Friday, August 15, 2014

Gluten Free Vegan Pancakes

From

Gluten Free Vegan Pancakes
 Since I'm trying this Gluten Free thing, I'm trying to find things that I can make/bake that still make me happy. While these pancakes are not like....um, REAL pancakes, I liked them & I knew they were super healthy for me. The batter is very runny (I did  not mix these up right according to the recipe...) but that was okay. I just made them smack in the middle of my griddle one at a time and they turned out more like thin Swedish pancakes (which ironically I can NEVER get to turn out thin enough!). I enjoyed these more the next day when I spread them with strawberry cream cheese & ate them in my lunch! Yum! I'm planning on making a batch (sans syrup) to take camping so I can use them more like tortillas than pancakes. Enjoy!



Serves: Yields 10-12 4" Pancakes
Ingredients
  • 1 cup of gluten free all-purpose flour
  • 1 tablespoon ground flax seed (flax meal)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup (or sugar, honey)
  • 1 teaspoon vanilla
  • ¼ cup of unsweetened applesauce
  • 1 cup of milk (or non dairy)
Instructions
  1. In a medium size mixing bowl, sift together flour, flax meal, baking powder, cinnamon, and salt.
  2. In a separate bowl, combine maple syrup, vanilla, applesauce, and milk. Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below). Mix until you get the lumps out of the batter. You don't want it to be too thick or too runny. There's a happy medium and 1 cup + 2 isn tablespoons should be just about right.
  3. On a greased, heated griddle over medium heat (or pan on your stovetop), begin to cook pancakes about a ¼ cup of the batter for each one.
  4. Cook 1-2 minutes until they start to bubble around the edges, and flip. Cook for another 1-2 minutes. Remove from pan and serve.

Oriental Salad with Ramen Noodles

From Busy Mom Recipes
via My Mom :)



Oriental Salad
1 bag of cole slaw
1 bag of broccoli cole slaw (shown below)
1 pkg. Oriental ramen noodles **see the recipe for homemade Oriental flavor!
1 small bag of slivered almonds
cashews or peanuts (optional)
Dressing
1/2 cup canola oil
1/2 cup sugar
1/4 cup cider vinegar
2 TBS. soy sauce
Season packet from the Ramen noodles
Preheat oven to 300-degrees.
Line a cookie sheet with foil to save on clean up.
Spread the bag of slivered almonds over the foil.

Break up the uncooked noodles in the
packet of Ramen noodles and spread them
out with the slivered almonds.

Bake noodles and almonds
for about 12 minutes or until golden.

If you are making this ahead to serve the
salad later, allow to cool,
then seal in a ziplock bag until ready to toss salad.

While noodles and almonds are baking,
mix up the dressing.
I start by measuring the sugar,
then mixing in the oil so the sugar doesn't stick to
the oil in the measuring cup.
Stir all the ingredients together and
set aside until you're ready to toss salad.

To toss salad, add the cole slaw
and broccoli cole slaw to a large bowl.

Mix the slaws together.

Add the toasted almonds and Ramen noodles
and mix.

Add 1/2 cup cashews or peanuts
if desired.  I think the nuts really add flavor and crunch.
This day, I only had unsalted peanuts, but I prefer cashews
in this salad.

The dressing constantly separates,
so right before you add it to the salad,
stir well.

Then pour it quickly.

The salad will be tastier when marinated
with the dressing for one to two hours before serving.
If you bring this salad to a potluck,
they'll EAT IT UP!

I have only ever used just 2 bags of broccoli slaw for this. I LOVE IT SO MUCH. I'm not a huge cabbage fan.

I also omit the extra nuts....but I'm sure it'd be good (I usually just don't have them).

I could eat this salad every day. I love it so much. 







Homemade Oriental Ramen Flavoring (ie: NO MSG!!)

From Mix It Up

Ramen Noodle Seasoning Mix (Single Use)

1 teaspoon nutritional yeast
1 teaspoon dried chives
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon dried onion flakes


I use this for the incredibly addictive Oriental Salad with Ramen Noodles. Primarily so I don't get that yucky MSG aftertaste. I think it works great. I've only used it with onion powder though as I am out of onion flakes. You can buy nutritional yeast at your local co-op.

Thursday, May 15, 2014

Sweet Spinach Detox Smoothie

from The Ninja Kitchen Website

I got a Ninja Master Prep blender/processor for Mother's Day. I'm so excited to make healthy green smoothies! :) This is the first one we tried & we both really liked it! Enjoy!

Sweet Spinach Detox

PREP TIME: 5 MINUTES,

1-2 SERVINGS


The health benefits of spinach, lemon and ginger are phenomenal! Apple and agave add sweetness, creating a winning combination.

Ingredients
2 crisp apples, peeled, cored, cut in half,
1 lemon, peeled,
1-inch ginger, peeled,
1 1/2 cups fresh spinach,
2 tablespoons agave or honey,
1/2 cup apple juice,
1/2 cup water,
1 cup ice cubes
Directions
    1. Place the Top Blades in the Pitcher and add all of the ingredients in the order listed.*
    2. Select Speed 1 and flip the switch to START. Slowly increase to Speed 8 and blend until smooth.

Sunday, September 8, 2013

Chicken Broccoli Rice Casserole

From Crystal at www.moneysavingmom.com 

 

Chicken Broccoli Rice Casserole

Combine all ingredients in a large bowl and mix well.
To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.
To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.
Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.
This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.
Recipe adapted from Once a Month Mom

Sunday, March 17, 2013

Aunt Ellen's Irish Soda Bread

via Katy Foley

2 cups flour
1 Tbsp sugar
3 1/2 tsp baking powder
3 Tbsp Shortening (like Crisco)
3/4 cup raisins (plumped)
1/2 tsp salt
1 cup milk

*To plump raisins: soak in boiling water 1/2 hour (boil water, dump raisins, take off stove) Drain and dry thoroughly with paper towel before adding to bread

Sift dry ingredients. Cut in shortening with pastry blender. Add raisins (toss with small tsp of flour first). Add milk and mix together (by hand) to make a moist batter. Spread in a greased round pan (I use my aunt's old metal pan - it's higher than a round cake pan but no hole in the middle or anything like a bundt pan and not as high).
Bake 400 degrees 25-30 minutes. Decrease oven temp to 375 if using glass pan.
Enjoy! (the top should be crusty and bumpy)

Sunday, October 7, 2012

Roasted Brussels sprouts with bacon & balsamic glaze

From the Health Partners "Yum Power" Cook book

Serves 8

2 lbs med Brussels sprouts

3 Tbsp olive oil

Salt & freshly ground black pepper

4 slices uncooked thick-sliced bacon, cut into 1/2 inch pieces

1/4 C balsamic vinegar

Place rack in the middle of the oven & preheat the oven to 450*.

Using a small, sharp knife, trim the ends from the Brussels sprouts. Tear off the loose outer layer of leaves and cut in half. Place the sprouts in a baking dish. Drizzle with oil & season with salt & pepper. Toss to coat evenly. Sprinkle the bacon over the top of the sprouts and roast for 25 minutes, stirring the vegetables halfway through baking.

After baking for 25 minutes, add the balsamic vinegar and stir to mix the flavors. Roast for another 5 minutes until the sprouts are browned and tender and the bacon cooked.