Gluten Free Sweetened Condensed Milk - My way

I was thinking today why I started this recipe blog.  One of the reasons for me was very personal.  I wanted to keep my favorite recipes online and be able to find them.  I haven't done a very good job of recording them but I am working on it.  Here's one I think you might be able to use.  It is very basic to a lot of recipes. 

If you are like me, you have a number of recipes that would not be the same without sweetened condensed milk.  I just love the stuff.   To make it dairy free and healthier than  try making it from scratch. 

I must warn you that it might have a slightly brown sugar taste from the coconut sugar.  If you don't care about the calorie count or don't worry about the glycemic index then just use regular sugar.

Give it a try and if you don't like it,  leave me a comment and I will work on it.  If I don't have any canned coconut cream/milk on hand then I always have my unsweetened Almond/Coconut milk in the refrigerator as a substitute.  The regular Almond Coconut milk is a little more difficult to deal with as it may take a little longer to cook.   I store the condensed milk in the refrigerator until I am ready to use. 

Ingredients:

1 can (about 14 fluid ounces) canned (not low-fat) coconut milk or cream

1 cup coconut sugar
1/8 teaspoon kosher salt

Steps:
Place  ingredients in a medium-size heavy bottom saucepan.
Whisk to combine well and bring the mixture to a simmer over medium heat.

Stirring the mixture, continue to simmer until it is reduced by about 1/2 and has begun to thicken (approximately 12 minutes).
Pour mixture into a heat-safe container until cooled completely.
Cover tightly and store in the refrigerator.
Try to use within 2 to 4 weeks.

Enjoy.

Gluten Free South West Georgia Pound Cake

My friend Jo and I took Paula Dean's South West Georgia Pound Cake (http://www.foodnetwork.com/recipes/paula-deen/southwest-georgia-pound-cake-recipe.html) and made it gluten free.  We also plan to make this with a lower glycemic load later on.  One step at a time though.  The idea is to keep the quality of the pound cake and work on making it healthier.  I also like to keep things easy.  In my thinking the fewer changes the better.  I am sure Paula would try to make this healthier now as well.  Love Paula's cooking.  We did use more heavy cream than Paula called used. 

This is very good.  I think it will be easy to substitute coconut sugar instead of sugar.  Everyone loved it.

Ingredients

1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups gluten free Bisquick (Do not use all-purpose flour)

Do not use  (1/2 teaspoon baking powder)

1/2 teaspoon salt
1 cup heavy cream (we also added 1/2 cup of heavy cream - use if you need additional cream)
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Read more at: http://www.foodnetwork.com/recipes/paula-deen/southwest-georgia-pound-cake-recipe.html?oc=linkback

Steps:

 

We followed Paula's directions to the letter.

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/southwest-georgia-pound-cake-recipe.html?oc=linkback

Enjoy.

Jo's Skinny Shake

Here is another fabulous shake by Jo with my input.

Ingredients:

1 cup of ice cubes
1 cup of almond/coconut unsweetened milk (or your own non-fat milk)
1 banana
1 Tablespoon Hershey's Cocoa powder (no sugar)
1 dropper Liquid Stevia
1 Tablespoon Protein Powder (optional)  I use Sun-Warrior vegetarian brand
1 Tablespoon fine milled flax chia seeds.(optional)

Steps:

In blender or food processor
chop ice until fine
Add other ingredients - put seeds on top
Blend about 2 minutes until well blended

Enjoy
 

Jo's Tropical Smoothie

Here is a great little Smoothie recipe.  My friend Jo drinks this smoothie and loves it.  I loved it too.  Hope you will enjoy.  


Ingredients

1 cup diced or chopped pineapple - fresh if you have it. 
1 cup  almond/coconut milk (or non-fat milk of your choice).
1 8 oz. Light and Lively Greek coconut yogurt that is 80 calories
1 cup of ice cubes
1 dropper of liquid Stevia
1 Tablespoon protein powder (optional) I use Sun Warrior brand.
1 Tablespoon fine milled flax and chia seed (optional)
(Makes enough for 2 shakes)

Steps:

In blender or food processor
chop ice until fine
add other ingredients and blend (2 minutes)

Drink and enjoy.

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

Cast Iron Skillet Potatoes

Several times a week, I use my cast iron skillets.  I have a variety of sizes and love to use them.  They are so versatile.  Use on the stove or pop into the oven.  They are just great.  

 This is a  recipe that you can change  up in so many different ways.   Just change the ingredients and add  your favorite vegetables.  For instance, just leave out the ham or Canadian bacon.   I have even taken bacon and topped the potatoes with it while they were cooking.  I know you will enjoy using this recipe and making it your own.



 Ingredients:

1/4 cup bell pepper (red, orange or green or a mixture)  (chopped)
1/4 cup onion (chopped)
1/4 cup cooked ham or Canadian bacon (optional)
1/4 cup mushrooms (optional)
3 to 4 tbls. coconut oil

salt and pepper

4 or 5 potatoes thinly sliced with skins (or amount needed to fill skillet.)
salt and pepper

garlic to season

Italian seasoning - Sprinkle to your liking

1/2 to 1 cup of grated cheese

Steps:

Saute in a black cast iron skillet the veges and ham (if using)  in coconut oil.
Season with salt and pepper.
Remove vegetable mixture and set aside to use later.


Slice potatoes thinly and arrange loosely in a circle around skillet
Season with salt and pepper, garlic and Italian seasoning.
Cover pan and cook potatoes on 375 degrees for about 1 hour.

Remove from oven.
Add veges on top
Add cheese -  mozzarella or parmesan are great.

Put back in oven for about 15 minutes or until cheese melts. 

Yum
Skillet potatoes

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.