Month: February 2014

Quick and Easy Chili

Quick and Easy Chili

Paleo * Gluten free *

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Have I mentioned winter is my favorite season?  True…but, even I am getting a little tired of 20 degrees with a windchill of 7.  It occurs to me I can’t be the only one feeling this way, so…Chili for the chilly weather.  This one is filling and satisfying, easy to make, only cooks 15 minutes, and freezes well so if you want to make a double batch just to have some on hand go right ahead.

I loved this chili just as it is – I didn’t top it with anything although I do give suggestions for toppings in the recipe.  I have found that dairy-free sour cream is okay on chili or other strongly flavored dishes, so if you yearn for the creaminess, that’s not a bad option.  And, if you are interested, I do occasionally use Daiya pepperjack or cheddar shreds for that cheesy taste.

For those of you who can’t imagine chili without beans, feel free to thrown in a cup of cooked beans when you add the salsa – you may want to add just a few tablespoons of water with them.

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All American Salads – Coleslaw and Potato Salad

Vegetable Potato Salad and Cole Slaw

Paleo * Gluten free * Vegetarian *  Parve

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As you can imagine, I have a lot of homemade olive oil mayonnaise in my refrigerator at the moment.  Rather than let it languish I’ve decided to give you two recipes for my midweek post and then, I promise, we will take a break from mayonnaise.  You have the option of using the homemade mayo, vegan mayo or regular in both of these recipes.   If you are using homemade mayonnaise, remember there is a raw egg in it and raw eggs can carry salmonella – use the freshest eggs you can find, and rinse the shell well before cracking. (more…)

Olive Oil Mayonnaise, Dairy-free Hollandaise Sauce and Eggs Florentine

Eggs Florentine

Homemade Olive Oil Mayonnaise  

Paleo * Gluten free * Vegetarian *  Parve

Part of my anti-inflammation diet is that I can only use olive and coconut oils – so when I sighted a jar of Hellman’s Olive Oil Mayonnaise I was thrilled.  It was a short lived thrill; it perished when I saw that soybean oil was the first ingredient.  Not being one who is easily deterred from a mission, or deprived of something I love, here we are making Homemade Olive Oil Mayonnaise. And, while we are at it, Hollandaise Sauce, since mayonnaise is the main ingredient in dairy-free hollandaise. As a bonus I’m giving you Eggs Florentine, really I just needed something to photograph that is more visually exciting than a bowl of white or pale yellow sauce…and, this being a mid-week post, there may be a use for one of these ingredients on Friday. (more…)

Hash and Hash Patties

Paleo * Dairy-Free * Gluten-free *

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Hash     –     The evolution of a recipe

You might ask yourself:  “why hash?” and “what’s hash anyway?”

Starting with the second question…Hash, according to Wikipedia is “a coarse mixture of ingredients.”  Food wise hash mostly commonly includes diced or shredded potatoes, some kind of meat, and vegetables (even just an onion will suffice) that are sauteed until slightly browned or cooked until crispy or even fried, according to your preferences.  Any vegetables, spices, or meats are acceptable in hash.

Why hash?  I’ll try to make this a not too long story…I was in the market and saw a lovely bone-in half turkey breast.

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I’ve never cooked one, but hey…why not?  Shorten the story to:  it didn’t turn out too well and now I have lots of turkey meat.  Sandwiches are OUT as I have yet to find a wheat-free bread I like.  What to do with leftover turkey?  Hash.

Now, what to put in my hash with the turkey.  Definitely potatoes and onions, but what else.

Fast forward to walking my dog – we walk past my local corner fruit and vegetable stand.  Spinach and Mushrooms!

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Hmmm, needs a salty element.  I bought bacon to experiment with New England Clam Chowder.  Perfect!  and that’s how a recipe happens in my kitchen.

Hope you love it!
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Nuts about Oats (gluten and dairy free – not paleo)

Homemade Oat Flour and Pancake/Waffle Mix (gluten and dairy free – not paleo)

Wheat free * Dairy free * Gluten free * Vegetarian * Vegan * Parve

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Welcome to mid-week posts.  These will be food facts, basic recipes, product evaluations, cookbook reviews, and anything else I think will be of interest to you.

Today’s post is about oats – oat flour to be exact.  As I experiment with wheat-free, gluten-free baking I’m finding oats to be my real go-to ingredient and since oats and oat flour will be making regular appearances here I thought this is a good time to share some info with you.

For gluten-free readers, let me start by saying that oats are gluten-free.  There is some debate or maybe much debate on the subject, but the fact remains that oats do not contain gluten.  Here are the two problems:

Some people are allergic or sensitive to oats  in addition to wheat.  This is something one tends to learn by trial and error.

Contamination.  Oat fields are usually planted near wheat fields and due to weather, harvesting, and production practices, it is not uncommon for some wheat to get mixed in with the oats – and that is why people who cannot tolerate wheat may have reactions to oats.   The good news is that some producers (most notable Bob’s Red Mill) do isolate oat crops from wheat and process them separately, making it possible to buy gluten-free oat products.

OAT FLOUR is just ground up oats.  If you have oatmeal, a blender or food processor, and a strainer in your  house, you have all you need to make oat flour.   I use oat flour for baking and cooking instead of “gluten-free all purpose flour” because I love the fact that it is just one ingredient, has no added starches or gums, and is made of something I heard of before I became wheat-free.

Now before I give you the recipe for oat flour I feel obliged to issue this Graphic WARNING: (more…)