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Thursday

Healing Soup Recipe

Healing Soup Recipe -- specifically combines to be high in the vitamins and minerals needed to help heal while sick:


water or broth (4 cups)
pieces of white meat Chicken (skip this if you are vegetarian) (4 ounces)
shitake mushrooms (2 ounces)
spinach and or kale (1 bunch)
canned and drained white beans (1 can)
fresh garlic (3 cloves)
fresh ginger (1 tsp)
sweet potatoes (1/2 a potato)
either boiling in or drinking with the soup -- gingko and ginseng tea (2 tea bags)
either in or served with brown rice (1/2 cup)


the ingredients are in order from most potent to least, base the amounts on the size of your pot, suggestions are listed in parenthesis.


Boil all ingredients in the soup then simmer between 140 and 165 degrees until ready to serve. (puree for even easier digestion)

Tuesday

Turkey ala Moussaka

1 pound ground turkey
1 small yellow onion, chopped (want to skip the chopping? use frozen onions)
4 sprigs basil, chopped
4 bay leaves, fresh
Garlic Mashed Potatoes - (make 'em from fresh potatoes, make 'em from flakes, make them however you like, but you’ll need enough to cover 1″ thick in your casserole dish)
1 pkg spinach, fresh, or frozen (thaw and drain first)
4 c ricotta cheese, (drained through a cheesecloth is best)
Olive Oil or garlic butter (1 garlic clove crushed and mixed with a half stick of butter)
Salt
Pepper
OPTIONAL: pour a creamy bechamel sauce over top in lieu of oil (trade cornstarch for flour in almost every bechamel recipe you'll find online)


In a large skillet, brown the turkey with the chopped onions and some chopped garlic. Once browned, add the basil and bay leaves, and cook for 2 minutes more. Drain off any water remaining after cooking, and remove from heat.


Toss the spinach in a pan with salt, oil and sliced garlic until warm throughout.


Oil the bottom and sides of a large casserole dish, and add the cooked turkey mixture. Spread the ricotta cheese over this layer. Spread the garlic-spinach as the third layer. Top with 1″ of garlic mashed potato.


Bake the casserole for 20-30 minutes in a 350 oven, spreading oil or garlic butter over the top every 5-10 minutes. It’s ready when the potato layer turns a beautiful golden-brown, and the casserole is bubbling at the edges.


Serve immediately.

Saturday

Gluten Free Zeppole!


This first recipe is perfect for Festival of San Giuseppe March 19th! Cut in half, fill with crema pasticcera, sprinkle with powdered sugar and, walah! traditional feast day dessert.


It is also easy to turn a zeppole into a jelly filled beignet for Mardis Gras -- fill a zip top bag with jelly then snip a small end off and press into the zeppole & squeeze gently and fill.


ZEPPOLE/DONUT/DOUGHNUT?BEIGNET


1 T sugar
1 cup of H2O
1/2 cup butter
(change to vegetable shortening or try with margarine to be dairy free)
1/2 t kosher salt
1/2 cup potato starch
1/2 cup sorghum flour
4 eggs
vegetable oil for frying
powdered sugar for dusting
or coating in my case :)


Boil water, butter, salt, and sugar in sauce pan -- whisking frequently. Whisk potato starch and sorghum flour in a separate bowl. Remove from heat and add flour mix all at once mixing with a wooden spoon. Transfer to a larger bowl and with an electric mixer beat until it crumbles to the size of peas. Add eggs one at a time until the dough is smooth. Place plastic wrap on the dough in the bowl and REFRIGERATE for at least 30 minutes or as long as overnight. Heat 2" of oil in a pan to 350 degrees (you can use a deep fryer). Drop with teaspoons of dough into the hot oil Fry for 7-15 minutes or until deep golden brown. Lift out of the oil with a slotted spoon. Place on paper towel or cloth. Then drop into a bag with powdered sugar, shake, and serve, (or*)


ZEPPOLE TWO


This recipe is sweeter and can stand on its own or with cinnamon sugar (or go even sweeter and add the powdered sugar too!)


1 cup plus 4 teaspoons of sorghum flour
3/4 cup potato starch
1 T + 1 t baking powder
1/4 t kosher salt
2 T sugar
2 eggs
2 cups ricotta (whole milk)
1 cup milk (any kind)
1 t lemon zest (this is actually necessary for the chemical process in the recipe, its not for flavor)
vegetable oil for frying

In a small bowl whisk the potato starch, sorghum flour, baking powder, and salt. In a larger bowl whisk the eggs and sugar. Add the ricotta cheese and whisk until incorporated well. Add the milk and lemon zest. Whisk in the flour. Cover tightly with plastic wrap and REFRIGERATE for at least 30 minutes or as long as overnight. Heat 2" of oil in a pan to 350 degrees (you can use a deep fryer). Drop with teaspoons of dough into the hot oil Fry for 5-10 minutes or until deep golden brown. Lift out of the oil with a slotted spoon. Place on paper towel or cloth. Then top and serve.

Friday

Pee-can, Pah-can eh, it's got Chocolate Pie

1 Everything Pie Crust in a 9" pie pan PAR BAKED
1 1/2 cups pecan, chopped or halved
4 T butter
6 ounces chocolate, (bittersweet or milk chocolate, all depends on how sweet you want your pie)
1/2 cup light brown sugar
3 large eggs, lightly beaten
3/4 cup light corn syrup (store bought or homemade)
1 teaspoon pure vanilla extract
salt


Spread the pecans on a baking sheet and bake for 5 minutes, stirring once. Transfer the pecans to a plate.
Melt the butter with the chocolate, (double boiler on the stove-top or in the microwave).
Stir until blended and smooth.
Scrape the chocolate mixture into a medium bowl and add the brown sugar.
Stir in the eggs, corn syrup, vanilla and salt, then stir in the pecans.
Pour the filling into the pie shell and bake for 45 to 50 minutes, or until set in the center.
Let the pie cool completely-- ideally refrigerate overnight.

Homemade Corn Syrup

2 cups sugar


3/4 cup water


pinch of cream of tartar and salt (if you don't have cream of tartar you can skip these ingredients if you are using it the same day)


*use a larger pot than you might think you need, this helps t avoid scalding your skin with pops of hot sugar






Combine all ingredients in a large saucepan.


Bring to a boil, stirring constantly.


Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.


Uncover and simmer, stirring often, until it reaches the soft ball stage (235° F–240° F, sugar concentration: 85%, At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.)


Cool and store in a covered container at room temperature.


Your syrup should keep for about 2 months.


Makes about 2 cups.

Thursday

Kiwi & Lime Cream Pie

Ingredients

Crust

1 cup Chex Cinnamon Cereal
1 tablespoon sugar
6 tablespoons unsalted butter, melted

Filling

2 cups kiwis -- peeled and chopped (this keeps the light green color, yellow raspberries would be ok too, try any other berry for flavor if you don't mind a darker color)
1 cup sugar
1 teaspoon lime gelatin
2 tablespoons hot water
14 ounces can sweetened condensed milk
1 cup heavy cream
3 tablespoons lime zest
3/4 cup fresh lime juice


Directions

MAKE THE CRUST Preheat the oven to 350°. In a bowl, combine the Chex, sugar and butter. Press the mixture over the bottom and up the side of a 9-inch glass pie plate. Bake the crust for 15 minutes; let cool.


MAKE THE FILLING In a saucepan, simmer the kiwis, stirring to prevent scorching, 8 minutes. Stir in the sugar and cook until the mixture is thick and jammy, 4-5 minutes. Transfer to a bowl and let cool.
In a heatproof bowl, sprinkle the gelatin over the hot water; let stand until softened, 10 minutes. In a bowl, using an electric mixer, beat the condensed milk, cream, lime zest, lime juice and gelatin until soft peaks form.
Spread the cooled raspberry jam over the crust; top with the lime cream and refrigerate for at least 4 hours, until firm. Serve.

Coconut Pie

Ingredients
9" Everything Pie Crust, par baked
2 cups coconut milk
3/4 cup sugar
1/3 cup coconut flour
Pinch of salt
4 large eggs, separated
1 1/2 cups sweetened shredded coconut (or one small bag)
1 teaspoon vanilla
Pinch of cream of tartar


Directions

In a saucepan, combine the milk with 1/2 cup of the sugar, the flour and salt; whisk until smooth. Cook over moderate heat, whisking, until the mixture is thickens (think yogurt).


Put the egg yolks in a bowl and gradually whisk in 1/2 cup of the hot milk mixture. Whisk the egg mixture in the bowl back into the saucepan and cook over moderate heat, whisking constantly until thickened, about 2 minutes.
Stir in 1 1/4 cups of the coconut and the vanilla.
Press plastic wrap directly onto the custard and refrigerate until chilled.


Spoon the custard into the baked pie crust and refrigerate for at least 2 hours.


Preheat the oven to 350°.


In a large, stainless-steel, glass, or copper bowl, using an electric mixer, (don't try to do this by hand), beat the egg whites with the cream of tartar at medium speed to mix.
Increase the speed to high and beat until firm peaks form -- lift the beatters and the peaks hold their shape.
Add the remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until glossy.
Spoon the meringue onto the custard, spreading it to the edge.
Sprinkle the remaining 1/4 cup of coconut on top.
Bake until the coconut toasted, 5 minutes.
Let cool and serve.

Tuesday

Peach Pie


Crust

2 2/3 cups white rice flour
2 teaspoons sugar
3/4 teaspoon salt
4 ounces butter (best if cut into small pieces and frozen)
4 ounces coconut oil (or vegetable shortening or even margarine)
1/2 cup ice water

Filling

8 peaches, blanched, peeled, and sliced (or 2 bags of frozen peaches)
3/4 cup sugar
1 lemon, juiced
1/4 cup coconut flour
1 1/2 T butter, chopped
OPTIONAL: Egg wash made with 1 egg yolk mixed with 2 tablespoons water


Directions

PREPARE THE CRUST In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and coconut oil and pulse again.
Transfer the mixture to a large bowl and sprinkle the ice water on top.
Stir with a fork until a crumbly dough forms.
Cut the dough in half and wrap each half in plastic and refrigerate at least 30 minutes.
Between two sheets of plastic, wax, or parchment paper, roll out each disk of dough to a 12-inch round.
Ease one of the rounds into a 9" pie plate and transfer the other round to a baking sheet -- place both back into the fridge.

MAKE THE FILLING Preheat the oven to 400°.
Mix the cooled and peeled peaches and the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
Pour the peaches with the liquid into the chilled pie shell and scatter the butter slices on top.
Finger water (or milk of choice) around the edge of the pie crust OR OPTION: Brush the edges with an egg wash.
Fork down the top crust of the pie shell to the bottom. OPTIONAL: Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
Transfer the pie to the oven and place something (a baking sheet, foil, etc to catch drips).
Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edges of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is golden. Transfer the pie to a rack to cool completely.

Monday

Squashberry Pie for Pi Day!


With all those numbers floating around and around in your mind -- you deserve some pie!

Filling
9″ Pie Crust
2 c butternut or acorn squash, cooked & mashed (puree it).
3 eggs
1/2 c OJ
1/2 c sour cream
1/2 c granulated fructose
pinch of salt
1/2 c fresh cranberries, chopped (you can use frozen, just defrost them then chop)

Topping
1/2 c seedless strawberry jam
1 c fresh cranberries
1/2 tsp honey, or light unsulphured molasses

Preheat oven to 350. Fit and prepare pie crust, and pre-bake empty
crust for about 15 minutes. Combine squash, eggs, OJ, sour cream,
sweetener, and salt in a large bowl and blend until smooth. Stir
in chopped cranberries. Pour into cooled pie crust and bake for 60-80
minutes, or until it sets firmly.

For Topping, melt jam in a small saucepan, add fresh cranberries and
cook on very low heat until they start to pop. Sweeten to taste. Cool
completely and spread over the top of the cooled pie. (or write out Pi to as many decimal places as you can fit and/or recall)

All we need now is some whipped cream…

Friday

Individual Cinnamon Bottomed Cheesecakes

Ingredients
2 cups of cinnamon chex
3 tablespoons unsalted butter, melted
8 ounces Crème fraîche (here's a link to a fellow foodbuzz'er's recipe for homemade cream cheese)
1/4 cup sugar
6 ounces Mascarpone cheese
2 large eggs
2 teaspoons pure vanilla extract
OPTIONAL 1/4 cup black cherry preserves, warmed


Directions
Preheat the oven to 350°.
Line a standard 12-cup muffin pan with parchment baking cups.
In a food processor, crush the cinnamon chex and butter; process until fine crumbs form.
Spoon the crumbs into the prepared baking cups and press to compact.
Bake for 5 minutes, or until almost set. Leave the oven on.
Meanwhile, in a medium bowl, beat the cheeses and sugar until smooth.
Then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.
Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. (Bake 20 minutes if not using preserves)
OPTIONAL: Remove from the oven and swirl warmed raspberry preserves on top of each cheesecake. (it will sink) Or make a full layer on top. (it won't sink)


Bake for an additional 7 minutes.
QUICK VERSION:
Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
OVERNIGHT:
Chill the trays on the counter until room temperature then put into the refrigerator overnight.


Once completely cooled. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

Lenten Meals - beyond faith

getting the quasi-legal stuff out of the way first: I did some Google searching and found some websites to quote, I nor the Benevolent Kitchen, take an responsibility for those sites and honestly know nothing about them or their intentions. The quotes are used out of context and just for entertainment value.

Now for food.
The Meatless Meals or Weird and Wonderful Greens sections are a good place to start for, well, meatless meals.

Historically Lent is a sacred time for Christians. The churchyear.net website provides a simple summary of Catholic thoughts:



The minimum the Catholic Church expects is fasting on Ash Wednesday and Good Friday,
and abstinence on the Fridays of Lent. Fasting means eating only one full meatless meal on
that day. However, one may still eat a breakfast and even a lunch in addition to a full meal if
the two
additional small meals do not add up to a second full meal. Snacking is not allowed.
Drinking coffee, tea, juices, etc, between meals is permitted on fast days.
Abstinence
requires abstaining from meat, and soups and gravies made from meat, for the
entire day. Meat is defined as the "flesh meat of warm-blooded animals." This is the reason
why Catholics often eat fish on Fridays, but anything meatless works.

Wikipedia also offers details on why this is done:
The purpose of fasting is spiritual focus, self discipline, imitation of Christ, and performing
penance; it in no way stems from a concept that the material world is in some sense evil.

The Benevolent Kitchen has recipes on this blog which are appropriate for Lent, here are a smattering of Gluten Free Lent appropriate options:
Mac and Cheese
Creamy
Salmon
Gnocchi
Tofu Cutlets
Stuffed Bell Peppers
Black Bean Avocado Burgers great with Tzatziki
some easy no oven needed recipes too
take the ingredients on this page and mix up a great dish!

The Hugh le Despenser website offers this insight into what might be on your 14th century menu:
Of course, for those who observed the no-meat rule, fish, fish and nothing but fish could get pretty boring. Cooks
became quite creative with spices to try and zest things up a bit, and, to be fair, there was quite a variety of fish on
offer: herring; mackerel; conger eel; plaice; salmon; shellfish; cod; lamprey; mullet; dory; turbot; barbel; dace; pike;
fresh water eel; whiting; haddock and ling could all have been on the menu in the 14th century.


Sunday

GF Irish Soda Bread, etc.


GF White Soda Bread

Adjusted from from a recipe from the Society for the Preservation of Soda Bread
(no, I'm not kidding: http://www.sodabread.info/)


Ingredients

4 cups (16 oz) of all purpose flour (I'd use 2 1/2 cups oat flour - oats pulverized into flour in a food processor - and 1 1/2 cups potato flour -- can't have oats? use 2 cups sorghum and 1/2 cup amaranth, millet, or quinoa)
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk


Directions

Preheat the oven to 425 F. degrees. Lightly grease a cake pan.
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough.
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
Cover the pan with another pan and bake for 30 minutes (this simulates the /bastible pot/). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.


CORNED BEEF and POTATOES

5 pounds corned brisket of beef
palm full of peppercorns
1 medium-sized green cabbage, quartered or cut in wedges
6 potatoes, peeled and quartered
fresh parsley
Melted butter (about 4 tablespoons)

Place the corned beef in water to cover with the peppercorns or after checking the ingredients use the one which may come with the corned beef)
Cover the pot, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally.
(Or crock pot it!)
About an hour before meet is ready, start potatoes to boil
During the last 15 minutes, add the cabbage
Transfer meat
When serving toss fresh parsley and butter atop the potatoes