I baked some cookies today. I was inspired by a recipe for Old-Fashioned Soft Pumpkin Cookies, and was especially impressed when the degree of difficulty was noted as “easy.” I played around with the ingredients, adding some whole wheat flour and substituting the refined sugar with honey. The result was a light and fluffy cookie…that really needed a sweet glaze topping. So I got out my saucepan and melted a few ingredients…into a sweet, yummy concoction. I drizzled the glaze onto the cookies and that looked much better. However, I had to try another one with the glaze just to make sure that they were good enough to bring to the potluck. I think that my coworkers will enjoy them…if the plate of cookies lasts until Monday!

Ingredients
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger or nutmeg
1/2 teaspoon salt
1 cup honey
1/2 cup butter (1 stick), softened
1 cup pure canned pumpkin
1 egg
1 teaspoon vanilla extract
Glaze (recipe follows)

Directions
PREHEAT oven to 350° F.

COMBINE flours, baking soda, baking powder, cinnamon, ginger (or nutmeg) and salt in medium bowl. Beat honey and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 1/2 cup maple sugar, 1 tablespoon milk, 1 tablespoon melted butter, 1 tablespoon maple syrup and 1 teaspoon vanilla extract in small saucepan on low heat until smooth. Allow glaze to cool for a few minutes before drizzling on the cookies.

I am sharing this recipe with Joy of Desserts, Simply Sugar and Gluten Free, Lady Behind the Curtain, Miz Helen’s Country Cottage, This Chick Cooks, Something Swanky, Food Trip Friday, Sweet as Sugar Cookies, Beauty and Bedlam and Everyday Sisters.

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An Economical and Delicious Meal: Baked Chicken with Rice

Posted on October 26, 2011 by | 2 comments

Looking for a tasty dish to serve guests that doesn’t break the bank? Try this recipe for baked chicken thighs with rice from the October 2010 edition of Cooking Light. It is a little time consuming although the result is great and the leftovers are even better! I substituted the onion for celery (since I am sensitive to onion) and made my own chicken stock (since most store bought varieties contain yeast, sugar, onion or all of them). I also used whole grain wild rice instead of the white rice for a little extra nutrition, although this may alter the cooking time and you may want to add extra water into the pan (since brown rice uses more water to cook than its white counterpart).

As you can see in the photo, we served this meal with butternut squash cooked with a touch of maple syrup. I hope you enjoy this economical recipe, and let me know what you think!

Ingredients
1 tablespoon olive oil
8 bone-in chicken thighs, skinned
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 carrot, thinly sliced
2 stalks celery, coarsely chopped
8 ounces cremini mushrooms, sliced
4 garlic cloves, minced
1 cup long-grain white rice
1 cup fat-free, lower-sodium chicken broth
1/4 cup water
3 tablespoons heavy whipping cream
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese

Preparation
1. Preheat oven to 350°.
2. Heat oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add 4 chicken thighs to pan; sauté 3 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining chicken.
3. Add carrot and celery to pan; sauté 4 minutes. Add mushrooms; sauté 5 minutes. Add garlic; sauté 1 minute, stirring constantly. Add rice; sauté 1 minute. Spoon rice mixture into a 13 x 9-inch glass baking dish coated with cooking spray; stir in broth, 1/4 cup water, and cream. Arrange chicken over rice mixture; sprinkle with cheese. Bake at 350° for 45 minutes or until chicken is done.

I am sharing this recipe with Everyday Sisters.

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