Breakfast, Snacks, Sweets

Gingerbread

I’m a ginger nut. Early in my marriage, I purchased candied ginger and would occasionally pop a piece and chew it slowly. My husband ate a piece and told me, it was inedible. It was too spicy. He had no idea how I could possibly eat such a thing. He never ate straight candied ginger again (to my knowledge). He has, over our six years of marriage, grown to appreciate ginger. He now drinks ginger beer. He likes ginger candy. He approved of this gingerbread.

20161223_202434_Richtone(HDR).jpg

Gingerbread

3/4 cup ginger ale (do not use diet)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2/3 cup molasses

1/3 cup oil, plus a little extra

2 eggs

1 1/2 cups gluten free flour

1/2 cup sugar

1 tablespoon dried ginger

1 tablespoon grated fresh ginger

1/2 teaspoon salt

Preheat the oven to 350 degrees.

Grease a eight by 4 loaf pan with a little oil. I like to drizzle a little oil in the bottom of the pan and use a towel to wipe the pan to evenly coat the inside with oil.

Bring the soda to a boil. When boiling, remove the soda from the heat and add the baking soda. Make sure you’re using a pan with high sides because the soda will foam. When the foaming has stopped, stir in the sugar and the fresh ginger. Set aside to cool. When cooled, whisk in the eggs and the oil.

Whisk the flour, ground ginger, baking powder, and salt. Whisk the soda mixture into the flour slowly until combined. Pour the batter into the pan and tap the pan on the counter gently to remove air bubbles.

Bake for 45 minutes, or until the loaf is firm to the touch. Let the loaf cool before slicing.

 

Advertisements
Standard
Main Courses

Burned Green Beans with Turkey

I love a stir-fry. I love the slightly crisp vegetables and the savory-sweet sauce. I love that it comes together in almost seconds. I love that it is a whole meal – protein and vegetables in one dish. Here I used one of my favorite vegetables with lean turkey. I really enjoy a char on my green beans, but if you don’t like that burned flavor, feel free to steam and toss with the turkey and sauce after the turkey is browned.

Burned green beans with turkey

Burned green beans with turkey

Burned green beans with turkey

Two pounds fresh green beans

One pound ground turkey

2 tablespoons coconut aminos*

2 tablespoons brown sugar

1 teaspoon gluten-free fish sauce

1/2 teaspoon sesame oil

1/2 teaspoon red pepper flakes

1/2 teaspoon ground ginger

Three tablespoons grape-seed oil

1/2 cup water

 

Work on your green beans first. I could work with my green beans in two batches, but you might have to work with three batches depending on the size of your pan. Place your first batch of green beans in your saute pan with one tablespoon of oil, and a quarter-cup of the water. Let the beans steam on medium heat with the cover on your pan until the beans are bright green. When the beans are just bright green, remove the cover and cook the beans on high heat until you have developed a char level that you are comfortable with eating. Remove the first batch to a large bowl and work with your next batch until you have charred all your beans.

Whisk together the coconut aminos, brown sugar, fish sauce, sesame oil, red pepper flakes, and ground ginger together.

Brown the turkey in the remaining one tablespoon oil. When the turkey is browned, add the sauce and stir to combine. When the turkey is mixed with the sauce, stir the turkey mixture into the green beans in the large bowl.

*If you cannot find coconut aminos, you can substitute a gluten-free soy sauce or regular soy sauce if you not gluten-free.

Standard
Main Courses

Baked Chicken with Parmesan Crust

This is an incredibly juicy chicken breast for being both boneless and skinless. Just a quick mix of of topping, which comes together in seconds, and you have dinner in twenty minutes!

Baked chicken with a Parmesan crust

Baked chicken with a Parmesan crust

Baked chicken with a Parmesan crust

2 slices of gluten-free bread (I used Rudy’s gluten-free bread)

1/2 cup mayonnaise

5 chicken breasts

1 1/2 teaspoons fresh thyme

2/3 cup Parmesan cheese, shredded

Pepper

First deal with your bread slices, and make them into bread crumbs. I toast my bread, and then chop into fourths, and blitz in the food processor until you have crumbs. If you don’t have a food processor, you can shred the bread with your hands, but you will not have as fine of a crumb.

Then create the topping for the chicken. Mix half of the bread crumbs, the cheese, the mayonnaise and the thyme. Arrange your chicken breasts in a baking dish and spread the cheese mixture on top. Sprinkle the chicken with the remaining breadcrumbs to your liking, if you use a lighter hand you may have leftover breadcrumbs.

Bake for 20 minutes at 425 degrees.

Standard
Salad, Sides, Snacks

Chilled Beet Salad

Image

Reality check; my photography skills are less than professional.

Beets are one of my favorite vegetables. I love how light and airy they are compared to other root vegetables. I love their earthy flavor. I love the deep red-purple color. (I could go on and on here.) Let me just finish with: it seems like lots of people have not eaten beets, and are afraid to try them. Please do. I will accept if you do not like them, but please, give ’em a chance.

The thing about this salad is that it is really just a guide. You should really try blending some roasted garlic into the dressing, or sprinkle some chopped dill over the top.

Chilled Beet Salad

four to five beets

two tablespoons fresh orange juice

one tablespoon olive oil

salt

pepper

 

Roast the beets. I remove the greens (save these! EAT THEM!) and wash the beet, then wrap them individually in foil. I roast them in a baking dish at 350 for approximately an hour. This will largely depend on the size of the beets that you buy, so check on them at about 45 minutes, when they are done, they should give slightly to the touch. Remove from the oven and let them cool slightly. When you can handle them, remove the foil and remove the skin. This should be relatively easy, and the skin should slide off if you wrap your hands around the bulb and twist lightly. By the way, you are going to get red juice all over your hands. Embrace this.

Quarter (or sixteenth?) the beets. Throw caution to the wind, and just chop the things into bite-sized pieces.

Mix the remaining ingredients. Slosh the dressing over the beets and let it soak in for a minute. You could eat this right now, or you can chill it in the fridge for maybe twenty minutes for a great chilled salad on a hot day.

Standard