Chicken with Mushroom Sauce

6 chicken thighs or legs, bone in

 

8 oz. package Crimini mushrooms or Baby Bella

 

2 Tbls. olive oil

 

2 Tbls. Bragg liquid aminos or salt to taste

 

ground black pepper to taste

 

2 Tbls. dried parsley

 

4 Cups chicken broth

 

2 Tbls. white spelt flour

 

 

1. Skin the chicken thighs or legs.

 

2. In a heavy bottomed pan heat the oil over medium heat.

 

3. Brown chicken on both sides then add mushrooms, seasoning and broth.

 

4. Cook for 30 minutes then remove ½ cup of broth. In a cup, whisk together the broth and 2 Tbls. of flour until smooth, add back into the chicken and mushrooms, and continue to cook over medium heat for another 30 minutes.

 

5. The chicken will be fork tender and pull easily off the bone.  The broth will have thickened to a creamy sauce.  Remove the chicken and serve hot with mushroom sauce over top.

 

 

This dish is wonderful with our Rice With Shiitake Mushrooms and a green salad!

Grandma's Chiffon Cake

 

If you've ever tried to bake an angel food or chiffon cake and failed, this is the cake for you!  My mother-in-law handed over her mother's tried and true Chiffon cake recipe when a cookbook recipe failed me.  One attempt at this cake and I fell in love!  Just remember to reserve 3/4 cup of the batter or your pan will overflow while baking.  Grandma always baked the extra batter in a small custard cup for Grandpa to have fresh from the oven.

 

Now my daughter and I can't wait for that little cake to finish so we can sample our work!  The little cake bakes in about half the time of the big cake so it's a nice tide you over treat with a cup of tea while you wait for the big cake! 

 

 

8 eggs at room temperature

1/2 tsp. baking powder

 

2 cups spelt flour

1 cup sugar

3 tsp. baking powder

1 tsp. salt

 

1/2 cup oil

3/4 cup water

1 tsp. Vanilla or lemon extract

 

1. Separate the eggs.  Beat the whites with 1/2 a tsp. of baking powder until they make stiff peaks.

 

2. Combine the flour, sugar, 3 tsp. of baking powder and salt in a mixing bowl.

 

3. Make a hole in the flour mixture and pour in the oil, egg yolks and water.  Beat for 4 to 5 minutes.

 

4. Pour the batter into the egg whites and fold gently with a spatula, don't over mix or you will take all of the air out of the batter.

 

5. When it's mixed thoroughly pour all but 3/4 cup of the batter into an ungreased angel food pan and bake for 1 hour at 350.

 

6. Your cake is finished if it springs back when touched.

 

7. Turn cake immediately upside down onto a tall thin bottle until cooled.

 

 

You can pair this cake with fruit or top it with our Creamy Cooked Icing.





Chicken Parmesan

Ingredients:

4 boneless, skinless chicken thighs or breasts

Tomato sauce, 26 oz

Parmesan or mozzarella cheese*

1 egg

1 Cup or more unseasoned Wheat-Free bread crumbs (OR if you're Gluten-Free, make bread crumbs using your favorite GF bread.  White or brown rice flours also work well for coating.)

Several Tbls. olive oil

1. Preheat oven to 350 degrees, also heat olive oil in a pan over medium heat.

2. Thoroughly coat each piece of chicken with egg and then bread crumbs.

3. Brown chicken on both sides (you might need to add more oil to the pan to keep the pieces from sticking.)

4. Coat the bottom of a high sided baking dish with sauce.

5. Place the chicken in a single layer over the sauce, place a slice of cheese on each piece of chicken, top each with a fresh basil leaf.

6. Continue layering, sauce, chicken, cheese, basil.

7. Cover with a lid or foil and bake for 20-30 minutes.

Serve over your favorite pasta with fresh crusty bread and grated parmesan on top!  (If you're Gluten-Free, serve with rice or quinoa pasta and your favorite GF bread.)

Serves 4

* If you are dairy-free, the cheese can be left out without changing the flavor very much

Chicken Fajitas

Meat Filling:

3 white or Vidalia onions, sliced in half then in thin strips

 

1 1/2 to 2 lb. boneless skinless chicken sliced in strips or use tenderloin

 

2 Tbls. olive oil

 

14 oz. diced tomatoes

 

1 tsp. crushed red pepper flakes - optional

 

3 Tbls. Mexican or chili seasoning mix (No MSG)

 

1 Tbl. Dried parsley

 

2 tsp. salt

 

1 tsp. garlic flakes - optional

1. Heat oil in a large wok or heavy bottomed pan, over medium to medium high heat.

2. Cook onions for about 15 minutes until soft and translucent.

If onions start to stick or begin to brown add water, 1 Tbl. at a time, just enough to keep it from sticking, not so much that it slows the cooking process.

 

3. Add chicken and cook until it turns white, about 5 minutes.

 

4. Coat meat and onions thoroughly with all seasonings.

 

5. Pour canned diced tomatoes over meat and onions, cook for another 15 minutes.  Liquid should simmer and almost come to a boil.

 

 

In the meantime:

 

 

1. Place 10 tortilla shells (Wheat-Free tortillas are available) on paper towel lined foil. Roll edges of foil up to make a closed packet.

 

2. Heat tortilla shells in a preheated 250-300 degree oven.

 

 

Prep all of the toppings:

2 large tomatoes or 4 romas - chopped small

 

2 cups lettuce - chopped in bite sized pieces

 

8 oz. white cheddar - shredded (OR Dairy-Free cheese)

 

Plain yogurt or sour cream - optional

 

 

Assemble the fajitas as follows:

Shell, meat, yogurt, lettuce, tomato, cheese.

 

Fold in bottom then roll sides in on each other to make a tight roll.

Champion Chocolate Cake

Some years back I received this recipe from a good friend, and it continues to be our family's favorite chocolate cake.

Chocolate lovers will definitely want to top it with our fudgy frosting!

 

 

 

 

You'll Need:

 

1 ½ Cups natural cane sugar

 

1 ¾ Cups white spelt flour OR 1 Cup white spelt and ¾ Cup whole grain spelt flours (Because of the rich chocolate texture, you can't tell the difference when using whole grain)

 

¾ Cup natural cocoa powder

 

1 ½ tsps. baking soda

 

1 ½ tsps. aluminum-free baking powder

 

1 tsp. sea salt

 

2 eggs, free range OR organic

 

1 Cup milk OR milk substitute

 

½ Cup vegetable oil (I have always used extra virgin, cold pressed olive oil in this cake, and you'd never know it!)

 

2 tsps. natural vanilla extract

 

1 Cup boiling water

 

 

Instructions:

 

1. Preheat oven to 350 degrees.  Grease and flour baking pans.

 

2. In large mixing bowl, combine dry ingredients.  Add eggs, milk, oil and vanilla.  With electric mixer, beat on medium speed for 2 minutes.  Stir in boiling water.  (Batter will be thin.)  Pour into pans.

 

3. Bake 30-35 minutes for 2, 8-inch or 9-inch round pans.  Cool 10 minutes before removing from pans.  OR bake 35-40 minutes for rectangular 13x9x2-inch pan.  Do not remove from rectangular pan.

4. Cool cake completely before frosting.

Carrot Soufflé

Carrot Soufflé


Ingredients:

2 lbs carrots, cooked till tender, drained and pureed in a blender or food processor
¼ tsp. salt

1 tsp. vanilla

2 egg yolks

1 Tbl. Brown sugar, agave nectar or honey


Directions:

1. Mix the ingredients together

 

2. Whip the egg whites into stiff peaks

 

3. Fold egg whites into carrot mixture

 

4. Pour into a greased, 8-cup oven safe baking dish, or 4 greased, 2-cup ramicans.

 

5. Bake for 20-30 minutes in a 350 degree oven.

Cafe au Soy!

Café au Soy!

 

 

Ingredients:

 

1 ½ cups vanilla soy milk

 

1 ½ cups coffee, extra strong* and fresh

 

Agave nectar or cane sugar if you like

Directions:


1. Pour the soy milk into a medium saucepan and heat over medium heat.

2. As the milk begins to heat use a whisk to whip air into the milk. Whisk constantly as it comes to a slight boil. The soy milk should froth up and double in volume.

3. Remove the milk from the heat.

4. Divide the coffee between two cups. If you're sweetening the coffee add your sweetener now.

5. Pour the milk evenly between the cups making sure to use all the froth!




*To make extra strong coffee use 4 Tbls. fresh ground coffee to 2 cups filtered water.

Breaded Zucchini

Breaded Zucchini

This is a fast and tasty summertime side!

Small zucchini are more tender, but larger zucchini will work fine too.

You'll need:

 

Zucchini squash (A medium sized squash will usually make about 3 servings)

 

Flour or bread crumbs for breading, about 1 cup per squash (If you're making this gluten free, white or brown rice flour or rice bread works well)

 

Sea salt to taste

 

Ground black pepper to taste (optional)

 

Dry basil, parsley, oregano or pizza seasoning

Olive oil

 

 

Instructions:

Peel zucchini and slice into rounds, about ¼-inch thick.  Place flour in a plastic zipper bag or in a shallow bowl.

 

Heat pan (a cast iron skillet works great for this) over medium heat.  Drizzle lightly with oil.

 

Dip zucchini slices in flour.  Make sure they are well coated, and shake off any excess flour before placing in pan.

 

Place in single layer in skillet.  Sprinkle salt and pepper to taste, over zucchini.  Allow to brown lightly before turning over each slice.  Zucchini is done when desired crispness is reached.  May need to add more oil or salt.  May need to turn down heat during cooking process.

Bok Choy Salad

Bok Choy Salad

 

1 medium head Bok Choy

 

1/2 red pepper

 

1/2 green pepper

 

1 bunch green onions

 

1 1/2 Cups unsalted raw almonds

 

1/3 Cup balsamic vinegar

 

1/4 Cup agave nectar2/3 Cup olive oil

 

2-3 Tbls. Gluten-free soy sauce or Bragg liquid aminos

 

cracked black pepper

 

sea salt

 

 

1 med head of Bok Choy washed and stems sliced into 1/4-inch slices. Use some of the green tops.
Discard the very tops where the green gets tough.
1/2 red pepper julienned
1/2 green pepper julienned
1 bunch organic green onions washed and sliced into 1/4-inch slices, using the green tops also.
1 1/2 Cups of almonds, toasted in 1 tablespoon of soy margarine in a skillet over med-heat.  Let cool

 

In a blender mix:

 

1/3 Cup balsamic vinegar

 

1/4 Cup agave (may need more)

 

2/3 Cup olive oil

 

2-3 Tbls. soy sauce or liquid aminos (Hold back 1 Tbl.)

 

cracked pepper

 

sea salt

 

Blend on high.  Taste and adjust flavors by adding more agave and/or soy sauce.

 

Toss dressing with salad and almonds.  Refrigerate at least 20 min. and toss before serving.

 

Blueberry Squares

1/2 Cup margarine or butter

3/4 Cup xylitol sweetener

2 eggs

1/2 Tbl. soy milk

1/2 tsp. vanilla

 

 

 

1. Cream butter and xylitol for three minutes.

 

2. Add eggs one at a time. 

 

3. Finish by adding soy milk and vanilla.

 

4. Spread batter in eight-inch square pan.

 

5. Mark off a grid of nine squares with a knife or spatula.   

 

6. Place one Tbl. of filling* in the center of each square.

 

 

 

Bake for 20-25 minutes at 350 degrees.

 

 

 

 

*Filling:

 

1. In a sauce pan combine 1 cup of blueberries with 1/2 cup water and 2 Tbls. xylitol or agave, cook down for 10 minutes.

 

2. Add 1 Tbl. flour, cook till it thickens, another 10 minutes. 

Blueberry Pancakes

1 egg

1 Cup flour (we use white spelt)

3/4 Cup milk (we use vanilla soy)

1 Tbl. sugar or agave nectar

2 Tbls. olive oil

3 tsp. baking powder

1/4 tsp. salt

 

1 Cup blueberries (fresh or frozen - thaw them first)

 

 

 

1. Mix all ingredients except blueberries until smooth.

 

2. Heat your pan or griddle on medium.  When a drop of water sizzles in pan, it's ready. 

 

3. Use a small amount of butter or margarine to grease your pan.

 

4. With a ladle pour some batter in pan, let it set for 5 seconds then add as many berries as you like to top of cake.  Pour a little more batter over the blueberries to cover them.

 

5. When bubbles apear on top of cake flip and let cook for a minute on other side.

 

 

Top with maple syrup, agave nectar or more berries!

 

 

Makes about 6 medium sized pancakes

Berry Muffins

These muffins are a great choice for breakfast or a snack. You can use all blueberries or all strawberries if you prefer.

Wet:

½ Cup oil (olive or canola)
½ Cup agave nectar
½ Cup unsweetened apple sauce
½ Cup water or unsweetened apple juice
1 tsp. vanilla

 

Dry:

1 ½ Cups white spelt flour
1 Cup whole grain spelt flour
4 tsp. baking powder
½ tsp. salt

Last:

½ cup blueberries
½ Cup strawberries

 

1. With a mixer blend the wet ingredients together.

2. In a separate bowl combine all the dry ingredients.

3. Add the dry ingredients to the wet and blend together with electric mixer just until incorporated.

4. Fold in the berries with a spatula.

5. Grease muffin pans and pour a spoonful of batter in each cup.

6. Preheat oven to 350 and bake muffins for approximately 10 minutes.

Makes 18 Muffins