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Monthly Archives: December 2012

HOLIDAY GREETINGS!!!!

Cheesecake Muffins

Coming soon!!!”

To all my friends at home and in cyberspace, I send you warm wishes for a Very Merry Christmas, Happy Holidays and Seasons Greeting!!!!

p.s If you happen to fall off the wagon with all those tempting treats in front of you, don’t worry! You can always jump back on!!!! Enjoy!

Until next time………..Mangia!

Buon Natale e Felice Anno Nuovo!!!!!

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OMG! BURGERS

Eating red meat does not have to be a bad thing!

I believe moderation is key and if you buy organic, grass-fed, beef, at least for your burgers, you are giving your body nutrients that you can only get from good old-fashioned, unadulterated, real meat!

I named these OMG! because that’s exactly what I said after I tasted one just after I cooked it.  I was watching a show on diners on the food network and was amazed at what some people put in their hamburgers.   I love horseradish, so I thought I would try some in a burger.  These are so moist and flavourful, you can eat them on their own, hot or cold.

So here’s the burger recipe which can be made with any ground meat of your choice.

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INGREDIENTS

1 lb lean ground Organic Beef

1/4 cup finely chopped Green Onion

2 heaping tbsp Horseradish

1 tsp Dijon Mustard

2 Organic Eggs

2 tbsp Olive Oil

2 tbsp Coconut Flour (or Quinoa Flour)

Sea Salt

Ground Chilies*

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METHOD

In a large bowl,  add the meat and break it up with a fork.  Sprinkle Flour all over meat.

Add Eggs, Horseradish, Dijon, Olive Oil, Onions, and spices and mix well

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Use a fork to blend, finishing off with your hand

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Form into patties and pan fry on med heat till nicely brown on both sides.  No extra oil necessary!

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Form into Patties. Pan Fry on Med heat till golden brown on both sides.  Do not over cook.

Enjoy!

DELICIOUS LEMONY CHICKEN LEGS

Here is a fast and delicious recipe for Lemon flavoured chicken legs,  that’s low in fat and big on flavour!

Lately I’ve been using Turmeric on practically everything!  I threw some on the Chicken legs along with garlic and ginger and WOW! what a flavour!  Hope you like sticky fingers, because these babies are finger licking good!

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INGREDIENTS

Chicken Legs

Dry White Wine or Stock

The juice of 1 Lemon

Garlic Powder

Turmeric

Ginger

Cayenne

Sea Salt

METHOD

In a deep,  non-stick skillet, on med heat,  arrange your Chicken

and brown on all sides

Add enough Wine or Stock to cover the bottom and a bit

IMG_2625Squeeze the lemon all over

Sprinkle Chicken with Garlic, Ginger, Turmeric and Cayenne

Season with Sea Salt

Bring to boil, cover and turn heat to med low

Cook for about 30 – 40 min turning every 10 min or so

The Chicken is ready when it starts coming off the bone and separates

The Sauce will thicken and reduce

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Plate and prepare for the sticky goodness!

Enjoy!

PROSCUITO WRAPPED “SHRIMP AND CHEESE” STUFFED CHICKEN

Chicken breasts are not one of my husbands favourites because they tend to be dry.   So when I make them, I try to be creative and figure out how to keep them moist so he’ll eat them.  I like the idea of stuffing them and have gotten some great ideas when I’ve been out for dinner!  This is something I created on the spur of the moment, looking for something quick and easy for dinner.  Seriously, didn’t take me long, you just have to cut, stuff,  wrap and bathe in white wine or chicken broth if you don’t cook with wine.  Makes a great looking celebratory dish, perfect for this time of year because of the colors!

INGREDIENTS

Chicken Breasts, fresh not frozen

Cooked Shrimp

Mild Cheese, Mozzarella, Gouda, Goat?

Prosciutto

Parsley, chopped

Garlic, freshly chopped or powder

Dry White Wine or Chicken Stock

Cocktail Tomatoes

Basil

Toothpicks

METHOD

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Slice Chicken Breast lengthwise (butterfly) and open up

Season inside with Garlic

Add chopped Parsley to one half

Add Cheese and Shrimp

Fold over and secure with a toothpick

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Wrap in Prosciutto, about 2 slices

On med heat, brown both sides

Add about 1/2 to 1 cup White Wine or Chicken Stock and bring to boilIMG_1779

Cover with a lid, turn heat to med low and cook for about 4-5 min

Turn over, cover and cook till you see the cheese oozing out, about 4 min

The liquid will have reduced and you can see the cheese oozing out

Please, do not over-cook!  If you’re not sure, just put the lid back on for a few min

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Add quartered Tomatoes and chopped Basil take off the heat and let them rest for a couple of min

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Plate , drizzle some of the sauce over top and serve!

The saltiness of the Prosciutto is all the salt you need!  The Chicken is moist and tender and the Shrimp inside mixed with the Parsley and the Cheese is mouth-watering!

It’s like biting into a perfectly wrapped present!

Enjoy!

YUMMY GLUTEN FREE “CANDIED GINGER & CHOCOLATE CHIP COOKIES”

After having cravings for chocolate chip cookies, I thought I better find a recipe and fast!  This is not an original recipe, since I don’t do much baking.  I found this recipe in the Alive Magazine, but I tweaked it a lot to suit my taste!  First of all, I really cut down the sugar, even if it was Palm Sugar, sugar is sugar.  I mean, how much sugar is really necessary?  I don’t like to feel like my teeth are rotting when I’m eating my desert!  That way,  I can eat more, right?

 Also, Walnuts work great in this recipe as well, so if you’re not a Ginger lover, feel free to put chopped Walnuts instead!

Here is my well tweaked recipe,  hope you like it!

INGREDIENTS

1/2 cup Almond butterIMG_2572
2 tbsp Coconut Palm Sugar
2 med org Eggs
1 tsp Vanilla
3 tbsp Coconut Flour
1 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup Chocolate Chips
3 tbsp Candied Ginger, rinsed well and finely chopped

OR

1/4 cup Walnuts, chopped

METHOD

In a bowl, add Almond Butter and sugar and mix well

Add Eggs and vanilla and beat well

Fold in Flour, baking soda and Salt

It will be thick and dense at this point

Add Chocolate Chips, Ginger or Walnuts and blend well

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Preheat oven to 350F. Grease a cookie sheet with Coconut Oil

Scoop out dough with a teaspoon,  roll into a ball and place on the sheet

Repeat, leaving a couple of inches between

When your done rolling, take a fork, dip it in water and flatten out each ball

I made 20 cookies that were about 2 1/2 in diameter

Bake at 350F  for  14 – 15 min

Enjoy!

MY APOLOGIES!

IMG_2550Sorry folks! Looks like I had some kind of technical difficulties with my last Post!  I tried to fix it but it may have made it worse.   I thought this may be the best way to re-establish my GLUTEN FREE “CRANBERRY DATE SQUARES”!  My apologies for any confusion!

ANGIESFOODADVENTURES

GLUTEN FREE “CRANBERRY DATE SQUARES”

IMG_2557With the Holiday Season upon us, no matter what Denomination you are, no doubt,  we are all cooking and baking up a storm! This can present a big problem for people on  restricted diets!  I myself, who choose to be gluten-free by choice rather than necessity, find it very hard to stay away from all the sugary, glutenie treats that are practically shoved in our faces this time of year! For those of you who can not, by any stretch of the imagination, even think of eating these devilish treats, it must be Hell! And even more Hell if you do!

There are a lot of gluten-free, treat recipes out there, but not all tasty and easy to make, especially, if you’re not a baker!  I went through in my head,  what it was exactly,  that I needed to satisfy my “reward” cravings, as you will, and came up with…. Date Squares!   Another recipe I’m excited to try is a “Blueberry Chocolate Brownie” recipe from “frugalfeeding.com,” but first I need to go buy some chocolate!

Now, I am not a baker! I am a cook! I like to cook and eat! But I do like a little sweet,  sometimes,  so I thought I better come up with something that was reasonably guilt free and healthy, and that didn’t leave me feeling like a beached whale! Hehe

I love my muffin recipe so much, I thought it would make a good base for Date Squares, so I tried it!  Surprisingly, everyone who tried it loved it and didn’t believe it was flour-less.  I did tweak it up a bit, but still it is simple to put together and bake.

Hope you like it!
p.s. it is also very filling, so you don’t end up eating the whole thing!  I think?

CRANBERRY DATE SQUARES

INGREDIENTS

WET

3 Organic Eggs
4 tbsp Coconut Oil
4 tbsp unsalted Butter
1/2 cup Coconut milk or Almond milk
1/3 cup Real Maple Syrup or Coconut Palm Sugar
1/2 cup plain Yogurt
3 tsp Vanilla

Dry

1/2 cup Oat Bran
1 cup Coconut flour
1 cup Almond flour
1 cup  Coconut, shredded, unsweetened
2 tsp Baking Powder
1/8 tsp of Sea Salt

Slivered Almonds, toasted
FILLING

2 cups  Majool Dates, pitted
1/2 cup dried Cranberries
Or
1 cup fresh Cranberries
2 tbsp unsalted Butter
3/4 cup Water + a little more if needed
2 tbsp fresh Lime juice

METHOD

IMG_2518Start with the filling!

In a medium sauce pan, heat the butter and add the pitted Dates and the Cranberries

Add Water, (if using fresh Cranberries, you may have to adjust the Water)enough to cover but not make it too liquidy!

Bring to low boil, cook till everything is soft, not mushy

Take off heat, and let cool

Throw about 1/2 cup or so, of Slivered Almonds into a frying pan on low, and let them toast up for a couple min.  Take off heat right away,  do not let them burn.

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When cooled, put the mixture in a food processor or mash with a fork untill everything is blended nicely, there can be small chunks

Set aside

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Mix Dry ingredients together

Mix Wet ingredients together

Pour Wet into Dry and blend well

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Add shredded Coconut and blend well

Preheat oven to 375 F

Apply Coconut oil to your baking dish ( I used 8 1/2 by 8 1/2)

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Using about 3/4 of the mixture, spread it into the dish evenly, about 1 inch thick

Spread the fruit mixture on top evenly

IMG_2536IMG_2537Sprinkle toasted Almonds on top

With a butter knife, drop small amounts of the left over mixture randomly on top, leaving little gaps so you can see the fruit mixture below

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Bake at 375 F for about 25 min or so, watching that it does not burn.  Should look golden and lightly browned.

Let it cool and cut into as big a piece you want! hehehe

Enjoy!