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Saturday, February 18, 2017

Daniel Fast Cranberry Steel Cut Oat Muffins



The steel cut oats give the muffins a chewy texture.  As with all Daniel Fast muffins, since you can not use leavening agents (baking powder or baking soda),  they do not rise like "regular" muffins - resulting in a denser muffin.  These muffins are better the day after they are made.  Actually, I think ALL muffins taste better the day after they are made !!  


Ingredients:
1 and 1/2 cups whole wheat flour (I use Bob's Red Mill Whole Wheat Flour )
1 cup Steel Cut Oats  (I use Bob's Red Mill)
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp salt
1/4 tsp ground cloves
1/2 cup chopped walnuts
1 and 1/2 cups cranberries (I used dried - no sugar)
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1 cup orange juice (no added sugar)
1/2 cup unsweetened applesauce 
1 tsp vanilla extract
2 medium to large very ripe bananas, sliced
6 large dates (I use medjool dates)

Directions:
Blend the orange juice, vanilla, bananas, and dates in a blender or food processor until smooth.  Pour mixture into bowl.

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  


Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  


My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.


The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Acknowledge that the Lord is God!  He made us, and we are his.  We are his people, the sheep of his pasture.
Psalm 100:3 (NLT)


Saturday, February 4, 2017

Lentils and Rice with Broccoli (DF,GF)




I put the broccoli in the rice cooker but if you want the broccoli firmer, cook the broccoli by itself and add to the rice after the rice is cooked. 


Ingredients:
1 cup dry brown rice (I used brown rice and wild rice)
1 can lentils, with liquid 
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground coriander
1 onion, chopped
1 tsp minced jar garlic
1/2 tsp salt
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 cup water
1 12-oz package frozen broccoli
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1/4 cup shelled pistachios

Directions:
Place all ingredients in a rice cooker and cook until done.  Stir in pistachios after the rice is cooked.


I really like the Rival 6-cup Rice Cooker w/Steamer.   It makes cooking rice SOOO easy.  I just put all the ingredients in the cooker .  So my rice dish is complete with spices and veggies when the rice is cooked.  The 6 cup isn't a big rice cooker, but it is plenty for 2 people.  



Worship the Lord with gladness.  Come before him, singing with joy.
Psalm 100:2 (NLT)

Saturday, January 28, 2017

Apricot Walnut Coconut Snack Balls (DF, GF)






Ingredients:
2 cups dates (I use medjool dates)
1/3 to 1/2 cup water (depending on how dry the mixture is)
1 cup dried apricots (I used 12 Made in Nature Dried Apricots
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 cup walnuts

Directions:
Put everything in a blender or food processor and blend until well combined. 

Form into balls and store in fridge.  Each day these balls tend to get more flavorful.  I like these better after they have been in the fridge overnight.

I've started using the  Farberware Cookie Scoop for forming the snack balls, instead of using my hands.  It is easier and not as messy.


My favorite food processor is the KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender



Shout with joy to the Lord, all the earth!
Psalm 100:1 (NLT)

Saturday, January 7, 2017

Sweet Potato Dessert/Pie (DF,GF)


I was not going to publish this  because it came about by me making a mistake in what I was trying to make !!!  But my co-workers LOVED it and thought it made a great dessert.  So here it is !!!   

This recipe makes a TON!!!   I made 1- 10 inch pie and 2-8 inch pies with this recipe.  


Ingredients:
3 and 1/2 cups cooked and mashed sweet potatoes
3 bananas
1/3 cup unsweetened almond milk
1/4 cup orange juice
1 tsp vanilla extract
1/4 tsp salt
2 tsp pumpkin pie spice
3/4 cup and 2 Tbsp date syrup
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 cup pecans

Directions:
Mix all ingredients in a blender or food processor until well combined.

Pour mixture into pie crust or dessert bowls.

If making a pie, bake at 350 degrees until hot, about 35 - 45 mins.


Pie Crust:
1 and 1/2 cups pecans
1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
15 large dates
2 tsp vanilla extract

Directions:
Mix all ingredients (EXCEPT coconut) in a blender or food processor until crumbly.  Stir in coconut.

Press into a 9-inch pie pan

My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

The Lord is close to everyone who prays to him, to all who truly pray to him.
Psalm 145:18  (NCV)


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Saturday, December 10, 2016

Chickpea and Spinach Soup (DF, GF)




This is simple but good !!


Ingredients:
1 Tbsp minced jar garlic
1 onion, chopped
1 can tomatoes (I used the liquid) 
3 cans chickpeas (I used the liquid)
2 10-oz package frozen spinach
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp salt
2 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 cups water or veggie broth

Directions:
Put everything in a crockpot and cook on low for 10-12 hours, or until done.


Everything the Lord does is right.  He is loyal to all he has made.
Psalm 145:17 (NCV)





Sunday, November 6, 2016

Lentil Potato Burgers (DF, GF)



Ingredients:
1 and 1/2 cups cooked mashed or shredded white or sweet potatoes
2 cans lentils, drained (or 3 cups cooked lentils)
1 small onion, chopped
1 cup Quaker Quick Oats
1/4 cup Ground Flaxseed 
1/4 tsp black pepper
1 tsp minced jar garlic
1 tsp garlic powder
1 Tbsp onion powder
1 tsp ground ginger
1/2 tsp garlic salt
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tsp ground cinnamon

Directions:
Mix all ingredients in a bowl until well combined.  Form into patties.

Then fry them on medium-high in a pan on the stove until browned on both sides or bake them at 350 degrees for 20-30 minutes or cook them on a grill.   I cook them on my  Cuisinart 5-in-1 Griddler for about 20 minutes.  

  
You open your hand, and you satisfy all living things.
Psalm 145:16 (NCV)

Monday, October 24, 2016

Review of Chef Remi Jar Opener


I was thrilled when I had the opportunity to try out Chef Remi's new jar opener.

What I really like about this jar opener is that there are several different size openings to fit various jar lids.  The jar opener is about 9 inches long and about 3.5 inches at its widest point and about 2.25 inches at the bottom of the jar opener.

There are 8 different size openings to fit jar lids.  The largest opening is a little over 2.5 inches, the next is a little under 2 inches, the next is about 1.25 inches, and the smallest is a little under 1 inch.  However, the handles can be pulled apart to fit jar lids slightly wider than just the sizes  I specified.  There are 4 different holes, the jar opener can be flipped over to give different size openings.  One side of the jar opener has indentations along the inside of the "scallops" which give a smaller size option than when flipped.  The size for each hole is about .25 inch difference depending on how you flip the jar opener.

I did find it was easier to use the jar opener when I held the jar against my body. It was harder for me to use when I left the jar on the counter and just held the jar.

The handles are made of silicone so it is easy to grip the handles - even with wet hands.  I put water on both my hands and the handles and I was still able to get a good grip. The silicone grips the jar lids better than a metal one I have.

The jar opener is very smooth - no sharp edges.

This jar opener was made in China.  It is dishwasher safe so it is easy to clean.

Another great thing is that Chef Remi offers a lifetime guarantee on the jar opener.

I do like this jar opener and will use it instead of the metal one I currently have!

Check out the jar opener here

Saturday, August 27, 2016

Daniel Fast Coconut Peanut Butter Muffins (GF)


These are REALLY REALLY good... LOVE the crunch from the nuts of the chunky peanut butter.  Of course coconut tastes good in anything !!!  I had swirls of peanut butter in the muffins which I liked - biting into a nice "chunk" of peanut butter !!!!  I could eat these all day !!!

These are moist and chocolaty !!!!

As with all Daniel Fast muffins, since you can not use leavening agents (baking powder or baking soda),  they do not rise like "regular" muffins - resulting in a denser muffin.




Ingredients:
2 cups gluten free flour (I used 1/2 brown rice, 1/2 garbanzo bean, 1/2 millet, 1/2 corn)
1/2 cup Hershey's Unsweetened Cocoa Powder
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2 tsp ground cinnamon 
1 tsp pumpkin pie spice
1/2 tsp ground ginger 
1/2 tsp nutmeg
1/4 tsp ground cardamom 
1/4 tsp salt 
1 tsp corn starch
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2 Tbsp white or apple cider vinegar (I used apple)
2/3 cup unsweetened applesauce 
1 and 1/2 cups date syrup
2 tsp vanilla extract 
1/2 cup natural peanut butter - no sugar (I used chunky)
4 medium very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Mix the wet ingredients in one bowl.

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  


Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  



My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender


I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.


The OXO Large Scoop  
is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


All living things look to you for food, and you give it to them at the right time.
Psalm 145:15 (NCV)



Saturday, August 13, 2016

Baked Oatmeal with Strawberries (DF, GF)


This is my latest Baked Oatmeal recipe.  This is really moist but not runny.  GREAT flavor - the mint gives it a nice touch !  I think it is my favorite so far.

Adapted from this recipe. 


Ingredients:
3 Tbsp ground cinnamon 
2 tsp dried mint flakes 
3/4 cup almonds, chopped
1 Tbsp Ground Flaxseed 
--------
2 tsp vanilla extract
1 Tbsp lemon juice
1 cup unsweetened applesauce
2 medium very ripe bananas, mashed
1 cup water or unsweetened almond milk
1 and 1/2 cups date syrup
--------
1 pound (4 cups) of fresh strawberries, sliced

Directions:
Mix the dry ingredients in one bowl.    

Mix the wet ingredients (EXCEPT strawberries) in another bowl. 

Add the dry ingredients to the wet ingredients and stir until the dry ingredients are moistened.  Mix in strawberries and stir until combined.

Pour into casserole dish bake at 350 degrees for about 30 minutes or until top is golden brown.

My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

The Lord helps those who have been defeated and takes care of those who are in trouble.
Psalm 145:14 (NCV)

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Saturday, July 9, 2016

Chocolate Peanut Butter ViceCreme (DF, GF)


I LOVE LOVE LOVE ViceCreme (cuz I LOVED LOVED LOVED ice cream before I became vegan) 


Ingredients:
1 cup chopped dates
boiling water
========
1/4 cup unsweetened almond milk 
1 Tbsp Arrowroot Powder 
 ( I use Bob's Red Mill) 
========
2 cups unsweetened almond milk
1/4 tsp salt
1/2 cup peanut butter (no sugar)
1 cup cooked and mashed sweet potatoes
=======
1 and 1/2 tsp vanilla extract 
1 and 1/2 tsp coconut extract

Directions:
Cover dates with boiling water and let sit for about 15-20 minutes.  Drain off any excess water after soaking.

Mix the 1/4 cup almond milk with the arrowroot powder and set aside. 

In a blender or food processor, blend the almond milk, cocoa powder, salt, peanut butter, sweet potatoes and dates.  Blend until smooth.  Add the arrowroot mixture, vanilla extract and coconut extract.  Blend thoroughly.  

Then add to an ice cream maker and make the "viceceme" !!! 

I actually have 2 ice cream makers; 1 that uses ice and 1 that doesn't.  I really like them both.  

The Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker uses ice.  You can make a bigger batch of vicecreme, and I also think the vicecreme turns out "harder" than the other one.  At first I thought it would be a pain using one with the ice, but it really isn't.

The Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker does not use ice.  The vicecreme is softer than the other, but still comes out good.  The one thing I found is the bowl really needs to be kept in the freezer for about a week before using it.  There were times I only left it in the freezer a couple of days, and the vicecreme was REALLY soft.  The capacity is much smaller than the one that uses ice.


My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender 


Your kingdom will go on and on, and you will rule forever. 
Psalm 145:13 (NCV)