Category Archives: Easy Entertaining

Rich Flourless Chocolate Cake, (Lower-carb, GF,Dairy-free, Keto, Passover)

Looking for a low-carb, gluten-free, Keto or Passover dessert? Look no farther than a flourless cake.

(I cannot find my pictures; sorry)

This is an excellent easy, considerate dessert, or addition to a party table, when you want to accommodate diabetic or gluten-intolerant guests.

Consider adding other flavors for an impressive difference; some ideas are included below.

Depending on just how sweet or low-carb/low calorie you want to go, I give you several alternatives:

Basic cake ingredients:

I ½ oz of (good) bittersweet chocolate. (I use high-cocoa plain candy bars)*

½ cup pure cocoa powder *

1/2 cup butter cut into small pieces

¾ cups sugar of choice, or 2/3 cups stevia  ‘sugar replacement’  for baking, ( made with sugar, erythritol or monkfruit)*

4 eggs

½ cup hot (not boiling) water

Dash of salt

½ tsp vanilla extract, (or  tsp almond extract, mint flavoring, raspberry;  1 tsp hazelnut brandy or coffee liqueur)

*NOTE: More of these ingredients may be needed for toppings, along with any of the suggestions below.

Melt the chocolate gently and carefully in a microwave or double boiler. Add the butter chunks and stir until melted.

Put into a mixing bowl and add the sugar/substitute; add the hot water and beat until smooth.

Add the salt and one egg at a time, as soon as the mixture is slightly cooled, (so the eggs don’t cook). If using, add the flavoring at the end.

Prepare a baking pan (8-9” round, 8-9” square)  with liberal buttering and dusting of cocoa, or use a pan-release, such as Wilton’s, or Pam for Baking. A piece of parchment in the bottom will facilitate the removal of the cake from the pan.

A tart pan or springform pan would make this even easier; the sides pull away in a springform; some tart pans have removable bottoms. The cake can be left in a nice ceramic tart or baking pan, as well, if you can cool it quickly.

Bake at 325F for about 30 minutes.  It will look like it is rising and then fallen; this is normal. Test for doneness by inserting a thin knife, cake tester into the middle of the cake. When it comes out clean, it’s done.

Cool in pan for 10 minutes and remove, (if not using a ceramic baking pan). The cake will be flat and dense and as delicious as it is, it needs a little something on top.

When completely cool, you can dust the cake with cocoa and powdered sugar, (or the substitute baking blend whizzed in a grinder, blender or food processor to make an equivalent ‘powdered sugar’). You can then add grated bittersweet chocolate, nuts, berries or any combination for an even nicer presentation.  Instead of the powdered sugar, you can simply drizzle with melted chocolate, or ganache and serve as soon as the topping is reasonably dry.
I think you will enjoy this as much as my family and guests do.

Lovely Lemon Gluten-Free Cake

 

New Year 2020! I made a Gluten-free Lemon cake which was a hit.

This cake is simple and can be made as low on carbs as you’d like by changing sugar with a Stevia baking mixture, (stevia and sugar, or stevia and erythritol for even fewer carbs).

The delicate lemon flavor would be good for Easter.
Omit the baking powder and feel free to make this for Passover.

 

Lemon Gluten-free Cake

1 ½ cups almond flour (Instructions below on making your own)

4 eggs, separated (whites in one large bowl, yolks in another)

½ cup sugar or stevia baking mix, divided into two ¼ cup portions

1 tsp cream of tartar, (optional)

1 teaspoon baking powder (optional)

1 Tbsp. grated lemon rind

1 ½ – 2 Tbsp. freshly squeezed lemon juice

Powdered sugar or substitute sweet baking mix for serving.

Additional garnish of choice, such as almond slices or fruit. (I used fresh raspberries; blackberries would also be a good match. If using fresh fruit slices, such as banana, apple or pear, first dip in lemon juice or citrus soda so that they don’t turn brown; pat dry.)

 

With an electric beater, beat egg whites until very foamy.  Add cream of tartar to add volume and give the egg whites more ‘body’, but it is not essential.  Slowly beat in ¼ cup of sugar or stevia baking mix and beat until the egg whites are firm and glossy; to not let them become dry.

In another bowl, beat the egg yolks with spoon, whisk, or beat gently with hand mixer; (do the egg whites first; the beaters and bowl must be free of any oils or fats to whip well, but don’t leave them standing for too long).

 

Add the baking powder, (if using), the lemon rind and juice, and mix well. Add the other ¼ cup of sugar or stevia mix slowly and beat well.  Add the almond flour and mix well.

Fold the egg white mixture into the egg yolk mixture with a rubber/silicone spatula or a wooden spoon, in a downward, round motion until they are mixed. Mix thoroughly, but try not to deflate the egg whites completely.

This cake is too delicate to be inverted onto a cake rack, so plan on spooning the mixture into a spring-form pan, or into what I used, a tart pan. Either one you use, cover the bottom and insides with baking spray, butter and flour, or painted with cake-release.

Bake at 323F for 35-40 minutes, or until it is slightly browned on the edges and a cake tester comes out clean when put into the middle. Do not open the oven for the first 25 minutes. Whether using baking powder or not, the cake will rise then fall, and this is fine.

Cool, then garnish just before serving.

NOTES:

You can grind fresh, untoasted and even unblanched almonds into flour using a small food processor, a small electric grinder or even a well-cleaned coffee grinder.

As shown on my version of the cake, you can also make ‘powdered sugar’ this way out of sugar baking substitutes; what you see is a stevia-erythritol mix sprinkled over the cake.

You can adjust the strength of the lemon flavor by adding more zest, but I found the subtleness of the amount of lemon that I used refreshing, which would make it lovely for a tea, brunch or after a large meal.

GOOD, and Easy Gluten-Free Christmas/Holiday Cookies

Looking for really nice and gluten-free cookies for the holidays?  Here are two recipes that will impress even those who don’t need to go GF.

Of course, other than cookies, there are other gluten-free offerings which I will be serving, among them, quinoa-based dressing, rice pudding, cranberry relish and chiffon, (recipes in previous posts).

In a hurry, I decided that I could cheat by rising the temperature; unfortunately, that was a mistake, as they browned a little more than they should have. Leaving them in the oven for longer at lower temperatures will give you an even nicer presentation, however, depending on the sugars used, the colors could be darker, but none of these affect the flavors.

Both recipes are easy and need no prior refrigeration, rolling, cutting or icing/decorating afterward. A few sprinkles, jimmies, dates or nuts on top before baking is all that is needed to  make them a little fancier.

Also, both recipes feature dates. You may wish to experiment with well-drained maraschino cherries, Crasins in your favorite flavor or other dried fruits, feel free to do so. (I will be!)

Also, going with margarine in the second recipe makes both  dairy-free.

 

Walnut-Date Meringues

Whites of two large eggs

1/2 cup sugar, (white, coconut, date, combination or equal in stevia baking mix)

½ tsp vanilla extract

1 cup chopped walnuts

1 cup chopped dates

Assorted sprinkles, (if using)
or extra dates or walnuts for decoration

Beat the egg whites until foamy. Add the sugar(s) and vanilla slowly and mix until the egg whites are solid white but not dry.
Fold in (or gently mix by hand) the nuts and dates.

Drop by small spoonfuls onto liberally greased baking sheets,(or use baking spray).

Decorate with sprinkles or extra nuts/dates.

Bake slowly in a 290F oven for about  2 ½ hours; (check after 2). You want them to be quite dry. Remove to rack gently and allow to cool completely. Place in airtight container.

 

Pineapple, Pecan and Date  Drop Cookies

1/3 cup butter or margarine, softened

1 cup light brown sugar,(or date or coconut sugar)

1 large egg

1 tsp vanilla or natural butter flavor
or  2 tsp brandy

½ tsp cinnamon (optional)

1 ½   cup chopped pecans

1  ¼ cup chopped dates (or other semi-dry fruit)

1  – 15 oz can crushed pineapple in juice, well-drained

1 tsp baking powder

½ tsp baking soda

2 cups or equivalent of gluten-free flour, (I used 1 full cup quinoa flour and 1 scant cup banana flour)

Beat the butter or margarine, sugar(s) and eggs until light. Add the flavoring, baking powder and baking soda; beat well.
Add the pineapple, dates and pecans, beat on low or mix well by hand.
Beat in the flour(s).

Note: Quinoa, chickpea and some other flours have strong flavors of their own, which is why I mixed them in this recipe. Flavoring is essential, and a little cinnamon is very helpful in disguising the flavor of the flours.)

Let sit for 5 minutes.

Drop by small spoonfuls onto  baking sheets  which are greased or lined with baking parchment. Flatten slightly.

Sprinkle with jimmies, colored decorator sugars, extra nuts, dates or pieces of fruit used.

Bake in a 300F oven for 1 hour (or longer). The dough is wet and you want these cookies to dry out in the low heat of the oven, browned on the bottom and not soft. They may appear tough, or overly dry when cooled,  but will soften when placed in an air-tight container. As with tea breads and other baked goods with fruit, these taste even better after the flavors develop in a day or two.

I hope that you have a wonderful holiday season, whatever you choose to celebrate and a wonderful 2020!

Stovetop or Baked Stuffing: Standard, Gluten-Free and/or Vegan

 

 

Thanksgiving is here in America and with all of the holidays coming up, I find it hard to believe that I have never posted recipes for stuffing/dressing. Call it what you will, even if you need to go gluten-free or are vegan, you can enjoy this traditional side dish.

 

My family traditional dressing is made with bread cubes and turkey broth, often with giblets.  I make a vegan version without the giblets, and with vegetable broth. Although you can use bread cubes, I go gluten-free and use quinoa.

 

Stuffing/Dressing, Baked or Stovetop

3 cups of bread cubes – OR- 1 1/2  cups of cooked quinoa, (prepared with ½ of the recommended amount of water);
set aside

¾ stick of butter or margarine

1 ½ cups minced celery

1 cup minced yellow onion

3 Tbs marjoram

3 Tbs. sage (rubbed)

½ tsp celery salt

(Or the equivalent in poultry seasoning of the last 3 ingredients)

1 tsp salt

1/4 tsp. ground pepper (any color)

2 Tbs milk, (cow or plain nut)

1  ½  + cups broth

 

In a heavy, large pan melt the butter or margarine

Add the celery and onion
Add the seasonings

sauté until the onions and celery are soft;
add milk.

Simmer for 15 minutes until the milk is absorbed.

Add the broth, (and giblets if using), and simmer for ½ hour

Place the bread cubes or quinoa in a large bowl. Pour the cooked dressing mix over while it is still hot, and stir until it is mostly absorbed into the bread. (If the bread seems too dry, add more broth; the quinoa will not absorb the mix until it is baked or cooked)

At this point, you can:

  1. place in a well-buttered casserole dish and bake uncovered at 325F for an hour or until it is browned at the edges and fairly dry in the middle
  2. cook on the stovetop, in a large, heavy-gauge pan, (preferably with ceramic or other non-stick coating),  stirring often, until fairly dry
  3. stuff dressing made with bread into a chicken; double the recipe  to stuff a turkey

I hope that you find this helpful, especially for those of you who find yourselves with family or friends who cannot enjoy traditional dressing.

Gluten-Free Pie Alternatives+Vegan/Tree Nut-free Options

As promised, I am back with gluten-free options for pie lovers.

I adapted the “No-Fail” Piecrust recipe which I posted five years ago for the pumpkin pie: https://tonettejoycefoodfriendsfamily.wordpress.com/2013/11/16/you-can-make-pie-crust-and-pastryveganchiffon/
which can, of course, be used for any baked pie.

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Unfortunately, the camera did not do a good job and no, the right side of the pie‘s crust was not white; it was from a reflection of the flash.

I used homemade oat flour and almond meal. Homemade grain/seed/nut meals are easier to make than you think. You can find them in stores, and generally, they cost an arm and a leg. Oatmeal is inexpensive and if you grind your own almonds/nuts/seeds, (plus buy on sale or in bulk,) it’s much less expensive than bagged flours and meals. All nuts and seeds, in any form, can be frozen, (in as little air as possible).
The finished, unbaked pie crust can be frozen, as well.

To grind your own flours and meals takes little effort. You can do it in bigger batches in a strong food processor, but many leave bigger pieces in the bottom corners or on the top. You either end up with underground pieces or have the rest of your meal ground to powder/paste while trying to get the others ground down. I have three grinders from which to choose, but you only need one:WP_20181202_001.jpg

You may recognize the Mr. Coffee grinder; which is just about perfect. The Salton grinder is at least 40 years old; it was my aunt’s. The mini-processor is really convenient for grinding small batches and for whipping cream.( Mix any berry type into the cream or to coconut cream and you have a luscious, quick dessert, with or without other fruit or cake!)

I used old-fashioned oats and just turned on the grinder, dumping batch-by-batch into a bowl to measure out later.

The almond meal came out wetter, as would that of many nuts and seeds, but this isn’t a problem, since it helps with the cohesion of the crust. You can adjust up the amount of wetness by adding a little more water slowly, if needed.

For this Gluten-Free Pie Crust w/ Vegan /Tree nut-free Alternatives I used:
2 ¼ cups oat flour
1 ½ cup almond meal (or alternative nut/seed meal)
1 ¼ cup vegetable shortening (see note in the link above in reference to vegetable shortenings)
3 tsp sugar (any type), or less, if using a granulated stevia mix
1 ½ Tbsp. Apple cider vinegar
1 Tbsp. water
[OPT: 1/4 tsp vanilla or almond extract]
1 egg* or
1-2 Tbsp. flegg**
Mix the flours and sweetener. Cut in the shortening , (as directed in the ‘No-Fail’ recipe). Mix the water, (opt. flavor), egg/ flegg and vinegar together; mix into the meals.

This will not roll-out as the ‘No-Fail’ recipe. Gluten is what makes the crust pliable. You will need to press this into whatever pie plate you choose, as you would with a graham cracker crust. Press in gently but firmly; make sure that you have enough on the bottom and up the sides to hold the filling, but press out any excess that tends to build-up at the bottom edges. Since this will not cut-up or crimp, you will have to get creative with any attempts at decorations, as I did with sprinkles.

[Unlike graham cracker crust made with, well, graham cracker crumbs and butter or margarine, this cannot be used for refrigerator pies; it must be baked.]

*NOTE: To make a half-batch, use 1/2 egg. Crack a large egg and mix it. Use half in this recipe; cook the rest in other in any way, as in: add to an omelet, scrambled eggs, add to a cake recipe, (It will give more ‘lift’). It will keep covered in the refrigerator for several days.
**NOTE: “Flegg” is an egg substitute made (usually) with flaxseed or Chia seeds. You can make your own by adding around 2 Tbsp. of seed ,(grind the flaxseed for better results), to a quarter cup of very hot, (not boiling), water.*

After a short time, you should have a sticky, gelatinous mixture that will add to the cohesion of your crust in the same way an egg would. The stickiness is ‘mucilage’ and if you are a certain age, you know that we used a type of this for glue, so you can imagine the help it gives to binding the crust. You can use flegg for many alternatives, but not when you need a ‘rise’, as in a cake. (Flegg also adds nutritional value, fiber and omega-3s)

[*NOTE: Please heat water on the stove or in the microwave. Water out of a water heater should never be ingested. Heavy metals from the heater can leach into the water and any impurities and/or contaminants that may have slipped passed your water authority, (or is considered within their acceptable parameters for tap water), will be condensed in the continual ‘cooking’ of the water.]

Here is a healthier, G-F /Tree nut-free+Vegan alternative to pie:

Fruit Crisp:
3 cups (approx) sliced fruit or berries
1 cup whole, raw oatmeal*
2/3 Chopped walnuts, other nuts, or non-tree nuts/seeds
4 Tbsp. sugar (beet, cane, turbinado, date, coconut, stevia mix), DIVIDED
(OPT: a little spice that you like, for instance: cinnamon, nutmeg, allspice)
6-8 Tbsp. Butter or margarine, DIVIDED

Use 1 Tbsp.+ butter or margarine to butter the bottom and sides of a deep baking or casserole dish.
Slice apples, peaches, pears, etc., or add berries to nearly fill the dish. If desired, sprinkle with 1 Tbsp. granulated sugar/alternative. Dot with 2 Tbsp. of the butter or margarine.
Melt the remaining butter or margarine. Add the sugar (and spice, if using). Mix in the oatmeal, and walnuts/alternative. Sprinkle evenly over the fruit and bake at 350F for about 40 minutes, until the top is slightly browned.
Serve warm or cold, plain or with whipped cream, (or whipped canned, chilled coconut milk), or ice cream   or frozen alternatives.
*NOTE: I used old-fashioned oats in the crisp below, but they came out a little stiff. I will use quick-cook oatmeal to top it the next time. If you wish to layer the fruit and toppings, or will be using ice cream or frozen alternatives afterward, use old-fashioned oats, so that they will not become too soft.

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I do hope that you try and enjoy the recipes above. Please let me know if you tried any other nut alternatives and how they worked for you.

Chicken[Tofurkey,Quorn] Paprika(GF, DF)

Yes, it’s me. I have not forgotten you. I had my promised series on antipasti ready and my computer crashed taking all of the recipes with it…and that was just the beginning!
I have pix of most of what I created and will try to sort out what was what, but in the meantime, here is a recipe I have been asked for by a few people.

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The best way to make this is with boneless, skinless chicken breasts. Done right, they will not be dry. You can use boneless, skinless thighs, if you really prefer dark meat. There is no reason why one could not use thick slices of Tofurkey, (any brand of like product), or Quorn roasts to make a vegan or vegetarian version. I will add directions for alternatives below. I also, as usual, have short-cuts to make the recipe simpler.
The recipe will serve two big eaters. Simply multiply the ingredients to serve more.

Chicken Paprika
2+1 Tbsp Butter or margarine
1 large onion, chopped
2 large cloves garlic, chopped,(or 1 Tbsp dried, minced garlic)
1 ½ Tbsp paprika,(regular or half can be smoked)
1 ½ lbs of boneless chicken breasts or thighs
Salt
1 ½ cups strong chicken broth…(if you are using canned or from a carton, cook over high heat to reduce and strengthen. If you want to use bullion, make it double-strength)
1 cup crème fraiche, or sour cream
1 Tbsp plain flour , 1 ½ tsp corn starch or rice flour

Melt the 2 Tbsp butter or margarine. Quickly brown the chicken on both sides, (it will raw in the middle). Remove from the pan. Lower the heat, add the extra butter, onion, garlic , paprika and salt to the pan and cook just until the onion is wilted. Add the broth and the chicken, and cook on low heat just until the chicken is cooked in the middle. Again, remove the chicken and keep it warm. Mix the flour into the crème fraiche or sour cream and mix until smooth. Add slowly to the broth, (a whisk is helpful here). Raise the temperature and stir until the mixture is thickened. Lower the heat to warm. Add the chicken, turning once, until the chicken is rewarmed throughout and has absorbed some of the sauce. Serve over rice, couscous, boiled or mashed potatoes. Be generous with the sauce.

Tofurkey or Quorn Paprika
2+1 Tbsp margarine
1 large onion, chopped
2 large cloves garlic, chopped,(or 1 Tbsp dried, minced garlic)
1 ½ Tbsp paprika,(regular or half can be smoked)
1 ½ lbs of thickly sliced Tofurkey or Quorn roast
Salt
1 ½ cups strong vegetable broth…(if you are using canned or from a carton, cook over high heat to reduce and strengthen. If you want to use bullion, make it double-strength)
1 cup vegan sour cream or silken tofu
1 Tbsp plain flour , 1 ½ tsp corn starch or rice flour

Melt the 2 Tbsp margarine. Quickly brown the meat substitute on both sides. Remove from the pan. Lower the heat, add the extra margarine, the onion, garlic, paprika and salt to the pan and cook just until the onion is wilted. Add the vegetable broth and heat to boiling. Mix the vegan sour cream or silken tofu with the flour until smooth and add slowly to the broth, (a whisk is helpful here). Raise the temperature and stir until the mixture is thickened. Lower the heat to warm. Add the Tofurkey or Quorn turning once, until it is rewarmed throughout and has absorbed some of the sauce. Serve over rice, couscous, boiled or mashed potatoes. Be generous with the sauce.

An Audio Cookbook Giveaway!

I hope 2016 is a great year for all of you! And as the first post for the new year, I have a prize to give away: An audio cookbook!

Dump Dinners Cookbook, by Daniel Cook, read by Diane Davis

Dump Dinners Cookbook, by Daniel Cook, read by Diane Davis

Dump Dinners Cookbook:30 Most Delicious Dump Dinners Recipes For Busy People, by Daniel Cook,(apt name!). This is a perfect book for those who are insecure in their ability to cook, for those who are just plain busy and fun for those who cook often.

It’s a good time of year here in North America for slow-cooker stews and soups, but I have found that in the Summertime,(for those of you in the southern hemisphere), slow cookers are indispensable as an alternative to heating up the house with your oven or and more comfortable than standing over a hot stove.

The recipes contained in this audio book are so simple, yet so complete! This is real food, real cooking, real easy! It is perfect for the theme of this blog, which strives to let you know that anyone can cook and entertain without a great deal of effort.

After the introduction, the recipes only last a few minutes each They are completely uncomplicated, and often contain suggested garnishes and a few other options,(of which any reader of my blog know I am very fond of sharing!) However easy, the recipes have often sophisticated flavors and are not only wonderful for yourself and your family, you would be proud to serve them to any guests you may want, or need, to feed. There is something for every taste, All-American, Latin, Asian, Italian and others, (including Hungarian and Russian.)

Although most are heavy on meat, it does contain vegetarian recipes. Anyone used to eating and working with recipes that include Quorn, tofu, seitan, ‘Tofurkey’ or vegetable-based meat substitutes can adjust most of the recipes by cutting back the cooking times, (usually by1/2- 3/4), and adding the meat substitutes near the end.(Dairy substitutes can be used for cheeses).
Many recipes are Gluten-free or can be adjusted easily.

The many delightful and inspiring recipes in this book are read in a clear, delightful voice, that of my long-time friend, Diane Davis.

Diane is a woman of many talents. She is a singer-songwriter who can rock you with pop, rock, country and jazz. She is an actress who has been in several feature films and TV shows. She is frequently featured in ads that cross the U.S. and into other countries. She has had several radio shows that were not only popular in her market, but were broadcasted internationally over the internet. She continues to do podcasts and interviews, which I never miss. Her voice talents have been utilized a very short time ago in one major motion picture, and more recently, in audio books, such as this. I know you will find her easy to listen to and to follow in the directions.

The contest is open world-wide, so I hope that some of you from the other 50(!) countries who visited me here at Food, Friends, Family in 2015 will stop to comment. That’s all it takes. Leave a comment and an email address where I can reach you if your name is drawn. In two weeks, February 4, 2016, I will place your names in a hat and have a family member of mine draw one out.
[If you are uncomfortable leaving an email address opened on the blog, please leave a comment below and then private message me on the blog Facebook page : Tonette Joyce:Food, Friends, Family with your email address, where no one else will see it.]

I am sure any of you would truly enjoy this cookbook. I bought it, ($2.99-3.99USD), and I am ready to cook!

Please enter!

(Diane is also an expert in needlework and sells her creations. She recently recreated in crocheted form the ‘star’ of a popular mystery book series, a cat, for its author. If that isn’t enough, she is a computer expert, a realtor and blogs on casinos!n

Easy Gourmet withLeftovers-Vegan/GF/Nut Alternatives

When I went to my family reunion this Summer, my gentleman cousins treated me to dinners at a fine restaurant near where we stayed.(We also had a great lunch at a barbecue joint that looked like a barn, but I digress.)

At one of the meals I chose a dinner salad that came with glazed chicken and walnuts…it was wonderful. And when they offered me their raspberry vinaigrette for it, I was blown away! I had to go home and reproduce it as well as I could.

Since then I have been experimenting with glazes and meats, plus meat substitutes! I found that Tofurkey is amazing glazed and chilled and so is Quorm,( a vegetarian,but not vegan, meat substitute. Seitan can also be used and I have made it with Tempeh).

I don’t remember what they charged for the salad at the restaurant, but even using leftovers, you can recreate the taste at home for your own enjoyment, and even impress any guests you may have, for a fraction of the cost!
(If you are using raw boneless chicken, beef or pork, sear it at a high temperature on the stove with your glaze, then lower the heat, add a few Tablespoons of water and cover until they are fully cooked in the middle).

If using leftovers, Tofurkey or Quorn,(ground Quorn is good here) , simply sear on medium-high heat on the stove and turn as soon as it is seared on each side. Then chill. I have used slices of roast pork,(including commercially marinated pork roasts), chicken, (including rotisserie chicken), slice turkey and roast beef, (although the latter does not work as well, except for my leftover Sesame Beef…strips of beef dredged in salted corn meal and fried in a little sesame oil with sesame seeds.)

The glazes that I have used are honey with butter or margarine; Apricot, Plum, Blackberry and Raspberry preserves or ‘all-fruit’ spreads, or , if you can find it, Pomegranate Molasses.

Pomegranate molasses, ( or sauce), is not very sweet. It has a wonderful flavor, but I like to add a little honey, syrup or sweetener of some sort, even stevia. You can even mix it with any of the fruit spreads, or with a little sesame oil.

If you are daring, you can use commercial Asian Sweet Chili Sauce instead of a fruit glaze.

Toss in walnuts, almonds, pine nuts, or pumpkin, sunflower or sesame seeds with the meat or substitute. You might want to use a little sesame oil to fry the meat/meat substitutes if you are using sesame seeds, (it is strong and a little goes a long way). If you have any nut oils, you can also use a small amount of them to sear the meat/meat substitutes; it makes them even more special. See my post on Oils in the October 6, 2013 archive.

[Do you have someone with nut allergies or want to stretch out your budget? You can get a fantastic result from roasting chickpeas, (garbanzo beans). Use canned, left over or cook them until soft but firm, (see one of my first posts on beans in the August archives August 24, 2012), then roast them in your oven, turning them occasionally, until they are browned and dry. When cooled, crush them. You can place them in a closed container in the refrigerator or a zip-close bag in your freezer to use when needed. It adds a nut-like flavor and texture, and puts an extra protein punch, as do the nuts.]

Add a very little water to ‘degaze’ the pan in which you have cooked by heating it to boiling and scraping what remains in the pan into a container with your meat/meat substitute. What is comes from the pan will keep your meat moist and add extra flavor when added to the salad, along with the dressing.

There are some lovely commercial Raspberry vinaigrettes on the market and some beautiful infused vinegars to make your own dressing, ( I love pear-infused vinegar!). Again, you can use nut oils to make it extra special, but peanut, grapeseed or regular olive oil are really all you need.

I eat so much of this that I have prepared meat and meat substitutes in the freezer, ready to be thawed and used when I am hungry, or for guests. I often grab leftovers and glaze them before others can make a sandwich (Don’t worry; no one goes hungry here!)

Here’s how one of mine looked:

Gourmet dinner salads:easy, inexpensive, impressive!

Gourmet dinner salads:easy, inexpensive, impressive!

I prefer to use green salad, with any combination of :
Iceberg/bib/Romaine/leaf lettuce
Kale
Spinach
Onion, scallions/leeks
Bok Choy/cabbage
Celery/celery root
Broccoli
Fresh String/Sugar Snap beans /Snowpea pods

Feel free to add carrots, sliced peppers, cucumbers or
Roasted Cauliflower

I generally add chow mein noodles or croutons to round out the meal and add a carbohydrate. I sometimes use prepared wild rice or even hash brown potatoes cooked very dry, and you may want to use these if you are wheat sensitive.

I hope you try this. It is healthy, easy, inexpensive, gourmet-quality food and you can even use up your leftovers making it! Impress yourself and your guests!

Appetizer Finale/Cream cheese and Vegan Alternatives/Liver and Mock Liver Pâté

Hello all! Despite the order in the name of this blog, family comes first, hence the long hiatus since my last post.
I nearly simply ended my series on appetizers, but since the last was ready and the most simple, I decided to go with it.

I personally prefer to use Neufchatel, which is “light” cream cheese, but you can use any cream cheese or ‘vegan cream cheese’ made of tofu, “Go Veggie” and “Follow You Heart” which is a mix containing soy, “Daiya” brand non-dairy, non-soy alternative, (to name a few). Any of these can be easily used for any of these recipes, or in any ideas of your own to make vegan or gluten-free appetizers.

Commercial cream cheese spreads come in very many flavors. You can find sweet versions mixed with strawberry, honey, honey and nut, pineapple and even chocolate. Savory versions include chive, dill, garden vegetable and salmon, which is more versatile than you might imagine.

Along with prepared cream cheese, dips, such as spinach and bacon-and-horseradish, can be used sparingly in appetizers. These have a looser consistency and must be contained within an appetizer or spread thinly.
Of course, you can mix any flavors of your own preference into a plain base, or use the pre-made ones on their own. However, these are so simple, a little imagination added along with a few unusual flavor combinations will make a big hit with family and guests.

Cream cheese and vegan cream cheese based appetizers are so easy and versatile!

Cream cheese and vegan cream cheese based appetizers are so easy and versatile!

Pictured above are:
Salmon Cream cheese on toast round with sliced olive, dried cranberry and a pear wedge
[Dip white-fleshed fruit, such as pear and apple, in lemon or other citrus-based soda, or pineapple juice to slow discoloration]
Salmon cream cheese in mission figs topped with smoked almond, pear piece and dried cranberry
Chive cream cheese on crackers, topped with sliced, jarred sweet pepper and nut (A candied walnut is shown, but a pecan, hazelnut or almond, whether plain , spiced or candied would work)
Chive cream cheese in celery topped with black olive, cranberry, nuts
Pepperoni roll with chive cream cheese or spinach dip
Baby spinach leaves with spinach dip, with or without nuts,(plain almonds, walnuts or pecans)

A recipe that was requested but that I hesitated to add was for my Liver Pâté. I will also add my vegan Mock Liver Pâté recipe. These can be a nice addition to any appetizer plate, be they spread on crackers, (topped with sour cream, cheeses or vegan alternatives, put into fresh spinach or romaine leaves slices of apple or stuffed into mission figs! Try it!)

Liver Pâté/Mock Liver Pâté
8 oz chicken liver, sautéed until just done OR 10 oz walnuts simmered until tender, either cooked with ¼ cup sliced onion
2 Tbsp. dried parsley
1/8 tsp. white pepper
1/8 tsp turmeric (optional)
1/4 tsp celery seed
1/2 tsp ground nutmeg
1/8 tsp garlic granules or powder, (NOT garlic salt)
Adjust all flavorings to taste. Chill before use.

One final word on appetizers: remember to keep the few hot appetizers I mentioned in the series as warm as possible, on a hotplate or in an electric skillet if possible. Keep all cold appetizers as cool as possible. Place some out at a time while leaving other refrigerated, or place them on plates or trays on larger trays of ice.

I do so hope this series has whetted your appetite for appetizers and that you will serve them with confidence, whether they be some of the recipes or suggestions that I offered, or some that you were inspired to make on your own.

Do you have any questions?

Appetizers VIII; Custards,HUmmus, Couscous/Vegan

After too long of a break, we continue our series on appetizers. I have saved some of the most impressive ones for these last two post for the time being. I will give you a few unusual flavor combinations to try, or to spark your imagination for other combinations.

Although the next and,(for this series, the last), posts will feature possibly the easiest, the ones here today may take a little more time, but can be made ahead of time. In fact, it’s necessary.

We have already discussed making or buying hummus [December 13, 2014 Archive ] and polenta [January 4, 2015 Archive ], which are contained in the appetizers pictured. I have not discussed couscous, which is made of granules of semolina, (wheat), and can either be steamed or boiled to a softened-but-still-firm consistency. I often buy it made with vegetables, much like garden pasta, which makes a tasty and colorful alternative side dish to potatoes, rice and pasta. More couscous recipes will be in upcoming posts.

Some of the appetizers you see here today contain custard. Simple custard is made by a ratio of 1 large egg to 1 cup of milk (of any type, cow, almond, etc.), and baked in a slow/moderate oven, (325F), in glass or ceramic baking vessels. These need to be surrounded by water halfway up their sides , placed in a larger vessel of any oven-proof material.

Since simple custard is very “eggy”, other ingredients must be added. For a sweet custard, sugar, stevia, honey or other sweetener must be added, and can be made with many other flavorings. Most often, vanilla extract is added, but lemon or orange zest, coconut, nutmeg or almost any flavor that will not dilute the egg-milk ratio will work. Too much more liquid, and your custard will not “set”, which is to become firm. On the other hand, adding pre-cooked rice, (which is also good in the sweetened versions), will have little effect on the texture. Ground nuts, seed or coconut are also acceptable additives.

However, for savory recipes, you want your custard to noy

After too long of a break, we continue our series on appetizers. I have saved some of the most impressive ones for these last two post for the time being. I will give you a few unusual flavor combinations to try, or to spark your imagination for other combinations.

Although the next and,(for this series, the last), posts will feature possibly the easiest, the ones here today may take a little more time, but can be made ahead of time. In fact, it’s necessary.

We have already discussed making or buying hummus [ ] and polenta [ ], which are contained in the appetizers pictured. I have not discussed couscous, which is made of granules of semolina, (wheat), and can either be steamed or boiled to a softened-but-still-firm consistency. I often buy it made with vegetables, much like garden pasta, which makes a tasty and colorful alternative side dish to potatoes, rice and pasta. More couscous recipes will be in upcoming posts.

Some of the appetizers you see here today contain custard. Simple custard is made by a ratio of 1 large egg to 1 cup of milk (of any type, cow, almond, etc.), and baked in a slow/moderate oven, (325F), in glass or ceramic baking vessels. These need to be surrounded by water halfway up their sides , placed in a larger vessel of any oven-proof material.

Since simple custard is very “eggy”, other ingredients must be added. For a sweet custard, sugar, stevia, honey or other sweetener must be added, and can be made with many other flavorings. Most often, vanilla extract is added, but lemon or orange zest, coconut, nutmeg or almost any flavor that will not dilute the egg-milk ratio will work. Too much more liquid, and your custard will not “set”, which is to become firm. On the other hand, adding pre-cooked rice, (which is also good in the sweetened versions), will have little effect on the texture. Ground nuts, seed or coconut are also acceptable additives.

However, for savory recipes, you want your custard to not be sweet, so you will add salt and then, again, any herbs or dry, (or dry-ish), vegetables that strike your fancy. Sautéed onions or shallots are a good choice, or dehydrated peppers or tomatoes. Maybe you’d prefer herbs: parsley, sage, rosemary or thyme, (I don’t recommend them together!), or lemon zest. You can also add a little cheese before baking, but cut back just a bit on the milk.

Test for doneness as you would a cake. Insert a knife into the middle of the custard. When the knife blade comes out clean, your custard is done. The time depends on the size of your containers. One-cup capacity can be done in as little as 40 minutes; a large container can take up to an hour and a half. But never go by time alone.

I have not yet experimented with these myself, but I am assured that quite good vegan versions of custard can be made in several ways, at any level of cooking expertise.

Easy: Silken tofu or heavy, canned coconut milk * blended with a small amount of coconut oil, then chilled

Moderate: Almond or coconut milk blended with tapioca powder or arrowroot ,( plus flavorings), baked as above.

Nuts, (especially cashews), puréed with a little coconut oil or heavy, canned coconut milk*

Advanced: Pastry cream made of coconut or nut milks. This is cooked by whisking over a double boiler with water, salt, flour and cornstarch.

[* NOTE: Coconut milk in cartons is too thin for the quick custards which have this notation. Several types and brands of canned coconut milk are available. Although I generally choose the types that ‘slosh’ when I shake the cans, you want the ones that seem solid when you shake them. Do not use “Cream of Coconut”, as this is far too sweet.]

For the appetizers here, I used cooled custard, and put them together easily with purchased, premade filo cups and rye flatbread.

Filo custard cups, which are vegan, sometime come in grocery freezer cases, but if you will be using them quickly, refrigeration is not necessary as they are prebaked and ready-to-fill. Flatbread, which is also vegan, comes in packages in the cracker aisle. It comes in several flavors made from several types of grain. It also come in long pieces which I just snapped off with irregular edges. Since there is no way to cut them evenly, let’s say that it lends a certain handmade charm to the appetizers.(That’s my story and I’m sticking to it!) You can use any type of non-sweet cracker, gluten-free cracker or even corn chips.

Appetizers featuring Hummus, Couscous and Custard make an imaginative and impressive array

Appetizers featuring Hummus, Couscous and Custard make an imaginative and impressive array

Pictured are :

Pepper-Jack cheese melted over polenta in filo cup, feel free to use vegan ‘cheese’

Pepper-Jack cheese melted over couscous in filo cup, topped with a slice of black olive

Herbed rice custard in filo cup topped with an herbed tomato slice

Hot Pepper custard in filo cups with salmon cream cheese, topped with apple and bacon; vegan “bacon” can easily be substituted.

Hummus in filo cup topped with sautéed mixed vegetables

Hummus with toasted coconut in filo cup topped with toasted sesame seeds

Hummus with pistachio on flatbread

Hummus with coconut on flatbread

Herbed custard rice with herbed tomato on flatbread

Salmon cream cheese with cashew and apple on rye flatbread
(More on using cream cheeses in the next post.)

Of course, you should know by now that none of these combinations are absolutes. Try mixing and matching textures and flavors, herbs, vegetables, fruits, nuts, grains and anything that strikes your fancy. If you like it, try serving it!

Any comments?

be sweet, so you will add salt and then, again, any herbs or dry, (or dry-ish), vegetables that strike your fancy. Sautéed onions or shallots are a good choice, or dehydrated peppers or tomatoes. Maybe you’d prefer herbs: parsley, sage, rosemary OR thyme, (I don’t recommend them together!), or lemon zest. You can also add a little cheese before baking, but cut back just a bit on the milk.
Test for doneness as you would a cake. Insert a knife into the middle of the custard. When the knife blade comes out clean, your custard is done. The time depends on the size of your containers. One-cup capacity can be done in as little as 40 minutes; a large container can take up to an hour and a half. But never go by time alone.
I have not yet experimented with these myself, but I am assured that quite good vegan versions of custard can be made in several ways.
Easy: Silken tofu or heavy, canned coconut milk * blended with a small amount of coconut oil, then chilled
Moderate: Almond or coconut milk blended with tapioca powder or arrowroot ,( plus flavorings), baked as above.
Nuts, (especially cashews), puréed with a little coconut oil or heavy, canned coconut milk*
Advanced: Pastry cream made of coconut or nut milks. This is cooked by whisking over a double boiler with water, salt, flour and cornstarch.
[* Coconut milk in cartons is too thin for the quick custards which have this notation. Several types and brands of canned coconut milk are available. Although I generally choose the types that ‘slosh’ when I shake the cans, you want the ones that seem solid when you shake them. Do not use “Cream of Coconut”, as this is far too sweet.]
For the appetizers here, I used cooled custard, and put them together easily with purchased, premade filo cups and rye flatbread.
Filo custard cups, which are vegan, sometime come in grocery freezer cases, but if you will be using them quickly, refrigeration is not necessary as they are prebaked and ready-to-fill. Flatbread, which is also vegan, comes in packages in the cracker aisle. It comes in several flavors made from several types of grain. It also come in long pieces which I just snapped off with irregular edges. Since there is no way to cut them evenly, let’s say that it lends a certain handmade charm to the appetizers.(That’s my story and I’m sticking to it!) You can use any type of non-sweet cracker, gluten-free cracker or even corn chips.
Pictured are :
Pepper-Jack cheese melted over polenta in filo cup, feel free to use vegan ‘cheese’
Pepper-Jack cheese melted over couscous in filo cup, topped with a slice of black olive.
Herbed rice custard in filo cup topped with an herbed tomato slice
Hot Pepper custard in filo cups with salmon cream cheese, topped with apple and bacon; vegan “bacon” can easily be substituted.
Hummus in filo cup topped with sautéed mixed vegetables
Hummus with toasted coconut in filo cup topped with toasted sesame seeds
Hummus with pistachio on flatbread
Hummus with coconut on flatbread
Herbed custard rice with herbed tomato on flatbread
Salmon cream cheese with cashew and apple on rye flatbread
(More on using cream cheeses in the next post.)
Of course, you should know by now that none of these combinations are absolutes. Try mixing and matching textures and flavors, herbs, vegetables, fruits, nuts, grains and anything that strikes your fancy. If you like it, try serving it!
Any comments?