Sunday, December 19, 2010
Posted by Tambra
Hello everyone and Happy Holidays!
I'm posting this a bit early because I think I have an upper respiratory infection and I'm not sure what condition I'll be in tomorrow. So, on with the blog post!
This is my favorite time of year. Family and friends visiting with one another and making memories to share. The food, dressing up for parties. Let's not forget the decorations and reliving the wonder of the season through a child's eyes.
Like many pet owners, Sparky Urban has his own stocking with a few treats and gifts. I told him Santa Paws was coming to visit. Anyone who knows Sparky can attest that he doesn't know he's a dog. My terrier probably believes he's a human with four legs, fur who barks his wishes.
Of course, my grandson's each have stocking right beside Sparky's.
I'm a foodie. Sparky is a foodie, too. The holidays are a time to make special desserts and food to share.
Being a vegetarian during the holidays hasn't been hard, its having to go the gluten-free route that has made things a bit challenging. However, my best friend found a recipe to make your own gluten-free mix similar to the Bisquick gluten-free.
I'm not fortunate enough to live close to Whole Foods, so making my own bread is the way I'm going. Most gluten-free breads are nasty and expensive.
With some planning on my part, I'll be able to have real bread, not cardboard crap.
Gluten free doesn't mean we should have to suffer with outrageous prices for products that don't measure up.
Here are some vegetarian and gluten free recipes I hope you enjoy.
Black Bean Frittata
Recipe from KitchenAid stand mixer recipe book
2 cups Fat free egg substitute or 8 eggs
¼ cup low fat milk
1 tablespoon oil
½ medium red bell pepper, chopped
4 green onions, sliced
1 can (16 ounces) black beans, rinsed and drained
1 cup shredded Monterey Jack cheese
Place egg substitute and milk in mixer bowl, mix on medium speed about 30 seconds, or until mixed well. Set aside.
Heat oil in a large skillet over medium heat until oil sizzles. Add bell pepper and onions. Cook about 1 minute, or until slightly tender. Stir in beans. Cook about 1 minute or until thoroughly heated.
Reduce heat to medium-low. Pour egg mixture over vegetables. Cook about 6 minutes, or until almost set. As bottom of egg mixture sets, carefully lift edges with spatula and let uncooked egg run to the bottom of the pan. Cook, covered about 2 minutes, or until top is shiny. Sprinkle with cheese. Cook, covered about 1 minute or until cheese melts.
Yield: 6 servings
Alison's Gluten Free Bread
* 1 egg
* 1/3 cup egg whites
* 1 tablespoon apple cider vinegar
* 1/4 cup canola oil
* 1/4 cup honey
* 1 1/2 cups warm skim milk
* 1 teaspoon salt
* 1 tablespoon xanthan gum
* 1/2 cup tapioca flour
* 1/4 cup garbanzo bean flour
* 1/4 cup millet flour
* 1 cup white rice flour
* 1 cup brown rice flour
* 1 tablespoon active dry yeast
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
2. When bread is finished, let cool for 10 to 15 minutes before removing from pan.
Vegetable Phyllo Pie
* 5 cups chopped mixed vegetables
* 1 egg
* 2 tablespoons olive oil, divided
* 1 clove garlic, chopped
* 1/2 cup crumbled feta cheese
* 1 tablespoon melted butter
* salt and pepper to taste
* dried dill weed to taste
* onion powder to taste
* 8 sheets phyllo dough
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish with olive oil.
2. Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
3. Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture.
4. Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish.
5. Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil.
6. Bake in preheated oven for 30 to 35 minutes.
*I can't wait to try this dish. It looks like you can easily play with the ingredients to fit what you have on hand.*
I love sweets and desserts. Here's a recipe for Peanut Butter Fudge.
Peanut Butter Fudge
• Crisco® Original No-Stick Cooking Spray
• 3 cups sugar
• 1/2 cup butter or margarine
• 2/3 cupPET® Evaporated Milk
• 1 2/3 cups Jif® Creamy Reduced Fat Peanut Spread
• 1 (7 oz.) jar marshmallow creme
• 1 teaspoon vanilla extract
1. LINE a 13 x 9 x 2-inch pan with aluminum foil; spray with a no-stick cooking spray.
2. COMBINE sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat.
3. ADD peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool.
4. CUT into candy-sized pieces. Store in covered container.
Yield: 3 pounds
Having health issues means I have to take a little more time and be a bit more creative in my approach to food and my lifestyle. Don't forget at your parties and events to have some goodies for those who are diabetic.
I wish all of you health and happiness!