My friend Jo who is visiting with me this week made this delicious tomato soup. Yum, we made some tomato and bacon sandwiches to go with it. I had to go back and get a second bowl it was so good.
We used the tomatoes we had on hand which was a combination of fresh and my organic frozen one's out of my garden freezer. You can of course substitute a can of diced tomatoes. Hope you enjoy.
Ingredients:
4 Roma Tomatoes washed and diced
2 quart packages of my garden organic tomatoes thawed
2 Tablespoons EVOO or coconut oil
1 can of beef consume soup - organic or (substitute boullion cubes with 1 cup of water or any beef soup that you might have on hand)
1 Tablespoon Italian seasoning
1 Tablespoon garlic powder
1 Tablespoon Braggs Liquid Aminos
Salt to taste
Steps:
Saute tomatoes in EVOO
Add in beef consume soup and other ingredients
Cook on low for about 20 to 30 minutes.
After cooking pour into a blender or food processor and blend until almost smooth
We left it so there were bits of tomatoes.
Put back in pot and cook an additional 15 minutes
Delicious.
Enjoy
Showing posts with label low glycemic index. Show all posts
Showing posts with label low glycemic index. Show all posts
Tuesday, March 24, 2015
Saturday, March 21, 2015
Jo's Crock Pot Chicken and Vegetables and Cast Iron Skillet Fried Cauliflower Rice
My friend Jo is up from Florida and decided to fix us a crock pot full of vegetables and chicken with fried cauliflower rice. Very low carb, low fat, low glycemic index, low in calories and gluten free. Very easy and with most of my recipe's you can vary the vegetables to suit yourself. Cauliflower rice can be a meal unto itself. Just use it like rice. Today, we decided to have the crock pot chicken and vegetables with it. This was absolutely delicious. Jo did a wonderful job. Love having her visit.
Crock Pot Chicken and Vegetables
Ingredients:
2.5 pounds of boneless, skinless chicken tenders or breasts
4 cups of Vegetable Blend (frozen)
Salt and pepper to taste
chicken or beef bouillon - 3 cubes
1/4 cup balsamic vinegar or red wine vinegar
1/2 cup of hot water
2 Tablespoons of extra virgin olive oil
1 cup mushrooms sliced
2 droppers of liquid Stevia
1 Tablespoon garlic minced (optional)
Steps:
EVOO in bottom of crock pot
Place chicken in bottom
Salt and pepper chicken
Place Vegetable Blend on top
Place Mushrooms on top of Vegetables
Salt and Pepper to taste
Add Garlic
Let cook1 hour
Take 1/2 cup hot water and mix bouillon in with the water.
1/4 cup balsamic vinegar
Stevia
Add into crock pot over vegetables
Cook until chicken is tender - about 3 hours on high.
Cast Iron Skillet Fried Cauliflower Rice
Ingredients:
1 small head of cauliflower
1 small package of mixed vegetables (frozen)
3 Tbls Braggs Liquid Aminos - (Can substitute low sodium soy sauce g/f)
2 teaspoons minced garlic
1/2 cup diced onion
Salt and Pepper to taste
2 teaspoons Extra Virgin Olive Oil
Steps:
Cut cauliflower in small pieces
Put in Blender
Blend until it is the consistency of rice
In Black Cast Iron Skillet add olive oil, mixed vegetables, and cauliflower
Add in onions and garlic
Add salt and pepper to taste
Saute on medium heat until it changes colors about 2 to 3 minutes
Add in Liquid Aminos and heat for another minute.
Serve hot.
Serve with crock pot chicken and vegetables.
Enjoy
Crock Pot Chicken and Vegetables
Ingredients:
2.5 pounds of boneless, skinless chicken tenders or breasts
4 cups of Vegetable Blend (frozen)
Salt and pepper to taste
chicken or beef bouillon - 3 cubes
1/4 cup balsamic vinegar or red wine vinegar
1/2 cup of hot water
2 Tablespoons of extra virgin olive oil
1 cup mushrooms sliced
2 droppers of liquid Stevia
1 Tablespoon garlic minced (optional)
Steps:
EVOO in bottom of crock pot
Place chicken in bottom
Salt and pepper chicken
Place Vegetable Blend on top
Place Mushrooms on top of Vegetables
Salt and Pepper to taste
Add Garlic
Let cook1 hour
Take 1/2 cup hot water and mix bouillon in with the water.
1/4 cup balsamic vinegar
Stevia
Add into crock pot over vegetables
Cook until chicken is tender - about 3 hours on high.
Cast Iron Skillet Fried Cauliflower Rice
Ingredients:
1 small head of cauliflower
1 small package of mixed vegetables (frozen)
3 Tbls Braggs Liquid Aminos - (Can substitute low sodium soy sauce g/f)
2 teaspoons minced garlic
1/2 cup diced onion
Salt and Pepper to taste
2 teaspoons Extra Virgin Olive Oil
Steps:
Cut cauliflower in small pieces
Put in Blender
Blend until it is the consistency of rice
In Black Cast Iron Skillet add olive oil, mixed vegetables, and cauliflower
Add in onions and garlic
Add salt and pepper to taste
Saute on medium heat until it changes colors about 2 to 3 minutes
Add in Liquid Aminos and heat for another minute.
Serve hot.
Serve with crock pot chicken and vegetables.
Enjoy
Wednesday, March 18, 2015
Black Skillet Frittata
I love this recipe because it is so easy and fun to make. It is all made in one small black skillet and a bowl. This means easy clean up. Also, I enjoy varying the ingredients to make it taste different. The recipe here can be varied by changing the vege's, adding or changing the meats, or simply changing the cheese in the recipe. I think it is very healthy and adds quite a bit of protein to your diet. It is also gluten free. Try it, I think you will enjoy.
Preheat over to 375 degrees:
Ingredients:
Fluff in a bowl and set aside:
5 large eggs
1/4 cup unsweet almond coconut milk
salt and pepper
1/2 cup mozzarella cheese
In small black skillet:
Add 2 to 3 tablespoons olive oil or coconut oil to saute your ingredients: (Feel free to vary or change up)
1/4 cup bell pepper
1/8 cup onion
1/4 broccoli florets
1/4 cup chopped canadian bacon (or ham, etc.)
1 Tbls chopped tomatoes or salsa
Saute ingredients until soft. Pour fluffed egg mixture on top of vegetables. Let sit on hot eye that has been turned off about 1 minute. Place in the oven and cook 10 to 15 minutes. Serve hot.
These amounts and ingredients can change. My Mom is now on a soft foods diet and she likes it. I serve this for breakfast, brunch or lunch. Really anytime I need a quick meal.
Preheat over to 375 degrees:
Ingredients:
Fluff in a bowl and set aside:
5 large eggs
1/4 cup unsweet almond coconut milk
salt and pepper
1/2 cup mozzarella cheese
In small black skillet:
Add 2 to 3 tablespoons olive oil or coconut oil to saute your ingredients: (Feel free to vary or change up)
1/4 cup bell pepper
1/8 cup onion
1/4 broccoli florets
1/4 cup chopped canadian bacon (or ham, etc.)
1 Tbls chopped tomatoes or salsa
Saute ingredients until soft. Pour fluffed egg mixture on top of vegetables. Let sit on hot eye that has been turned off about 1 minute. Place in the oven and cook 10 to 15 minutes. Serve hot.
These amounts and ingredients can change. My Mom is now on a soft foods diet and she likes it. I serve this for breakfast, brunch or lunch. Really anytime I need a quick meal.
Friday, November 19, 2010
GF Low GI Peanut Butter Cookies
I made this recipe a couple of weeks ago but my focus has just not been there to sit down and blog the recipe. I took our good and faithful Peanut Butter cookies recipe which is naturally gluten free and made it low Glycemic Index using coconut sugar. The GI is 35 which is considered low. Of course, if you eat a ton of them it still counts up. I am giving the recipe that I always use first then the new low GI recipe. This recipe came years ago from Dottie Hoyman who has passed on now. My sister sometimes uses 1/2 cup regular sugar and 1/2 cup brown sugar. The kids love these and love to help make them.
GF Peanut Butter Cookies
1 cup creamy peanut butter
1 cup granulated sugar and a little more for rolling the cookies in
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line 2 baking pans with parchment papr or silicone baking liners. (I don't always do this. Sometimes I just cook them on my cookie sheet. They turn out fine.
In a large bowl, mix peanut butter with sugar. Add egg, baking powder and vanilla. Stir well. Pour the extra sugar into another bowl. Take 1 Tablespoon dough and roll into ball. Now roll ball into sugar and place on baking sheet. Repeat with the rest of the dough.
Take a fork and dip into sugar and gently press into top of each ball of dough. Turn fork 90 degrees and gently press again making a hatch marking on the peanut butter cookie.
Bake for 10 minut4es. Take out of oven and cool 10 minutes and transfer to cooling rack. Makes 24 cookies.
Now for the GF /Low GI Peanut Butter Cookies
Ingredients
1 cup peanut butter
1 cup coconut sugar (I used the one that comes in a jar with water added)
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
1/8 to 1/4 cup coconut flour (may substitue with almond flour or any G/F flour) You will not need this if you use the coconut sugar that does not have water added.
Follow the Directions above except add the flour 1 tablespoon at a time until you can roll the dough into small balls. Instead of dipping fork into sugar, dip it into coconut flour before chris crossing the cookies.
These cookies are worth the effort. Enjoy
GF Peanut Butter Cookies
1 cup creamy peanut butter
1 cup granulated sugar and a little more for rolling the cookies in
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line 2 baking pans with parchment papr or silicone baking liners. (I don't always do this. Sometimes I just cook them on my cookie sheet. They turn out fine.
In a large bowl, mix peanut butter with sugar. Add egg, baking powder and vanilla. Stir well. Pour the extra sugar into another bowl. Take 1 Tablespoon dough and roll into ball. Now roll ball into sugar and place on baking sheet. Repeat with the rest of the dough.
Take a fork and dip into sugar and gently press into top of each ball of dough. Turn fork 90 degrees and gently press again making a hatch marking on the peanut butter cookie.
Bake for 10 minut4es. Take out of oven and cool 10 minutes and transfer to cooling rack. Makes 24 cookies.
Now for the GF /Low GI Peanut Butter Cookies
Ingredients
1 cup peanut butter
1 cup coconut sugar (I used the one that comes in a jar with water added)
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
1/8 to 1/4 cup coconut flour (may substitue with almond flour or any G/F flour) You will not need this if you use the coconut sugar that does not have water added.
Follow the Directions above except add the flour 1 tablespoon at a time until you can roll the dough into small balls. Instead of dipping fork into sugar, dip it into coconut flour before chris crossing the cookies.
These cookies are worth the effort. Enjoy
Tuesday, September 21, 2010
Potatoe Soup
This is one of my family's favorites. It is so easy too. Hope you enjoy.
Ingredients:
5 lb. bag of white potatoes (peeled and cut into cubes - medium size)
1 small vidalia onion
1/2 cup celery chopped
1 can cream of celery soup (G/F)
Salt/Pepper to taste
Directions: Place potatoes, onions, celery, cream of celery soup, salt/pepper in a slow cooker. Cover with water. Cook until done. About 7 hours in my slow cooker. Delicious and easy.
I served this with my G/F Cornbread and a salad. Hope you enjoy.
Ingredients:
5 lb. bag of white potatoes (peeled and cut into cubes - medium size)
1 small vidalia onion
1/2 cup celery chopped
1 can cream of celery soup (G/F)
Salt/Pepper to taste
Directions: Place potatoes, onions, celery, cream of celery soup, salt/pepper in a slow cooker. Cover with water. Cook until done. About 7 hours in my slow cooker. Delicious and easy.
I served this with my G/F Cornbread and a salad. Hope you enjoy.
Wednesday, September 8, 2010
Sweet Potato and Coconut Cornbread/ Gluten Free/ Low GI
I am spending my days trying to cook meals that are in keeping with the UltraMind Solution Diet and incorporate coconut which many people are claiming helps or improves dementia in alzheimer's patients. This recipe is healthy, uses whole foods, adds fiber to the diet, incorporates coconut and abides with the UltraMind Solution Diet and the blood type diet my sister feels she should be on. It is also Gluten Free and Low GI. I took my standard G/F cornbread recipe and tampered with it and came up with a big hit. The idea came from another website but my ingredients are fewer and easier to make.
Sweet Potato and Coconut Cornbread Recipe
Ingredients:
1/2 Cup G/F Cornmeal
1/2 Cup Coconut Meal
1/2 Cup Sorghum Flour (Sweet White)
1 tsp. cinnamon (Ceylon variety - avoid cassia which is the most common cinnamon)
1 tsp. vanilla (G/F)
1 medium sweet potato cut up/boiled/mashed
1 to 1 1/2 cup almond milk (This may vary)
1 large egg - Free Range
1/4 cup Extra Virgin Coconut Oil
Optional:
1/2 cup raisins
Directions:
Mix dry ingredients together. (Coconut meal, Sorghum flour and Cornmeal)
Add egg, vanilla, coconut oil, mashed sweet potato to the mixture. Mix together.
Add in almond milk gradually until the mixture is the consistency of a regular cornbread cake mixture. Not like biscuit dough which is too thick and not like cake mix which is too thin. So the batter should be of medium consistency.
Grease the Muffin pan with olive oil before putting in the batter.
Pour into Muffin pans. Bake at 375 degrees for 20 to 25 minutes dependent on your oven.
Discussion of Ingredients:
G/F Cornmeal - Any brand is OK with me. You can buy regular cornmeal (no cornmeal mix) from the grocery store dependant on whether you are gluten intolerant or celiac. The best way is to bite the bullet and buy G/F. I will say that I am going to use less and less of cornmeal because it is higher GI than other flours. I have begun using Coconut meal for more and more things that I used cornmeal to make. Coconut meal has a much lower GI value.
Coconut Meal - This is naturally G/F. I bought this at our local Indian market and it was relatively inexpensive. I wish that I had a grinder that would turn it into Coconut flour but nothing I have will do the job for me.
Sorghum flour - This is just one of the flours that I keep on hand but you could easily use blanched almond flour which is also low GI and Gluten Free.
Cinnamon - There has been so much controversy over the type of cinnamon that we use. Cassia is the type of cinnamon that we find most often in the United States and is cheap and readily available. Ceylon cinnamon uses only the thin inner bark, has a finer, less dense, and more crumbly texture, and is considered to be less strong than cassia. Cassia has a much stronger (somewhat harsher) flavor than Ceylon cinnamon. Cassia cinnamon contains a moderately toxic component called coumarin and has been known to cause liver and kidney damage in high concentrations. Ceylon cinnamon has negligible amounts of coumarin. For that reason, I recommend using Ceylon cinnamon which may result in a slightly different taste in your cooking. Cinnamon is also known to help lower blood sugar.
Extra Virgin Coconut Oil - I am trying to incorporate more coconut into our diet because my Mom has dementia. I also have focus issues as well.
Sweet Potato - I keep these cut up and frozen. I just took a few out and popped them in a boiler. When they were done, I just mashed them up and they were ready. You can also use a fresh one - Peel, cut up and boil until done.
Raisins: I didn't use these today as we were eating this bread with butter peas and I didn't think we needed the sugar in them.
Family Comments:
My family loved this recipe. I plan to try it again using organic apples or organic pears that I have in my freezer that I put up this summer.
Sweet Potato and Coconut Cornbread Recipe
Ingredients:
1/2 Cup G/F Cornmeal
1/2 Cup Coconut Meal
1/2 Cup Sorghum Flour (Sweet White)
1 tsp. cinnamon (Ceylon variety - avoid cassia which is the most common cinnamon)
1 tsp. vanilla (G/F)
1 medium sweet potato cut up/boiled/mashed
1 to 1 1/2 cup almond milk (This may vary)
1 large egg - Free Range
1/4 cup Extra Virgin Coconut Oil
Optional:
1/2 cup raisins
Directions:
Mix dry ingredients together. (Coconut meal, Sorghum flour and Cornmeal)
Add egg, vanilla, coconut oil, mashed sweet potato to the mixture. Mix together.
Add in almond milk gradually until the mixture is the consistency of a regular cornbread cake mixture. Not like biscuit dough which is too thick and not like cake mix which is too thin. So the batter should be of medium consistency.
Grease the Muffin pan with olive oil before putting in the batter.
Pour into Muffin pans. Bake at 375 degrees for 20 to 25 minutes dependent on your oven.
Discussion of Ingredients:
G/F Cornmeal - Any brand is OK with me. You can buy regular cornmeal (no cornmeal mix) from the grocery store dependant on whether you are gluten intolerant or celiac. The best way is to bite the bullet and buy G/F. I will say that I am going to use less and less of cornmeal because it is higher GI than other flours. I have begun using Coconut meal for more and more things that I used cornmeal to make. Coconut meal has a much lower GI value.
Coconut Meal - This is naturally G/F. I bought this at our local Indian market and it was relatively inexpensive. I wish that I had a grinder that would turn it into Coconut flour but nothing I have will do the job for me.
Sorghum flour - This is just one of the flours that I keep on hand but you could easily use blanched almond flour which is also low GI and Gluten Free.
Cinnamon - There has been so much controversy over the type of cinnamon that we use. Cassia is the type of cinnamon that we find most often in the United States and is cheap and readily available. Ceylon cinnamon uses only the thin inner bark, has a finer, less dense, and more crumbly texture, and is considered to be less strong than cassia. Cassia has a much stronger (somewhat harsher) flavor than Ceylon cinnamon. Cassia cinnamon contains a moderately toxic component called coumarin and has been known to cause liver and kidney damage in high concentrations. Ceylon cinnamon has negligible amounts of coumarin. For that reason, I recommend using Ceylon cinnamon which may result in a slightly different taste in your cooking. Cinnamon is also known to help lower blood sugar.
Extra Virgin Coconut Oil - I am trying to incorporate more coconut into our diet because my Mom has dementia. I also have focus issues as well.
Sweet Potato - I keep these cut up and frozen. I just took a few out and popped them in a boiler. When they were done, I just mashed them up and they were ready. You can also use a fresh one - Peel, cut up and boil until done.
Raisins: I didn't use these today as we were eating this bread with butter peas and I didn't think we needed the sugar in them.
Family Comments:
My family loved this recipe. I plan to try it again using organic apples or organic pears that I have in my freezer that I put up this summer.
Monday, September 6, 2010
Sothern Style Goulash - Gluten Free
This is my sister's recipe that she has made for years but I have recently updated this to make it Gluten Free and as low GI as possible. It is very tasty and we all love it.
Recipe Ingredients:
This makes a large slow cooker very full. So you can cut back on the ingredients to make it feed fewer people.
Feeds about 10 to 15 people
1 to 1 1/2 lbs hamburger
2 quarts of tomatoes
1 large bag frozen baby Lima's (about 32oz.)
1 large vidalia onion (chopped)
1/2 cup bell pepper chopped
1 16 oz package G/F noodles
1 TBLS sea salt
1/2 TBLS black pepper
1 TBLS garlic powder
3 bay leaves
Directions:
1. Scramble hamburger meat with onions and bell peppers.
2. Put into slow cooker the remaining ingredients except noodles and hamburger mixture
3. Cook on high for about 4 hours.
4. Add noodles and continue to cook for 2 to 3 hours or until noodles are al dente.
5. Add Hamburger mixture and it is finished.
6. Remove bay leaves before serving.
Discussion of Ingredients.
I keep frozen scrambled hamburger mixture in my freezer because I use it in so many of my recipes.
I also use frozen organic tomatoes from my freezer. I let them unthaw in slow cooker.
You may use any type of gluten free noodles - I try to select a low GI variety. In the past we used Egg Noodles.
Hamburger can really be added in at any point. I add it in last because we have vegetarians in our family and I take out some of the goulash before I add in the meat for them.
I keep the Vidalia onions in my freezer already chopped and ready to go.
Comments:
I think it was a big hit. I cooked this on Sunday afternoon and there were 12 of us eating and it was wiped out before the day was gone. I also made G/F corn muffins to go along with it. Everyone seemed happy to eat it.
Recipe Ingredients:
This makes a large slow cooker very full. So you can cut back on the ingredients to make it feed fewer people.
Feeds about 10 to 15 people
1 to 1 1/2 lbs hamburger
2 quarts of tomatoes
1 large bag frozen baby Lima's (about 32oz.)
1 large vidalia onion (chopped)
1/2 cup bell pepper chopped
1 16 oz package G/F noodles
1 TBLS sea salt
1/2 TBLS black pepper
1 TBLS garlic powder
3 bay leaves
Directions:
1. Scramble hamburger meat with onions and bell peppers.
2. Put into slow cooker the remaining ingredients except noodles and hamburger mixture
3. Cook on high for about 4 hours.
4. Add noodles and continue to cook for 2 to 3 hours or until noodles are al dente.
5. Add Hamburger mixture and it is finished.
6. Remove bay leaves before serving.
Discussion of Ingredients.
I keep frozen scrambled hamburger mixture in my freezer because I use it in so many of my recipes.
I also use frozen organic tomatoes from my freezer. I let them unthaw in slow cooker.
You may use any type of gluten free noodles - I try to select a low GI variety. In the past we used Egg Noodles.
Hamburger can really be added in at any point. I add it in last because we have vegetarians in our family and I take out some of the goulash before I add in the meat for them.
I keep the Vidalia onions in my freezer already chopped and ready to go.
Comments:
I think it was a big hit. I cooked this on Sunday afternoon and there were 12 of us eating and it was wiped out before the day was gone. I also made G/F corn muffins to go along with it. Everyone seemed happy to eat it.
Sunday, September 5, 2010
Gluten Free Mayo
I am trying to use extra virgin coconut oil for cooking purposes in the hopes that it will help my Mom's dementia. We are starting Monday on a completely new diet and I plan on incorporating non-hydrogenated coconut oil into her diet as much as possible. Our family uses only one mayonnaise and that is "Dukes". I have tried many mayo substitutes over the years but I think you will find this one will be to your liking. And guess what? No trans fats and uses oils that I believe are much more healthy for you.
I know what the oil industry has said about Coconut oil and it's health problems but recent research has shown that Coconut has many health benefits. I will be writing a blog about that soon on my other blogsite. Sharpshooter77.wordpress.com Here is a Gluten Free low GI mayo that will certainly help add coconut oil into your diet.
Gluten Free Mayo using Coconut Oil and Olive Oil
Servings: 1 1/2 cups
Preparation Time: 5 minutes
Extra Virgin Coconut Oil - I usually try to find the organic and make sure that I DO NOT use some form of coconut oil that is of the hydrogenated variety. If it is Extra Virgin and organic it will not be hydrogenated.
Olive Oil - Again I buy the extra virgin variety.
Comments: If you use this mayo in Chicken Salad, and other recipe's you will find that it is a great mayo. You can also use this to make a great many other salad dressings like Thousand Island Dressing, Ranch Dressing, etc. Recipe's to follow soon.
Be Blessed and have a great day.
I know what the oil industry has said about Coconut oil and it's health problems but recent research has shown that Coconut has many health benefits. I will be writing a blog about that soon on my other blogsite. Sharpshooter77.wordpress.com Here is a Gluten Free low GI mayo that will certainly help add coconut oil into your diet.
Gluten Free Mayo using Coconut Oil and Olive Oil
Servings: 1 1/2 cups
Preparation Time: 5 minutes
- 1 whole egg
- 2 egg yolks
- 1 tablespoon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1/2 cup extra virgin coconut oil (melted if solid)
- 1/2 cup extra virgin olive oil
Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds.
I usually keep the blender/processor running on low speed. I mix my two oils together and start adding them a few drops at a time. Once you get started you can increase pouring until you slowly add to the mixture in a slow moving stream. Take your time and don't hurry this process. The mayonnaise will turn out better if you are patient.
Continue blending/processing until all the oil is used up. Make sure the oil is fully mixed before you stop the processing.
Discussion of the Ingredients:
Eggs - I use free-range eggs. Usually from our local farmer's market.
Mustard - You may want to adjust the mustard down if you are making something like Thousand Island Dressing.
Sea Salt - I am still trying to cut down on the salt used but mayo is not the same without it.
Pepper - If you do not have white pepper feel free to use the black pepper.
Extra Virgin Coconut Oil - I usually try to find the organic and make sure that I DO NOT use some form of coconut oil that is of the hydrogenated variety. If it is Extra Virgin and organic it will not be hydrogenated.
Olive Oil - Again I buy the extra virgin variety.
Comments: If you use this mayo in Chicken Salad, and other recipe's you will find that it is a great mayo. You can also use this to make a great many other salad dressings like Thousand Island Dressing, Ranch Dressing, etc. Recipe's to follow soon.
Be Blessed and have a great day.
Sunday, August 15, 2010
Squash Casserole - GF/Low GI
This recipe is one of our all time favorites and it is so easy. I have used this recipe so many different ways. In the past I have sliced potatoes & ground beef into this recipe but no longer do it because of the high GI of potatoes.
Recipe Ingredients:
3-4 squash sliced thin
1 vidalia onion - sliced thin
1/2 stick of GF butter
salt and pepper to taste
Optional:
bell pepper thinly chopped (about 2 TBLS)
carrots shredded - (1 TBLS)
almost any vegetable for color
Directions:
Layer squash then onions then a few pats of butter in a casserole dish. Continue doing this until vegetables are used. Cover with a lid or foil and cook on 350 degrees for 30 minutes. (If you want to do this in a microwave follow the same procedure but cook for 15 minutes or until squash are tender - I try to stay away from microwave cooking)
Discussion of Ingredients:
Squash: Most often I use frozen squash from my organic garden. I love being able to go to the freezer and pull out a quart package of squash and cook this recipe. Tastes just like I picked it from the garden and cooked it.
Vidalia Onion: I love cooking with these onions. They are so good and especially in this recipe. You can only get these onions for certain months during the summer. They say we can get it through December but I have never been able to find it that late in the season. I look forward to getting fresh Vidalia's every year. This year I froze about 8 quarts of vidalia's to use this winter. I prefer fresh but this works too. If you choose to freeze onions you will want to double bag them as their aroma will permeate your freezer.
Butter: If you have Celiac or you are gluten intolerant you will want to buy GF butter.
Salt/Pepper: I am trying to cut back on the salt so I increase the Pepper to compensate.
That's it. So simple and easy. Hope you enjoy.
Sharpshooter77
Recipe Ingredients:
3-4 squash sliced thin
1 vidalia onion - sliced thin
1/2 stick of GF butter
salt and pepper to taste
Optional:
bell pepper thinly chopped (about 2 TBLS)
carrots shredded - (1 TBLS)
almost any vegetable for color
Directions:
Layer squash then onions then a few pats of butter in a casserole dish. Continue doing this until vegetables are used. Cover with a lid or foil and cook on 350 degrees for 30 minutes. (If you want to do this in a microwave follow the same procedure but cook for 15 minutes or until squash are tender - I try to stay away from microwave cooking)
Discussion of Ingredients:
Squash: Most often I use frozen squash from my organic garden. I love being able to go to the freezer and pull out a quart package of squash and cook this recipe. Tastes just like I picked it from the garden and cooked it.
Vidalia Onion: I love cooking with these onions. They are so good and especially in this recipe. You can only get these onions for certain months during the summer. They say we can get it through December but I have never been able to find it that late in the season. I look forward to getting fresh Vidalia's every year. This year I froze about 8 quarts of vidalia's to use this winter. I prefer fresh but this works too. If you choose to freeze onions you will want to double bag them as their aroma will permeate your freezer.
Butter: If you have Celiac or you are gluten intolerant you will want to buy GF butter.
Salt/Pepper: I am trying to cut back on the salt so I increase the Pepper to compensate.
That's it. So simple and easy. Hope you enjoy.
Sharpshooter77
Gluten Free/Low Glycemic Fried Chicken
This recipe is very easy although it sounds a little complicated. It really isn't and believe me the chicken will be as delicious as any fried chicken around. Also, it will be gluten free and low G.I. I have listed our whole menu here. Some of the items would fall into the high GI category which I usually refrain from eating. They can easily be substituted for vegetables.
Menu:
Fried Chicken
Boiled Potatoes (These are not low GI but I make them as my family loves them) I usually eat baked sweet potato, if anything.
Boiled Corn (Again not low GI but if you can find the maize variety it has a lower GI) I do not usually eat this.
Butter peas (Low GI/Gluten Free)
Fried Chicken - Gluten Free/Low GI
Ingredients:
1 package boned chicken breasts or strips - enough to feed your family.
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic power
1 egg
1/2 cup coconut powder (or coconut flour)
Optional:
1/2 cup finely ground pecans/almonds
1 teaspoon parsley
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
Use a coffee grinder to grind any of the spices, pecans/almonds or coconut powder that aren't already ground.
Mix the spices and the ground pecans/almonds (if you choose to use) in a shallow bowl.
Whisk the egg in another shallow bowl and set aside.
In yet a 3rd shallow bowl place the coconut powder/flour.
Pound the chicken breasts with a mallet or saucer until they are an even thickness, about 1/4 inch. I usually put plastic wrap over the chicken before I use the mallet to keep it from spattering. I also use a cutting board to pound them on for easy clean-up. If I use chicken breasts I usually go ahead and cut them into strips. Today I used the strips.
Family Comments:
Since I used the almond meal the texture was a little more grainy than when using flour. Overall, everyone liked it very much. Really, what is not to like? My son likes the old fashioned southern fried chicken better. My grandson loved the chicken. It was his favorite. I have not done so yet but I am working on a baked variety of this to cut down on the fat content. I did remove the chicken from the oil and place on paper towels to absorb the excess. It was not greasy at all. Hope you enjoy this.
Be Blessed and have a great and joyful day.
Sharpshooter77
Menu:
Fried Chicken
Boiled Potatoes (These are not low GI but I make them as my family loves them) I usually eat baked sweet potato, if anything.
Boiled Corn (Again not low GI but if you can find the maize variety it has a lower GI) I do not usually eat this.
Butter peas (Low GI/Gluten Free)
Fried Chicken - Gluten Free/Low GI
Ingredients:
1 package boned chicken breasts or strips - enough to feed your family.
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic power
1 egg
1/2 cup coconut powder (or coconut flour)
Optional:
1/2 cup finely ground pecans/almonds
1 teaspoon parsley
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
Use a coffee grinder to grind any of the spices, pecans/almonds or coconut powder that aren't already ground.
Mix the spices and the ground pecans/almonds (if you choose to use) in a shallow bowl.
Whisk the egg in another shallow bowl and set aside.
In yet a 3rd shallow bowl place the coconut powder/flour.
Pound the chicken breasts with a mallet or saucer until they are an even thickness, about 1/4 inch. I usually put plastic wrap over the chicken before I use the mallet to keep it from spattering. I also use a cutting board to pound them on for easy clean-up. If I use chicken breasts I usually go ahead and cut them into strips. Today I used the strips.
Warm the oil over medium high heat in a non-stick pan while you batter the chicken. I use a deep boiler type that I have had for years. It is great for cooking anything in. Doesn't look the greatest but I use it every week.
First coat the chicken in the egg. Next dredge the chicken breast with the coconut flour. Lastly dredge the chicken in the pecan/almond and spice mixture until well coated. When the oil is warm drop in the chicken. One word of caution. If you opt to use the pecan in your mixture you should be careful to avoid burning the pecan coating by keeping the temperature low. If you do not opt to use the pecans then you may cook on medium temperature. Make sure to cook until the chicken is thoroughly done. It only takes a few minutes. Since I used the almonds today I cooked on Medium heat.
Discussion of Ingredients:
Salt - I am trying to cut down on the salt my family uses but I am encountering lots of resistance. I am trying to ween them off a little at a time. I can tell you though that this is some of the biggest complaints that I am getting.
Seasonings: I used powdered seasonings today. I also used the optional seasonings in my recipe except the thyme and rosemary. I did grind the sage and parsley. On Saturday I put my seasonings and almonds together and ground everything and put them in a recycled peanut butter jar. A sandwich bag works just as well. Makes it easier for me on Sunday's.
Coconut Powder: I bought my coconut Powder at one of the Indian Grocers in our town. They do not carry the coconut flour but do carry coconut powder. I paid $3.99 for 28 ounces. The brand was a store brand - India Grocers imported and distributed by them. It is a product of India. You can also purchase this online. I suggest you use the coconut flour if available as it is more finely ground than the powder. If you want to substitute this just use rice flour or one of the gluten free flour mixes or blanched almond flour which has a lower GI than the others . It also adds a good deal of fiber to your recipe which is always helpful. I will be doing a blog on this flour and others in the future so look for it.
Pecans/Almonds: I used Almonds with the skins on them. I just put them into the coffee grinder. I prefer the pecans for this recipe but I had Almonds on hand. It actually turns into almond meal. If you use the pecans do not over process because you could end up with pecan butter.
Note: If this is one of your family's favorite recipe's you can easily triple the spices and store them for later use so that you don't have to go through mixing the spice ingredients each time. Do not mix in the pecans or almonds until you are ready to use unless you store the package in the freezer. I do not mix them in until I get ready to use.
First coat the chicken in the egg. Next dredge the chicken breast with the coconut flour. Lastly dredge the chicken in the pecan/almond and spice mixture until well coated. When the oil is warm drop in the chicken. One word of caution. If you opt to use the pecan in your mixture you should be careful to avoid burning the pecan coating by keeping the temperature low. If you do not opt to use the pecans then you may cook on medium temperature. Make sure to cook until the chicken is thoroughly done. It only takes a few minutes. Since I used the almonds today I cooked on Medium heat.
Discussion of Ingredients:
Salt - I am trying to cut down on the salt my family uses but I am encountering lots of resistance. I am trying to ween them off a little at a time. I can tell you though that this is some of the biggest complaints that I am getting.
Seasonings: I used powdered seasonings today. I also used the optional seasonings in my recipe except the thyme and rosemary. I did grind the sage and parsley. On Saturday I put my seasonings and almonds together and ground everything and put them in a recycled peanut butter jar. A sandwich bag works just as well. Makes it easier for me on Sunday's.
Coconut Powder: I bought my coconut Powder at one of the Indian Grocers in our town. They do not carry the coconut flour but do carry coconut powder. I paid $3.99 for 28 ounces. The brand was a store brand - India Grocers imported and distributed by them. It is a product of India. You can also purchase this online. I suggest you use the coconut flour if available as it is more finely ground than the powder. If you want to substitute this just use rice flour or one of the gluten free flour mixes or blanched almond flour which has a lower GI than the others . It also adds a good deal of fiber to your recipe which is always helpful. I will be doing a blog on this flour and others in the future so look for it.
Pecans/Almonds: I used Almonds with the skins on them. I just put them into the coffee grinder. I prefer the pecans for this recipe but I had Almonds on hand. It actually turns into almond meal. If you use the pecans do not over process because you could end up with pecan butter.
Note: If this is one of your family's favorite recipe's you can easily triple the spices and store them for later use so that you don't have to go through mixing the spice ingredients each time. Do not mix in the pecans or almonds until you are ready to use unless you store the package in the freezer. I do not mix them in until I get ready to use.
Since I used the almond meal the texture was a little more grainy than when using flour. Overall, everyone liked it very much. Really, what is not to like? My son likes the old fashioned southern fried chicken better. My grandson loved the chicken. It was his favorite. I have not done so yet but I am working on a baked variety of this to cut down on the fat content. I did remove the chicken from the oil and place on paper towels to absorb the excess. It was not greasy at all. Hope you enjoy this.
Be Blessed and have a great and joyful day.
Sharpshooter77
Sunday, August 8, 2010
Chicken Creole - Slow Cooker Style
Sunday meals are big on our little commune. We spend a good deal of time in the kitchen. On Sunday's everyone is ready to eat when we get home from Church so I plan ahead if we don't want to end up at Kentucky Fried or Bojangles. Today I am cooking creole chicken made very easy.
Easy Creole Chicken - Slow Cooker Style
Ingredients:
5 large chicken breasts - Bone In -
1 vidalia onion - chopped
1 bell pepper - chopped
1-2 zucchini squash - sliced
1 can of tomatoes
2 cups of Lima beans
salt
pepper
garlic
water - about 3 cups
Discussion of Ingredients:
Chicken: I look for chicken on sale and stock up when I find it. I thawed the chicken, washed it and put it in the slow cooker.
Most of these ingredients - onion, peppers, squash, tomatoes and Lima's are already in my freezer - I just pop them out and put them in the slow cooker. You can use fresh or canned. Use organic where ever possible or at least locally grown produce.
garlic - use whatever you have - minced, powder or fresh - I just used the powered garlic today.
salt - season as your family eats it. I have tried to cut back on the salt use and only use what I have to. Since I use my own vegetables it cuts back on the sodium content in our meals.
Other seasonings: Sometimes I use black pepper and if my sister isn't eating with us I spice it up with cayenne pepper. I suggest you use anything your family particularly likes. For instance, a little turmeric and cumin add to the flavors. So have fun experimenting. I do. I am careful to watch and make sure I don't add any MSG as my sister is also very allergic to that.
Water - I used about 4 cups today. I have to vary this based on the chicken I am using. If I had used chicken breasts with no bones I would have used much less water. It is not necessary to use a lot of water - Just make sure that the bottom has a good bit on it.
Slow cooker: We have a large crock pot - I will be doing a blog on slow cookers later - Look for it.
I usually put in the water first, chicken next, seasonings and then veges on top. I put this on Saturday evening and it cooked all night on low. I do not stir this, especially if I am using chicken with bones in it. I do not want the chicken torn apart so that the bones get into the veges. If you do you can't use them. Sunday morning I came down and took the chicken out carefully so that it would not come apart. I put it in a separate container and covered it. When I got home from Church I boned the chicken and strained the liquid that the chicken was cooked in. I conserve the broth for later use. I checked veges to make sure there were no bones in them. I put the chicken, vegetables and a little broth back into the slow cooker to heat up again.
I used the broth to make brown rice. I just followed the rice recipe on the package substituting my broth for the water. Makes the rice taste much better. If I were not making rice I would freeze the strained chicken and vegetable broth for later use to season some other meal.
I had a watermelon here that I cut up for desert.
We don't usually get to eat until 2:00p.m. on Sunday's. House smells wonderful and homey.
My little commune seemed happy enough. We always discuss the food and what improvements could be made. I like getting these comments and ask them to be honest or otherwise they may get it again. They are very honest, sometimes maybe a little too much.
There biggest comment is that it needed more SALT. Breaking them from their salt addiction is not easy. They all had salt shakers in their hands. Everyone but me and Mom.
The next comment is that the rice was too al dente or hard. It is very difficult to get brown rice that will cook up like white rice. I continue to use brown rice and eventually I will find a brand that I am happy with. Today I used Blue Ribbon 100% whole Grain. If anyone knows of a great brown rice that is soft after it is cooked please let me know. My family will be most grateful.
Remember to check out other recipe's on this site as well as my other blog sharpshooter77.wordpress.com.
Hope you enjoy this recipe and be blessed.
Sharpshooter77
Easy Creole Chicken - Slow Cooker Style
Ingredients:
5 large chicken breasts - Bone In -
1 vidalia onion - chopped
1 bell pepper - chopped
1-2 zucchini squash - sliced
1 can of tomatoes
2 cups of Lima beans
salt
pepper
garlic
water - about 3 cups
Discussion of Ingredients:
Chicken: I look for chicken on sale and stock up when I find it. I thawed the chicken, washed it and put it in the slow cooker.
Most of these ingredients - onion, peppers, squash, tomatoes and Lima's are already in my freezer - I just pop them out and put them in the slow cooker. You can use fresh or canned. Use organic where ever possible or at least locally grown produce.
garlic - use whatever you have - minced, powder or fresh - I just used the powered garlic today.
salt - season as your family eats it. I have tried to cut back on the salt use and only use what I have to. Since I use my own vegetables it cuts back on the sodium content in our meals.
Other seasonings: Sometimes I use black pepper and if my sister isn't eating with us I spice it up with cayenne pepper. I suggest you use anything your family particularly likes. For instance, a little turmeric and cumin add to the flavors. So have fun experimenting. I do. I am careful to watch and make sure I don't add any MSG as my sister is also very allergic to that.
Water - I used about 4 cups today. I have to vary this based on the chicken I am using. If I had used chicken breasts with no bones I would have used much less water. It is not necessary to use a lot of water - Just make sure that the bottom has a good bit on it.
Slow cooker: We have a large crock pot - I will be doing a blog on slow cookers later - Look for it.
I usually put in the water first, chicken next, seasonings and then veges on top. I put this on Saturday evening and it cooked all night on low. I do not stir this, especially if I am using chicken with bones in it. I do not want the chicken torn apart so that the bones get into the veges. If you do you can't use them. Sunday morning I came down and took the chicken out carefully so that it would not come apart. I put it in a separate container and covered it. When I got home from Church I boned the chicken and strained the liquid that the chicken was cooked in. I conserve the broth for later use. I checked veges to make sure there were no bones in them. I put the chicken, vegetables and a little broth back into the slow cooker to heat up again.
I used the broth to make brown rice. I just followed the rice recipe on the package substituting my broth for the water. Makes the rice taste much better. If I were not making rice I would freeze the strained chicken and vegetable broth for later use to season some other meal.
I had a watermelon here that I cut up for desert.
We don't usually get to eat until 2:00p.m. on Sunday's. House smells wonderful and homey.
My little commune seemed happy enough. We always discuss the food and what improvements could be made. I like getting these comments and ask them to be honest or otherwise they may get it again. They are very honest, sometimes maybe a little too much.
There biggest comment is that it needed more SALT. Breaking them from their salt addiction is not easy. They all had salt shakers in their hands. Everyone but me and Mom.
The next comment is that the rice was too al dente or hard. It is very difficult to get brown rice that will cook up like white rice. I continue to use brown rice and eventually I will find a brand that I am happy with. Today I used Blue Ribbon 100% whole Grain. If anyone knows of a great brown rice that is soft after it is cooked please let me know. My family will be most grateful.
Remember to check out other recipe's on this site as well as my other blog sharpshooter77.wordpress.com.
Hope you enjoy this recipe and be blessed.
Sharpshooter77
Wednesday, August 4, 2010
My first blog - Commune Cooking
I have debated for months about whether or not to have a topical blog and finally decided on cooking as I enjoy cooking for my family. We live on a commune of sorts. My son and his family, one of my sisters, my Mom and any other family and friends that happen to be staying here at the time. We work together to provide wholesome food for our communal meals. It fun and I experiment on them often.
I am a Southern cook from top to bottom so my recipe's will definitely have a down home flavor to them. The thing is that we have a number of health issues and dietary requirements that have tempered my cooking. I have been cooking gluten free for my sister who believes she is gluten intolerant and is trying to do the blood type diet. Unfortunately, as I have learned many of the substitutes for flour rate high on the Glycemic Index (GI) which is not good for me since I am diabetic. I began by using using white rice flour, lots of starches like tapioca starch, corn starch, and potato starch, etc... These were doing serious damage to my blood sugar and my waist line. So what do you do when you are gluten free folks eating starchy, simple carbohydrates flours when diabetes and blood sugar disorders are so closely linked to celiac disease. High blood pressure and high cholesterol as well as being overweight make it very necessary to adopt a different way of cooking. Today, I am trying to stick with low glycemic flours and grains and nut flours all the while incorporating natural sugar substitutes. Finding and using recipes which would incorporate both low GI and GF has not always been easy. I have had many failures but some successes.
Also, I have all sorts of southern family recipe's that I have accumulated over the years and want to adapt to this new style of cooking so I plan to give the original recipe and the revised low GI, GF substitute. I think many of you might enjoy the recipe's that my family has passed down from one generation to the next.
This Summer we have planted and cultivated our organic garden and have been freezing and canning homegrown vege's and fruits. Everyone has contributed to the process. We have also gone to the Farmer's market and bought locally grown fresh vegetables to put up. To date, we have put up squash, okra, green beans, tomatoes, bell peppers, vadalia onions, sweet potatoes,peaches, blackberries and apples. I have pears ripening in bags now to prepare in the next day or two.
Our organic garden has had some successes and some disappointments. Our squash and cucumbers is the biggest success. They have produced very well this year. We planted lots of tomato plants in hopes of having a great harvest. Unfortunately, they have only provided eating tomatoes and a few packs for the freezer. I have had to go to the Farmer's Market and buy tomatoes for freezing. Next year I am going to move the tomatoes to a different location and make sure that I have properly prepared the soil to bring in a better harvest. Our green beans provided a few packs for the freezer and eating but we didn't see the amount of harvest that we should have gotten. Butter beans were a dismal failure and the okra while healthy has not been a big producer.
My goal has been to fill up our freezer's (we have three) with fruits and vegetables. It is difficult to get organic vegetables without paying an arm and leg for them. Certainly, it is not worth the cost of putting up in the freezer unless we can get a good deal on them. So I usually go to the Farmer's Market once a week when the locals are there for great deals. In the present economy my intent is to pay as little as possible for them. It requires a great deal of work to get our vege's and fruits to the freezing and canning point. Usually about one hour per quart.
We have all enjoyed getting together and peeling apples, snapping green beans, cutting up vegetables., etc. It reminded me of when I was younger and my Mom would set us (there were six children) on the front porch with bushels of green beans, butter beans or corn and set us to work. I think that is one reason they had such large families back then. Oh, that and the lack of birth control.
My hope is that you will enjoy our family and at least enjoy the recipes.
Be Blessed and look forward to many more blogs in the future.
Sharpshooter 77
I am a Southern cook from top to bottom so my recipe's will definitely have a down home flavor to them. The thing is that we have a number of health issues and dietary requirements that have tempered my cooking. I have been cooking gluten free for my sister who believes she is gluten intolerant and is trying to do the blood type diet. Unfortunately, as I have learned many of the substitutes for flour rate high on the Glycemic Index (GI) which is not good for me since I am diabetic. I began by using using white rice flour, lots of starches like tapioca starch, corn starch, and potato starch, etc... These were doing serious damage to my blood sugar and my waist line. So what do you do when you are gluten free folks eating starchy, simple carbohydrates flours when diabetes and blood sugar disorders are so closely linked to celiac disease. High blood pressure and high cholesterol as well as being overweight make it very necessary to adopt a different way of cooking. Today, I am trying to stick with low glycemic flours and grains and nut flours all the while incorporating natural sugar substitutes. Finding and using recipes which would incorporate both low GI and GF has not always been easy. I have had many failures but some successes.
Also, I have all sorts of southern family recipe's that I have accumulated over the years and want to adapt to this new style of cooking so I plan to give the original recipe and the revised low GI, GF substitute. I think many of you might enjoy the recipe's that my family has passed down from one generation to the next.
This Summer we have planted and cultivated our organic garden and have been freezing and canning homegrown vege's and fruits. Everyone has contributed to the process. We have also gone to the Farmer's market and bought locally grown fresh vegetables to put up. To date, we have put up squash, okra, green beans, tomatoes, bell peppers, vadalia onions, sweet potatoes,peaches, blackberries and apples. I have pears ripening in bags now to prepare in the next day or two.
Our organic garden has had some successes and some disappointments. Our squash and cucumbers is the biggest success. They have produced very well this year. We planted lots of tomato plants in hopes of having a great harvest. Unfortunately, they have only provided eating tomatoes and a few packs for the freezer. I have had to go to the Farmer's Market and buy tomatoes for freezing. Next year I am going to move the tomatoes to a different location and make sure that I have properly prepared the soil to bring in a better harvest. Our green beans provided a few packs for the freezer and eating but we didn't see the amount of harvest that we should have gotten. Butter beans were a dismal failure and the okra while healthy has not been a big producer.
My goal has been to fill up our freezer's (we have three) with fruits and vegetables. It is difficult to get organic vegetables without paying an arm and leg for them. Certainly, it is not worth the cost of putting up in the freezer unless we can get a good deal on them. So I usually go to the Farmer's Market once a week when the locals are there for great deals. In the present economy my intent is to pay as little as possible for them. It requires a great deal of work to get our vege's and fruits to the freezing and canning point. Usually about one hour per quart.
We have all enjoyed getting together and peeling apples, snapping green beans, cutting up vegetables., etc. It reminded me of when I was younger and my Mom would set us (there were six children) on the front porch with bushels of green beans, butter beans or corn and set us to work. I think that is one reason they had such large families back then. Oh, that and the lack of birth control.
My hope is that you will enjoy our family and at least enjoy the recipes.
Be Blessed and look forward to many more blogs in the future.
Sharpshooter 77
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