One Frugal Foodie

Jam-Filled Snackin’ Muffins (or Soda Rolls)

Posted by alisa on March 10, 2010 | 4 Comments

I swear, sometimes I feel like Celine reads my mind when it comes to trialing out baked goodie recipes. I purchased some all-fruit spread solely for the purpose of coming up with some jam-filled muffins and PB&J granola for my husband’s morning snack … when low and behold, I opened her new book 500 Vegan Recipes (co-written with Joni Marie Newman) to discover recipes for both!

She calls these muffins “rolls,” which I suppose is fair since they really aren’t very sweet, save for the jam surprise in the middle. Nonetheless, they are perfectly yummy and satisfying for breakfast. I had to modify the recipe a wee bit, based on what I had on hand. I did use honey (sorry, I know it isn’t strict vegan practice, and have no fear, 500 Vegan Recipes is honey-free!), but you can stick with their suggested sweetener or agave as I have noted.

Jam-Filled Snackin’ Muffins (or Soda Rolls)

Recipe adapted from 500 Vegan Recipes by Celine Steen and Joni Marie Newman

They do specifically recommend soymilk for this recipe since it curdles best; though you may have success with other milk alternatives. Though we don’t typically stock soy in our house, I was reviewing this soymilk for Go Dairy Free, so I decided to use it here. This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and optionally Soy-Free and Refined Sugar-Free.

• 1 Tablespoon Apple Cider Vinegar
• 1-1/4 Cups Plain Soymilk (see above note for other soy-free milk alternatives)
• 1-1/4 Cups Whole Wheat Pastry Flour
• 1 Cup Whole or White Spelt Flour (I used whole spelt)
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 2 Tablespoons Honey, Raw Sugar or Agave Nectar (I used un-vegan honey)
• 2 Tablespoons Oil (I used extra-light olive, but you could use grapeseed, canola, or melted coconut oil)
• 1/4 Cup Unsweetened Applesauce
•  1/4 Cup Jam or All-Fruit Spread
• Melted non-dairy margarine (optional)

 Preheat your oven to 400ºF, and lightly grease 12 muffin cups.

Combine the vinegar and soymilk in a medium-sized bowl or glass measuring cup, and allow it to sit as the vinegar “curdles” the soymilk.

In a large bowl, whisk together the flours, baking powder, baking soda, and salt.

Add the sweetener, oil, and applesauce to the now curdled soymilk. Pour the wet mixture into the dry mixture in your large bowl, and gently stir until just combined. No over-mixing!

Place 1 heaping tablespoon of the batter in each muffin cup. Top each mound of batter with 1 teaspoon of jam. Top the jam with the remaining batter (another heaping tablespoon per cup).

Bake for 15 minutes. As soon as you remove the rolls from the oven, brush the tops with non-dairy margarine if desired. Personally, I would skip this step next time, as I wasn’t a big fan of the salty margarine topping … but I am sure many people would love it. Pop the muffins out (they seemed to come out of the cups nicely, even while still quite hot) and indulge.

Yields a dozen sweet and savory muffins

Dairy-Free, Soy-Free Pumpkin Pie Perfection

Posted by alisa on November 5, 2009 | 31 Comments

Was that dairy-free AND soy-free I said? Yes, I just couldn’t bear another tofu pumpkin pie recipe, so this year I went for a soy-free version that is oh so easy and delicious. Even better, both the filling and the crust use everyday pantry ingredients. Okay, hopefully you don’t keep eggs in your pantry, but you get the idea.

Speaking of eggs, I did attempt to make this pie egg-free / vegan using Bryanna’s recipe as a guide, but no go. The cornstarch-y texture and taste were both too “off” for our tastebuds. However, some good ol’ Ener-G eggs may do the trick. I have never used them, so I can’t vouch, but if you want a tofu-free, egg-free pumpkin pie, it may be worth a test!

If you do use eggs in baking, I can attest that this pumpkin pie recipe is a definite winner. It tastes fantastic and is a great make-ahead option. Growing up, I remember how the famous Libby’s Pumpkin Pie recipe would leave you with a soggy crust when stored overnight, but this recipe keeps a nice firm crust, and refrigerating it allows the flavors to meld … actually both my husband and I preferred it after a night of chilling …

Dairy-Free, Soy-Free Pumpkin Pie

This recipe is Dairy-Free, Soy-Free, Nut-Free, and optionally Gluten-Free. See my notes above on egg-free / vegan.

• 1/2 Cup Brown Sugar, firmly packed
• 1/4 Cup White Sugar
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Ground Ginger
• 1/4 Teaspoon Ground Nutmeg or Allspice
• 1/4 Teaspoon Ground Cloves
• 1/2 Teaspoon Salt
• 2 Large Eggs
• 1 15-ounce Can Pumpkin Puree
• 1 Teaspoon Vanilla Extract
• 1 Cup Regular Coconut Milk
• 1 Unbaked Pie Shell  (see below for my regular or whole wheat recipe, or for a gluten-free option, try this recipe, substituting soy-free Earth Balance for the butter)

Preheat your oven to 425ºF.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools. 

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve.

Easy Peasy Pie Crust

• 1-1/2 Cups All-Purpose or Whole Wheat Pastry Flour (I used ww pastry flour, and it was still excellent)
• 1-1/2 Teaspoons Sugar
• 1/2 Teaspoon Salt
• 6 Tablespoons Grapeseed or Vegetable Oil
• 3 Tablespoons Cold Water

Combine all of the ingredients, and press the dough into a 9-inch pie pan.  Fill and bake as directed above.

Yields 8 dee-licious slices

Blog Events: I am very excited to be submitting this post/recipe to the Holiday Food Fest – Fall Dessert edition at Hoosier Homemade.

Acorn Squash with Sweet Sage “Butter”

Posted by alisa on October 24, 2009 | 19 Comments

I have been so impressed with how well our herb plant not only survived the move, but also how much it is thriving, even in this cooler climate. Must be all of the great sun it is getting in our very bright new (to us) kitchen.

I have found good use for the basil and parsley with some regularity, but until yesterday, I hadn’t found a good recipe for the sage. My husband is okay with sage in light moderation, but I have to use caution, lest he be overwhelmed (I am an herb- and spice-aholic). So it took me some time to be inspired by a sage-including recipe that we would both enjoy.

This one definitely fit the bill, and it also gave me another opportunity to test out the new Earth Balance soy-free margarine (all natural – none of those nasty trans fats!). If dairy works in your household, butter can of course be utilized, but all of you dairy-freers and vegans out there will be happy to know that the Earth Balance was excellent as a “browned butter.”

Though I typically roast squash for that caramelization effect, I must admit that this cooking method worked fabulously. It was almost like a steaming technique that locked in the natural flavor. Try it!

Acorn Squash with Sweet Sage “Butter”

Recipe adapted from Recipezaar. This recipe is Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Refined Sugar-Free, and optionally Vegan.

• 1 Acorn Squash (medium-sized), cut in half lenthwise and seeded
• 2 Tablespoons Dairy-Free Margarine (I used Earth Balance soy-free, but you could also sub in coconut oil and a pinch of salt)
• 1 Tablespoon Honey (agave nectar, brown sugar, or maple syrup should also go nicely)
• 1 to 1-1/2 Teaspoons Fresh Sage, minced

Preheat your oven to350°F.

Place the prepared squash cut side down on a baking sheet or in a bakng dish. Bake for 45 minutes, or until tender. Keep in mind, if you leave it cut side down after removing it from the oven, it will continue to soften and cook a bit.

While the squash is baking, place the margarine in a small saucepan over medium-low to medium heat. Stir (not constantly, but with regularity) and cook until it just begins to brown, but do not let it burn (took about 10 minutes for me - You can also see these more detailed instructions for browning butter)

Remove the margarine from the heat and stir in the honey (or other sweetener) and sage. Allow the flavors to sit and meld while your squash cools for a few.

Cut each squash half into quarters (this is how I like to serve it), and evenly spoon the sweet sage butter into the squash sections and serve.

Note: I like to make cuts in the middle of each squash section, allowing the butter to seep in. You can also smash it in for some tasty mashed squash.

Another Note: I served this for lunch with simple baked chicken breasts. Slopping up any honey-sage-butter that had drizzled onto my plate with the chicken was really yummy too.

Yields 2 squashy servings

Blog Events: I submitted this recipe to Slightly Indulgent Mondays at Simply Sugar & Gluten Free.

Banana-Oat SuperDad Snack Bars

Posted by alisa on October 9, 2009 | 18 Comments

My dad is one of the most awesome guys I know (have to include the hubby in this one), and he really is my best friend. I can always count on him for anything, including lifting heavy boxes and trucking furniture up and down stairs.

Though he really wasn’t thrilled that we were moving away, my dad showed up on moving day and gave us every ounce of energy he had. That little man did the work of ten (and I even caught him doing sit-ups in between trips!). Seriously, my husband and I were in awe.

I look forward to being in as awesome shape as he is now in my 60’s. While we were taking water breaks, he just kept on going, and going, and going. Okay, he did take a few breaks to snack on these banana oat bars …

Bananas and oats have to be my dad’s two favorite foods, but he shies away from baked goodies since in his mind they are all loaded with sugar and refined flours. So I created these whole-grain, naturally-sweetened snack bars to keep us all powered up and happy.

Admitedly, my husband and grandma (the two sugar fiends) preferred the blueberry-cashew bars I made (still working on the recipe, as I thought they were too crumbly). However, my dad and I were loyalists to these snack bars, which had a dense, but somewhat cakey consistency. In fact, after the pan was gone (that very same day), dad asked me to make more!

Banana-Oat SuperDad Snack Bars

This recipe is Dairy-Free, Soy-Free, Nut-Free, Free of Refined Sugars, and Optionally Wheat-Free / Gluten-Free (seek out some of those certified gluten-free oats)

• 1-1/4 Cups Quick Oats (not instant)
• 1/4 Cup Agave Nectar or Honey*
• 2 Tablespoons Coconut Oil (or oil of your choice)
• 1 Teaspoon Vanilla Extract
• 1/4 Cup Flour (I ground more oats in my spice grinder to a flour consistency, feel free to use the flour of your choosing … AP, whole wheat, or even almond flour)
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 1 Egg
• 1 Cup Mashed, Ripe Banana (about 3 small or 2 large)
• 1/2 Cup Shredded Coconut (I used unsweetened)

Preheat your oven to 350 degrees, and grease an 8 x 8 baking dish.

In a medium mixing bowl, combine the oats, agave or honey, oil, and vanilla. Briefly set aside.

In a small bowl, combine the flour, baking soda, and salt. Briefly set aside.

Returning to your mixing bowl, stir in the egg, banana, and coconut, until everything is well combined. Stir in the reserved flour mixture (since I was using oat flour without gluten, I wasn’t worried about over-mixing. Be careful not to overmix if you are using a wheat-based flour).

The batter will be a little thick. Spread it evenly in your greased baking dish, and pop it in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting. Can be stored in the fridge if you like ‘em chilled (I do).

* According to our taste buds, these bars were perfectly sweet, but if you prefer a sweeter treat, feel free to up the agave or honey to 1/3 cup or add a couple tablespoons of Sucanat or brown sugar.

Cinnamon Raisin Version

The above recipe is my slightly coconutty version. You can mix up the flavors if you wish. The following changes will give you a cinnamon raisin banana oat bar:

• Substitute grapeseed oil or other neutral-tasting oil for the coconut oil
• Substitute 1/2 cup of raisins for the coconut
• Add 1/2 teaspoon ground cinnamon (or more if you like!)
• Substitute maple syrup for the agave/honey (optional)

Yields about 9 snack bars

Blog Events: I shared this post with Fight Back Fridays.

Smoked Salmon Crustless Quiche, sort of

Posted by alisa on September 27, 2009 | 16 Comments

Since my last Dutch Baby venture was such a dee-licious success, I set out to create a savory version the other day. But, I couldn’t stop with that one challenge alone. Oh no, silly me decided to go for the gusto and make it grain-free too! Luckily it worked out okay, but I used ground almonds, and was surprised at how bready the first trial turned out. It was good, but somehow the texture didn’t really go with the flavor. So in round two, I switched to cashews, using half the amount, and a star was born!

However, this new concoction wasn’t really a Dutch Baby anymore. Determined to find a name, I went online to read about the various types of egg dishes (yes, I do waste too much time on completely useless activities once in a while). The most comparable dish I could find was a quiche, but since this recipe contains no cheese, cream, or dairy of any kind, it seemed like a bit of a stretch. I mean, a healthy quiche?

I have never really had a quiche, so I turned to my husband for his taste-testing expertise. He said, “It’s kind of like a quiche, but different. It’s good though!” And thus, this name was born …

Smoked Salmon Crustless (Sort of) Quiche

This recipe is Dairy-Free, Gluten-Free, and Soy-Free. I got a gread deal on wild smoked salmon ($1.50 for 4 ounces per package!), which is why I opted to use it in this dish. Feel free to use fresh salmon if you prefer.

• 2 Ounces Cashews (can sub almonds)
• 1 Cup Unsweetened Almond Milk or Unsweetened Coconut Milk Beverage
• 4 Medium Eggs
• 1 Tablespoon Tahini
• 4 Teaspoons Nutritional Yeast (optional)*
• 3/4 Teaspoon Dried Dill or a scant Tablespoon Fresh Dill
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Salt
• 4 Ounces Smoked Salmon, flaked or diced (depending on the type you use)
• 1/2 Tablespoon Oil (your choice) or Dairy-Free Margarine

Preheat your oven to 425ºF

Grind the cashews in a spice grinder for about 30 seconds, or until they turn into a powder.

In a medium-sized bowl, whisk together the cashews, milk alternative, eggs, tahini, nutritional yeast, dill, onion powder, and salt. Stir in the smoked salmon.

Place the oil or margarine in a 9″ pie plate, or divide it between four ramekins. Place the dish(es) in the oven to warm up for a few minutes. Remove and make sure the oil/margarine nicely coats the bottom of the dish.

Give the egg mixture another quick whisk, and pour it into your prepared dish(es). Bake for about 25 minutes, or untili the egg dish is nice and puffed, and just beginning to brown. It will deflate upon removal from the oven, so if you want a picture, be quick!

*You can use more or less nutritional yeast based on your tastes, or omit it altogether. I wasn’t really going for “cheesy” which is why I didn’t use a bunch, but rather a well-rounded and slightly bold/hearty flavor.

Yields 2 hearty servings or 4 servings with a big salad

Healthy Dutch Babies topped with a Chunky Blueberry-Maple Sauce

Posted by alisa on September 2, 2009 | 25 Comments

Earlier this year, I discovered the Dutch Baby; a thick, eggy oven pancake that is sometimes referred to as a German pancake. Though it had been months and months since my first enjoyable and successful endeavor, I got a huge craving for these babies this morning!

Of course, I didn’t want to make the same recipe that I made the first time, so I did a little research and came up with a second variation that was, dare I say, positively delicious!

Most of the Dutch Baby recipes I spied were made with white sugar, white flour, and an unnecessary amount of butter. If I ate that way for breakfast, I would fall flat on my face by 9am. I reduced the butter significantly, and in fact changed it to coconut oil, I subbed the flour with rolled oats (ground in 30 seconds into a flour), and used maple syrup as my choice of sweetener in moderation. Trust me, there was no sacrafice. This is a wonderful brunch-worthy recipe that you can actually feel good about eating. Plus, with the changes, the recipe is dairy-free, soy-free, and wheat-free (optionally gluten-free)!

Yesterday I promised something with blueberries … so I decided to pair our breakfast with a quick and chunky blueberry maple sauce. But these ultra-thick pancakes are very versatile. I have suggested a few different topping ideas in the recipe, but feel free to go crazy and experiment with your own pairings.

Oh, I have one last note, on the eggs. Until I discovered organic eggs, I literally (literally)  couldn’t stomach eggs. No idea why, but my husband even noticed the quality difference. I know what you are thinking, organic eggs, I thought you were frugal?! Take a look around for medium organic eggs. They are quite a bit cheaper than the large ones, and we still tend to use the same amount of eggs no matter what size I buy. Hence why this recipe uses medium eggs. You can sub 3 to 4 large eggs if you wish, depending on how eggy you want it.

I really want to make a savory and grain-free version of Dutch Babies, but the flavor ideas just aren’t coming to me as of yet. Most savory versions use cheese, but I know some fresh herbs and vegetables can stand alone, if only I can think of a good combination. I welcome suggestions! In the meantime, enjoy …

Healthy Wheat-Free / Dairy-Free Dutch Babies

This recipe is Vegetarian, Dairy-Free, Wheat-Free, Soy-Free, Nut-Free, Low Sugar, Relatively Low in Fat, and optionally Gluten-Free (seek out some of those certified gluten-free oats)

• 1 Cup Rolled Oats (can sub 1 cup of your flour of choice)
• 1/8 Teaspoon Salt 
• 1 Cup Regular or Unsweetened Milk Alternative (I used unsweetened coconut milk beverage from Turtle Mountain – it was on sale! Rice, Almond, or Hemp Milk should also work well)
• 1 Tablespoon Maple Syrup, Honey, or Agave Nectar (I used pure maple syrup)
• 1/2 Teaspoon Vanilla Extract
• 4 Medium Eggs, brought to room temperature if you have time
• ½ Tablespoon Coconut Oil or Dairy-Free Margarine (I used coconut oil)

Preheat your oven to 425ºF

Place half of the oats in a spice / coffee grinder and whiz for about 30 seconds, or until the oats turn into a flour. Repeat with the remaining oats. I believe this can also be done in a food processor, but it is so quick, easy, and clean in a cheap little spice grinder ($15 at the grocery store!), why bother.

Sift the oat flour and salt into a medium-sized mixing bowl. Whisk in the milk alternative, sweetener, and vanilla, stirring until everything is well combined.

Whisk in the eggs one at a time until incorporated.

Put the coconut oil or margarine in a 9″ pie plate, cast iron pan, or similarly sized baking dish, and place it in the oven for a few minutes, or until the oil / margarine is melted and the pan is good and heated.

Removed the dish (with a pot holder!) and swirl the oil / margarine around a bit to coat. Pour in the egg batter, pop it in the oven, and leave it be for 25 minutes.

The batter will climb up, swelling a bit like a souffle (it is really fun to watch). When you take it out of the oven, it will deflate …

While this may seem less desirable than a puffy souffle, the crater actually makes for a wonderful bowl to hold delicious fillings or syrup! You can fill it with my Sinful Cinnamon Apple Saute; a bounty of seasonal, chopped fresh fruit and/or berries; a dusting of powdered sugar and served with pure maple syrup; your favorite jam; or try my Chunky Blueberry-Maple Sauce (recipe below) …

Since I feared we might eat the entire dish in one sitting, I only made 1/2 batch of the blueberry sauce. If you want to fill the crater, the full recipe should do it. But, it was a good thing I held off, because for my husband and I, this was just a 2 serving recipe …

Yields 2 to 4 pancakey, eggilicious servings

Chunky Blueberry Maple Cinnamon Sauce

I find that the sweetness of this sauce does vary depending on how ripe your blueberries are. You may want to start with less maple syrup and sweeten to taste, and of course, you can always add more than 1/4 cup of maple syrup if it isn’t sweet enough for you too! Honey and agave are less expensive (and slightly sweeter) options that you can substitute if desired.

• 2 Cups Fresh or Frozen (not thawed) Blueberries
• 1/4 Cup Pure Maple Syrup, more or less as needed (can sub honey or agave nectar)
• 1 Tablespoon Lemon Juice
• 1/2 Teaspoon Vanilla Extract (optional)
• 1/4 to 1/2 Teaspoon Ground Cinnamon (I love cinnamon, I use 1/2 teaspoon)
• 1 Teaspoon Cornstarch

Add the blueberries, maple, lemon juice, vanilla, and cinnamon to a small saucepan. Bring the mixture to a boil, reduce the heat, and allow it to simmer for a few minutes. Sprinkle in the cornstarch, whisking to combine (I didn’t have any clumping problems with this method), and continue to simmer for a few minutes more to thicken.

Yields about 4 sweet and fruity servings

Taste & Create: Rustic Potato Summer Gratin

Posted by alisa on August 23, 2009 | 25 Comments

The week flew by, and I had an enjoyable, but rather uneventful weekend. We watched the movie There Will Be Blood. Has anyone else seen that? It was good, but totally mental! We also went out one night to one of our favorite restaurants, sat with a view of the giant fish tank, savored hearty sesame-ahi tuna wraps (I need to make those at home), and sipped on a couple of MGD 64’s. I know, woo! Don’t lose control there. Aside from that, there was a nice long walk, a good cardio workout, an hour of stretch, and … I made a delicous Potato Gratin, rich with tomatoes, onions, and garlic.

You didn’t think I was going to get to the food did you? Well, this dish is actually a take on my partner’s recipe from Taste & Create, food blogger Kendall at Res-O-Puh-Leese.

I had a doozy of a time picking a recipe, as there were so many to choose from buried within her blog, but I eventually settled on the Potato, Tomato, and Garlic Gratin.

Of course, since this recipe was already tested and approved as is, I decided to play around with it a little; within reason of course. Kendall isn’t a fan of onions, but I am, so I referenced the original recipe to add those babies back in. I took the fats down, as some of the oil seemed a bit unnecessary (no compromise there!), and I simplified a few of the steps (she is quite the gourmet!) for my simple kitchen style. In the end, I renamed it a “Rustic” gratin, because I like my potatoes unpeeled. The skin adds so much wonderful flavor and texture. The “Summer” part came from the use of fresh tomatoes, garlic, and herbs.

Here is a close-up just before I popped it in the oven …

Now, I ran into one little glitch. Those potatoes on top crisp up and start to blacken well before the potatoes are done. At 45 minutes, I took it out, turned those top potatoes over, and popped it back in. You can do this, or try the untested tip which I include at the end of the recipe. I think it will work just fine.

The end result was rich, delicious, and completely gone in one meal (Thank you Kendall!) …

Oh yes, would you like the recipe?

Rustic Potato Summer Gratin
Adapted from Res-o-puh-leese, which was adapted from Simply French by Patricia Wells & Joel Robuchon

This recipe is Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Nut-Free, and optionally Vegan / Vegetarian

• 1 Tablespoon Olive or Grapeseed Oil
• 1 Medium Onion, halved and thinly sliced
• Sea Salt, to taste (1/2 t is probably enough, but I went overboard with 1 t, and we loved it!)
• Freshly Ground Pepper, to taste
• 2 Garlic Cloves, Minced
• 1 lb Ripe Tomatoes, cored, peeled, seeded & chopped* (I used fresh, but you can substitute 1 14.5 ounce can of drained diced tomatoes in a pinch)
• 1/2 Teaspoon Honey
• 1.5 lbs Baking Potatoes (nice big Russets!)
• 3 Teaspoons (1 tablespoon) Margarine, divided (I used Earth Balance Soy-Free, but you can substitute more olive oil)
• 3/4 Cup Chicken, Beef, or Vegetable Broth
• 2 Tablespoons Fresh Flat-leaf Parsley, snipped
• 1 Teaspoon Fresh Thyme

Preheat your oven to 425°F / 220°C.

In a large skillet, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 5 minutes. Turn the heat down to medium-low, add the garlic and saute for 1 minute more. Add the tomatoes, salt, and pepper, and allow it to cook and thicken for about 10 to 15 minutes. Taste for seasoning.

Meanwhile, prep those potatoes! Give them a good scrub. I leave them unpeeled for that “rustic” effect, but peel them if you must. Thinly slice the potatoes (about 1/4-inch worked for me).  Set aside about 1/4 to 1/3 of the potatoes in a medium-sized bowl to use as the topping.

In a large bowl, combine the remaining potatoes with the sauce and toss carefully to blend.

Liberally rub the bottom of a 9″ pie dish (or similarly sized oven-safe dish) with 1 teaspoon of the margarine, or oil if using instead.  

Transfer the potato-tomato mixture to the baking dish, smoothing it out with the back of a spoon. Add the broth to cover.

Add the remaining 2 teaspons of margarine (or oil) and the parsley to the reserved potatoes for the topping. Toss to coat evenly.

Arrange the “buttered” potato slices one by one atop the potato-tomato mixture in your baking dish (in an overlapping pattern), until the entire dish is covered with an even potato layer. Sprinkle with the thyme.

Place the dish in the centre of the oven and bake until the potatoes are soft, most of the liquid has been absorbed, and the top is golden, about 1 hour and 15 minutes. Check in after 40 minutes. If those potatoes on top are crisping too fast, turn them over to cook the other sides, and return to the oven. Serve immediately.

* Peeling Tomatoes (this was cool!): Bring a saucepan of water to a rolling boil. Prepare a bowl of ice water large enough to hold all the tomatoes. Cut a slit in the skin of each tomato from top to bottom, and drop them all into the boiling water. Leave them in the boiling water for approximately 1 minute before removing each tomato with a slotted spoon and placing it immediately in the bowl of cold water. As soon as the tomato is cool enough to touch, remove the skin, which will now slide away easily.

Alternate Baking Method: If you run into the potato crisping problem I had, try this … reduce the broth to 1/2 to 2/3 cup, and bake for just 45 minutes to 1 hour. I think this timing will work well, since the potatoes are definitely done by 1 hour but with 3/4 cup broth, it isn’t all absorbed.

Yields 4 rustic servings

Crumbly Apple Crisp with a Maple Finish

Posted by alisa on July 5, 2009 | 19 Comments

As I looked around for ideas to use up some organic apples that I found in the discount bin (still nice and firm, but begging to be turned into a baked goodie!), I came across oodles of recipes for one of our favorite desserts, Apple Crisp, or is it an Apple Crumble? Really, what is the difference? My mother-in-law calls it a crumble, but I have always called it a crisp, and they both seem pretty much the same. So what is a baffled baker to do? I googled.

From Emme on the CHOW boards “apple crumble in the UK is apples baked with a topping of flour, butter and sugar. In N. America, it’s basically the same thing, but the topping is made primarily with rolled oats rather than flour. It’s almost always made with cinnamon and sometimes nuts are added to it as well.”

Another site simply noted that the topping of a Crisp was like a streusel, while the topping of a Crumble is more like a crumbly pastry.

Based on these two definitions, I decided that the recipe I ended up creating (none of the ones I found on the net sounded just right!) was indeed a Crumbly Apple Crisp rather than a Crispy Apple Crumble.

My entire family loves any dessert with apples, so for my grandma’s birthday, I made this delicious crisp. Everyone loved it. It is high on the streusel to apple ratio (can you ever have enough streusel topping?), and the light drizzling of maple seals the deal, quite literally. Not only does it add a heavenly flavor, it also binds the streusel to form a crust that crumbles beautifully when you dig your fork into it. Unfortunately, I didn’t get any dished up photos since we devoured it too quickly! But, I have to give you a close-up of the yummy topping …

Crumbly M-Apple Crisp

This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and Soy-Free. I haven’t tested it, but you could probably swap your favorite gluten-free flour blend and certified gluten-free oats to make a tasty gluten-free crisp.

• 4 medium to large apples (I don’t peel them)
• 1/2 Cup All-Purpose or Whole Wheat Pastry Flour
• 1/2 Cup Dairy-Free Margarine (I used the new Earth Balance Soy-Free, perfect!)
• 3/4 Cup Brown Sugar, firmly packed
• 1 Cup Quick-Cooking Rolled Oats (not instant; can reduce and use part nuts, if desired)
• 1 Teaspoon Cinnamon, divided
• ¼ Teaspoon Nutmeg
• 2 Tablespoons Pure Maple Syrup (mine was spiked with vanilla! – stir ¼ t vanilla into the maple if desired)

 Preheat your oven to 350º.

In a medium bowl, combine the oats, flour, sugar, ½ teaspoon of the cinnamon, and the nutmeg. Add the margarine and combine with a fork until the mixture looks like big, coarse crumbs. Set aside.

Core the apples, and thinly slice them (about 1/8 to 1/4-inch thickness). Toss them with the remaining ½ teaspoon of cinnamon, and place them in an 8 x8 inch baking dish. Top the apples with the oat mixture. Drizzle the maple syrup over everything. Bake for 35 minutes, or until the apples are soft and tender and the crumble is as crispy as you like it.

Baking Note: If you are like me, then you probably made sure the topping was very evenly distributed, and covered all of those apples. The maple drizzled over top almost creates a seal then. So even when you remove the dish from the oven, the apples will keep cooking a bit under the crumbly crust. For that reason, I wouldn’t cook this for too long. Depending on your apples, you may even be able to get away with 25 or 30 minutes of baking time, but 35 minutes worked well for us.

Yields 6 to 8 crumbly crispy servings

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5 Good Things Since My Last Post

1. Enjoyed a leisurely lunch with my dad at Whole Foods. Their sushi rolls are actually a decent value overall, and of course, the company was excellent.
2. I can finally do chin-ups! – Successfully finished week 10 of a fitness program we are trialing … and still going strong. What program? More on that later.
3. Had delicious pancakes two mornings in a row. Yum! Just a few tweeks to test in one of the recipes before I can share. 
4. My husband mopped all the floors and vacuumed AND cleaned the carpets in the whole house voluntarily!
5. We literally made it just in time for the fireworks show (stopped the car and the first one went up) and had a great view.

Hearty Oat Chocolate Chippers (Gluten-Free & Vegan)

Posted by alisa on June 25, 2009 | 16 Comments

Though I have finally migrated from the “Lite Bites” section of Cookies for Everyone! to the “Drop Cookies,” I still went straight for the Hearty Chocolate Chippers. My cookie cravings lately seem to be intertwined with my body’s call for nutrition. But a cookie is a cookie after all, and still a worthy indulgence in my book. 

As you can see, my cookies are a bit on the toasty side. Not burnt by any means, and still utterly delicious, but about 2 minutes past their prime. I believe there is a slight faux pas in the original recipe, which calls for too long of a cooking time (me thinks the 2’s should be 1’s). Luckily, I caught them before they turned into hockey pucks, and while they were still tender and delicious! I have adapted the recipe below to reflect the correct cooking time and any of my minor ingredient changes. Enjoy!

Hearty Oat Chocolate Chippers

Adapted from Cookies for Everyone! by Leslie Hammond and Betsy Laakso

This recipe is Vegan, Dairy-Free, Gluten-Free*, Egg-Free, Peanut-Free, Tree Nut-Free, Soy-Free, Wheat-Free, and relatively Low Fat. See ingredient links and notes for best options to keeping this “free-from” profile.

• 1 Cup Brown Sugar, Packed
• 1/4 Cup Grapeseed, Canola, or Vegetable Oil
• 1/4 Cup Water or Milk Alternative of choice (plain or vanilla)
• 1/2 Cup Unsweetened Applesauce
• 1/4 Cup Flax Meal
• 1 Tablespoon Vanilla Extract
• 1 Cup White or Brown Rice Flour [I used brown. keepin' them hearty!]
• 1/2 Cup Oat Flour* [original recipe calls for sorghum flour]
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 2 Cups Rolled Oats**, Quinoa, or Rice Flakes [I used oats]
• 1 Cup Semi-Sweet Chocolate Chips

Preheat your oven to 350ºF (180°C, or gas mark 4).

With a mixer or by hand, cream together the brown sugar, oil, water or milk alternative, applesauce, flax, and vanilla until smooth.

Add the remaining ingredients except for the oats and chocolate chips, and mix until dough is well combined.  Add the oats and mix again until all ingredients are combined.  Stir in the chocolate chips.

Use a small ice cream/cookie scoop or drop dough by rounded tablespoon onto the baking sheet.  Flatten slightly.

Bake for about 15 to 18 minutes, or until the cookies are lightly browned and semi-soft to the touch in the middle.  Let cookies sit for a few minutes before removing from baking sheet.  Remove from baking sheet to a flat surface (like a large plate) or wire rack to cool completely before enjoying.

* To make oat flour (gluten-free or regular), place some oats in your spice grinder and whiz for about 30 seconds, or until they are pulverized into a flour.

** To keep these cookies gluten-free, use certified gluten-free oats or use the sorghum flour and choose quinoa or rice flakes over the oats.

Yields 3 dozen medium-sized chippers

Giveaways This Week:

• Cookies for Everyone! and Enjoy Life Foods on One Frugal Foodie (that’s me!)
• Cookies for Everyone! on AllergySense
• Amazing Grass Combo Pack on Run to the Finish
• Real Simple and Pure Bar on Iowa Girl Eats
• Naturally More and Peeled Snacks on I Run Because I Can …
• Enjoy Life Sweepstakes on Enjoy Life Foods
• Amazing Grass on I Run Because I Can …
• Taste of Nature Bars at Avoiding Milk Protein
• Big S Salsa at Danica’s Daily

The World’s Easiest Healthy Chicken Recipe

Posted by alisa on June 4, 2009 | 14 Comments

Quite the claim, I know. And while it may or may not be true, this meal is unbelievably simple … and the recipe is a cinch to customize to your own tastes. My husband quite literally threw this dish together one night when we were starving and uninspired. It has since become one of our go-to meals on those hurried nights.

Please excuse the less than stellar photo. It was night (no light), but I still wanted to give you an idea of the end result …

Tony’s Two-Ingredient Salsa Chicken
This recipe is Low-Fat, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and Sugar-Free

• 1 lb Boneless Skinless Chicken Breasts
• 1 Cup Salsa (your favorite will do, see below)
• Chopped or Sliced Olives (optional)

Preheat your oven to 350ºF, and lightly grease a baking dish large enough to fit the chicken.

If your chicken breasts are particularly thick, you may want to butterfly them for a faster cooking time and to ensure that they evenly cook through. Lay the chicken breasts in a single later in the baking dish, douse with salsa, sprinkle with olives (if using), and put it in the oven, uncovered. Bake for about 30 minutes. The baking time will depend on the thickness of your chicken. You don’t want to cook it for too long, lest the meat become tough, but do make sure it is cooked through, with no pink left in the middle.

Choosing your salsa – One of the great things about this dish is that you can easily customize the flavor. Go mild (for timid taste buds) or extra-spicy (for fire lovers), use green salsa, a fresh homemade salsa, or stick with the cheapest all-natural salsa in a jar that you located on sale at your local grocer for $1.34 (that would be our pick!).

Make it a meal – I throw in some veggies to roast for an easy one dish meal. You can either add some extra salsa to flavor the veggies, or toss the veggies with just a wee bit of oil, some salt and pepper, and place them in the baking dish around the chicken just before you put it in the oven. I like cauliflower florets best, which seem to roast to perfection along with the chicken. 

To serve – We usually have a grain-free dinner, with just the chicken and a plate full of veggies, but this meal also goes well with rice.

Yields 2 to 3 servings