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For Mitten


I'm sitting in the small community college library. I've been reading the latest issue of Good Housekeeping and Southern Living. The entire issues mind you. I can't tell you the last time I've done that. Just sit down in a quiet space with magazine and read it cover to cover. No worries, no work... just the quiet hum of the air conditioning and the occasional ring of someone's cell phone (despite the mute-it sign.) It's peaceful here and I've needed these quiet hours for weeks. Weeks. Libraries are in many ways my "church", my safe place... I seek them out constantly even though I work at one. I accompanied my husband to his work this afternoon to spend a few hours near him. We needed to be close.

The past 24 hours have been a blur. Really though, the past 6 weeks, 6 months have been a blur. Michael and I are happily married with no children, but we love our furr-kids. I don't desire children like many women my age do. I've struggled with that for much of my adult life, people seem to find it very wrong for an adult woman not to want children. Don't get me wrong, I love kids. I love YOUR kids. I love kids that I get to give back! I love being an aunt and a neighbor who bakes cookies... but I don't have a desire for my own 24/7 kids. So my kitties? They truly are in many ways our "kids." We have had four cats all uniquely special and we have a tight bond with each of them. They are all rescues. I don't believe in buying pets (even hamsters! Check out your local rescue organization, they nearly ALWAYS have small "pocket" pets that need good homes!) and I love animals so much I've bordered on being a vegetarian/vegan the past several years. I can't bear to see them hurting or hungry.

Six months ago I shared about the scare we had with Mitten. My first furr-kid as an adult. I was a year out of college and living with my sweet friend Betty (you've seen her recipes around these parts) and I was getting ready to move into my very own first "apartment." It was a small (maybe 400 square foot) renovated part of a home. It was tiny, but it was mine! And Mitten came along with me. He was only 3 weeks old when I adopted him from a family who's "something + Persian" cat had just had a litter of kittens. I only went to look, but the lady's sister immediately came to the front porch with two kittens in her hands and just said "which one do you want?" Flustered, I just grabbed the one with longer hair and held him. He nuzzled my hand and sat quietly on my palm. He was tiny. I had had NO intention of taking a cat home. I hadn't officially moved into the new apartment yet and Betty didn't want any more pets. But the next thing I knew, I was sitting in my car with this flea-covered long, haired white kitten sitting in the brand-new cat carrier I had bought for the FUTURE cat in my FUTURE apartment.

I remember sitting in that car looking at him and panicking... what the heck was I going to do with this cat? He just sat quietly in the carrier looking at me contentedly. I was sitting in the parking lot of the Piggly Wiggly in a tiny little town called Elm City, a few miles away from Wilson, where Michael's family lived... I called Michael's mom and told her I didn't know what to do. I was too scared to tell Betty I was bringing home a cat, but I had to do something with him.

She told me to come over and we'd figure it out from there. So I drove to Michael's parents house. We took him to the bathroom first thing and washed him with Dawn, no less than 3 times to get all the fleas off and then took him into the kitchen. Carol (Michael's mom) was weary that SHE would end up having to take care of this rascal, as I had tried and failed to take care of a hamster, which Michael wouldn't let me donate to an elementary school. Instead he took the hamster named Sunny, tamed it, and he lived happily for 3 years on their dining room buffet.




After talking with Carol, I called Betty and asked her to meet me in Wilson at a Chinese restaurant for dinner. I drove over and when I saw Betty in the parking lot I asked her to come see my car. I showed her the cat and with a wry smile she said, "Well I guess you have to bring him home..." Crisis averted. I still had a month with Betty before I was going to move into the apartment.

So "Mitten" came home with me. I don't even remember how or why I named him Mitten... it just seemed appropriate for some reason. And after that, all of our future cats had names that started with an "M." Betty named all her animals with an "S." So I followed her tradition.

The first night Mitten was there I put him in the bathroom. Immediately he started howling. I thought he would stop after a few minutes, but he didn't. After 10 or 15 minutes I decided Betty was not going to be a happy camper if she had no sleep that night, so I moved the cat, the litter box, and his food and water to my room. A few minutes later, I heard him clawing his way up into my bed and the next thing I knew he was curled up next to my face on the pillow. He fell asleep in minutes. And that's where Mitten slept until I got married. Either on the pillow or right next to me. Every night. He would nuzzle into my back, or in my hair, he would squeeze my arm in a hug with his paws, purring gently, and fall asleep.

Mitten was with me through countless "firsts" as an adult. First pet. First big expense (hello vet bills and cat food!), first companion in my first apartment. When he was little he loved riding in the car, he would walk on a cat leash, and he managed to squeeze himself into the smallest possible places and get stuck. We "rescued" him from behind a washer and dryer (at least twice), from the top of the refrigerator too many times to count, from behind a bathroom WALL (that's a whole 'nother story in itself!), from being lodged shut in a drink cooler, and who knows how many other places.

Mitten was also deaf. We didn't realize this for about a month. I just thought he was insanely stubborn. I could say NO until I was blue in the face and he went right on doing whatever he wasn't supposed to be doing. I could shout it. I could sing it... nothing worked. Clapping didn't work, shouting didn't work, NO didn't work... and one day it finally dawned on me that he couldn't hear me. I took him to the vet and they confirmed it. We had a deaf cat. Which immediately meant he was even more special. I had a special-needs cat.

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Over time we developed a kind of sign language. He learned a flat "stop-sign" palm and a hard stomp meant NO. We learned to step into a room and lightly tap the floor, so it would send vibrations for Mitten to feel so wouldn't be startled when he woke up. We learned to talk to him when he was laying on our bellies or on our chests, he would start purring as soon as you started to talk to him. If we patted our chest with our hand, he learned that meant it was okay to come up into our laps. Mitten was a true "lap-cat."

Mitten was one of the most non-aggressive cats I've ever known. He didn't have a "mean" bone in his body and when our other cats joined our family through the years, he always welcomed them. He was the first to sniff and welcome without being afraid or mad. The other cats are a different story! If he ever got mad about being brushed (he hated being brushed!) or being snuggled too long, he was over it in about five minutes and was purring and back for more. Some cats can hold a grudge... we have two in particular who are very good at this... but Mitten never did.

Mitten loved to snuggle. You could hold him in nearly any position, and he didn't care.  He would just sit there and purr. He would nuzzle, grab you hand, and squeeze with his paws until they shook. It was his was of saying "I love you." He loved a paper bag. He would push it over and crawl inside, and then try to dig his way out the bottom. He didn't know (or care) how loud it was, but he loved it. He loved to sleep in tiny boxes. We caught him sleeping in a casserole dish on the counter once. When he was younger, he would climb anything he could. He ended up on top of the kitchen cabinets, up on a shelf in a closet. We never could figure out exactly how he did it. He could sit and look up at something, and you could tell he was planning out a way to get to the top of it. He loved to look out the window.  If the blinds were closed, he'd stick his head in between them. Once he figured out that this wasn't allowed, he learned to tap on them to tell us to open them. He liked to play with flashlight spots and lasers. He was shy around strangers, but he loved Michael's parents. He was full of joy.

So six months ago, Mitten had a major scare. We came home one day to find his nose and ears blue and he couldn't breathe. It sounded like he had fluid in his lungs. Turns out he did. But got through it. He was okay... for a while. Over the following six months, we had at least 3 visits to the local Emergency Vet for related medical issues and slowly Mitten's health continued to decline. A few weeks ago we realized that his remaining time with us was probably short.

What do we do? When do we decide? DO we have a right to decide "for" him. It was a continuous struggle. It caused many an argument and a frustration over vet visit after vet visit. Over daily medications that just didn't seem to work, over a poor cat who wasn't the same cat he was a year ago. It had probably been a year since he was seriously interested in playing. He slept a lot more. He didn't volunteer to jump up onto the bed or chairs as he once did so easily. We played much of it off... we teased him and called him the "grumpy old man." But in my heart I was afraid he wouldn't be around much longer.

But finally, on Wednesday January 30th the night had come. He was showing signs of increasing pain and a true struggle to breathe, he no longer had the energy to into the litter box (this poor boy NEVER had litter box issues, he seriously was the most well-behaved, down-to-earth, low maintenance cat ever) and we both knew it was time.

I won't go into the hard details of last night. It's too hard to write at this point. But our boy gently moved onto a pain-free life in Heaven. I miss him more than words can describe. I always will. I know that "time" generally does heal, the sun will keep on setting and rising as always, and that life will get easier.

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Right at this moment though... I'd do just about anything for one more of those white-pawed arm squeezes from my beloved friend.

It was an absolute joy and honor to be your human parents my sweet boy. We love you Mitten. We always will.

-- Michael co-wrote this post with me. 

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Profiteroles

This French dessert sounds and looks fancy but it's
so easy to make. Just in time for your special
Valentine!
 Choux pastry, filling and chocolate sauce...
what's not to love?
I made petite puffs and used ice cream
instead of the classic custard or whipped
cream for the filling.
A few very simple ingredients:
butter, flour, water, a little sugar and  eggs.
 In a small saucepan bring the 1/2C water,
1/2 stick butter, 1/2t sugar to a boil.
 Remove from heat, add the 1/2C  flour
all at once, beating rapidly with a wooden
spoon until the dough comes together.
Let cool for 5 minutes.
Beat in the eggs one at a time until
incorporated.
Beat until the batter is smooth,
Drop rounded teaspoonfuls of batter 1" apart on
a sprayed baking sheet.
Smooth pointy tops with a wet finger.
Bake for 10  minutes at 425 then  reduce the oven
to 350 and bake until golden, 10-12 minutes more.
Let cool. Use a serrated knife to carefully
cut off the top 1/3 of each puff.
Fill with a scoop of ice cream.
Replace the tops and drizzle with warm
chocolate sauce. Dust with powdered sugar.
Profiteroles
1/2 C water
1/2 stick butter
1/2 t sugar
pinch salt
1/2 C flour
2 L eggs
  • Heat oven to 425. Spray two baking sheets with cooking spray. 
  • In a medium saucepan bring the water, butter, sugar and salt to a boil.
  • Immediately remove from heat and stir in the flour with a wooden spoon. Beat rapidly until until the mixture pulls away from the sides, 
  • about 30 seconds. Let cool 5 minutes. 
  • Add eggs one at a time and beat well until the batter comes together.
  • Drop by slightly rounded teaspoonfuls of batter 1" apart on the baking sheets. Smooth pointy tops with a wet finger.  
  • Bake for 10 minutes, then reduce the oven to 350 an bake until golden brown, 10 to 12 minutes more. Let cool. 
  • 6-Cut off the tops and fill with a small scoop of ice cream. (vanilla or coffee ice cream) Replace tops and drizzle with warm chocolate sauce. Dust with powdered sugar if desired.
  • Makes about 2 dozen petite profiterole puffs. Serve 2-3 per person.
  • If you make these ahead you can warm and crisp them
  •  up a bit in a 350 over for a bout 5 minutes before serving.

Chocolate Sauce
1 C semisweet chocolate chips
1/2 C half and half or cream
2 T butter
1/2 t vanilla extract, 
In a medium glass bowl, combine the chocolate
 and cream. Microwave for 1-1/12, stirring once, 
until smooth and pourable. Stir in vanilla
or:In a small saucepan slowly melt the chips and cream.
Stir in the butter to combine. Stir in the vanilla.
or: In replace the vanilla with 1T Kahlua or Grand Marnier 

Puffs Plus: You can make these ahead and store in an 
airtight container until ready to serve. 
Freeze extras in a ziptop bag.
 No defrosting needed:
 simply slice the tops off, fill and serve.
Puffs Plus:  For savory puffs, omit the sugar and
 fill them with items like;
tuna, crab, shrimp or chicken salad. 
Bake larger puffs for a luncheon. 
Bake these 10 minutes longer at 350. 


Enjoy!
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Fusilli with Tomato & Vodka Sauce


Fusilli with Tomato & Vodka Sauce
A delicious quick and easy mid-week meal with a kick!

Serves 4
Prep time:  2-3 minutes
Cooking time:  12-15 minutes

Ingredients
500g/1lb2oz dried fusilli pasta
200ml of good quality tomato passata
2 tbsp of extra virgin olive oil
2 cloves of garlic, sliced
10 leaves fresh basil
200ml single cream
100ml vodka
60g/2oz of butter
1 tbsp crushed pepper
salt
Pecorino or parmesan cheese, grated to serve

Preparation method

1.  In a large pan cook the pasta as per packet instructions.

2.  Meanwhile make the tomato sauce; in a small pan heat the oil and fry the garlic until golden.  Add the passata, fresh basil and season with salt & pepper.  Simmer for 10 minutes.

3.  When the pasta is cooked, drain and set aside.  In a large frying pan or wok melt the butter, add the pepper and pasta, toss until fully coated.  Over a high heat add the tomato sauce and cream and stir through.  Add the vodka, season to taste and remove from the heat.

4.  Serve the pasta in 4 warm pasta bowls and sprinkle with the cheese.  Enjoy!

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Gluten Free Moravian Chicken Pie Recipe



(This was a post I found in the archives that I meant to share months ago and it somehow was never published... I think it's perfect for January and for those who love serious comfort foods! Enjoy! -- Carrie) 

Before I went gluten-free one of my favorite places to eat lunch was this little place called "The Sugar Plum Shop." Actually you never ate there, you just picked up your food and went on your merry way.

At Sugar Plum you had the choice of three items: a pimiento cheese sandwich, a chicken salad sandwich, or a slice of Moravian Chicken Pie. More often than not, I had the pie.

The pie was basically cooked chicken in a thick sauce poured into a pie crust and topped with with an additional crust or a savory crumble topping. It sounds kinda boring, but it was and still is serious comfort food. No veggies (of course you could add them if you want), just sauce and tons of meaty chicken and flaky crust.

While we were recently traveling I bought some gluten-free frozen pie crusts at Earthfare and the first thing that popped into my mind was Moravian pie. I hadn't had any in years, I think since I had been gluten-free... and I thought... these crusts are MEANT for a savory chicken pie.


I don't know actual background of the pie. We have a history of the Moravian community in the Piedmont area of North Carolina and I think the idea of this pie may have originated there. It's also similar to some pie recipes I've seen in Amish cookbooks. It is simple, comfort-food cooking at it's very best.  Go ahead add veggies if you want.. but really, just give me the plain 'ol chicken pie!

Here's how I make it: 

Gluten-Free Moravian Chicken Pie
free of gluten/dairy/soy
adapted by carrie of gingerlemongirl.com

Crust:
1 - 8" or 9" prepared gluten-free, dairy-free pie crust, unbaked (store-bought or homemade -- scroll to the bottom of the page for the pie crust recipe)

Filling: 
2 1/2 cups cooked chicken (or the cooked meat from a small roasting chicken)
2 tablespoons butter or coconut oil
3 tablespoons brown rice flour
1/2 teaspoon sea salt
1 teaspoon ground pepper
1- 1 1/2 cups gluten-free chicken broth (or use the broth from cooking the chicken)

Crumble Topping: 
1/4 cup brown rice flour
3 tablespoons butter or coconut oil
pinch salt

Directions: 
Preheat oven to 350 degrees. In a medium sauce pan melt 2 tablespoons of butter over medium heat. Add 3 tablespoons of brown rice flour, sea salt, and ground pepper. Whisk to cook flour in the butter for 2-3 minutes. Slowly pour in the gluten-free chicken broth. Start with 1 cup and if you want a more "saucy" pie add the additional 1/2 cup of broth. Whisk over medium heat for 3-5 minutes until sauce has thickened. Add cooked chicken to the sauce. Cook for an additional 3-4 minutes to heat chicken through. Pour chicken and sauce into the prepared gluten-free pie crust. In a small bowl mix together the topping ingredients: 1/4 cup brown rice flour, 3 tablespoons of butter, and a pinch of salt. Sprinkle the crumbly mixture evenly over the surface of the pie. Bake for 45 minutes to 1 hour until the sauce around the edges of the pie is bubbly and the top of the pie is golden brown. Allow pie to cool for about 20 minutes before serving. Serve with steamed veggies on the side or a fresh green salad. This pie is delicious hot or cold! 




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Chicken Jalfrezi


Chicken Jalfrezi
A delicious home-made curry which is filled full of flavour and very easy to make!

Serves 4
Prep time 10 minutes
Cooking time 50 minutes

Ingredients

3 tbsp vegetable oil
1 onion, peeled & finely chopped
2 cloves garlic, peeled, sliced
1 tsp chilli powder
3 tsp ground turmeric
pinch salt
750g/1lb 10oz chicken breast, cut into large chunks
400g can of chopped tomatoes
2 tsp ground ginger
3 tsp ground cumin
3 tsp ground coriander
2 tbsp melted butter
1 lemon, juice only

To serve
basmati rice, cooked according to packet instructions
Indian Breads
2 limes, cut into wedges
2 handfuls fresh coriander leaves, finely chopped



Preparation method

1.       In a large frying pan or wok heat the oil and add the onion and garlic.  Fry over a low to   medium heat for 5 minutes or until softened.
2.       In a bowl mix together the chilli powder, turmeric and salt, add the chicken pieces and mix until fully coated.
3.       Now add the chicken to the pan and fry for 10-15 minutes or until the chicken is cooked through.
4.       Add the tomatoes, ginger, cumin, coriander into the pan, cover and simmer for 20-30 minutes.  Add water if the pan becomes to dry.
5.       Stir through the butter and add the lemon juice to taste.
6.       To serve, divide between 4 warm serving plates.  Serve with rice, Indian breads and lime wedges and sprinkle with the chopped coriander, enjoy!

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Carrot Apple Curry Soup Recipe


For the past few weeks I've had this soup swirling through my thoughts. I've been trying to eat a lot more vegetable based meals lately. My tummy hasn't been super happy with meat proteins the past few weeks, I'm not sure why (no, no kids on the way, you don't have to ask!) I just have times when my body craves more vegetables and other times I crave more protein. Right now though, veggies are the bee's knees.

I am a comfort food junkie. I love mashed potatoes... mac and cheese... baked beans... anything creamy and warm, and I love pureed soups. Michael isn't such a huge fan of them, he thinks they resemble an adult version of baby food. And maybe he's right, who knows... but what can I say I love them.

This soup is so incredibly simple and consists of only a handful of ingredients you probably already have in your pantry. It cooks in about 25 minutes and it makes enough for several meals. I kind of see this as an "orange" version of my favorite green soup.  Ha! Did you notice when I posted that soup? Last January! Apparently my body craves veggies in January! 


I added a very tiny amount of curry seasoning to this soup. I haven't always been a fan of Indian curries and I only like it in very small amounts... but in this creamy soup it really works.

Simple Carrot Apple Curry Soup
free of gluten/dairy/soy/grains/eggs/sugar
created by carrie of gingerlemongirl.com
printer-friendly version

1 medium sweet onion, diced
2 tablespoons olive oil
2 medium apples, peeled, cored, and diced
1 teaspoon curry seasoning (I used Victoria's Gourmet)
5 medium carrots, peeled and diced
5-6 cups filtered water
salt and pepper, to taste

Directions: 
In a large dutch oven heat olive oil over medium heat until sizzling. Add diced onions, apples, and curry seasoning and cook on medium heat for 5-8 minutes, stirring constantly until onions are translucent and have softened. Add carrots and continue to cook for another 5-6 minutes until carrots begin to soften. Add 5-6 cups of water, depending on how thin or thick you prefer the soup. Cover and cook over medium low heat for about 20 additional minutes, until carrots and apples are fully cooked through and soft. Add salt and pepper to taste. Allow soup to cool for several minutes and then puree in small batches in a high-powered blender or use an immersion blender. Serve soup with a swirl of coconut milk and a dash of cinnamon over each bowl.


Iris of The Daily Dietribe has started a Monday blogging event called "Five Ingredients" -- which this recipe 7 ingredients, I think it still fits the bill as quick and easy and really delicious and healthy! Go check out all the other amazing recipes in Iris' roundup today! 
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Crock Pot Beef and Broccoli

 We wanted to go to a matinee movie so I popped 
this dinner into the crock pot after lunch. 
Coming home to a ready dinner is better than take-out.
 Slice the beef and chop the garlic.
  In the pot, combine the consomme, brown sugar,
 soy sauce, garlic, sesame oil, ginger and red pepper
 flakes. Add the beef and toss to coat.
Cover and cook on hi for 5-6 hours. 
 Remove about 3T sauce from the pot and combine
 with 2T cornstarch. Stir back into the pot along
with the broccoli. Cover and cook on Hi for 
about 15 minutes until broccoli is just tender.
Serve over rice.



Crock Pot Beef and Broccoli
1 C beef consomme or broth
1/3 C brown sugar
1/3 C soy sauce
3 cloves garlic, minced
1 T sesame oil
1/2 t ground ginger (opt.)
1/2 t crushed red pepper flakes (opt.)
1-1/2 to 2 lbs beef chuck roast,
2 T cornstarch
broccoli florets about 3 C
Trim excess fat from the beef and slice into strips.
Combine the first 7 ingredients in the crock pot.
Add the beef slices and toss to coat. 
Cover and cook on low for 5-6 hours.
Remove about 3 T sauce from the pot and
 combine with the 2T cornstarch to make a slurry. 
Stir into the pot. Add as much broccoli as you 
like. You can also use a bag of frozen florets,
 no need to defrost. Stir to combine, cover
and cook on hi for 15-20 minutes to 
thicken the sauce and cook the broccoli to
your desired tenderness. 
During this time you can cook the rice.


How To Cook Rice
1-1/2C rice
3 C water
1 t salt
Combine ingredients in a medium pot, cover and to a boil then reduce the heat to low and cook until the water is absorbed, about 20 minutes. Fluff with a fork add a pat of butter if desired. It's always a 1 part rice ratio - 2 parts water .  Easy to remember. 1 C rice to 2 C water.


tip: I like using my crock pot timer to start this recipe so that it will be ready when I get home. It will also stop the cooking and keep it warm until you are ready to eat.

tip: For Crock Pot Steak and Peppers,omit the broccoli and toss in 2 sliced green
       peppers.
    
Enjoy!

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Chilli Cheese Tortilla Sandwich


Chilli Cheese Tortilla Sandwich
A quick & easy sandwich that is packed full of flavour!  Stack this dish higher to accommodate more people.

Serves 1
Prep time:  2 minutes
Cooking time:  3 minutes

Ingredients
2 flour tortillas
25g Jarlsberg or mature cheddar, thinly sliced
2 slices of parma ham
A few fresh basil leaves
1-2 tsp sweet chilli sauce

Preparation method

1.  Heat a large non-stick frying pan.  Now add a flour tortilla and arrange the cheese on top.  Add the parma ham and scatter over the basil leaves then drizzle over the sweet chilli sauce.  Top with the remaining flour tortilla and cook for 1 minute until the underside is crisp and flecked with brown spots.

2.  Turn the sandwich over and cook for a further minute.  Cut into wedges and serve.

3.  If you are feeding more people, once you have turned the sandwich, scatter over more of the filling and top with another tortilla, turn and cook for one minute.  Continue to layer, but be careful when turning over the stack, enjoy!

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Getting A Perfect Roasted Butternut Squash














Preparing perfectly roasted butternut squash isn't rocket science...
....but it does take a bit of patience and time! Just like people, every butternut squash is unique and different. Unfortunately, this means that it's impossible to establish a guaranteed, fool-proof, exact length of time to roast these sweet beauties for. So what is my method, you ask?



I go by smell. YEP......
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Roasted Parmesan Crusted Salmon

You can use any fish for this quick and easy
 oven roasted recipe.
We love salmon so that's what I used.
This is just over one pound of fish.
Rinse the salmon and pat dry with a paper towel.
Place on a foil lined pan. Salt and pepper. 
Cover the top completely with a mixture of 
3T mayonnaise and 2-3T grated parmesan. 
 Sprinkle on a bit of paprika if you like.
Bake @425 for 12-15 minutes depending 
on the thickness of the fish.
To serve, carefully slide a wide 
spatula between the skin and flesh. The
 skin will stick to the foil. Easy clean up too.
Dinner is served in 15 minutes.

Enjoy!


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Gluten-Free, Vegan, Cane Sugar-Free, Chocolate Chunk Cookies -- Adapted from Real Sustenance


YUM, right?! They really are. I rarely get so excited about making SOMEONE ELSE'S recipe... but this time I genuinely am. And well, like with nearly all recipes, I have to tweak them and change them along the way. I'm not really sure why... I think it might have something to do with having a rebellious personality... my grandmother always called me defiant... so maybe these are defiant chocolate chunk cookies.. who knows!

At any rate, Brittany Angell... the amazing author of the blog "Real Sustenance" and books: "The Essential Gluten-Free Baking Guides" (Part 1 and Part 2) shared these cookies on her blog a few days ago. They reminded me of cookies I had seen on Elana's Pantry several years ago, sort of combined with chocolate chunk cookies from Lauren of Healthy Indulgences, also quite a few years back. I've made both of those cookies as well and hubs (the cookie monster at our house) thought both versions were pretty good (not as good as THESE chocolate chip cookies) but ate them all regardless. He's really not that picky when it comes to cookies.

So I played. I loved that Brittany made them vegan and offered a cane sugar-free and an agave-free version... But I remembered when I tried Lauren's version I threw in a hefty few tablespoons of ground flax seeds, because I love them. Love all that extra fiber, omega-3-fatty-acid-goodness, and the tiny bit of nutty flavor they add. So I added them. And because I went a little wild and crazy with the flavor extracts (ADD the almond extract -- TRUST ME -- it doesn't make them taste like cherries, it makes them AWESOME), I had a really wet dough and decided to throw in some arrowroot starch to thicken it up.

For the chocolate, I had 70% dark chocolate (3.5 oz) Lindt bars which I chopped into chunks.(These Lindt bars do not contain gluten ingredients, and the company uses stringent manufacturing practices to avoid cross-contamination, but it is a possibility and they are honest about it -- so use the chocolate you like best, if you're not a fan of Lindt.) One bar provided about 1 cup's worth of  "chocolate chunks" so it worked perfectly for this recipe!

I've made these cookies 4 times now... and they ARE really, really, REALLY awesome. I can't believe how delicious they turn out with no eggs, no gums, and no cane sugar. Right out of the oven they have an incredible crunch on the outside and a perfect chewiness inside. I can totally see why Brittany named them "Worlds Best Chocolate Chunk Cookies" --  cuz' they TOTALLY live up to the name, especially if you are limiting sugars and trying more lower glycemic, lower carb recipes! Try Brittany's awesome recipe, try my version... either way... MAKE THEM!


Gluten-Free, Vegan, (Almost) Grain-Free Chocolate Chunk Cookies
Adapted from Brittany Angell's recipe
free of gluten, dairy/casein, eggs, soy, and options for grain-free
printer-friendly recipe

Dry Ingredients: 
2 cups packed, blanched almond flour
1/2 cup coconut palm sugar
3 tablespoons arrowroot starch
1 teaspoon baking powder (this brand is corn-free or make your own -- it works SO much better than storebought!)
2 heaping tablespoons ground flax seeds
1/4 teaspoon salt

Wet Ingredients: 
3 tablespoons Spectrum Palm Shortening (or butter, if you can tolerate dairy)
1 tablespoon pure vanilla extract
2 teaspoons pure almond extract
3-4 tablespoons almond milk (start with 3, then add 1 more if you need additional moisture)

Add In's:
1 cup gluten-free, vegan chocolate chunks or chips (I used a 3.5 oz, 70% dark chocolate bar, chopped up)
1/2 cup chopped walnuts or pecans (optional)

Directions: 
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or a silpat mat. In a large bowl whisk together all dry ingredients. Cut in Spectrum Palm Shortening or butter into the dry ingredients with a pastry blender or a knife and fork until the shortening resembles very small peas evenly throughout the dry ingredients. Make a well in the center of the dry ingredients and add the vanilla extract, almond extract, and 3 tablespoons of almond milk. Using a little elbow grease, stir the wet ingredients into the dry ingredients until you have a very thick, batter (it might be a bit crumbly). This may take several minutes to be incorporated well. If necessary, use an additional tablespoon of almond milk. The batter WILL be VERY thick though, DO NOT add tons of extra milk, or the cookies will not turn out right. Scoop the dough into golf-ball sized mounds and place on cookie sheet about 2" apart. Flatten lightly and shape with your hands into round cookies. Bake for 12-15 minutes depending on how crispy you want your cookies. The edges should be golden brown when done. Makes 12-15 cookies depending on how large you make them. I'd tell you to store leftovers in an airtight container on the counter or the fridge for 2-3 days and then freeze them for up to 1 month.. but seriously, there won't BE any leftovers!

Carrie's Notes: 

  • Almond pulp, leftover from making almond milk will NOT work in this recipe. I tried! It's just too moist and it makes a pile of mush for a cookie. You may be able to make it work with a dehydrator, but in the oven, it just didn't work. 
  • You can probably use another nut flour/meal to make the cookies, but I haven't tried it, so I don't know how it works. If you don't want to use a nut flour see the note below: 
  • If you are allergic to nuts, just make my regular ol' gluten-free chocolate chip cookies, they are awesome too!
  • Use your favorite non-dairy milk in the recipe if you don't like almond milk -- it will work. 
  • If you don't have coconut palm sugar: use regular sugar or even brown sugar. I don't know how it would work with liquid sugar substitutes, if you have agave nectar, try Elana's cookies



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Banana Walnut Grain-Free Granola
















Ok, I'm just going to come right out and say it. I mean, there's no point in pretending that we're not all thinking about the elephant in the post here! Grain-free granola is FREAKING expensive. I mean seriously, "Can I get a witness"!?! Yet in spite of the cost, I find myself making it again and again and again. WHY? Because I like it. No let's be honest here....I LOVE it.



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Chorizo Sausage & Mushroom Rigatoni


Chorizo Sausage & Mushroom Rigatoni
This pasta dish is delicious because the sausages are full of flavour, making the sauce rich and comforting.

Serves 4
Prep time:  10 minutes
Cooking time:  35 minutes

Ingredients
2 tbsp olive oil
1 small red onion, peeled & finely chopped
1 large garlic clove, peeled & finely chopped
300g chorizo sausages, skins removed & chopped
100g Portobello mushrooms, sliced
400g can of chopped plum tomatoes
50ml double cream
Freshly ground salt & pepper
400g rigatoni or penne
Pecorino or parmesan cheese, grated to serve

Preparation method

1.  In a large frying pan or wok heat the olive oil and add the onion and garlic.  Cook for 3-4 minutes, stirring until the onions have softened.

2.  Now add the sausage meat, stir and cook over a medium heat for 5-7 minutes.  Add the mushrooms and cook for a further 3 minutes.

3.  Add the tomatoes and cook for 20 minutes, finish by adding the double cream, keep the sauce at a simmer.  If the liquid reduces too much add some of the pasta water.  Season to taste.

4.  Meanwhile cook the pasta as per packet instructions and drain.  Place the pasta in the hot sauce and mix well over a low heat.  Serve the pasta in 4 pasta bowls and sprinkle with the cheese.  Enjoy!

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Giveaway & Cool Stuff: How to store Victoria's Gourmet Seasonings


A few months ago when I received sample seasoning blends from Victoria's Gourmet, I was overwhelmed! There were so many of them! The seasoning blends came in super cute little tins, but I couldn't figure out where in the world I was going to store them. 

I have a TINY kitchen and my spice/seasoning shelf space is minimal and completely full at the moment! I also knew if I didn't keep the spices in sight, I probably wouldn't use them. So where in the world to put them... 


And then it dawned on me... I remembered seeing stores sell little tins with a magnet on the back of them for spices that could be stored on the fridge. Despite being cramped already, I could certainly put these little tins on the fridge... 

Now let me tell you something... I'm NOT a crafter... Pinterest usually bores me... and any hobby that needs more "stuff" than I already have just isn't my cup of tea... so just the thought of doing a "craft" was amusing... BUT... 

I soldiered on and bought some some small round magnets and some super bonder glue stuff that supposedly sticks anything to anything. One evening after work I took all the little tins and glued the magnets to the back of them. These were smaller magnets and if I did this project again, I would have found ones that were a little stronger and maybe a little larger... but regardless... the end result was pretty cute: 


These small magnets weren't strong enough to hold the tins up without support on the fridge alone, but when the tins were stacked up against each other they had support and didn't move! Voila... magnetized storage!

My favorite part? I LOVED the colors! It really added some pop to my kitchen and I now I actually use these spices all the time because I can see them. The cool thing about having them in this arrangement is that if you pull out a spice somewhere in the "magnetized seasoning tower" they just scoot down as if you were playing spices "Tetris!" My husband thinks it awesome and he was so surprised by my creativity!

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Please see my previous two posts reviewing Victoria's Gourmet Seasonings: 


The Giveaway is now over! 
Congrats to PJ! 
I hope you enjoy your new set of Victoria Gourmet Seasonings! 

The Giveaway:

  • I am giving away a Tin Trio of Victoria's Gourmet gourmet seasonings (3 seasoning blends) and a brand new Victoria's Gourmet Cookbook. 
  • This giveaway is limited to residents of the 48 contiguous United States aged 18 and older.
  • One entry per person.
  • Enter by leaving a comment below on this post AND please include a way for me to contact you -- your email address preferably.
  • The giveaway begins January 14, 2013 and ends on January 18, 2013  at 11:00 pm eastern time.
  • No purchase is necessary.  Odds of winning are based on the number of entries.  
  • The winners will be randomly chosen and will be contacted by email.  The winners will have 24 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.


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GLG Disclosure: 
Victoria's Gourmet Seasonings provided me with free samples of their seasoning blends and their cookbook for the purpose of sharing an online review, if I chose to do so -- ALONG with 1 brand new copy to giveaway. This is not a sponsored post and I did not receive compensation. The opinions in this post are completely my own.


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