This is a famous Autumn Dessert in our house... I've made it a few times already and it isn't even November.
[Gluten Free and Soy Free]
Ingredients:
2 8oz Cream Cheese- room temperature
1 cup sugar
1-1 1/2 cup canned pumpkin depending on how much you love pumpkin (I LOVE IT)
3 eggs- room temperature
1 teaspoon vanilla
3 tablespoons Flour- I use Coconut Flour and its really good
1 teaspoon pumpkin spice
1/4 teaspoon salt
Crust ingredients:
10 tablespoons butter
1 1/4 cup sugar
3/4 cup cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup flour - I use Almond flour for the brownies... adds a nice nutty flavor and texture
Directions: Preheat over 350
Brownies-- Small bowl mix together butter, sugar, cocoa powder, salt, vanilla, eggs, and flour. Mix well and scoop into a 9x9 greased cooking pan (I use glass... I just prefer it)
Cheesecake-- beat creamcheese and sugar until smooth about 2 minutes
beat in pumpkin, eggs ( 1 at a time) vanilla, flour, spice, and salt.
Once well combined pour into pan on top of brownies
Place pan onto a cookie sheet and put 2 cups hot water on cookie sheet (this is so the
middle of the cheesecake cooks nicely)
Bake until cheese cake is set around edges and jiggly slightly... about 45-50 minutes
Crack oven and let cheesecake cool. Once touchable cover with plastic wrap and chill
in fridge a least 3 hours but I promise you if you chill it 24 or over night it is WAY
better.
Enjoy!
Friday, October 24, 2014
Hawaiian Meatballs & Coconut Rice
Bryan and I had this over the weekend for the first time and it was so good. Part of the recipe comes from sixsistersstuff.com
CROCK POT
Ingredients:
Ground Beef
13.5 oz Pineapple chunks with pure pineapple juice ( I love pineapple so I get a bigger size)
1 Large Green Bell Pepper
1/2 Onion
1 Cup Brown Sugar (tightly packed)
2 Tablespoons cornstarch (mixed with water... takes the lumps out) (I ended up added probably 6-8 Tablespoons because we like our sauce thick...so I'd play with it until you like the consistency)
2/3 Cup White Vinegar
2 Tablespoons soy sauce... but we dont eat soy so I used Worcestershire Sauce
I made Meatballs... Just regular seasonings (Salt, Pepper) Boiled them
Put Meatballs in the bottom of the crock pot and then add sliced green bell peppers and diced onions. Drain the Pineapple chunks from the juice but save the juice! Then put the Pineapple chunks on top of the onions.
Make the sauce:
Mix together the pineapple juice with brown sugar, vinegar, and Worcestershire sauce. Mix your cornstarch and water together and add to mixture until desired thickness. Mix well and pour pineapple mixture over ingredients in crock pot.
Since everything is already cooked I put it on low for an hour. I think once or twice I stirred it carefully.
Coconut Rice
This is so good with the hawaiian theme :) yum
Ingredients:
2 Cups Jasmine Rice (This is what we eat... so I've only made it with this type of rice)
1 1/2 Cups Water
1 Cup Coconut Milk (canned)
1 Teaspoon Salt
Directions:
Add all ingredients into a stove top pan and bring to boil. Once boiling reduce heat to lowest possible and cover with a lid. Cook 15 minutes. Once done move from heat and fluff with a fork and then serve.
Enjoy!
CROCK POT
Ingredients:
Ground Beef
13.5 oz Pineapple chunks with pure pineapple juice ( I love pineapple so I get a bigger size)
1 Large Green Bell Pepper
1/2 Onion
1 Cup Brown Sugar (tightly packed)
2 Tablespoons cornstarch (mixed with water... takes the lumps out) (I ended up added probably 6-8 Tablespoons because we like our sauce thick...so I'd play with it until you like the consistency)
2/3 Cup White Vinegar
2 Tablespoons soy sauce... but we dont eat soy so I used Worcestershire Sauce
I made Meatballs... Just regular seasonings (Salt, Pepper) Boiled them
Put Meatballs in the bottom of the crock pot and then add sliced green bell peppers and diced onions. Drain the Pineapple chunks from the juice but save the juice! Then put the Pineapple chunks on top of the onions.
Make the sauce:
Mix together the pineapple juice with brown sugar, vinegar, and Worcestershire sauce. Mix your cornstarch and water together and add to mixture until desired thickness. Mix well and pour pineapple mixture over ingredients in crock pot.
Since everything is already cooked I put it on low for an hour. I think once or twice I stirred it carefully.
Coconut Rice
This is so good with the hawaiian theme :) yum
Ingredients:
2 Cups Jasmine Rice (This is what we eat... so I've only made it with this type of rice)
1 1/2 Cups Water
1 Cup Coconut Milk (canned)
1 Teaspoon Salt
Directions:
Add all ingredients into a stove top pan and bring to boil. Once boiling reduce heat to lowest possible and cover with a lid. Cook 15 minutes. Once done move from heat and fluff with a fork and then serve.
Enjoy!
Albondegas Soup
I just love Soups during the fall/winter time. My husband served a Spanish Speaking Mission in Arizona and fell in love with different Mexican foods. I learned to make a Mexican Soup from my step mother so it was kind of a perfect fit.
Ingredients:
1-2 lbs Ground Beef (or Ground Turkey, though I find that Meatball don't stick together as well with the lack of grease in the Turkey)
Cilantro (enough for your taste pallet)
2-4 Green onions
salt and pepper for taste
1-2 cups rice (not cooked)
2 eggs
Small can of tomato sauce
1 bay leaf
salt and pepper
water
Filler:
Zuchini
Carrots
Potatoes
Onion
Celery
Salt and Pepper
Cilantro
Directions:
In a large cooking pot fill with water a little over half way. Add the tomato sauce, salt and pepper and bay leaf. Bring to boil.
In a large mixing bowl add ground beef, chopped green onions, salt, pepper, rice and 2 eggs. Mix well. I like to use my hands. Once everything is well combined I take about a golf ball amount and roll into a ball. Add Meatballs to boiling water as you make them.
Add vegetables and Boil and cook 45 minutes. Check for needed salt and scoop off any foamy fat on top while cooking that forms.
Ingredients:
1-2 lbs Ground Beef (or Ground Turkey, though I find that Meatball don't stick together as well with the lack of grease in the Turkey)
Cilantro (enough for your taste pallet)
2-4 Green onions
salt and pepper for taste
1-2 cups rice (not cooked)
2 eggs
Small can of tomato sauce
1 bay leaf
salt and pepper
water
Filler:
Zuchini
Carrots
Potatoes
Onion
Celery
Salt and Pepper
Cilantro
Directions:
In a large cooking pot fill with water a little over half way. Add the tomato sauce, salt and pepper and bay leaf. Bring to boil.
In a large mixing bowl add ground beef, chopped green onions, salt, pepper, rice and 2 eggs. Mix well. I like to use my hands. Once everything is well combined I take about a golf ball amount and roll into a ball. Add Meatballs to boiling water as you make them.
Add vegetables and Boil and cook 45 minutes. Check for needed salt and scoop off any foamy fat on top while cooking that forms.
Meatballs
I know there are a ton of recipes for meatballs, but this one is my favorite with the Sweet n' Sour post I put up.
I got this Meatball recipe from my step mother. These Meatballs are used in a Mexican Soup called Albondegas. Which I will post later as well.
Ingredients:
1-2 lbs Ground Beef (or Ground Turkey, though I find that Meatball don't stick together as well with the lack of grease in the Turkey)
Cilantro (enough for your taste pallet)
2-4 Green onions
salt and pepper for taste
1-2 cups rice (not cooked)
2 eggs
Small can of tomato sauce
1 bay leaf
salt and pepper
water
Directions:
In a large cooking pot fill with water a little over half way. Add the tomato sauce, salt and pepper and bay leaf. Bring to boil.
In a large mixing bowl add ground beef, chopped green onions, salt, pepper, rice and 2 eggs. Mix well. I like to use my hands. Once everything is well combined I take about a golf ball amount and roll into a ball. Add Meatballs to boiling water as you make them.
Once they are cooked they will float to the top. I would say about 20 minutes or less... you will want the rice to cook all the way inside.
Drain and add to desired meal.
I got this Meatball recipe from my step mother. These Meatballs are used in a Mexican Soup called Albondegas. Which I will post later as well.
Ingredients:
1-2 lbs Ground Beef (or Ground Turkey, though I find that Meatball don't stick together as well with the lack of grease in the Turkey)
Cilantro (enough for your taste pallet)
2-4 Green onions
salt and pepper for taste
1-2 cups rice (not cooked)
2 eggs
Small can of tomato sauce
1 bay leaf
salt and pepper
water
Directions:
In a large cooking pot fill with water a little over half way. Add the tomato sauce, salt and pepper and bay leaf. Bring to boil.
In a large mixing bowl add ground beef, chopped green onions, salt, pepper, rice and 2 eggs. Mix well. I like to use my hands. Once everything is well combined I take about a golf ball amount and roll into a ball. Add Meatballs to boiling water as you make them.
Once they are cooked they will float to the top. I would say about 20 minutes or less... you will want the rice to cook all the way inside.
Drain and add to desired meal.
Sweet n' Sour
I like to call this my German Sweet n' Sour because when I was serving a mission in the South of London I had a companion from Germany and she taught me how to make this. It is a really delicious sauce you can put on Chicken or Meatballs. I'm sure you can get creative and put it on other things too :)
Its not the best picture but I found it on my phone :)
Sauce:
1 Cup Water
8 Tablespoon Ketchup
6 Tablespoons Rice Vinegar (It really makes a difference if you use something else)
6 Tablespoons Brown Sugar
2 Teaspoons Corn Starch mixed with 4 tsp water
1 Teaspoon Ground Ginger (you can add more if you like a little extra kick)
Filler:
Carrots
Celery
Onion
Bell Peppers (assorted colors)
Broccoli
Parsnips
any other vegetable you enjoy
(The amount of vegetables you add is depending on you... my husband and I love to put tons and very little meat)
Optional meat:
Chicken
Meat Balls
Your choice
Directions:
Start off by boiling any of the hard vegetable you will be using. You can make them as tender as you wish. They will soften a little more when the whole mixture comes together.
While Vegetables are softening, you'll need a Medium/Large cooking pot put a half a cup of water. Add Vinegar, Brown Sugar and Ketchup together. (Make sure the brown sugar is firmly packed) Mix well. This will be the liquid quantity so if you want more sauce Id double the recipe. Bring to boil. Once everything is well combined mix in cornstarch (already mixed with the water... this way it wont clump up in your sauce) and a few shots of Ginger.
Once Bubbling you can add vegetables and let simmer for about 15minutes.
I like to taste the sauce before adding the vegetable in just in case I want it to be a little more sweet (add sugar or ketchup) or a little more tangy (add ginger).
If you are eating it with Chicken precook the chicken and cube. Add to sauce and vegetables.
If you are eating it with Meat Balls I have a really great recipe for that under "meatballs".
Serve over Rice.
Its not the best picture but I found it on my phone :)
Sauce:
1 Cup Water
8 Tablespoon Ketchup
6 Tablespoons Rice Vinegar (It really makes a difference if you use something else)
6 Tablespoons Brown Sugar
2 Teaspoons Corn Starch mixed with 4 tsp water
1 Teaspoon Ground Ginger (you can add more if you like a little extra kick)
Filler:
Carrots
Celery
Onion
Bell Peppers (assorted colors)
Broccoli
Parsnips
any other vegetable you enjoy
(The amount of vegetables you add is depending on you... my husband and I love to put tons and very little meat)
Optional meat:
Chicken
Meat Balls
Your choice
Directions:
Start off by boiling any of the hard vegetable you will be using. You can make them as tender as you wish. They will soften a little more when the whole mixture comes together.
While Vegetables are softening, you'll need a Medium/Large cooking pot put a half a cup of water. Add Vinegar, Brown Sugar and Ketchup together. (Make sure the brown sugar is firmly packed) Mix well. This will be the liquid quantity so if you want more sauce Id double the recipe. Bring to boil. Once everything is well combined mix in cornstarch (already mixed with the water... this way it wont clump up in your sauce) and a few shots of Ginger.
Once Bubbling you can add vegetables and let simmer for about 15minutes.
I like to taste the sauce before adding the vegetable in just in case I want it to be a little more sweet (add sugar or ketchup) or a little more tangy (add ginger).
If you are eating it with Chicken precook the chicken and cube. Add to sauce and vegetables.
If you are eating it with Meat Balls I have a really great recipe for that under "meatballs".
Serve over Rice.
Thursday, October 23, 2014
Homemade Gluten Free Flour
Hello!
I get a lot of request on Gluten Free recipes as well as other allergies like Soy Free and Dairy Free, so I thought I would start a blog to share with you all what I am making and how I make them. I hope you enjoy it and find out that cooking/baking with out these ingredients is quite easy.
First things first.....
I prefer making my own homemade flour instead of using pre-made flour mixes ( I find that they taste really gluten free like and sometimes rubbery and cardboard like...yuck!) So here is what I do....
You will need:
A large air tight jar of some kind. I have a Ball Mason which works really well.
*Rice Flour (There is white and brown rice flour but I very much prefer the white because the brown is really grainy)
*Potato Starch (Flour)
*Sorghum Flour
*Tapioca Flour
You can find most of these items at any whole food store and maybe even Walmart. Bob's Red Mill is a good brand but Im sure there are different ones that come in larger bulks.
How to make it:
Sift together 6 cups rice flour, 2 cups potato starch, 1 cup tapioca and 1 cup sorghum. Once all combined I put it into my Ball Mason and scoop out of it as if it were normal flour.
I get a lot of request on Gluten Free recipes as well as other allergies like Soy Free and Dairy Free, so I thought I would start a blog to share with you all what I am making and how I make them. I hope you enjoy it and find out that cooking/baking with out these ingredients is quite easy.
First things first.....
I prefer making my own homemade flour instead of using pre-made flour mixes ( I find that they taste really gluten free like and sometimes rubbery and cardboard like...yuck!) So here is what I do....
You will need:
A large air tight jar of some kind. I have a Ball Mason which works really well.
*Potato Starch (Flour)
*Sorghum Flour
*Tapioca Flour
You can find most of these items at any whole food store and maybe even Walmart. Bob's Red Mill is a good brand but Im sure there are different ones that come in larger bulks.
How to make it:
Sift together 6 cups rice flour, 2 cups potato starch, 1 cup tapioca and 1 cup sorghum. Once all combined I put it into my Ball Mason and scoop out of it as if it were normal flour.
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