Archive for the ‘Wheat free baking’ Category

As Time Goes By

IMG_1917 (2)Have you ever had one of those moments where you see everything clearly? I have very few of those but last night while chatting with my favorite big guy (my two grandsons are my favorite little guys) I had a somewhat clearer than fog moment.

In my moment of clarity it seemed obvious that I have decided to take things in the wrong direction. Maybe instead of spending more time on Facebook, where it is feeling more and more Big Brother-ish, I should be creatively using my time on my blog. Funny how you can change your mind as time goes by but, as they say, it is a woman’s prerogative. I am going to go back to blogging at least once a week and with time we shall see if Krisinsight takes another turn as far as content.

Rainy Mondays needn’t get you down

This morning I took advantage of another cloudy, foggy day in Minnesota and started my vegetable garden. When I finally had mud from ear to ear and covering most of my body, I cleaned my tools and headed in for a shower. Once I was scrubbed clean I had  a hankering for some lunch and started hunting high and low for my Bacon Lovers Dream Pie aka bacon crusted pizza. I wanted to make the recipe I found on FastPaleo ages ago but with a twist.

The twist being the sauce. I had all the ingredients for the “pie” but I didn’t have any tomato sauce. What I did have in the pantry was a jar of Mediterranean Organic Red Peppers. If you have read Dr. Bernstein’s book on diabetes (Dr. Bernstein’s Diabetes Solution) there are recipes at the end of the book and the one for red pepper sauce is excellent. It is great that the sauce is tasty but for me the fact that red peppers will not do nasty things to your blood glucose like tomatoes do makes it my go-to sauce when it is needed, so I have included my adaptation of Bernstein’s sauce recipe  below the pizza recipe.

Bacon Lovers Pizza Pie

  • 6 strips of bacon
  • 3 eggs well beaten
  • Pizza sauce
  • Pizza topping of your choice
  • Shredded organic cheese

IMG_2103Place the bacon strips in a pan (I used a glass pie pan) or on a baking pan with sides. I wove mine (basket weave) but you could just line your pan with the bacon. Bake until golden and drain the accumulated fat and juices. To the pan add the eggs and put back in the oven and bake 4-5 minutes until the egg is just firm. Remove from the oven and top with your sauce (the directions for mine are below) and then add toppings. I added thinly sliced salami and black olives and then topped with 4 ounces of shredded cheese. Put back in the oven until your cheese is melted and golden. Remove, let cool for a few minutes and slice in to four pieces. Bon Appetito!

Pizza Sauce with a Twist

  • 1-16 ounce jar of Mediterranean Organic Fire Roasted Red Peppers, slightly drained
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon Celtic Sea Salt
  • 2 cloves of fresh garlic
  • 1/4 cup of cream or sour cream
  • generous turns of the pepper grinder or, in other words, to taste

Place all of the above ingredients in a food processor and whiz completely making sure the garlic is completely incorporated. Add a drop or two of stevia and the cream and whiz again. Adjust seasoning to your taste and it is ready to be used for pasta, pizza, etc.

Welcome to my home

I cannot say where this blog will go now but I was reminded by my spousal unit (SU) that blogs were originally a daily online diary, so who knows it might just be published daily (I do apologize to those who have subscribed if that seems a bit much). The name will stay the same as it is all my experience and/or something someone has experienced and told me about personally. I want to share more chemical free home and body care ideas and recipes that tickle your taste buds.

On Facebook I also share the health news of the day (which at times just gets me down as I am finding the talking heads anything but informative) and comment if I have experience with anything I have published, so I may be doing more of that just to share the knowledge I glean. As always, please feel free to share your ideas and opinions.

Everyone is welcome here but as always there is no spam nor illicit content allowed. I was listening to a well-known (although I had never heard of him) blogger being  interviewed the other day and I liked his approach to his blog. He said, in essence, that he feels like his blog is his home and anyone who visits is welcome to participate in the conversation  but also, just like guests in his home, he will not allow hostility nor rudeness and neither will I.

Have a pizza pie kind of day and see you back here really soon,

Kris

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I’m Cooking Now

I need a little levity this week as I deal with yet another broken nail on the same poodle that had a broken nail last year. I hate the cure more than the problem as I know my boy will hurt when they cut it off at the pad and if this is to be an annual occurrence I could think of better things to do annually, say, cooking for instance. In much the same way I inform and distribute health information I would like to share some healthy kitchen tidbits.

Yesterday, I tried a cookie recipe from Spunky Coconut a person I follow on Facebook. I will admit it wasn’t until I was half way in to the recipe that I realized it was a vegan offering from another site that Kelly Brozyna had shared because she thought they were really tasty but I thought the cookies really did bear repeating and I did make them my own with some slight substitutions and additions.

Monster Cookies

1 cup Bob’s Red Mill GF All Purpose  Baking Flour

1/4 tsp. xanthan gum

1 cup Quinoa Flakes

1 tsp. Baking Powder

1/2 tsp Celtic Sea Salt (+)

Mix the dry ingredients together and then mix together the following:

3/8 cup Grapeseed Oil

3/8 cup Tropical Traditions Peanut Butter with coconut oil

1 cup Coconut Palm Sugar

1/4 cup Coconut Milk

1 tsp. Vanilla Extract

Add all ingredients together and mix thoroughly. Add 1/2 cup chocolate chips and 1/2 cup M&Ms (for those who care Nestle semi-sweet chocolate chips and regular M&Ms are gluten free) stir to distribute. Scoop out with a small ice-cream scooper, drop on a cookie pan lined with parchment, flatten with a fork in a cross hatch pattern. Bake at 350 degrees for 15-20 minutes, remove from oven when slightly dry and golden in appearance and cool on the baking pan (they will be crumbly otherwise). By the way, these were husband approved this morning fresh from the freezer where all my cookies go for safe keeping and slow distribution.

Somehow using quinoa flakes reminded me of another find from a week or two ago. I love pizza and I have been trying to find a healthy alternative with little luck. I have found Bob’s Red Mill Gluten Free Pizza Crust mix is the best and my Superstone pizza pan is by far the best pizza pan ever. Anyway I found my Juliano Raw cookbook the other day and he has a recipe that uses sprouted buckwheat for a crust to host some healthy raw veggies and a raw nut cheese topping. I might be up for a pizza like that but I knew it would never pass muster with the spousal unit, so I rejected it as being too labor intense to be rewarded with a sour puss spouse (Perhaps you know this look of dismay. I think it says far more than mere words). However, the idea of sprouted dehydrated buckwheat groats appealed to me because I am not fond of soaked and soggy buckwheat groats. The following will render you a crisp and nutty buckwheat product:

1 cup Buckwheat Groats soaked in enough water to cover for 8 hours. Drain in a metal colander, toss to remove excess water and set aside to sprout for two days. I rinsed them occasionally and repeated the drying process every time. In two days I could detect little sprouts at the end of each groat.

Once sprouted, place them on a sheet of parchment paper on a rack in your Excalibur Dehydrator and spread thinly. Set the dehydrator at 105 or lower and dry overnight. Cool the sprouts and then store in a canning jar.

Buckwheat is not a wheat at all and according to Wikipedia  “contains a glucoside named rutin, a medicinal chemical that strengthens capillary walls. Buckwheat contains d-chiro-inositol, a component of the secondary messenger pathway for insulin signal transduction found to be deficient in Type II diabetes and Polycystic Ovary Syndrome (PCOS). It is being studied for use in treating Type II diabetes. Research on D-chiro-inositol and PCOS has shown promising results. A buckwheat protein has been found to bind cholesterol tightly. It is being studied for reducing plasma cholesterol in people with hyperlipidemia.” Not only does it have a nutty taste it is a healthy addition to your morning routine.

I think the sprouted buckwheat groats make a tasty muesli by adding naturally dried (no sulfates but a bit of oil and sugar to preserve them) cherries, blueberries, raw cashew nuts, cocoa nibs, and Goji berries and sprinkling that over freshly made yogurt. Mentioning yogurt segues nicely to my next recently discovered tasty delight, fresh yogurt or even tastier, drained freshly made yogurt. The last in the list for today but not the least by any means.

There are many ways to make yogurt but I can tell you my way is simple and delicious, sooooo let’s get started…….

1 half gallon whole Organic Valley milk from grass fed cows, no hormones but need not be “real”

2 sachets of Yogourmet freeze dried yogurt starter

Heat the milk to180 degrees according to instructions, checking frequently with a thermometer. Let it cool to between 108-112 degrees. Set aside a cup of warm milk and mix the yogurt starter in to it. When the temperatures are between 108-112 mix them together. Pour in to clean quart canning jars, place lids on top. Turn your Excalibur Dehydrator to 115, place the jars inside and leave for four hours or until firm when you turn it upside down. Refrigerate overnight. If you want more of a Greek yogurt, like Fage yogurt, put two layers of cheesecloth in a colander and carefully pour one jar of yogurt in to the colander. Set it aside to drain for several hours or until it has the consistency of cream cheese. Carefully remove it from the cheesecloth and refrigerate. It is the creamiest, tangiest little bite of goodness and perfect for a protein snack before bed.

If I didn’t have to take a poodle to see his favorite veterinarian in 15 minutes I could go on and on. However, they will not take kindly to my being late, so try some of these ideas and let me know what you think or if you made substitutions and found an even more distracting way to take your mind off your beloved but injured best friends, write me immediately as I have a full day of visits to the “house of horrors” first one poodle and then the other.