Appetizers II

I am quickly going to get out the promised appetizers here for the holiday season, although they can be useful at any time. All of these are gluten-free,low-carb and all are vegetarian; they can be made dairy-free and vegan.

A selection of appetizers

A selection of appetizers

The selection pictured above go from a little preparation to pull-‘em-out-of-a-jar. I simply stuck toothpicks in jarred pimento-stuffed green olives and those are fine for an addition to a plate, but please, don’t just serve those!
The tomatoes I prepped with a melon baller:

A handy tool:the melon baller

A handy tool:the melon baller

(A famous TV chef recently described this item as a “mini ice cream scoop”!)

The tool is used to ‘ball’ melons, but they also make a useful tool to hollow-out grape and cherry tomatoes.

The grape tomatoes above to the right in the picture are miniature versions of my Italian Baked Tomatoes [ October 15, 2012 archive], served on fresh spinach leaves.

The cherry tomatoes in the middle and the black olives to the lower right in the photo are stuffed with herbed cream cheese. I use Neufchatel, (reduced fat cream cheese) and usually add a few drops of olive or any nut oil, then I add herbs. “Vegan cream cheese” or silken tofu can be substituted for the Neufchatel cheese.

Some suggestions to mix into the filling are:
Italian seasoning , or mix any of the following{ parsley, marjoram, basil, garlic, oregano
Thyme and cracked pepper
Ground rosemary and parsley
Chives, celery salt, turmeric,paprika
Onion and pepper flakes
Cilantro and ancho powder,(be careful!)
Mesquite
Celery seed and saffron
Dill weed
Or use flavored, spreadable cream cheese from your grocer. Kraft has everything from pineapple to smoked salmon and everything in between. You can do the stuffing!

The black olives to the left in the picture have marinated chick peas (garbanzo beans) in them. Prepare as directed,{ You Know Beans, August 24, 2012 archive),or use drained, canned chickpeas. Marinate in olive oil and your choice of herbs or in Italian salad dressing for at least 3 hours .Drain and push into pitted olives.

The grape tomatoes to the left in the picture are fresh and filled with a vegetable mix that is easy and very useful. I served them on pieces of Romaine lettuce.
Frankly, I am not sure what was in that particular mix! I often fully cook whatever vegetables I have in the house,(at least 5-7 of them) along with some herbs and spices.

Use any or all of these, chopped finely:
Onion, chives, leeks and/or shallots
Celery, swiss chard, Romaine or any type of lettuce
Broccoli, cauliflower, spinach,
Bok choy, Chinese, red and/or green cabbage
Carrots, turnips, parsnips
Sweet peppers
Yellow squash and or zucchini
Green and/or wax beans, (canned or fresh)
Garlic
Opt: Parsley, ginger, celery seed, turmeric, paprika, salsify, saffron, thyme

Cook in olive oil or nut oil, stirring often. This mixture is very useful and makes a wonderful spread when mixed with cream cheese, silken tofu or to mix into or top hummus or polenta. (Recipes for both upcoming.)

I hope the picture and the recipes inspire you to try them or branch out on your own.
I will be posting more in quick succession.
Any questions?

Guest: Author Patricia Kiyono /Antipasti

I promised appetizers and antipasti, but things have been hectic here at Casa di Familia, (The Family House), so when I saw that my friend and partner on another blog, Patricia Kiyono, posted a great recipe, I knew it would make wonderful antipasto. I asked her to do a guest spot to get  me up and running again and she has graciously obliged. Technically, these would be  the salada, not antipasti, but we’re not quibbling here!

So I will turn this over to my Friend, who will discuss Food and Family.

Thank you for lending me a hand,Patricia!

 

 

Although I read blogs of all kinds, the last place I ever expected to

write a guest post would be a food blog! I love to eat, but my time in the

kitchen is very limited. You see, my hubby and I have a rather unique

distribution of labor. Because of his work hours (3 AM to noon), he came

home long before I got done with my teaching job. And although I CAN

cook, it made more sense for him to prepare the meal and get it on the table

than wait for me to do it. So I’ve always done the cleanup.

Since he’s a mixture of Scottish, Dutch, and German, his idea of a

meal is meat and potatoes – and not much else. I need my veggies – for one

thing, my Japanese mom ALWAYS had lots of veggies on the table, and for

another thing, the heavy food did awful things to my waistline. So I learned

to prepare and keep a variety of veggies on hand that I can quickly assemble

when needed. Sometimes I make a bunch ahead of time. Tonette asked me to

share a few of my favorites. My go-to vegetables are cucumber and tomato,

so I’m sharing a few ways I serve them:

First, here’s a simple and delicious way to serve cucumbers. My mom

used to make this all the time. Cookbooks and online recipes call for

Japanese or Persian cucumbers (they’re skinnier and have fewer seeds), but

since specialty food stores weren’t around back when I grew up we used

regular ones, and it tastes just fine.

Sunomono:Japanese Cucumber Salad

Sunomono:Japanese Cucumber Salad

 

Sunomono (Japanese Cucumber Salad)

2 large cucumbers, sliced as thinly as possible

1 teaspoon salt

3 Tablespoons rice vinegar

1 Tablespoon sugar (or substitute)

¼ teaspoon soy sauce

1 teaspoon sesame seeds

Sprinkle salt over cucumber slices and let sit for five minutes, then squeeze

out the water (I set them in a colander then cover with paper towel and push

down, but mom had a special veggie press like THIS ONE)

Mix rice vinegar, sugar, and soy sauce until sugar dissolves. Add to

cucumbers and top with sesame seeds. The picture here has wakame

seaweed added, which is also good – but I don’t always have wakame in the

house – it’s still good!

Doesn’t that sound easy? Another easy veggie that my kids love is

Caprese Salad, especially in the fall when our family and neighbors share

An Italian  Antipasti

An Italian Antipasti

their over-abundant gardens with us. I was first introduced to this delicious

and simple side dish when I went to Italy over 40 years ago.

Caprese Salad

1 large tomato cut in quarter-inch slices

4 to 6 oz fresh mozzarella cheese, cut in quarter-inch slices

4 teaspoons balsamic vinegar

1 Tablespoon olive oil

basil leaves

salt and pepper to taste

Arrange slices on a large plate or platter, alternating between tomato and

cheese. Drizzle with olive oil and vinegar. Season with salt and pepper to

taste. Garnish with basil.

Really, nothing to it – and it’s delicious. I call it a non-recipe recipe.

So for a bigger challenge, try combining the tomato and cucumber in a

Greek salad. In 2008 my youngest daughter did a semester abroad while she

was in college, and she chose a program on the beautiful Greek island of

Paros. I brought a friend with me to visit (gotta make sure the kid is eating

right!), and we fell in love with the cuisine. And almost every day we had

one of these delicious, simple salads.

Patricia Kiyono's Greek  Salad

Patricia Kiyono’s Greek Salad

Greek Salad

(two large servings)

1 medium tomato, cut into cubes

1 small cucumber, peeled and cut into pieces similar to tomato

¼ medium red onion

¼ cup crumbled feta cheese

3 Tablespoons extra virgin olive oil

1 Tablespoon red wine vinegar

a bit of oregano

Most recipes call for kalamata olives, but since I don’t like those I leave

them out.

Combine veggies and cheese. Combine olive oil and vinegar and pour over

the top. Garnish with oregano.
I really hadn’t planned it this way, but I see that these recipes are from

three different countries I’ve visited and loved. And I noticed that the people

in these countries don’t suffer from obesity the way we do here. I’ve

skimmed through all sorts of articles about why Italy, Greece, and Japan

have fewer problems than Americans do, and I think it boils down to a

combination of diet and lifestyle. So now that I’ve adopted some of their

foods, all I have to do is copy the rest – as soon as I find some mountains to

climb, ruins to investigate, and canals to row through!

In addition to adding to my dinner menus, my travels have sparked

my imagination, resulting in some of my published romances. After visiting

Greece, I wrote Aegean Intrigue, published by Astraea Press in February

2012. And as a tribute to my Japanese heritage, I wrote The Samurai’s

Garden, published by Astraea Press in November 2012. I’d love it if you’d

click on the titles to learn more about them!

 

You  can learn more about Patricia and her work  at these sites:

Patricia Kiyono’s Author Website

Patricia Kiyono’s Author Blog

Patricia Kiyono’s Author Facebook

You can see more through Goodreads, Amazon, Astraea Press and she is with me at

Four Foxes, One Hound

(She’s the Monday Fox; I am the Friday Fox; we have a couple of other Foxes and a Hound there, as well! Please  drop in sometime.)

Again, thank you,Patricia Kiyono!

Appetizers 101(Beginning of Series)

Appetizers. What image comes to mind? Many people have no idea what an appetizer actually is.
The word “appetizer” actually means the obvious, something to whet the appetite. These are intended as a not-too-filling taste of foods to get your body and mind in gear for a really big meal, usually a sit-down, formal dinner. The phrase “Hors d’oeuvres” has the same meaning. But few people now use them that way.

(We’ll discuss finger-foods, as well.These are more, eat-as-you-go, munch and socialize. They are more hearty, more of a meal…more like tapas.)

“Tapas” has entered the world as the Spanish version. However, tapas and the New World version, ‘Bocas’ and ‘Botanas’ can also be combined to make a full meal, more on the order of a light buffet.

“Anitpasto”,(literally:before [the] pasta), is a light food served while sitting at the table as a first course in a big Italian meal. It is also meant to stimulate the appetite. We’ll see examples in a later post.

Every canapé is an appetizer, but not every appetizer is a canapé. “ Canapé” comes from the same root word as “canopy”, and so a canapé consists of something on top of something.

Examples: Caviar on a water cracker is a canapé; a skewered bean curd ball is not. Squirt cheese on a Ritz is a canapé; a cocktail wiener is not. (NONE of these will be discussed in this series, I can assure you.)

Everyone needs to know how to come up with a few decent appetizers. You don’t see yourself having a sophisticated cocktail party? Maybe you never will, but you don’t ever have to, and you never know when you might be in the position of having guests who gather and need something to either tide them over until you all eat,(your place or going out), or just need something on which to nibble to keep them from fainting while you talk or have a meeting.

Think of family and friends in your house or others for the holidays. Everyone smells the food cooking, but not all is ready or you are waiting for the family members who are late coming in…and there are always family and friends who are late. Tide the early ones over and wow them simply with the ideas I offer.

You may sometime be invited to a gathering where you are asked to take an appetizer and as I brought up before, you don’t want to take a plate of brownies like a non-foodie friend did.
Keep these in mind:

Idea #1: Keep it simple. Don’t think you have to use caviar or paté de foie gras. In fact, never use caviar and paté de foie gras.

Idea #2: Look into your own repertoire of recipes…is there something that can be made in a smaller version or cut-up or spread that can be a single or two-bite offering?
[Examples in past blog posts here include the recent Coconut Chicken (Sept. 2014), Fish Tempura or Mini Codfish Cakes (March 2013),Worcestershire Chicken (Oct. 2012) or Ranch Chicken (Sept.2012), Mini Baked Tomatoes (Oct. 2013), Mini Twice –baked Potatoes (March 2013)]

Perhaps you have another seared meat recipe, meatball or meatloaf recipe that is a hit?  Marinated tofu? Anything that is tasty and can be skewered on a toothpick? Think outside the roasting pan.

Idea#3: Unless you know for certain that everyone gathering will have the same dietary needs and tastes, make an assortment or appetizers that include low-carbohydrate and nut, dairy and/or gluten-free offerings. It can be easy with the guidelines I will offer.

Are there any questions or any type of recipe you’d like to see?

I will be back very soon with recipes and pictures. I was told by several readers that my post on the NuNaturals Give-Away was too long and so it was ignored by them. I’ll keep the posts shorter and closer.
I want to thank everyone who entered and stopped by to comment here or on the Food ,Friends, Family Facebook page: https://www.facebook.com/TonetteJoycefoodfriendsfamily?ref=hl
 

See you soon!

Back With New Recipes and A Give-Away!/NuNaturals Products

Dear Friends and Family,
I am so glad to be back with you and am touched by all of you who have kept in touch, commented or even to those of you who  took time to ‘like’ my posts. I send back the love!

I now find myself in need of revamping my diet to drastically reduce my carbohydrate intake. I have a couple of chronic health concerns that I have never let get me down,(and know that I have been extremely blessed not to have the complications many others experience), but my recent diagnosis of Type II Diabetes has thrown me for a loop.

I will continue to cook much of the way I had previously for others, and partake of most in modest portions. Let it be known that Diabetes is NOT caused by sugar consumption; I put mine down to genetics and possibly the fact that I became quite out-of-shape. It is not because I over-indulged in goodies or rich food, but the fact that I became sedentary because of the other health problems. That is the main reason why I took a long hiatus from this blog; I had many family concerns and a limited amount of energy  and, well… I thought of you, cooked and took pictures but even though the spirit was willing, the flesh was weak. Now, I have good care, more energy and am searching for more ways to enjoy food, friends and family.

This will not become a diabetic cooking blog. Nor will I often be touting products.
I have always stressed here the importance of being aware of people’s dietary needs and restrictions .I will continue to offer vegetarian, vegan, gluten-free and other alternatives within many recipes, but I will continue to keep the blog ‘main-line’.

With new diagnoses and new medications, I am feeling very much better and am more active. Since I have a sweet tooth, cutting my sugar intake had been very hard on me. The American Diabetes Association suggests using sugar in moderation, I find that it takes up far too much of my carbohydrate ‘choices’. I missed my sweet teas and coffees most, since my carb allotments are better spent on good foods with carbs, such as fruit, grains, beans and legumes…(.and an occasional cookie or piece of cake!)

I’ve always believed that artificial sweeteners are detrimental to one’s health. Frankly, they give me headaches. Over the years I have searched for a natural sweetener for others who had problems with sugar, or who wanted to avoid white sugar, and for those who preferred more natural foods.

Many use honey, but that is not a wise choice for diabetics and also not for vegans. Many whole-food people use maple syrup. I cannot imagine having nearly everything taste of maple, and it, too, is a blood-sugar spiker.

Brown rice syrup was at one time touted as a good alternative for sugar in diabetic diets, but it was learned that it behaves in one’s system much like high-fructose corn syrup…again, not a good choice. Then everyone seemed to jump on the agave bandwagon, but it was found that it does spike blood-sugar and it can cause miscarriages . A time-tested natural sweetener that works so far for me is stevia.

Just as I feared I would be diagnosed with Type II diabetes, I entered a contest for NuNaturals on the blog “Bam’s Kitchen”  If you have not visited Bobbi Ann, please do yourself a favor. She is an American who lives in Hong Kong. Her recipes are wonderful, her stories are fun, her advice is sound and her pictures are beautiful. Go see her.BAM’S Kitchen

NuNaturals healthier alternatives

NuNaturals healthier alternatives

NuNaturals is a company of stevia-based products and they have been a blessing to me. This is the first contest I have ever offered and I would not do it if I had not won a generous amount of their products first, and tried them for myself. In their letter which arrived with my winnings, they offered me the opportunity to run a contest on my own blog. I immediately started trying the products and believe me, if I had not found them useful, I would not be offering them to you, and FOUR of you will win a package of four NuNatural products, plus a bonus gift. The contest is open to all,( world-wide), and everyone will get a 15% discount when ordering online with a discount code listed below. The discount is good until the end of the year,(2014).

NuNaturals stevia-based products are great! They are natural and free of artificial ingredients, including colors and flavors. The contain no Aspartame, Saccharine, Sucralose, High-fructose corn syrup, or sugar. They contain no soy, yeast, wheat, milk and gluten, so they are useable in almost every diet; diabetic, gluten-free, vegan, etc. It is made without preservatives and from no genetically-modified sources. The company prides itself on being “green”, which we can all feel good about.

Stevia is derived from the stevia plant and is highly sweet. It needs to be used sparingly and if you have experienced bitterness with it, you have probably used too much. If you resign yourself to a moderate, gentle sweetness, it is wonderful. However, it cannot always be substituted for granulated sugar in many recipes, since texture and volume are not the same. Still , I think that you will find the recipes I have developed using products from the NuNatural line will satisfy your need for sweetness without the carbs or calories of conventional sweeteners. NuNauturals has designed their products to reduce bitterness.

The contest is open world-wide and four winners will receive:
One 50-count box of NuStevia White Powder SteviaNuStevia 50 Packets Top Angle
One bottle of their New Cocoa SyrupNuStevia Cocoa Syrup
One bottle of their New Simple SyrupNuStevia Simple Syrup
One bottle of their incredible Cherry-Vanilla Stevia LiquidLiquid Cherry Vanilla
These four products have a full retail value of $54.00 plus, you will also receive
A Bonus Gift

The liquids and syrups are very concentrated and a small amount goes a very long way. Still, I asked Ron Redding , the “Sugar-Free Poppa” of NuNaturals, if they would be offering smaller sample bottles and he assures me that the idea is already in the works. I encourage you to look for them in the near future and experiment with their wonderful flavors.

I also have a bottle of their Mint Cocoa Syrup, Lemon Stevia Liquid, Mint Stevia Liquid, Orange Stevia Liquid and a jar of their NuStevia No-Carb Blend, and I love them all.
My NuNaturals arrived with a sheaf of recipes, too. In keeping with the theme of this blog, I will offer a number of easy no or lower-carb suggestions and recipes.(The NuNaturals stevia-based products are no-carb or have miniscule amounts which, when substituted for sugar and many other sweeteners, makes all of  the recipes ‘lower-carb’.)

One easy way to use NuNaturals is to substitute the Simple Syrup for honey or brown-sugar and water in my Chicken Wing Recipes,(January 2013 Archive).
I have every intention of substituting a little Stevia Powder in my Cranberry Relish (original recipe in the November 2012 Archives),
And I will be doing much more experimentation. In the meantime , I offer these mostly low-carb, simple recipes, including drinks, breakfast, snacks a main-dish, side dishes and dessert:

Easy Smoothie [Vegan; Gluten-free,Low Carb]

Banana Smoothie  with NuStevia

Banana Smoothie with NuStevia

I cup of Almond (or other) milk
½ banana, a peach, a plum, a ripe pear or apple
2-3 drops of Cherry Vanilla NuStevia Liquid
Blend. That’s it!
You would not believe how good this is!

Alternatives: Banana with NuStevia Chocolate or their Chocolate-Mint….mmmm!

Or simply mix a couple of drops of a NuStevia Liquid and a sprinkle of the White Powder Stevia to any unsweetened milk for a real treat.

A Ridiculously Easy Refreshments
A couple of drops of NuNaturals Cherry Vanilla, Lemon or Orange Liquid in ice water; delicious! Add a couple of drops to iced  tea or coffee. (Trust me; it’s delicious! The liquids blend and the powder dissolves instantly even in drinks with ice.)

A

Healthier Lite Yogurt [Gluten-free,Low-Carb]
I make my own, healthier version of ‘lit’ yogurt,(Greek-style and regular), by buying plain yogurt in bulk and adding a few drops of NuStevia liquid, sometimes with fresh or low-sugar fruit.(Water or juice-packed). No artificial ingredients and you control the flavor and carbs.

Easy Flavored Hot Cereal [Vegan and Gluten –free options,Lower Carb]
Cook Cream of Wheat or Oatmeal with milk of your choice and add a couple of drops of any NuStevia liquid in fruit flavor. Add fruit, fresh or dried, and/ or nuts, if desired.

A Very Quick Nut Snack [Vegan and Gluten-free,Lower Carb]

Delicious NuStevia -flavored Nut Snack

Delicious NuStevia -flavored Nut Snack

I took ½ cup each of almonds, pecans and walnuts. Add a couple of drops of NuStevia Orange Liquid and a slight sprinkle of NuStevia No-Carb Blend and tossed them. Fanstastic!
[ I imagine that an addition of low-carb cereal, (like an unsweetened Chex), or plain popcorn would make a nice addition to the mix, as well as making it a bit more filling.]
My 30 year-old firefighter son visited and asked, ”What do you have on these mixed nuts, Mom?!” He promptly ate half of them; it’s a good thing I had shot the picture just before he came in! He has no dietary restrictions but he does like to eat healthy foods. He was thrilled with them.

Dips [Gluten-free and Vegan options, Low-Carb]

Easy No-Carb/Low-Carb Dip

Quick and tasty low-carb/no-carb dip with NuNaturals

Quick and tasty low-carb/no-carb dip with NuNaturals

Use a few drops of NuStevia liquid in sour cream, plain or vanilla yogurt or vegan sour cream (Tofutti is one), to make a nice dip for fruit and vegetables.

Spread or Filling [Gluten-free, Vegan options,Low Carb]
A few drops of any NuStevia Liquid mixed into cream cheese or medium tofu to make a nice spread for crackers, toast, rice cakes or as a filling . BE SPARING, as the flavors are very concentrated .Start out with just 2-3 , blend and adjust to taste. You may thin it with any type of milk, (coconut is very good in this), and add a bit more sweetening with a few drops of the NuNaturals Simple Syrup. You can add pureed fruit if you’d like.
Adding the Chocolate Syrup with a couple of drops of Orange NuStevia liquid is divine! Use the fruit flavored ones to fill dates or dried apricots…try the chocolate-orange in mission figs.

Compote [Vegan; Gluten-free,Lower Carb]
A staple in the fancy boxed lunches I used to cater from my bakery/restaurant was a compote made in a slow-cooker for a short time,( or it can be cooked very slowly for a very short time on a stove-top). Here is the recipe, and the NuStevia alternatives:
2 sweet apples, cored and sliced in eights
1 pear, cored and sliced thinly
6 cherries, pitted and quartered
1 Tbsp. melted butter or margarine
1/8 tsp. white pepper
¼ tsp. ground ginger
½ cup walnut pieces
½ tsp. Vanilla plus 1-2 Tbsp sugar
OR
10 drops NuStevia vanilla or Cherry-Vanilla
Warm thoroughly and cook only if you apples are very firm; have them retain their shape
Serve warm or cold. Make a great presentation with a dried fruit,( stuffed as above), on top.

Whipped Cream /Flavored Butter [Gluten-free,Low Carb]

Sweeten and flavor cream with NuStevia

Sweeten and flavor cream with NuStevia

No-carb sweet flavored butter with NuStevia

No-carb sweet flavored butter with NuStevia

In a November 2012 post I told the story of making Caramel Whipped Cream for cookies which worked well, but then I re-whipped it and it made Caramel Butter, which was a fortuitous accident. I did the same with the NuStevia liquid. It made Tasty Whipped-Cream, but whatever I did wrong, it wept, so I beat it again and it became a lovely Fruit-flavored Butter ,(this one was Orange, but it could be any flavor.) Try it!
Simply add a couple of drops, (sparingly) of NuStevia Liquid and whip-away!(it is better if you let it sit until the chill is off the cream to make the butter.) You’ll have a wonderful, no-carb spread.

Coconut Balls [Vegan; Gluten-free, Lower Carb]

Sweet but refreshing Coconut  Balls with NuStevia

Sweet but refreshing Coconut Balls with NuStevia

1 cup flaked unsweetened coconut
Opt: 2 oz. ground nuts,(Almonds are a good choice. Want to add a little zip? Use wasabi almonds!)
2+ Tablespoons unsweetened coconut milk, (NOT Cream of Coconut).More may be needed if using nuts.
1-2 packets NuStevia white Stevia powder , I packet +1/2 tsp. NuNaturals Simple Syrup, or use NuStevia No-Carb Blend
½ tsp. ground ginger
Place in a covered container and shake to moisten. Let sit refrigerated for several hours to several days. Roll into balls. Chill again.

Rice Balls [Vegan, Gluten-free,Lower Carb]
(A great way to use left-over rice)
1 cup cooked rice
¼ cup ground nuts
½ tsp. NuNaturals Simple Syrup
3 of drops of Lemon NuStevia liquid
Roll into balls and chill. These are not too sweet and quite refreshing!

For thirty years I have been making a version of this recipe for special dinners; carrots in a sweet, buttery-orange sauce. Now, I discovered a quick, lighter way to have a similar flavor to enjoy more often:

Sweet but refreshing Coconut Balls with NuStevia

Orange-Glazed Carrots [Vegan; Gluten-free,Lower Carb]

No-carb Orange Glazed Carrots with NuStevia

No-carb Orange Glazed Carrots with NuStevia

2 cups hot, cooked carrots, (baby carrots or sliced, boiled in salt water until tender or use canned)
2 tsp. NuNaturals Simple Syrup
5 drops NuStevia orange liquid
½ tsp ground ginger
2 tsp. melted butter or margarine,(optional)
2 tsp. brandy,(optional)
Place carrots in pan and warm. Sprinkle the remaining ingredients over them, fold gently,(be especially gentle if using canned carrots).Warm thoroughly. Serve hot, or can be served cold if using baby carrots alone or with additions as an appetizer.(More appetizer recipes to come.)
Another favorite in my bakery/restaurant or with family and friends has been my Cole Slaw. My original dressing uses granulated sugar, but I have been making a great deal of a stepped-up recipe:

Broccoli Slaw (Gluten-free; Vegan options,Lower Carb]

Carb-free sweet and creamy Broccoli Slaw made with NuStevia

Carb-free sweet and creamy Broccoli Slaw made with NuStevia

2 cups of shredded cabbage,(preferably red)
1 ½ cups of shredded carrots
1 cup of shredded broccoli (This is a great use of peeled broccoli stems. Use the florets in other dishes or steamed alone)
Dressing:
Mix separately; ( this will not be as much or as creamy as some versions of cole slaw. Double the recipe if you prefer a lot of dressing ). Toss over mixed shredded vegetables.
2/3 cup mayonnaise of Vegoniase
½ tsp. paprika

1Tbsp finely diced onion
1 ½ tsp. celery seed
1 Tbsp. vinegar,(any type. Cider vinegar makes it tastier than white; Balsamic makes white cabbage a bit dark but ,OH, the flavor! White Balsamic is also an excellent choice, as do pear or raspberry infused vinegars)
½ tsp Stevia powder (or to taste; I like mine sweet)
½ tsp. NuNaturals Simple Syrup

Coconut Chicken* [Gluten-free, Lower Carb]100_2549
(I have been meaning to post a recipe for coconut chicken , but I’m glad I waited, because I have improved the recipe. In the original I called for sweetened coconut)
Prepared coconut (as for coconut balls; may omit nuts)
2 lbs chicken breast strips
2 Tbsp. Olive or other light-flavored oil
“Bread” the chicken with the prepared coconut. Place in pan in hot oil and brown over medium heat, making sure the chicken is cooked through. If some of the coconut falls off, simply retrieve it from the pan and sprinkle it over the cooked chicken. (This may be baked. Spray the chicken with “Pam” or other olive-oil cooking spray.)

*Same recipe can also be applied to  making Coconut Shrimp (use large shrimp)

Optional Sauce: [Vegan;Gluten-free]
½ cup unsweetened coconut milk (Originally recipe called for sweetened)
½ tsp. ground ginger
Dash of salt
1/8 tsp any NuStevia powder
Simmer and reduce to thickened state. Spoon over chicken.
-OR-
Cut chicken strips into bite-sized pieces and pierce with picks. Add sauce on side as dipping sauce.

Turn low-carb Coconut Chicken into appetizers

Turn low-carb Coconut Chicken into appetizers

I have developed a lighter, sugar-free version of my Rice Pudding recipe (November 2012 Archives)
Rice Pudding [Vegan; Gluten-free,Lower Carb]

Enjoy lower-carb, vegan Rice Pudding with NuStevia

Enjoy lower-carb, vegan Rice Pudding with NuStevia

1 ¼ cups cooked rice
1 ¼ cups plain unsweetened almond milk, (rice milk or soy milk)
1 tsp. NuNaturals Simple Syrup
7 drops Lemon or Vanilla NuStevia liquid
Cook slowly and fold gently until the milk is thick and mostly absorbed into the rice, (do not make it dry).
Optional additions can be 1/3 cup currants, raisins, nuts, dried fruit. Pina colada version includes unsweetened pineapple tidbits,(drained) and unsweetened coconut.(You may need to adjust sweetness.)

Years ago I ran across a recipe for a Greek dish that a favorite restaurant served. I had left them half-way across the country and was thrilled to find it. The recipe called for vast amounts of sugar, milk, butter and eggs cooked with farina,(Cream of Wheat) and wrapped in filo leaves. It is technically a dessert, but hearty enough for a food. I have experimented and come up with a lighter, faster take on it that I love for breakfast.

Farina Custard [Vegan, Lower Carb]

Sweet Farina Custard made  with NuStevia

Sweet Farina Custard made with NuStevia

½ cup farina,(Cream of Wheat)
2 cups milk, (any kind, plain and unsweetened; I prefer almond)
[basically 1 part farina to 4 parts milk to adjust the recipe]
½ tsp (or to taste) Stevia powder
Opt: ¼ cup ground nuts
Cook slowly, stirring very often, until stiff.
Place in bowl to chill. Top with fruit. Sprinkle with NuNaturals Simple Syrup and or Stevia powder.
For a change of pace or for the gluten-free needs of some friends, I offer Polenta Custard, which can be made basically as above, but I’m posting a pineapple-coconut version:

Pina-Colada Polenta Custard [ Gluten-free; vegan options, Lower Carb)

Gluten-free , sweet Polenta Custard for breakfast or  dessert

Gluten-free , sweet Polenta Custard for breakfast or dessert

½ cup corn meal, (NOT self-rising)
2 cups coconut milk
1 tsp. NuNatural Simple Syrup
¼ tsp. NuStevia powder
Cook slowly, stirring almost constantly , until very thick. Chill.
Layer with pineapple tidbits , prepared coconut ,(see Coconut Ball recipe above) and

Sweet Dessert Cream [Vegan; Gluten-free,Low Carb]
Beat:
½ cup mascarpone, low-fat cream cheese or silken tofu,
coconut milk (1/4 cup? Test consistency),
and sweetened with NuNaturals Simple Syrup or Stevia powder to taste.
A few drops of Lemon or Orange NuStevia liquid, optional
You could also layer this with unsweetened apple sauce, dried fruit bits, fresh fruit or berries and/or nuts

This is far from a comprehensive list, but it’s a start.

Now, here’s what you need to do for the contest. Remember, it’s opened to everyone, world-wide.
I will leave the contest opened until October 1, 2014.
NuNaturals requested one requirement to enter:

(The links are being temperamental. If they  won’t work, please  cut and paste them to your browser)
Go to Facebook and “like” NuNaturals’ page:

https://www.facebook.com/NuNaturals    Requirement]

and while you’re there
“like” my Food, Friends, Family Facebook page

 https://www.facebook.com/TonetteJoycefoodfriendsfamily?ref=hl       [for an  Extra entry]

 If you don’t Follow this blog, please do so [for an Extra  entry]

Leave a message below, telling me what you have done  and please leave an email address so that I can contact you if you win.(If you don’t wish to leave an email address publicly, please leave a message here and message your email address to me privately through the “Food, Friends, Family” Facebook page.) I will contact the winners and give them 72 hours to get back to me with their home address or forfeit the prize to another entrant. Please note that NuNaturals needs an actual physical address for you to receive your prize;( the prizes cannot be delivered to P.O. Boxes).

Everyone is a winner, as NuNaturals has offered a 15% discount to all of us until December 31, 2014 if you order and enter this code: BLOG1214
It is very easy to use, just log-on to their site:www.nunaturals.com, or call 1-800-753-4372
International # 541-344-9785
Their staff is friendly and competent.

They have many, many products including other natural sweeteners. I just ordered a fair amount of Xylitol ,(another natural sugar replacement), from them and cannot wait to start experimenting with using it in cooking and baking.

Remember that their products are HIGHLY concentrated and to be used in minute amounts, usually by drops and fractions of teaspoons.

Please feel free to spread the word to  you friends,(and readers, if you’d like).

So, what are you waiting for?
(Any questions?)

Are You Still With Me?

Dear Friends and Family,
I know it has been some time since I last posted and I have missed all of you. I am looking forward to giving more advice to those who are insecure about cooking and entertaining and to those who need help with special diets. I also hope to continue to inspire fellow “foodies” with ideas of their own.

If you have any questions about food or diets, any questions about making entertaining easy and fun for you as well as your friends, family or even those you do not know well, please feel free to drop me a line here or at my Facebook page ,

Tonette Joyce, Food,Friends, Family on Facebook

I intend to continue offering main-stream recipes, as well as vegetarian, vegan, gluten-free, low-carb and healthy alternatives. Please let me know if I can be of any special assistance to your specific needs.

When we last met I promised a series on appetizers and I assure you that they will be coming very soon, before the holidays. Everyone needs to know how to make at least the simplest of appetizers and canapés,( and to know what the difference is!) I promise that you will be able to make a nice selection, or just one or two, not to be caught like a non-foodie friend of mine who was invited to an up-scale affair at her husband’s new job. They were all to bring appetizers and she refused my help; instead, she took a plate of brownies. Her brownies were well-known among her friends and family, but that wasn’t what was expected of them. I promise you that most of what I will show you will be almost as easy as aerosol cheese squirted on a Ritz, but a whole lot more impressive in that you made unique offerings yourself.
We also may be covering new ideas, more guests and maybe a giveaway or two.

Thank you for hanging in there with me and I promise to be back very soon with a real post. Please pay me a visit!
Tonette

Gluten-free for those who can’t have traditional crust and don’t want to bother with alternatives, for those who just don’t like crust and for those whose crusts just won’t work out, (see my previous post of easy crusts!), I offer this alternative: Pumpkin Pie Pudding

I was just plain tired of working on fancy crusts to have the grandkids eat around it, so here we have :Pumpkin Pie Pudding: Same double batch of filling in both the pie and the pudding. (If the color seems a bit dark, it is because I made the pumpkin from scratch, in a slow-cooker. I don’t recommend it if you are pressed for time! It also uses a lot of energy to make. It is not cost-efficient.)

Just take pumpkin pie filling and place it in a deep baking dish , then, (very importantly), place the filled dish into a larger, deep baking vessel filled 2/4 to the top of your pudding with water ; I used a roasting pan. Bake @ 375F for about 40 minutes or until a knife inserted in the middle comes out clean.

Pumpkin Pie Filling/Pudding

1 large can of plain , cooked pumpkin

2 eggs 1 cup of sugar 11/2 cup of heavy or whipping cream or canned milk,(evaporated, or for those lactose intolerant, unsweetened coconut, almond or rice cream)

2 teaspoons ginger

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon cloves

1 teaspoon cinnamon

* If you do not have all of the above, make up the difference with allspice OR use 1 Tbsp. pumpkin pie spice

1 teaspoon vanilla extract

Bake as above

I think you will be pleasantly surprised. Happy Thanksgiving to my US f Friends and a Happy Day to All!