Wednesday, July 22, 2009
What do you do with all those zucchinis you must be getting about now from your garden or CSA? I'm not a huge fan of zucchini... I shred it with a mandoline sometimes, then saute it and use it as a low carb pasta... but how much of that can you eat?? So, here's a zucchini bread. This recipe is just slightly adapted from Bruce Fife's book Cooking With Coconut Flour, which as always, I highly recommend.
Gluten-Free Healthy Zucchini Bread
3/4 cup loosely packed shredded zucchini
1/2 cup high quality coconut oil or butter, melted
1/4 cup Erythritol
1/4 cup (4 Tablespoons) Agave Nectar or honey (or 5 Tablespoons erythritol, or 1/8 tsp powdered stevia)
1 teaspoon vanilla
1 + 1/2 teaspoons ground cinnamon
1/8 tsp nutmeg
1/2 teaspoon sea salt
3/4 cup sifted coconut flour
1 teaspoon baking powder
1/2 cup pecans or walnuts, chopped
Separate 4 eggs into two medium sized bowls. Whip the egg whites, then refrigerate until ready for use. In the other bowl, blend together the 4 egg yolks, zucchini, oil/butter, erythritol, agave (or substitute), vanilla, cinnamon, nutmeg, and salt. Then add the other 4 eggs, one at a time, beating well after each addition. Combine coconut flour and baking powder and sift into batter. Blend until there are no flour lumps. Fold in nuts. By hand, mix in 1/4 of the egg whites to lighten the batter. Then fold in the rest of the egg whites. Pour into a greased 9x5x3-inch loaf pan (or similar size) and bake at 350 degrees F (175 C) for 60 minute or until an inserted toothpick comes out clean. Cool on rack.
Serve sliced. Here's a ringing endorsement from my nephew, Tyler. He loved it!
Wednesday, July 15, 2009
Wow, this recipe is so amazing, I had to print it although it's not really mine! My only real change is that it says to serve immediately, and I think it tastes better if you wait about 5 - 10 minutes before eating. I put the leftovers in the fridge and warmed them up in the morning with my eggs..... so unbelievable! It is my new favorite recipe, wish it was mine!!
This is another great use of too much swiss chard in the house... and I used my soured raw cream, which was amazing in this dish! So nutritious and low carb!
Creamed Swiss Chard
From Earthbound Farm Organics Recipes online
4 - 6 servings
2 tablespoons butter
3 tablespoons finely minced shallots or onions
1 pound Swiss chard, stems removed, leaves cut crosswise
into 1-inch ribbons
1/2 cup raw soured heavy cream or regular heavy cream
1/2 cup grated parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Heat the butter in a large skillet, preferably nonstick, over medium heat and add the shallots. Cook, stirring frequently, until the shallots soften, 3 to 5 minutes.
Add the chard to the skillet and cook, stirring occasionally, until the chard wilts, 2 to 4 minutes.
Add the cream and raise the heat to medium-high; cook, stirring frequently, until the cream reduces and thickens. Stir in the parmesan and season to taste with salt and pepper. Wait a few minutes for tastes to meld before serving.
Wednesday, July 8, 2009
I have so many gorgeous organic beets from the farm... I looked them up on the carb count and it wasn't as bad as I thought! So I made this lovely soup. It is quite spicy if you use the full amount of cayenne and ginger. I used mainly golden beets so mine came out a pretty light pink.
1 ½ cups of beets are about 14 grams of carbs after subtracting the fiber… so a small bowl of this soup will not be a large amount of carbs at all. After all, the carbs are mixed with healthy fats… and you should know that beets are very very good for you! So no worries.
Also this was a great way for me to use my soured raw cream. I bought this lovely fresh raw milk and cream from a local farmer but was not able to consume it all before it went sour. Unlike pasteurized milk, when fresh milk sours, it is very good for you! It is full of beneficial bacteria, like yogurt. You can cook with it just the same as any milk or cream.
Spicy Roasted Beet Soup
olive oil, or coconut oil
6 or 7 small beets, or 3 large ones (I used gold and red beets)
1 small onion, diced
½ teaspoon white pepper
1/8 - 1/4 teaspoon ginger
dash - 1/8 teaspoon cayenne pepper, opt.
3 cups organic chicken stock
½ teaspoon dried or a sprig of fresh thyme, or lemon thyme
soured raw cream, or sour cream
Wash beets, then wrap each one in foil and bake in oven at 375 degrees for one hour or until fork tender. Cool completely, then peel and chop into ½ inch or less size cubes. Mine came out to 1 ½ cups, but more is ok too.
Heat some olive or coconut oil in the bottom of a sturdy pot for a minute, then add onions and saute until translucent. Add the beets, white pepper, cayenne, and ginger and stir for about 10 more minutes until beets look slightly browned.
Add chicken stock, bay leaf and thyme leaves or dried. Bring to boil. Reduce heat to low, cover, and simmer for 25 minutes. Remove bay leaf and cool enough so that it won’t burn you if splashes. Working in batches, puree soup in blender. Please hold the top on the blender when doing this just in case. I don't want you to dye your kitchen walls pink or burn yourself!
Heat pureed soup up again when time to eat and salt to taste. Serve with a dollop of soured cream in each bowl.