Pecan Shortbread cookies (gluten free)
While experimenting to create a gluten free snowball cookie recipe, this yummy version of a pecan shortbread was born. (As usual I use all Organic Ingredients except the almond flour as that’s hard to find: I used Bob’s Red Mill super fine, blanched. If you aren’t able to afford organic for the rest of the ingredients, I advise you at least use organic butter.)
Makes 1 1/2 dozen cookies.
This recipe can be doubled for a larger batch.
1/2 cup butter (add a dash of salt if using unsalted)
1/3 cup confectioners sugar, sifted
1 tsp. Pure vanilla
1/2 cup chopped pecans or any nut you like
1 1/4 cup almond flour, fine grind (I used blanched)
Pre heat oven to 300 degrees.
Cream butter, sugar and vanilla in mixer.
Add in nuts and flour, beat until well blended and mixture clumps.
Roll into balls or place rounded spoonful about 1” diameter onto ungreased cookie sheet.
Bake for 15 minutes until lightly browned around the edges.
Remove and cool. Enjoy.
Saturday, December 9, 2017
Sunday, November 19, 2017
Food - Chocolate Oat Bars - (Gluten Free)
Chocolate oat bars
Gluten free
Some recipes call this O’Henry Bars. This is one of our family Christmas cookies. It’s easy for kids to help make.
6 cups gluten free oatmeal
1 1/2 cups butter
1 1/2 cups brown sugar, packed
3/4 cup cane sugar
Topping ingredients:
1 1/2 cups chocolate chips
1 1/4 cup creamy nut butter (peanut, almond, etc.)
Preheat oven to 350.
For cookie crust:
Mix and press into greased large sheet pan with rim, 10x15. Bake for 15 minutes. Remove and set aside to cool down.
For topping:
Melt chocolate and nut butter. I use a glass measuring cup and microwave for 1 minute. Stir until well blended. While still warm, spread evenly over cookie crust. Refrigerate and then cut into bars.
Wednesday, October 11, 2017
Food - Pumpkin Pie Bars (Gluten Free)
Pumpkin Pie Bars
This is my gluten free version adjusted to be lower in sodium, fat, and sugars. If desired, alternate flours can be used in the crust, but I find Almond Flour to bind as well as wheat flour versions. And this tastes way better than those using cake mix, without the added chemicals. As always, no ingredients that would not be included in the average cook's pantry. I also use all organic ingredients.
,
Preheat oven to 350 degrees
B
Ingredients
Crust:
1 1/2 cups ground Almond meal flour
1/4 cup brown sugar
1/2 cup butter, unsalted, cubed
1/4 tsp salt (don't add if salted butter is used)
1/2 cup chopped pecans
Pie filling:
1 can pumpkin puree
1/2 cup brown sugar
1/4 tsp salt
2 eggs, beaten
1/2 cup milk (I use my homemade cashew milk, but any milk will do)
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. cloves
1/4 tsp. ground nutmeg
Directions
In a bowl, combine the crust ingredients. Cut in the butter with a pastry cutter or forks to coarse crumbs. The crust can also be mixed in a food processor.
Save 1/2 cup of the crumbs.
Press remainder in a 9 x13 glass baking dish.
Bake for 10 minutes.
While crust is baking, mix the pie filling. Combine all ingredients and stir well until smooth and combined.
Remove baked crust when completed. Pour the pie filling on the crust. Sprinkle the reserved crumbs on top and return to the oven.
Bake for 25-30 minutes. Pie filling should be set and not loose. A knife inserted should come out clean.
Cool, cut into squares and keep refrigerated.
This is my gluten free version adjusted to be lower in sodium, fat, and sugars. If desired, alternate flours can be used in the crust, but I find Almond Flour to bind as well as wheat flour versions. And this tastes way better than those using cake mix, without the added chemicals. As always, no ingredients that would not be included in the average cook's pantry. I also use all organic ingredients.
,
Preheat oven to 350 degrees
B
Ingredients
Crust:
1 1/2 cups ground Almond meal flour
1/4 cup brown sugar
1/2 cup butter, unsalted, cubed
1/4 tsp salt (don't add if salted butter is used)
1/2 cup chopped pecans
Pie filling:
1 can pumpkin puree
1/2 cup brown sugar
1/4 tsp salt
2 eggs, beaten
1/2 cup milk (I use my homemade cashew milk, but any milk will do)
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. cloves
1/4 tsp. ground nutmeg
Directions
In a bowl, combine the crust ingredients. Cut in the butter with a pastry cutter or forks to coarse crumbs. The crust can also be mixed in a food processor.
Save 1/2 cup of the crumbs.
Press remainder in a 9 x13 glass baking dish.
Bake for 10 minutes.
While crust is baking, mix the pie filling. Combine all ingredients and stir well until smooth and combined.
Remove baked crust when completed. Pour the pie filling on the crust. Sprinkle the reserved crumbs on top and return to the oven.
Bake for 25-30 minutes. Pie filling should be set and not loose. A knife inserted should come out clean.
Cool, cut into squares and keep refrigerated.
Monday, January 9, 2017
Food - Making food tasty without processed sauces
Make your own instant pan sauce or gravy.
This works with any meat, such as chicken, beef, pork. You can use ground meat or cut meat into slices.
In a large stainless steel or cast iron skillet, drizzle the bottom with olive oil and heat on medium to high heat. Don't try to stir the meat too soon. You want a nice crust. Once there crust forms, the meat can be easily turned. If you try too soon, it may stick more, but that's ok. Once the meat is browned you can remove it or leave it in the pan.
I'm a lazy cook, so I often leave the meat in the pan to make a one pan meal better than hamburger helper.
Once the meat is browned, deglaze the pan with about a cup of water or wine if no issues with alcohol. It may sizzle and steam up so be careful when adding the water. Scrape up the bits of meat and add any herbs you like, such as oregano, thyme, ground coriander, turmeric, ginger, cumin, cinnamon, cayenne, etc. You can experiment with them to combine for different flavor combinations. I love using different blends to change up the dish. More on that in another post, but a personal favorite to try is, paprika, ground coriander, garlic and black pepper. Salt to taste.
Simmer until the amount reduces and it thickens, usually about 5 minutes. To finish add a pat of butter and stir in until melted. This just gives it a nice flavor, but if you are watching fat or dairy it can be left out.
If you can tolerate onion or garlic these can add a lot of flavor. I can't eat onions so I use a little garlic.
You can serve the meat with the sauce and serve with favorite veggies or a salad. Or make a one Pan meal or pasta meal.
For one pan meal have all your veggies cut and ready to add before you start browning the meat. Works well for carrots, potatoes, zucchini, celery, broccoli, green beans, peppers, onions, mushrooms, peas in any combination. Once you deglaze the pan add your veggie choices. You may need to add more water. Cover the pan and let simmer until the veggies are to your desired cooked level. (If using frozen peas add at the end) Some like their veggies soft or slightly crisp. Dense veggies like carrots and potatoes take longer to cook but should be cooked through within 5-10 minutes of simmering.
After simmering, you should have less liquid. It may be thickened enough at this point, so all the ingredients are coated.
If not, there are several ways to thicken and make a gravy,
You can add about a teaspoon of cornstarch to 1/4 cup cold water, then add into the pan liquid slowly while stirring. The pan liquid needs to be hot for the sauce to thicken. The more you add the thicker the sauce will be.
You can add in sour cream or cream cheese to thicken if no dairy issues.
For a non dairy alternative, You can stir in a couple spoonfuls of instant mashed potatoes. Don't add too much or you just make mashed potatoes.
If you want a pasta meal, after deglazing when you add the veggies add extra water 1-2 cups and about 1 cup of pasta. The pasta will soak up the water and thicken the sauce.
This works with any meat, such as chicken, beef, pork. You can use ground meat or cut meat into slices.
In a large stainless steel or cast iron skillet, drizzle the bottom with olive oil and heat on medium to high heat. Don't try to stir the meat too soon. You want a nice crust. Once there crust forms, the meat can be easily turned. If you try too soon, it may stick more, but that's ok. Once the meat is browned you can remove it or leave it in the pan.
I'm a lazy cook, so I often leave the meat in the pan to make a one pan meal better than hamburger helper.
Once the meat is browned, deglaze the pan with about a cup of water or wine if no issues with alcohol. It may sizzle and steam up so be careful when adding the water. Scrape up the bits of meat and add any herbs you like, such as oregano, thyme, ground coriander, turmeric, ginger, cumin, cinnamon, cayenne, etc. You can experiment with them to combine for different flavor combinations. I love using different blends to change up the dish. More on that in another post, but a personal favorite to try is, paprika, ground coriander, garlic and black pepper. Salt to taste.
Simmer until the amount reduces and it thickens, usually about 5 minutes. To finish add a pat of butter and stir in until melted. This just gives it a nice flavor, but if you are watching fat or dairy it can be left out.
If you can tolerate onion or garlic these can add a lot of flavor. I can't eat onions so I use a little garlic.
You can serve the meat with the sauce and serve with favorite veggies or a salad. Or make a one Pan meal or pasta meal.
For one pan meal have all your veggies cut and ready to add before you start browning the meat. Works well for carrots, potatoes, zucchini, celery, broccoli, green beans, peppers, onions, mushrooms, peas in any combination. Once you deglaze the pan add your veggie choices. You may need to add more water. Cover the pan and let simmer until the veggies are to your desired cooked level. (If using frozen peas add at the end) Some like their veggies soft or slightly crisp. Dense veggies like carrots and potatoes take longer to cook but should be cooked through within 5-10 minutes of simmering.
After simmering, you should have less liquid. It may be thickened enough at this point, so all the ingredients are coated.
If not, there are several ways to thicken and make a gravy,
You can add about a teaspoon of cornstarch to 1/4 cup cold water, then add into the pan liquid slowly while stirring. The pan liquid needs to be hot for the sauce to thicken. The more you add the thicker the sauce will be.
You can add in sour cream or cream cheese to thicken if no dairy issues.
For a non dairy alternative, You can stir in a couple spoonfuls of instant mashed potatoes. Don't add too much or you just make mashed potatoes.
If you want a pasta meal, after deglazing when you add the veggies add extra water 1-2 cups and about 1 cup of pasta. The pasta will soak up the water and thicken the sauce.
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