Bok Choy and Blueberry salad
I got this recipe from a local farmer's market, but I also find it here: http://portlandteamfitness.com/bok-choy-blueberry-salad/. Great late July fare in Michigan! I really like the sweetness. I think it could be served as a dessert salad, alongside a delicate (not-too-sweet) lemon or lime sorbet.
Ingredients
2 heads of book choy
1 quart blueberries
4 (or more) scallions
2/3 C olive oil (or I think a little less would be okay)
2 T honey
4 T balsamic vinegar
Salt, to taste
Directions
1. Chop the vegetables. Combine with blueberries.
2. Combine olive oil, honey, balsamic vinegar. Add to vegetable and blueberry mix. Salt to taste.
Let sit 10-15 minutes before serving.
Welcome! This blog began as a documentation of my quest to create ways for my family to eat a) gluten-free, b) cane sugar-free, c) low fat, and d) low acid. The recipes have evolved to reflect less concern about fat or acid content, although I aspire to use healthy fats, and to prepare food that low- or no-sugar and, when possible, low- or no-grain.
Thursday, August 2, 2018
Wednesday, August 1, 2018
Chocolate ice cream
Chocolate ice cream
https://www.thekitchn.com/how-to-make-the-best-homemade-chocolate-ice-cream-244716
This one was a hit , although i don't necessarily agree that it is the "best" homemade chocolate ice cream. Problem: it uses sweetened condensed milk, which I think imparts a somewhat odd flavor.
https://www.epicurious.com/recipes/food/views/chocolate-ice-cream-365792
I want to try this one next - it looks dark and rich, almost like a frozen chocolate mousse.
https://www.thekitchn.com/how-to-make-the-best-homemade-chocolate-ice-cream-244716
This one was a hit , although i don't necessarily agree that it is the "best" homemade chocolate ice cream. Problem: it uses sweetened condensed milk, which I think imparts a somewhat odd flavor.
https://www.epicurious.com/recipes/food/views/chocolate-ice-cream-365792
I want to try this one next - it looks dark and rich, almost like a frozen chocolate mousse.
Thursday, July 26, 2018
Quiche with grilled trout
Quiche with grilled trout
Ingredients
1/2 cup chopped onion (I used red)
2 small minced garlic cloves
2 T butter
~1 cup grilled trout, torn up into small pieces (can also use sliced mushrooms)
1 10-oz package frozen chopped spinach (or steamed fresh greens would work just fine), drained of
water
1 1/2 cup grated cheddar
3 eggs, lightly beaten
3/4 cup whole milk (or half and half or cream, depending on how rich you want it)
1 1/2 t salt
1 T fresh rosemary, finely chopped
1 large tomato, sliced
2 T parmesan or pecorino romano
Directions
1. Butter or oil a 9 inch pie pan. Heat oven to 425 degrees.
2. Saute onion and garlic in the butter until softened. Turn off heat and stir in trout.
3. Place onion mixture in the bottom of 9 inch pie pan. Next distribute spinach on top. Then sprinkle cheddar atop spinach.
4. Mix together eggs, milk, salt, and rosemary. Pour mixture into pie pan, over other ingredients.
5. Arrange tomato slices on top to cover the surface area.
6. Bake for 15 minutes at 425 degrees. Then turn down heat to 350 and bake for another 20 minutes. 7. Sprinkle parmesan on top. Bake another 10 minutes. Let it stand 5 minutes before serving, to set up.
Ingredients
1/2 cup chopped onion (I used red)
2 small minced garlic cloves
2 T butter
~1 cup grilled trout, torn up into small pieces (can also use sliced mushrooms)
1 10-oz package frozen chopped spinach (or steamed fresh greens would work just fine), drained of
water
1 1/2 cup grated cheddar
3 eggs, lightly beaten
3/4 cup whole milk (or half and half or cream, depending on how rich you want it)
1 1/2 t salt
1 T fresh rosemary, finely chopped
1 large tomato, sliced
2 T parmesan or pecorino romano
Directions
1. Butter or oil a 9 inch pie pan. Heat oven to 425 degrees.
2. Saute onion and garlic in the butter until softened. Turn off heat and stir in trout.
3. Place onion mixture in the bottom of 9 inch pie pan. Next distribute spinach on top. Then sprinkle cheddar atop spinach.
4. Mix together eggs, milk, salt, and rosemary. Pour mixture into pie pan, over other ingredients.
5. Arrange tomato slices on top to cover the surface area.
6. Bake for 15 minutes at 425 degrees. Then turn down heat to 350 and bake for another 20 minutes. 7. Sprinkle parmesan on top. Bake another 10 minutes. Let it stand 5 minutes before serving, to set up.
Tuesday, July 24, 2018
Thursday, July 5, 2018
chocolate frozen yogurt
Chocolate frozen yogurt
The way to go, in terms of creamy texture, appears to be using tangy Greek whole milk yogurt.
https://www.handletheheat.com/chocolate-frozen-yogurt/
problem: relies on cocoa powder vs. actual chocolate
https://cnz.to/recipes/ice-cream-sorbets/chocolate-frozen-yogurt-recipe/
problem: uses creme fraiche, which I rarely have on hand
https://www.chelseasmessyapron.com/breakfast-chocolate-frozen-yogurt/#_a5y_p=2103394
problem: uses Nesquik, which just seems weird to me.
The way to go, in terms of creamy texture, appears to be using tangy Greek whole milk yogurt.
https://www.handletheheat.com/chocolate-frozen-yogurt/
problem: relies on cocoa powder vs. actual chocolate
https://cnz.to/recipes/ice-cream-sorbets/chocolate-frozen-yogurt-recipe/
problem: uses creme fraiche, which I rarely have on hand
https://www.chelseasmessyapron.com/breakfast-chocolate-frozen-yogurt/#_a5y_p=2103394
problem: uses Nesquik, which just seems weird to me.
Sunday, July 1, 2018
agave lime ice cream
Agave Lime Coconut Ice Cream
This ice cream evolved from an agave lime sherbet in Leslie Bilderback's cookbook, No-churn Ice Cream. However, my version is ice cream -- because it has cream in it -- and it involves churning in an ice cream maker. Heavenly on a hot evening!
Ingredients
1 C agave nectar
5 C canned coconut milk, unsweetened
1 C heavy whipping cream*
zest of 6 limes**
juice of 7 ordinary, out-of-season limes (or six juicy limes)
zest of 1 orange
1/2 t orange blossom water
2 pinches kosher salt
Instructions
1. Using stand mixer, whisk agave, milk, and cream until thoroughly blended and a bit thick.
2. Combine mixture with orange and lime zest, lime juice, orange blossom water, and salt.
3. Cover mixture with wax paper. Place bowl in refrigerator for 4-8 hours, until thoroughly chilled.
4. Churn it in an ice cream maker. It will still be quite soft.
5. Chill for 4 or more hours after churning to firm up.
*This recipe could be vegan with coconut cream, but I haven't (yet) tried that.
**note on zesting: I boil citrus for 1-2 minutes before zesting, to remove wax and other preservatives from the skin. This process does make zesting a bit more difficult, though.
This ice cream evolved from an agave lime sherbet in Leslie Bilderback's cookbook, No-churn Ice Cream. However, my version is ice cream -- because it has cream in it -- and it involves churning in an ice cream maker. Heavenly on a hot evening!
Ingredients
1 C agave nectar
5 C canned coconut milk, unsweetened
1 C heavy whipping cream*
zest of 6 limes**
juice of 7 ordinary, out-of-season limes (or six juicy limes)
zest of 1 orange
1/2 t orange blossom water
2 pinches kosher salt
Instructions
1. Using stand mixer, whisk agave, milk, and cream until thoroughly blended and a bit thick.
2. Combine mixture with orange and lime zest, lime juice, orange blossom water, and salt.
3. Cover mixture with wax paper. Place bowl in refrigerator for 4-8 hours, until thoroughly chilled.
4. Churn it in an ice cream maker. It will still be quite soft.
5. Chill for 4 or more hours after churning to firm up.
*This recipe could be vegan with coconut cream, but I haven't (yet) tried that.
**note on zesting: I boil citrus for 1-2 minutes before zesting, to remove wax and other preservatives from the skin. This process does make zesting a bit more difficult, though.
Saturday, June 30, 2018
Green tea ice cream
Green Tea Ice Cream
It seems like there are two main approaches, one to make it with half and half (or cream or milk) and the other to make more of a custard with egg yokes in addition to the cream or milk. So far I've tried and really like the first approach, without eggs.
https://www.justonecookbook.com/green-tea-ice-cream-matcha-ice-cream/ - excellent, but add extra match powder, up to double (which is really wonderfully strong, to me anyway). It works better operating ice cream maker to double recipe (otherwise there's not enough ice cream to make it stop churning).
http://www.spoonfulblog.com/2008/02/no-ice-cream-maker-green-tea-ice-cream.html
https://www.allrecipes.com/recipe/241759/matcha-green-tea-ice-cream/
Green tea avocado, from Katie Workman: https://www.thespruceeats.com/avocado-green-tea-ice-cream-recipe-4064747 -
It seems like there are two main approaches, one to make it with half and half (or cream or milk) and the other to make more of a custard with egg yokes in addition to the cream or milk. So far I've tried and really like the first approach, without eggs.
https://www.justonecookbook.com/green-tea-ice-cream-matcha-ice-cream/ - excellent, but add extra match powder, up to double (which is really wonderfully strong, to me anyway). It works better operating ice cream maker to double recipe (otherwise there's not enough ice cream to make it stop churning).
http://www.spoonfulblog.com/2008/02/no-ice-cream-maker-green-tea-ice-cream.html
https://www.allrecipes.com/recipe/241759/matcha-green-tea-ice-cream/
Green tea avocado, from Katie Workman: https://www.thespruceeats.com/avocado-green-tea-ice-cream-recipe-4064747 -
Friday, June 29, 2018
cucumber raita
Cucumber Raita
Most people consume raita as a side dish in Indian cuisine, but I find it to be super-refreshing and not too heavy to serve solo on hot summer days -- in fact, I sometimes have a small bowl for breakfast on hot summer mornings!
Ingredients
2/3 firm English cucumber, grated with skin on
1/4 t salt
~1 C whole milk Greek yoghurt
large bunch of fresh mint, finely chopped
1 clove minced garlic
pinch of turmeric
water, to taste
Directions
1. Put the cucumber in a sieve over a bowl and sprinkle the salt on. Let it sweat for 30 minutes or so (in the refrigerator if it's too hot outside). Then squeeze the cucumber dry.
2. Mix in the rest of the ingredients with the yoghurt.
3. Add water, to thin it a bit, 1/2 cup or maybe a bit less, depending on how thick you prefer it.
Most people consume raita as a side dish in Indian cuisine, but I find it to be super-refreshing and not too heavy to serve solo on hot summer days -- in fact, I sometimes have a small bowl for breakfast on hot summer mornings!
Ingredients
2/3 firm English cucumber, grated with skin on
1/4 t salt
~1 C whole milk Greek yoghurt
large bunch of fresh mint, finely chopped
1 clove minced garlic
pinch of turmeric
water, to taste
Directions
1. Put the cucumber in a sieve over a bowl and sprinkle the salt on. Let it sweat for 30 minutes or so (in the refrigerator if it's too hot outside). Then squeeze the cucumber dry.
2. Mix in the rest of the ingredients with the yoghurt.
3. Add water, to thin it a bit, 1/2 cup or maybe a bit less, depending on how thick you prefer it.
Saturday, June 23, 2018
Thai summer salad
Thai summer salad
Delicious salad version of a spring roll!
Ingredients
for dressing:
1/2 - 1 teaspoon light brown sugar
1 1/2 tablespoon fish sauce
1 1/2 tablespoon fresh lime juice (should be about one big juicy lime)
for salad:
1/4 teaspoon salt
1/2 English cucumber, grated
3 oz rice vermicelli (optional)
1 large carrot, grated
1/4-1 teaspoon fresh ginger, grated (optional)
handful of Thai basil, to taste
handful of cilantro, to taste
1/4 - 1/2 cup cashews or peanuts, or to taste
Directions
1. Combine the ingredients for dressing and set aside
2. Sprinkle the salt on the grated cucumber in a sieve over a bowl. Let it sit for 1/2 hour or so.
3. If using vermicelli, cook in salted water for a few minutes, until tender but not mushy. Drain and rinse under cold water until cool. Transfer to bowl, and toss with 2 tablespoons dressing.
4. Squeeze remaining water out of cucumber, then combine with carrot, ginger (if using), basil, and cilantro.
4. Stir in remaining dressing, to taste.
5. Combine vermicelli and vegetables
6. Sprinkle nuts on top to serve
Delicious salad version of a spring roll!
Ingredients
for dressing:
1/2 - 1 teaspoon light brown sugar
1 1/2 tablespoon fish sauce
1 1/2 tablespoon fresh lime juice (should be about one big juicy lime)
for salad:
1/4 teaspoon salt
1/2 English cucumber, grated
3 oz rice vermicelli (optional)
1 large carrot, grated
1/4-1 teaspoon fresh ginger, grated (optional)
handful of Thai basil, to taste
handful of cilantro, to taste
1/4 - 1/2 cup cashews or peanuts, or to taste
Directions
1. Combine the ingredients for dressing and set aside
2. Sprinkle the salt on the grated cucumber in a sieve over a bowl. Let it sit for 1/2 hour or so.
3. If using vermicelli, cook in salted water for a few minutes, until tender but not mushy. Drain and rinse under cold water until cool. Transfer to bowl, and toss with 2 tablespoons dressing.
4. Squeeze remaining water out of cucumber, then combine with carrot, ginger (if using), basil, and cilantro.
4. Stir in remaining dressing, to taste.
5. Combine vermicelli and vegetables
6. Sprinkle nuts on top to serve
Wednesday, May 23, 2018
Avocado toast with cheese & eggs
Avocado toast with cheese and eggs
1 Slice of large bread, toasted (from a bread maker is the perfect size)
2 fried eggs
finely chopped avocado
thinly sliced really sharp cheddar
bacon crumbles (optional)
Layer the avocado on the toast. Bacon can also be added to this layer.
Then add the cheddar.
Slap the just-fried egg on top and let it melt the cheese.
Additional sauces could be added, but I find the flavor with a slightly soft egg yoke plenty saucy.
1 Slice of large bread, toasted (from a bread maker is the perfect size)
2 fried eggs
finely chopped avocado
thinly sliced really sharp cheddar
bacon crumbles (optional)
Layer the avocado on the toast. Bacon can also be added to this layer.
Then add the cheddar.
Slap the just-fried egg on top and let it melt the cheese.
Additional sauces could be added, but I find the flavor with a slightly soft egg yoke plenty saucy.
Saturday, May 19, 2018
Kale and chickpea curry with Morels
Kale and Chickpea curry with morel mushrooms
I've adapted this recipe from Sarah Raven's In Season cookbook, in response to catching the morel mushroom hunting bug in Michigan this spring. Make this curry in the spring if you have a handful of mushrooms.
Ingredients
1 large onion, finely chopped (I suspect wild leeks might also work well -- you're likely to find them during morel season in Michigan)
3 garlic cloves, finely chopped
vegetable oil (I like sunflower)
1 heaping teaspoon curry powder
2 tablespoons (or more) grated giner
salt and pepper, to taste
4 cups cooked chickpeas
13.6 oz can coconut milk
1/2 pound (or so), coarsely chopped morel mushrooms
juice of 1 lime
2 6-inch (or so) lemongrass stalks
1 bunch kale, stems removed & coarsely chopped
2 tablespoons soy sauce
2 tablespoons Thai fish sauce
Directions
1. Fry onion and garlic gently in the oil until they soften. Add curry, ginger, salt, and pepper.
2. Next, add chickpeas, coconut milk, morels, lime juice and lemongrass. Simmer for 30 minutes.
3. Steam kale for 5 minutes, then add to chickpea mixture. Add soy and fish sauces.
4. Garnish with cilantro and serve warm over basmati rice.
Heavenly!
I've adapted this recipe from Sarah Raven's In Season cookbook, in response to catching the morel mushroom hunting bug in Michigan this spring. Make this curry in the spring if you have a handful of mushrooms.
Ingredients
1 large onion, finely chopped (I suspect wild leeks might also work well -- you're likely to find them during morel season in Michigan)
3 garlic cloves, finely chopped
vegetable oil (I like sunflower)
1 heaping teaspoon curry powder
2 tablespoons (or more) grated giner
salt and pepper, to taste
4 cups cooked chickpeas
13.6 oz can coconut milk
1/2 pound (or so), coarsely chopped morel mushrooms
juice of 1 lime
2 6-inch (or so) lemongrass stalks
1 bunch kale, stems removed & coarsely chopped
2 tablespoons soy sauce
2 tablespoons Thai fish sauce
Directions
1. Fry onion and garlic gently in the oil until they soften. Add curry, ginger, salt, and pepper.
2. Next, add chickpeas, coconut milk, morels, lime juice and lemongrass. Simmer for 30 minutes.
3. Steam kale for 5 minutes, then add to chickpea mixture. Add soy and fish sauces.
4. Garnish with cilantro and serve warm over basmati rice.
Heavenly!
Wednesday, February 7, 2018
honey wheat bread
Honey wheat bread
I'm working with a new piece of kitchen equipment -- a Zojirushi bread maker -- and it's making me think a lot about my mom, Margaret Juzwik, who made six loaves of bread each week to feed the six mouths in our family. Indeed, she gave me the bread machine as a Christmas gift. It has occasioned a bread-making exploration in the past few weeks, a great winter past-time. Here's the most recent effort, which worked well. It's a hit with Maudemarie, Elliot, and Lydia.
1 1/2 cups water
3 cups white bread flour
1 cup whole wheat flour
1/4 cut nutritional yeast
4 generous tablespoons honey
2 teaspoons powdered milk
2 teaspoons salt
3 tablespoons butter
3 teaspoons bread machine yeast
Pour it all, in order, into the bread machine and voila!
I'm working with a new piece of kitchen equipment -- a Zojirushi bread maker -- and it's making me think a lot about my mom, Margaret Juzwik, who made six loaves of bread each week to feed the six mouths in our family. Indeed, she gave me the bread machine as a Christmas gift. It has occasioned a bread-making exploration in the past few weeks, a great winter past-time. Here's the most recent effort, which worked well. It's a hit with Maudemarie, Elliot, and Lydia.
1 1/2 cups water
3 cups white bread flour
1 cup whole wheat flour
1/4 cut nutritional yeast
4 generous tablespoons honey
2 teaspoons powdered milk
2 teaspoons salt
3 tablespoons butter
3 teaspoons bread machine yeast
Pour it all, in order, into the bread machine and voila!
Monday, January 29, 2018
Mom's chicken soup
Mom's chicken soup
Homemade chicken soup bears amazing healing properties. This recipe comes from my mother, Margaret Juzwik. Like her, I often make this soup with leftover turkey, often the day after Thanksgiving, but Mom's original recipe calls for chicken.
5 quarts turkey or chicken broth
4 C (or more) chopped chicken (cooked or uncooked)
1 C celery
1/2 C celery leaves
1/4 C onion, finely chopped
2 t salt (or more,
pepper to taste
bay leaf
1/2 C parsley
1 C peas
1 C carrots
2 C green beans
2 C egg noodles (I never put 'em in, but sometimes I use 3/4 C wild rice)
1/4 C butter
1/4 C flour (I usually use oat flour)
1. Add liquid and everything up to bay leaf. Also add rice, if using.
2. Simmer for an hour. Then add parsley and veggies. Simmer until tender. Add noodles, if using.
3. Melt butter in small frying pan. Slowly stir in flour, whisking constantly. Add small amounts of broth from pot and keep adding and stirring until smooth. When you have 1-1 1/2 C, then add to pot and stir. Simmer for another 15 minutes.
Note: If I want a lighter soup, I leave out the butter and flour.
Homemade chicken soup bears amazing healing properties. This recipe comes from my mother, Margaret Juzwik. Like her, I often make this soup with leftover turkey, often the day after Thanksgiving, but Mom's original recipe calls for chicken.
5 quarts turkey or chicken broth
4 C (or more) chopped chicken (cooked or uncooked)
1 C celery
1/2 C celery leaves
1/4 C onion, finely chopped
2 t salt (or more,
pepper to taste
bay leaf
1/2 C parsley
1 C peas
1 C carrots
2 C green beans
2 C egg noodles (I never put 'em in, but sometimes I use 3/4 C wild rice)
1/4 C butter
1/4 C flour (I usually use oat flour)
1. Add liquid and everything up to bay leaf. Also add rice, if using.
2. Simmer for an hour. Then add parsley and veggies. Simmer until tender. Add noodles, if using.
3. Melt butter in small frying pan. Slowly stir in flour, whisking constantly. Add small amounts of broth from pot and keep adding and stirring until smooth. When you have 1-1 1/2 C, then add to pot and stir. Simmer for another 15 minutes.
Note: If I want a lighter soup, I leave out the butter and flour.
Mediterranean Chicken Soup
Mediterranean Chicken Soup
On a cold snowy January afternoon, a pot of broth had simmered away on the stove for nearly 24 hours. I craved chicken soup, but something different from the usual fare. Some recently thawed roma tomatoes and 2 partially eaten rotisserie chickens -- the bones were used for broth -- also needed to be used. So here is what I developed. It passed the kitty sniff test, and Maudemarie said it tasted like chicken tacos...perhaps because of the oregano?
4 quarts chicken broth (approximately) - homemade broth is ideal
4-5 cups chopped cooked chicken meat
2 cups roma tomatoes, pureed in blender (or a 32 oz can tomato puree would probably be equivalent)
1 large fennel bulb, finely chopped
3 celery stalks, chopped
1 small onion, finely chopped
3 small garlic clove, minced
1 teaspoon (or more) oregano
2 bay leaves
2 teaspoon salt
pepper, to taste
3 medium russet potatoes (I used baked potatoes, but fresh potatoes would also work)
3 cups green beans (frozen work just fine)
parmesan (sprinkled on top)
Bring broth to boil. Combine all ingredients except green beans (unless the potatoes are already cooked, in which case wait on them also). Simmer for an hour or so. Add the green beans and simmer for another 15+ minutes, until cooked. Other vegetables can also be added, as desired, although I enjoyed the simplicity of this combination, sprinkled with parmesan and freshly ground pepper, served with a crusty slice of bread.
Friday, January 12, 2018
Recipe Links
Recipe links
This page tracks some favorites from the web...
Butternut macaroni and cheese (Martha Stewart): https://www.marthastewart.com/337716/macaroni-and-cheese-with-butternut-squas
(notes: I bake 20-30 minutes, uncovered, at 400 degrees, load it up with parmesan on top (skipping the olive oil), and sub cottage cheese for ricotta. I also use 3 C previously prepared squash or pumpkin puree.)
Feta-brined chicken (Melissa Clark): https://cooking.nytimes.com/recipes/1017152-feta-brined-roast-chicken
Red lentil, chicken, and fennel slow cooker soup (Katie Workman): https://themom100.com/recipe/red-lentil-fennel-and-chicken-slow-cooker-soup-2/#comment-24962 (notes: I like this with turkey meat and broth, and with cilantro rather than parsley).
Grandma's Anything Goes Strata
(Food Network)
My sister-in-law Jodi just shared a new blog with me -- can't wait to try these recipes!
https://www.skinnytaste.com/zucchini-lasagna/
https://www.skinnytaste.com/cauliflower-fried-rice/
Frozen desserts to try
https://thebusybaker.ca/blackberry-mint-frozen-yogurt/ -- try this!! looks amazing!!
https://cookieandkate.com/2015/mango-lassi-frozen-yogurt/
https://www.highheelsandgrills.com/skinny-blueberry-frozen-yogurt/
https://www.epicurious.com/recipes/food/views/chocolate-gelato-101903
https://cooking.nytimes.com/recipes/11954-lemon-gelato
Grilled Chicken Tenders
https://www.dinneratthezoo.com/grilled-chicken-tenders/
(This recipe is so simple: for 1 lb chicken tenders, 1/4 C olive oil, 2 T lemon juice, 2 t Italian seasoning, 1 clove minced garlic, 3/4 t salt, 1/4 t pepper). Mix and marinate for up to 8 hours.
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