Tag Archives: Yeast free

Nuts About Fudge Brownies and Walnut Statistics

Posted on October 21, 2011 by | 6 comments

I could not resist baking these fudgy brownies that I found in the September 2011 issue of Cooking Light. Could I change the recipe so it did not have sugar but still had that fudge quality? I was willing to give it a try.

Walnuts, of the tree nut family, are optional in this recipe. According to the George Mateljan Foundation, walnuts are a great source of antioxidants and anti-inflammatory nutrients. Almost 40% of the world’s walnuts are grown in the U.S., mostly in California. The U.S. Department of Agriculture estimates that 485,000 tons of walnuts will be harvested in California in 2011, down 4% from the previous year. The crop is supposed to be of high quality because of the mild temperatures during the growing season. The price per ton of the harvested walnuts is not yet confirmed for 2011 although last year’s price of $2,110 per ton was the second highest price in the past 20 years. During those 20 years, the highest price per ton was $2,290 in 2007, and the lowest price was $886 in 1999.

All of this talk about walnuts is leading me to think about these delicious brownies…and my successful attempt at creating this dessert without refined sugar. Hooray! Enjoy the dessert!

Refined-Sugar Free Walnut Fudge Brownies

Ingredients
3/4 cup all-purpose flour
2/3 cup agave nectar
3/4 cup cocoa powder
1/4 cup honey
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup grain-sweetened chocolate chips
1/3 cup fat-free milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup chopped walnuts, divided

Preparation
1. Preheat oven to 350°.
2. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a small saucepan; melt chips on low heat, stirring occasionally. Stir in butter, vanilla, and eggs. Add milk mixture, 1/4 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.
3. Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.

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

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Old-Fashioned Oatmeal Raisin Cookies with a Modern Twist

Posted on October 15, 2011 by | 4 comments

Recently my aunt shared some family cookie recipes with me. They were all recipes of her grandmother and passed down to my grandmother, my aunt and now me. Last weekend as the temperatures cooled and the first feelings of autumn were in the air, I decided to try the recipe for Old-Fashioned Oatmeal Cookies. However, I gave the cookies a modern twist: I substituted the refined sugar with honey, substituted the solid shortening with canola oil, and reduced the amount of water. While I made the cookies, I felt a connection with my family – I really enjoyed making the same cookie that my aunt, grandmother, and great-grandmother made for themselves and their families over the years. The entire house smelled of cinnamon and raisins while the cookies baked. And the result was a light and chewy cookie that tasted delicious. I hope that you enjoy this old-fashioned recipe with a modern twist.

Modern Old-Fashioned Oatmeal Cookies

Ingredients:
1 cup raisins
1 cup water
3/4 cup canola oil
1 cup honey
2 eggs
1 tsp. vanilla
2 1/2 cups flour (a combination of all purpose and whole wheat works well)
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
2 cups oats
1/2 cup chopped nuts (optional)

Directions:
Simmer raisins and water in a saucepan over medium heat until raisins are plump, about 15 minutes. While the raisins are simmering, mix all of the ingredients together in a large bowl. Add the raisins and a bit (about 1/4 cup) of the water from the saucepan into the bowl and mix together with all the ingredients. Spoon level tablespoonfuls of the batter onto greased cookie sheets and bake at 400 degrees for approximately 10 minutes.

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

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Marinated Chicken Thighs with Roasted Tomatoes

Posted on October 11, 2011 by | 4 comments

This recipe for grilled, marinated chicken thighs with roasted grape tomatoes caught my eye when I first saw it in the June 2008 issue of Cooking Light Magazine. Since the summertime weather is back in the Northeast portion of the U.S., I am inclined to make this again!
I prefer marinating the chicken for at least 1 hour, and will leave it all afternoon in the refrigerator if I have the time to incorporate more of the lemon and garlic flavors. To make this yeast free, I removed the capers from the tomato recipe because they are often stored in vinegar. This meal will have you enjoying picnic food all year round.

Ingredients
Chicken:
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon olive oil
2 garlic cloves, minced
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Tomatoes:
2 cups grape tomatoes
2 teaspoons olive oil
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation
1. To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour (or longer if desired), turning the bag occasionally.
2. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack covered with aluminum foil with holes poked throughout. Grill 5 minutes on each side or until done.
3. Preheat oven to 425°.
4. To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425° for 18 minutes or until tomatoes are tender. Combine tomato mixture, parsley, and remaining ingredients, stirring gently. Serve with chicken.

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

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Posted in Recipes - Entrees, Recipes - Vegetables

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Still Have Squash? Enjoy it Simply Roasted!

Posted on October 6, 2011 by | Leave a comment

Squash is very tasty and quite abundant. I have made zucchini bread and zucchini fritters although sometimes I want an easy side dish. My sister-in-law made this bowl for a picnic and it was fabulous. The instructions are below.

Slice the squash into 1/4 inch slices, and place on a baking sheet. Lightly toss with olive oil, salt and pepper, and any other herbs you find to be interesting. Bake at 400 degrees for 30 minutes. The squash should have a nice caramelized look to it. Serve warm or cold.

It’s a simple and delicious recipe, which makes it a keeper in my reportoire.

I am sharing this recipe with Simply Sugar and Gluten Free.

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Quick! Make These Peanut Butter Chocolate Chip Cookies Before Prices Increase!

Posted on October 2, 2011 by | 6 comments

According to the Chicago Sun-Times, the prices for peanuts and peanut butter are on the rise. The peanut supply is lower than normal due to two factors: (1) fewer peanuts were planted because farmers opted to grow more profitable cotton and corn, and (2) the prolonged high temperatures this summer adversely affected the peanut crop.

Alabama, Florida, Georgia, Mississippi, New Mexico, North Carolina, South Carolina, Texas and Virginia produce the majority of the nation’s peanuts. According to the USDA, an extreme drought in Texas and Oklahoma has reduced the peanuts harvested.

J.M. Smuckers, which makes JIF, has announced that the price of its peanut butter will increase 30% starting in November. Other peanut companies are likely to follow suit.

So what should we do? I say let’s bake, bake, bake…and fast before the prices rise. There are lots of peanut butter foods from which to choose – I have already shared recipes for Peanut Butter Cups, Honey Peanut Butter Frosting and Peanut Butter Chocolate Chip Brownies, and now I am happy to share a terrific recipe for Peanut Butter Chocolate Chip Cookies below. The recipe was inspired by Terry Walters’ Clean Food; I used whole wheat flour instead of teff and swapped grain-sweetened for semisweet chocolate chips. I plan on enjoying these delicious cookies often…and stocking up on peanut butter this month so I can keep baking them through the winter.

Ingredients:
1-1/2 cups whole wheat flour
1/4 teaspoon sea salt
1 teaspoon baking soda
1 cup chunky 100% organic peanut butter
1 cup maple syrup
1/2 cup grain-sweetened chocolate chips

Directions:
Preheat oven to 350°F.

Combine all dry ingredients in one bowl and all wet ingredients in another. Pour wet ingredients over dry and blend until just combined – do not overmix. Fold in chocolate chips.

Drop batter by heaping teaspoons onto cookie sheet. Place in oven and bake 13 minutes or until lightly browned. Remove from oven and place directly on wire rack to cool. Makes approximately 20 cookies.

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

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Grilled Wild Salmon Creates a Quick and Delicious Meal

Posted on September 23, 2011 by | Leave a comment

Just because summer has drawn to a close and autumn is upon us does not mean that one has to hang up the grill tools. SensitiveHusband grills year-round, much to my delight. One of his masterpieces is grilled salmon, which is really easy and quick to prepare.

Start with a good fillet, season with kosher salt and pepper, and wrap the fish in aluminum foil. SensitiveHusband has developed a trick: he puts the fish skin side up on the foil, and he folds it over the skin, making sure the foil is flat against the skin. Then seal the foil around the edges of the fish.

He has a grill trick too: he puts the skin side on the grill first, flips once, and then when he opens the foil the skin is on top and peels right off!

Grilling times vary by fish type: wild-caught salmon needs less time to cook than a farm-raised fish because it is less fatty. Wild-caught takes approximately 6 minutes per side while farm-raised should be grilled for 8-9 minutes per side. Start the grill on high heat and once the salmon is on the grill, turn it down to medium heat.

If you are debating whether to purchase wild or farm-raised salmon, the wild is a healthier choice. The wild salmon does not contain pesticides, antibiotics or artificial coloring; has less fat and more protein; and is more concentrated in omega-3 fatty acids.

Fresh, wild salmon is available nearly eight months of the year, with high quality “frozen at sea” (FAS) available during the other months. According to the George Mateljan Foundation (GMF), a nonprofit that provides information about healthy foods, when buying salmon, opt for line-caught Alaskan fish first because the healthiest populations and habitats exist in Alaska. My favorites are the Alaskan Sockeye and Coho; the King Salmon is a real treat during the summer.

Another note from GMF is that fresh “Atlantic” salmon is generally farm-raised, so the name refers to the species rather than the origin.

If you are also looking for sustainable fish choices, the Marine Stewardship Council has a searchable database of products that adhere to strict sustainable fishing practices.

So fire up the grill, cook some couscous, and enjoy some wild salmon throughout the year!

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Happiness is…a Peanut Butter Chocolate Chip Brownie

Posted on September 20, 2011 by | 5 comments

My focus lately has been on creating tasty cookies without cane sugar, although I do not want to slight my good friend the brownie. Brownies are also delightful treats and my mouth started to water when I saw this recipe for Peanut Butter Blondies in the September 2011 issue of Cooking Light Magazine.

To remove the cane sugar, I substituted with honey. I used a lovely organic creamy peanut butter and added peanuts for a little extra crunch. The recipe below also calls for more chocolste chips than the original, which seemed like a good idea to me. Another possibility is to crumble some peanut butter cups on top – that sounds like a good addition. I did not have a 9-inch square plan so I used a 6 x 10 inch pan and it worked out just fine. I hope you enjoy these cake-like, chewy, peanut-y, chocolate-y treats.

Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup honey
1/3 cup creamy peanut butter
1/4 cup butter, melted
2 tablespoons milk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/3 cup grain-sweetened chocolate chips
1/4 cup unsalted peanuts

Preparation
1. Preheat oven to 350°.
2. Combine flour and next 2 ingredients (through salt), stirring well with a whisk. Combine honey and next 5 ingredients (through eggs), stirring well. Add peanut butter mixture to flour mixture; stir until combined. Stir in chocolate chips and peanuts.
3. Scrape the batter into a 9-inch square baking pan lightly coated with cooking spray. Bake at 350° for 20-25 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.

I am also sharing this recipe with Simply Sugar and Gluten Free, Joy of Desserts, Balancing Beauty and Bedlam, Lady Behind the Curtain, Miz Helen’s Country Cottage, Food Trip Friday and Sweet as Sugar Cookies.

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Inspired by Millet to Bake Raisin Maple Scones

Posted on September 10, 2011 by | 7 comments

Yesterday afternoon I found myself (yet again) walking slowly up and down the aisles of my neighborhood health foods store. There are many things to look at and try! I paused to check out all of the flours – there are so many kinds! Apparently I was feeling courageous because I picked up a kind of flour I had never tried before – millet flour. In fact, I have never used anything other than flour made from wheat, although the recipe on the back of the packaging caught my eye and persuaded me to get creative. I had not eaten a scone since incorporating a yeast and sugar free diet, and upon reading the recipe I suddenly had a hankering for the English biscuit. So I bought my millet flour and brought it home.

You may ask what millet flour is…I did the same, and did some online research. According to WiseGeek, Millet flour is made from millet, which is a whole grain and gluten free. A serving of the flour, which is one third of a cup, contains about 4 grams of protein, 15% of the U.S. Recommended Daily Allowance (RDA) of iron; is high in B vitamins, magnesium and potassium; and has 12% of the U.S. RDA of dietary fiber.

Millet flour has a naturally sweet taste so you can often cut sugar in recipes when using the flour. A little millet flour in breads makes them lighter with a crunchy crust. However, many suggest that no more than a third of wheat flour in recipes should be replaced with flour from millet because it also requires a complementary binding agent.

It was now time to bake…the recipe on the Bob’s Red Mill Millet Flour package was my starting point. However, I substituted the sugar with maple syrup. I also added some oats for a little crunch and sprinkled some maple sugar on top for extra sweetness. My whole milk yogurt also worked just fine even though the recipe called for nonfat. These scones were delicious! I liked the taste of the millet flour…it has a nutty flavor. I hope you enjoy this very lovely treat.

Millet Raisin Maple Scones
1 1/4 cup all purpose flour
1 cup millet flour
4 Tbsp oats
2 tsp baking powder
1/2 tsp kosher (or sea) salt
1/2 tsp baking soda
3 Tbsp maple syrup
1/2 cup canola oil
4 egg whites
1/4 cup plain yogurt
3/4 cup raisins
maple sugar

Preheat oven to 400 degrees F. Lightly grease a baking sheet and set aside. In a large bowl stir together the flours, oats, baking powder, salt and baking soda. In another bowl mix together the maple syrup, canola oil, egg whites and yogurt. Pour oil mixture into flour mixture, and stir until well blended. Next mix in the raisins. With your hands form the dough into a ball and place on a floured surface. Knead dough lightly 3 or 4 times, then place onto baking sheet. Pat into a smooth 8-inch circle. Using a sharp knife, cut into 8 wedges; leave in place. Sprinkle with maple sugar. Bake for 30 minutes, and let cool for 5 minutes before serving. Yields 8 tasty servings.

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

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Posted in Recipes - Bread, Recipes - Breakfast, Recipes - Snacks

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Sweeten Your Water Naturally with Fruit

Posted on August 29, 2011 by | 2 comments

Today is spectacular with blue skies, low humidity and a light breeze. Summertime is still here! It is such a welcome from the past weekend’s weather. Much of the East Coast was affected by Hurricane Irene, and hundreds of thousands of households are still without power. SensitiveHusband and I are thankful to be just fine along with our family, friends and neighbors.

Since I have been making bags of ice for my family who are without power, I am less focused on cooking today and more on just how refreshing water really is. Most of us are fortunate to be able to turn on a tap for flowing water. However there are many people in the U.S. who cannot do that today after the hurricane. And there are also people in the world who don’t ever have access to clean water. A hurricane sure does put needs and wants into perspective.

Speaking of water…some people are inclined to buy soda and fruity waters to quench their thirst, but it is even fresher to sweeten water naturally. The photo above is simply of a glass of water with sliced strawberries and orange slices. The result was quite delightful! I also enjoy a cold glass of water filled with sliced cucumbers. There are many fruit or vegetable combinations from which to choose…instead of reaching for a can of soda, why not slip a sliced peach or frozen blueberries into your water? Let me know what other options you have used. Have a great day.

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The Blueberry Industry and Crumb Bars

Posted on August 24, 2011 by | 5 comments

Did you know that the U.S. leads the world in blueberry production, at almost 200,000 metric tons in 2008? North America certainly dominates this market since the next largest producer is Canada with almost 95,000 metric tons. Poland is distantly in third place with almost 8,000 metric tons.

The states that cultivate the most blueberries are Maine and Michigan with the Great Lakes State slightly edging out the Pine Tree State. Maine’s lead is in the wild blueberry market; virtually all of Maine’s cultivated blueberries are processed while about half of Michigan’s are used fresh and the other half processed.

The acres of land harvested for blueberries has about tripled between 1980 and 2009. The grower price for fresh blueberries has doubled during the last fifteen years while the price for processed has plummeted. Perhaps this is evidence of the increased demand for these sweet and healthy little fresh gems of goodness?

For those of you who would like to learn more about the blueberry industry, the USDA has a great web site with lots of interesting data like the facts above. If however, all of this talk about blueberries has you ready to eat some, below is a fabulous recipe for crumb bars that I adapted to make refined-sugar free. It’s a great time of year to use blueberries! And if you still have a few fruits left over, might I suggest making some blueberry oat bran muffins as well. Happy native blueberry season!

Blueberry Crumb Bars

2/3 cup agave nectar
1 teaspoon baking powder
2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup canola oil
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries
1/3 cup agave nectar
3 teaspoons cornstarch
1 teaspoon maple sugar (optional)

Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.

In a medium bowl, stir together 2/3 cup agave nectar, both flours, and baking powder. Mix in salt and cinnamon, if desired. Mix in the oil and egg. Dough will be slightly crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the agave nectar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer. Sprinkle with maple sugar, if desired.

Bake for 40 minutes or until top is slightly brown. Cool completely before cutting into squares (about 16).

Adapted from Jam Hands and AllRecipes.

I am also sharing this recipe with Joy of Desserts, Simply Sugar and Gluten Free, Beauty and Bedlam, Tempt my Tummy Tuesdays, Lady Behind the Curtain, Miz Helen’s Country Cottage, Something Swanky, Food Trip Friday and Sweet as Sugar Cookies.

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Posted in Economics, Recipes - Breakfast, Recipes - Dessert, Recipes - Snacks

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