1 stick margarine (I used Earth Balance)
3/4 cup brown sugar
1 tsp vanilla
1 18oz creamy peanut butter
1 lb powdered sugar
12 oz semi-sweet chocolate chips (I used Guittard)
Melt margarine in large bowl, add brown sugar, mix, then peanut butter & vanilla, mix. Add powdered sugar & mix (using spoon.) Mixture will be crumbly. If desired, use hands to compress powdered sugar into peanut butter for more even texture. Press into 9x12 jelly roll pan using rolling pin. Melt chocolate chips and spread on top. Chill until almost set. Cut into squares. Chill further.
Note: this is my moms recipe that we always have during the holidays. My first attempt at the dairy free version of these came out a little crumbly so I will probably try to reduce the amount of powdered sugar a little bit next time.
Tuesday, December 25, 2012
Saturday, December 22, 2012
Green Beans (onion free)
1 lb Green Beans (fresh or frozen)
1 strip of bacon
1/2 tsp minced garlic (2 cloves)
1 cup chicken broth (or from bouillon or homemade works too)
Salt
Coarse ground black pepper
Garlic salt
Cut bacon into small pieces and cook over medium/medium low heat; add minced garlic and sautee until garlic becomes a little golden. Add green beans (if frozen, steam/defrost first) and turn with tongs for a couple minutes till they are bright green and evenly coated. Add salt, pepper, and garlic salt to taste, turning beans to mix. Add broth and simmer until no liquid remains, turning beans periodically.
1 strip of bacon
1/2 tsp minced garlic (2 cloves)
1 cup chicken broth (or from bouillon or homemade works too)
Salt
Coarse ground black pepper
Garlic salt
Cut bacon into small pieces and cook over medium/medium low heat; add minced garlic and sautee until garlic becomes a little golden. Add green beans (if frozen, steam/defrost first) and turn with tongs for a couple minutes till they are bright green and evenly coated. Add salt, pepper, and garlic salt to taste, turning beans to mix. Add broth and simmer until no liquid remains, turning beans periodically.
Thursday, December 20, 2012
Simple Gluten-free Vegan Peanut Butter Cookies
Simple Gluten-free Vegan Peanut Butter Cookies
makes approximately 60 (1 tablespoon) cookies
1 cup brown sugar
1 cup natural peanut butter
3 tablespoons ground flax seed
¼ cup plus 3 tablespoons water, divided
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon kosher salt
Preheat oven to 350°F.
Prepare baking sheets by lining with parchment paper or silpat mats.
In a small bowl, combine flax seed and 3 tablespoons water. Mix until it is one smooth mixture.
Combine brown sugar and peanut butter in the bowl of a stand mixer (or electric mixer). Beat on medium until well combined. Add flax seed and mix until combined. Add vanilla, baking soda and salt. Beat on medium until combined.
Add remaining water 1 tablespoon at a time, mixing between each addition, until you achieve a nice cookie texture. My mixture takes about 3-4 tablespoons of water.
Scoop dough onto prepared cookie sheet with a 1 tablespoon scoop or using with a heaping teaspoon.
Bake for 8-10 minutes.
Allow to cool on cookie sheet for 3 minutes and transfer to wire rack to cool completely.
makes approximately 60 (1 tablespoon) cookies
1 cup brown sugar
1 cup natural peanut butter
3 tablespoons ground flax seed
¼ cup plus 3 tablespoons water, divided
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon kosher salt
Preheat oven to 350°F.
Prepare baking sheets by lining with parchment paper or silpat mats.
In a small bowl, combine flax seed and 3 tablespoons water. Mix until it is one smooth mixture.
Combine brown sugar and peanut butter in the bowl of a stand mixer (or electric mixer). Beat on medium until well combined. Add flax seed and mix until combined. Add vanilla, baking soda and salt. Beat on medium until combined.
Add remaining water 1 tablespoon at a time, mixing between each addition, until you achieve a nice cookie texture. My mixture takes about 3-4 tablespoons of water.
Scoop dough onto prepared cookie sheet with a 1 tablespoon scoop or using with a heaping teaspoon.
Bake for 8-10 minutes.
Allow to cool on cookie sheet for 3 minutes and transfer to wire rack to cool completely.
Dairy Free Green Goddess Salad Dressing Ingredients
Here are the ingredients:
1/2 Avocado
1/4 cup Soy milk curdled with 1Tbs cider vinegar
Oil
Water
Vinegar
Sugar
Salt
Garlic Salt
Cumin
Add ingredients together into food processor and whip them together until smooth and well incorporated. Tweak until desired thickness and flavor is acquired.
1/2 Avocado
1/4 cup Soy milk curdled with 1Tbs cider vinegar
Oil
Water
Vinegar
Sugar
Salt
Garlic Salt
Cumin
Add ingredients together into food processor and whip them together until smooth and well incorporated. Tweak until desired thickness and flavor is acquired.
Taco Salad
1 lb ground meat (beef or turkey)
Taco Seasoning
1 can red kidney beans (drained)
1 can corn (drained)
1 can black beans (drained)
1 head iceberg lettuce
2 small or 1 large avocado
crushed tortilla chips
Green Goddess salad dressing (or make your own dressing)
Brown meat and season with taco seasoning (follow instructions on packet). Cool completely. Cut up head of lettuce. Add red beans, corn, black beans, avocado, crushed tortilla chips, and seasoned meat. Add salad dressing and toss.
Taco Seasoning
1 can red kidney beans (drained)
1 can corn (drained)
1 can black beans (drained)
1 head iceberg lettuce
2 small or 1 large avocado
crushed tortilla chips
Green Goddess salad dressing (or make your own dressing)
Brown meat and season with taco seasoning (follow instructions on packet). Cool completely. Cut up head of lettuce. Add red beans, corn, black beans, avocado, crushed tortilla chips, and seasoned meat. Add salad dressing and toss.
Allergen Free Taco Seasoning Ingredients
Salt
Pepper
Cumin
Garlic Salt
Paprika (lots!)
Brown ground turkey or beef (do not use 99% fat free... you want a little fat) and drain. Return meat to pan with 1/2 cup of water. Add seasonings until desired flavor is achieved. And don't be shy with the paprika. Simmer until liquid is gone.
Pepper
Cumin
Garlic Salt
Paprika (lots!)
Brown ground turkey or beef (do not use 99% fat free... you want a little fat) and drain. Return meat to pan with 1/2 cup of water. Add seasonings until desired flavor is achieved. And don't be shy with the paprika. Simmer until liquid is gone.
Seasoned Potato Wedges
8 red potatoes, scrubbed and cut into wedges
3 Tbsp olive oil
1 1/2 tsp pepper
1/4 tsp salt
1/2 tsp garlic powder
2 Tbsp paprika
1 tsp chili powder
Preheat oven to 400F. In a large pot bring 8 cups of salted water to boil. Place potatoes in the pot and boil for 2 minutes or until barely soft (they should be firm, not mushy.) Strain and place in a large bowl; toss with oil. Add seasonings and stir to coat. Place on a greased baking sheet and bake 20 min or until golden and crisp.
(From Allergy-proof recipes for kids by Hammond/Rominger)
3 Tbsp olive oil
1 1/2 tsp pepper
1/4 tsp salt
1/2 tsp garlic powder
2 Tbsp paprika
1 tsp chili powder
Preheat oven to 400F. In a large pot bring 8 cups of salted water to boil. Place potatoes in the pot and boil for 2 minutes or until barely soft (they should be firm, not mushy.) Strain and place in a large bowl; toss with oil. Add seasonings and stir to coat. Place on a greased baking sheet and bake 20 min or until golden and crisp.
(From Allergy-proof recipes for kids by Hammond/Rominger)
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