Sunday, October 9, 2016

Flourless Chocolate Cake

Sometimes I just need a chocolate cake.  Especially if it's my birthday.

Since going gluten free I've discovered a flour I like (Better Batter) and I can make just about any regular recipe using that flour.

But, when you want a really rich decadent chocolate cake, a flourless chocolate cake can't be beat. 
So, here's a recipe I've been using for a couple of years, taken from the internet, but tweaked until it's just right for me.

Flourless Chocolate Cake
Put in a microwave-safe bowl and microwave 20-30 seconds at a time, stirring each time until it's smooth and creamy:

2/3 cup semi-sweet chocolate chips
1/2 cup butter (or coconut oil if you're dairy free)

Meanwhile beat 3 eggs (sorry, this just can't be made egg free)
 beat into the eggs:
3/4 cup white sugar
1 teaspoon vanilla
1/2 cup cocoa powder

Mix chocolate/butter mixture into egg mixture.

Line bottom of a small spring form pan, or small cake pan (~8" or less) with parchment paper
Pour cake batter into lined pan and bake at 350 degrees for 25-30 minutes.

Let cool, use dull blade to detach edges of cake and pop it out of the pan.

 Notes and Modifications:

If I'm feelling a little guilty about all this decadence I sometimes mix in 1-3 tablespoons flax seed, doesn't change the taste, just adds a bit of texture

A double boiler can be used if you don't have a microwave

This is lovely as is, but you if you want a fancier cake or an even bigger indulgence, you can put chocolate ganache  on top.

Chocolate Ganache

1/2 cup semi-sweet chocolate chips
1/4 cup butter (or coconut oil, or cream)
adjust fat/cream to get texture you want
(optional 1/2 teaspoon vanilla, rum, or other flavor)

Put in microwave-safe bowl, heat in microwave 20-30 seconds at a time, stirring after each time until smooth.  Pour on top of cooled cake, smooth, put in fridge so ganache firms up.  Serve at room temperature

Tuesday, March 22, 2016

Greek Salad Dressing

This one is for Tia, so she can have it anytime, on anything.

Greek Salad Dressing

1/2 cup olive oil
5 T  red wine vinegar
2 T lemon juice
1 T oregano
2-4 garlic cloves
1-2 t soy lecithin
salt and pepper to taste

I put it all in a blender.  The lecithin helps thicken it, and keeps it from separating so easily.

We like it on Greek salad, but it's also nice on sauteed veggies,  pasta, etc..

Wednesday, February 5, 2014

A Frozen Treat on a Frozen Day

Brrr!  It's literally freezing here.  I'm talking negative numbers. -22 F when I got up this morning, it was up to -6 when I left to run our morning errands at 10 am.

You'd think it'd be a good time to cook and bake, and you'd be right, but it's also apparently a good time to make gelato.  We've been having this treat at least once a week for a couple of weeks now.  Perhaps it's because we never get our fill.  This recipe makes just a quart, which is barely enough to give everyone in our family of 5 a small bowlful.  Perhaps it's because it's just down right yummy, and easy enough to make often, even if you're 9 years old, like Hot Dog.

Basic Gelato Recipe

3 eggs
1/2 cup cream
2 1/2 cup milk
3/4 cup sugar
dash of salt
2 teaspoon vanilla

Whisk the 3 eggs in a pot until homogeneous
Add milk and cream, whisk again
Add sugar and salt, whisk again

Heat on medium or medium low heat whisking occasionally until thick and starting to bubble.  Cool in fridge (or outside on a freezing day) for 2 + hours (or a couple of days, if like me you get busy and forget about it)

When cool add vanilla, whisk one last time, and freeze in ice cream maker according to manufactures instructions.

Notes and Modifications

The other thing that's been making this addictive is that I finally learned how best to add chocolate chips - heat the oven on low (~200 F) put a piece of wax paper on a cookie sheet and put ~1/2 cup of chocolate chips on the wax paper and set in warm oven until chocolate is soft and gooey.  Pull it out and scrape liquid chocolate into the cold gelato, whisk, then freeze according to instructions.  The chocolate hardens in ribbons that are lovely in the finished product.

You can vary the flavor - use almond extract, mint extract, orange extract etc... instead of vanilla
I want to try chocolate sometime, oooh, or maybe chocolate orange w/ bits of orange zest in it.   Yea, that would be good.  If I could ever not make the basic chocolate chip that we all keep craving.

Tuesday, February 4, 2014

Super Easy Pizza Dough

Easiest Pizza Dough Ever

1 1/2 cups water
1 teaspoon bread machine yeast
4 cups unbleached all-purpose flour
1 teaspoon salt (kosher if you have it)
1 teaspoon Italian seasoning (optional)

Throw it all in the bread machine on the dough cycle.  You don't have to wait for the whole cycle, when it gets to the "rise" mode you can take it out and shape it.

Pre-heat oven to 500

Roll thin (~1/4")  and top as desired.

Notes and modifications:

One trick we learned is to bake it with just the sauce on it for ~3 min. then put the cheese  and other toppings on and finish it.  That cooks the crust a little bit more.
Also I like to sprinkle some extra pizza spice on the sauce, and minced garlic on top of the cheese.

Monday, May 27, 2013


On our sabbatical trip to the Caribbean we tried local cuisine whenever we could. In the British Virgin Islands one dish that was on many menus was "Roti".  Our experience with Roti was that it was a curry mix wrapped up in a tortilla.  Today we had a "Caribbean" party and I wanted to serve Roti, so I tried to google a recipe.  It turns out "Roti" is a naan like bread.  In the Caribbean it's filled with a savory curry and served as a ready to eat sandwich,colloquially called Roti, but not really the Indian Roti.

No matter how much I love them, I wasn't up to making individually shaped bread for 30 people.  I settled for making 2 curries and letting folks fill a tortilla with them.  Being me, I didn't follow a recipe, although I looked a few for inspiration.  Here's what I  made.

Beef Coconut Curry

 one beef roast, ~3lbs, whatever is on sale this week
Put in slow cooker with a jar of salsa and cook on low for 6-8 hrs.

You could stop here because that roast beef is pretty good just like this. Pull off bones and fat.  Eat it strait, or shred it and put a little vinegar on it, put it on a bun, and called it a pulled beef sandwich.

If you still want curry, chop or shred the beef and read on.

3 lbs potatoes, cut into chunks (~1.5 in)
 Put in pot, cover with water, salt if desired
Boil to not quite crunchy anymore, but not yet soft.

1 large onion coarsely chopped
4-8 cloves minced garlic
Fry onion and garlic in olive oil or butter
Add curry spice - ~3-5 teaspoons - it should taste good, but stronger than you want the curry to be
 I used Sunny Caribbee's Madras Curry, but just use what you have/like.

Put chopped beef, drained par boiled potatoes, and onion/garlic/curry mixture in crock pot.  Pour one can of coconut milk over the top. Stir it together and taste test.  If you want more spice add it, add salt and peppter to taste.  If you accidentally made your curry to spicy, add extra coconut milk.

Cook on low for a couple of hours.  Serve wrapped in tortillas, or in real Roti if you had the time to make some.

Vegetable Curry

 3 lbs chunked par boiled potatoes

2 cans of cooked beans, or equivalent amount of cooked dry beans, drained

1 large onion coarsely chopped
4-8 cloves minced garlic
Fry onion and garlic in olive oil or butter
Add curry spice - ~3-5 teaspoons - it should taste good, but stronger than you want the curry to be
 I used Sunny Caribbee's Madras Curry, but just use what you have/like

1 large can (2.5 lbs) yams, drained and chopped

1 jar salsa

Combine all ingredients into crock pot heat on low for 2-4 hours, serve wrapped in tortilla.

Notes and modifications

This looks ugly.  I know.  It tastes great though.  Wrap it up and you won't have to look at it.

I made up the pots of curry the night before, put them in the fridge overnight, and then just turned on the crock pots in the morning.

I used beans to add protein to the vegetable curry.  Lentils would have been more authentic, but I was out.

Both crock pots need water after a while, as they started to get a bit dry.  That was after cooking for most of the day, so for a normal meal I don't know that extra water would be needed.

Pumpkin instead of, or in addition to, yams would have been good, as well as authentic.

I think cooked carrots would be good in either curry. ( I don't know if that would be authentic.)

I used salsa because it was easy, and I have a lot of jars  from last years canning.  You could also use fresh onion, pepper, and tomato if that's what you have.

I think the secret to this curry is par boiled potatoes and fried onions/garlic with curry.  After that you can add whatever you fancy, or what left overs you have in the fridge, and it will probably be pretty good.

I have a few curry mixes I use, and I think any would have worked here.  It's just what you prefer.

I'm going to try freezing my leftovers, some pre-wrapped so I can just pop it in the microwave for a quick lunch, and some in a big tub for a family meal.

Tuesday, January 8, 2013

Kefir water

I've been making kefir water for a couple of years now.

This last year I fell behind, having other things on my mind.  Wanting and needing some more pro-biotic support I went looking for my little old pets.  I found these at the back of my fridge.
Yup.  3 jars of kefir.  Not only that, but they were experimental.  One was just the plain sugar water mix and kefir grains, one had a ground calcium tablet, and the other added molasses.  The grains in calcium  had not increased at all, the plain sugar  had doubled, and the molasses had tripled.  So, if your kefir grains are sluggish, I suggest adding molasses.

Here's how I make kefir:

1st fermentation:

3 Tbs kefir grains (I got my from a friend whose grains multiplied)
1/3 cup sugar
1 quart water

Mix all together and let sit out at room temp for 12-72 hrs.

Strain grains out

2nd fermentation:

put liquid w/o grains into bottles
add fruit juice to flavor or flavored sugar syrup and let sit at room temperature for 1-3 days.
Refrigerate what isn't immediately consumed.

Meanwhile take the grains and start over again. 

Super easy, yes?

I happened to have some of the 2nd fermented fruit flavored kefir in the fridge too.  The pomegranate, the grape, and the raspberry were excellent.  The orange had a lovely taste but developed the texture of mucous.  Fizzy mucous at that.  So, looking at the dates - don't leave orange kefir in the fridge for over a year and expect to enjoy drinking it.

The plain kefir water (1st fermentation) had sat in the fridge since last March.  That's, like, 10 months people!  Could they possibly still be alive?  I decanted them, and started them again.  Yup.  They're active and good to go, even the sluggish calcium fed grains.  Wow.   I've set the re-energized kefir back in the fridge, and started a new experiment.  I put some of the extra grains in the freezer, and set some to dehydrate.  Wonder if they'll be alive when I get around to them in a few months?

Notes and modifications:

I don't bother boiling or filtering the water and I haven't had any problems, but if you have a lot of chlorine, or don't trust your water supply might need to do something.

Wednesday, December 26, 2012

Cranberry Salsa

I love this cranberry salsa.   It's amazingly delicious.  It's easy.  It's pretty.  It's all kinds of healthy.

I discovered the recipe over a year ago in a local newspaper.  I made it all last fall and winter and forgot about it until just last weekend.   What a treat to find the clipping and be inspired to make it again.  I'm putting it here so I won't lose it again, and so you can try making it.

Fresh Cranberry Salsa  (makes ~1 quart)

1 package fresh cranberries (washed and picked over)
2-4 stalks celery
1/2 red onion
1  jalapeno (seeded)
4 Tbs  sugar
1/2 tsp salt
2 Tbs lime juice
cilantro to taste

chop everything fine, or use food processor

Mix it all up.  Done.

If you can wait 3-24 hrs for the flavors to meld, it will get even better, but I tend to gobble it up right away.

Notes and modifications:

This is only a little spicy, my kids like it.

I ran out of lime juice and used lemon juice - it was still pretty dang good.
Ditto on the red onion and substituting regular onion.

You can also halve the recipe, although I don't know why you'd want to.  I'd just eat any extra with a spoon.