Asian Pear Scones

I’ve only had scones a couple of times and found them to be very dry and crumbly. So I was hesitant to try this recipe but I had a very large Asian pear that would make three servings of fruit, way to much to eat at one time. So this recipe offered me a nice alternative. And, oh my, what a delicious, fluffy, scone! The pear added flavor along with the allspice I used. Asian pears are less juicy and much crisper than other pears like Bosc or Bartlett, they have more of an apple consistency. If you don’t have any Asian pears on hand (they can be difficult to find unless they’re in season which is the late fall), use a very firm pear so that it isn’t too juicy. If you have a riper pear, don’t add as much liquid which would mean none since there’s only a 1/4 cup of non-dairy milk in this recipe.

First, preheat oven to 375 degrees. Line a medium to large baking sheet with parchment paper. Then make a flax egg by combining:

1 tablespoon ground flax

3 tablespoons warm water

Whisk to combine and set aside for several minutes until it forms a gel. While that’s happening, grate:

1 very large Asian pear (or two smaller pears), washed, cored, and peeled – want about 1 cup of grated pear

In the bowl of a food processor (or if you don’t have one, into a medium bowl), combine:

1 1/2 cups all-purpose gluten-free flour

1/2 teaspoon guar gum

1/4 teaspoon salt

2 teaspoons baking powder

1/3 cup fine date sugar

1 teaspoon spice – cinnamon, allspice, nutmeg, cardamom, etc.

1/3 cup Spectrum shortening (or vegan butter) – without a food processor, use a pastry fork to cut the shortening into the dry ingredients

Pulse until the shortening is combined with the dry mixture. Add:

1 cup grated pear

1/4 cup non-dairy milk

flax gel from above

Pulse until all ingredients are combined. Remove from machine and using a large serving spoon, spoon onto the prepared baking sheet (makes six) and let sit on the counter for 5-10 minutes before baking for 15-20 minutes. Store in an airtight container on the counter for up to 3 days or in the refrigerator for up to a week. They can be frozen as well.

Seafood Capellini with Lemon Sauce

Bought some beautiful scallops the other day and wondered what I could do with them. I also had a jar of crabmeat in the refrigerator and since I’ve been carving some seafood pasta, I decided to try something a little different. Generally, one can’t mix lemon juice with dairy since it curdles the milk. However, we don’t use dairy milk but plant-based milks so that doesn’t apply here. Basically, I made a white sauce with oat milk, grated in the rind of one lemon and stirred in the lemon juice, added the seafood and voila! Feel free to use whatever pasta and seafood your family enjoys.

First, put on a pot of water to boil for the pasta. Cook pasta according to box instructions. Also in a small pot, boil (or steam):

1 cup frozen green peas

Next, in a medium saute pan, heat over medium high:

1/4 cup olive oil

When the oil is very hot add:

8-10 sea scallops (dried thoroughly)

Reduce heat to medium and saute on each side for approximately 1-2 minutes depending on the thickness of the scallops. Remove from the heat, reduce heat to medium low and stir in:

1/4 to 1/3 cup gluten-free all-purpose flour

Stir to combine the two, the flour should absorb all the oil. Stir while it cooks for 1-2 minutes. Add:

Grated rind of one lemon

Juice of 1 lemon

1 1/2 cups non-dairy milk (NOT soy)

Salt and pepper to taste

Whisk to combine and continue whisking over low medium heat until the mixture thickens. Stir in the seared scallops and whatever other seafood your family likes. Add cooked pasta and strained peas. Serve immediately.

Air Frier Turkey Tenderloins

With all my food allergies, protein is difficult sometimes. And since I live alone, most meats except for individual things like pork chops or chicken pieces are always too much for one meal. So when I find turkey tenderloins, I always buy several packages and freeze the tenderloins individually. And then look for new and different ways to cook them. If you have an air fryer, this is so easy and quick. Otherwise, it could be cooked in the oven but it’ll just take a little longer. Of course, the essential thing about tenderloins, whatever type of animal they come from is not overcooking them and drying them out. This air fryer method worked very well for that. And, of course, this rub works on any protein, not just animal. And try mixing it up with different herbs and spices.

Preheat air fryer at 400 degrees for about 5 minutes.

Spray the air fryer basket with non-stick spray.

In a small bowl, combine:

1 teaspoon paprika

1 teaspoon garlic granules (or powder)

1/2 teaspoon dried thyme

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1 teaspoon dried sage

1/2 teaspoon onion powder

Using paper towels, dry:

2 turkey tenderloins

Once dry, rub with:

1-2 tablespoons olive oil

Then sprinkle the rub mixture over the tenderloins being sure to coat both sides. Using dry hands, rub the herb mixture into the tenderloins. Place in the air fryer basket and cook for 12-15 minutes. Turn and repeat. Check turkey temperature (should be at 165 degrees) before removing. Let rest about 5 minutes before slicing.

Oatmeal Cookies

My husband’s favorite cookie was oatmeal with raisins. I’m allergic to grapes so raisins are out for me. Instead I rehydrated some dried cranberries and used those instead. But chocolate or carob chips would work just as well. Easy to make, this is a very thick batter which doesn’t spread and has just a slight rise in the oven so don’t worry about spreading them too far apart on the cookie sheet. Depending on how large you make them, I got 16 from the mixture, you’ll make 15-24 cookies. I also shaped them into disks so they started out flat.

Preheat oven to 350 degrees and line two medium cookie sheets with parchment paper. In a small bowl, mix together:

1 tablespoon ground flaxseed

3 tablespoons warm water

Whisk to combine and let sit for approximately 5 minutes to form a flax gel. In a medium mixing bowl combine:

1/2 cup avocado oil (or other mild flavored oil)

3/4 cup fine date sugar

Whisk to combine before adding:

flax gel

1 teaspoon vanilla extract

1/4 cup non-dairy milk (any kind)

Mix until smooth. Add:

3/4 cup all-purpose gluten-free flour

1/4 cup protein powder

1/2 teaspoon allspice*

1/4 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 to 1 cup rehydrated raisins, cranberries or chips (chocolate or carob)

Mix until combined. Dough is very thick and shapeable but still a little sticky. Scoop into balls, approximately 2 tablespoons each, flatten and place on prepared sheets. Bake for about 12-14 minutes until firm. Let cool on sheets for a few minutes before transferring to a cooling rack. Store in air-tight bags or containers for about 4 days or freeze for up to three months. If freezing, place wax or parchment paper between layers of cookies.

*Or of course cinnamon if you can use it.

Herbed Baked Chicken Breasts

This is a tasty, easy and quick recipe. Feel free to change up the herbs you use so that you get the flavors your family prefers. I like thyme and marjoram so those are the two I used but the paprika and garlic powder are staples for this recipe. It only takes a couple of minutes to get the herb rub together and cut the breasts in half (lengthwise) so total, this recipe takes less than a half hour before ready to eat.

First, preheat oven to 425 degrees. Line a baking sheet with parchment paper. Dry off:

2 chicken breasts, about 6-8 ounces each

Using a long knife, hold a breast upright against the palm of your hand and cut in half to produce two approximately equal portions of chicken breast. Repeat with the second breast. Next place the breasts on the prepared baking sheet and sprinkle with:

1-2 tablespoons olive oil.

Rub to coat the breast pieces evenly. Wash your hands. Next, in a small bowl combine:

1 teaspoon paprika

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon garlic powder

1 tablespoon date sugar (or coconut sugar)

3/4 teaspoon sea salt

1/2 teaspoon ground black pepper

Sprinkle the herb mix on one breast at a time and rub to coat. Repeat until all pieces are covered on both sides. I sprinkled all the breasts at once so by the time I got to the third one, the herb rub was a paste instead of dry. That’s why I suggest you sprinkle the rub on one piece at a time! Bake for 15-20 minutes, or until internal temperature reaches 165 degrees. The time needed will depend on the thickness of the breast pieces. My pieces were about a 1/2″ thick and took around 16 minutes. Don’t overcook or the breasts will be dry. Be sure to let the meat rest for about 5 minutes before cutting. Serves two generously.

Asian Glazed Sea Bass with Bok Choy

My favorite fish is Chilian sea bass. I don’t have it often obviously because it’s also about the most expensive fish. But it was on sale this week so I had to buy some and of course, then I had to find a new way to cook it. I’d also bought some Bok choy so this recipe popped out at me when I did a search. Hope you enjoy it as much as I did. It’s pretty quick and easy, just be careful making the glaze since it should be brushable, not gloppy.

First, preheat oven to 400 degrees. Line a baking sheet with parchment paper. Next, clean:

4-6 baby Bok choy (remove ends, wash thoroughly and dry)

Place the Bok choy on the baking sheet. Heat over medium high heat in a 10″ oven-safe skillet:

1 tablespoon olive oil

When the oil is shimmering add:

2 sea bass fillets, about 6 ounces each (be sure to scale the fish, wash and dry the fillets, remove the bones if desired)

Sear in the oil for about 6-8 minutes until skin easily separates from the pan. Flip over to flesh side and place in the oven for approximately 12-15 minutes until almost cooked (flesh flakes easily when cooked). Sprinkle the Bok choy pieces with:

2 tablespoons olive oil

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

Add to the oven and roast for about 15-18 minutes. While the bass and Bok choy cook, make the glaze. In a small saucepan add:

1/2 cup soy sauce substitute

1 tablespoon rice vinegar

2 tablespoons honey (or maple, agave or date syrup)

1/2 teaspoon sea salt

1 tablespoon sesame seeds

1/2 tablespoon arrowroot mixed with 1 tablespoon water (a slurry)

Cook until just thickened. Don’t overcook! Set aside until the fish is just about cooked. Remove the fish and Bok choy from the oven. Brush each with a generous amount of the glaze and return to the oven for another 3-4 minutes. Serve immediately. Garnish with the greens from the scallions.

TIP: I had some glaze left over and the next day cooked some green beans (saute in a little olive oil until tender). When thy were cooked, I poured over the 1/4 cup of remaining gaze. Oh succulent and full of umami!

Honey Garlic Chicken Wings

I’ve posted other wings recipes. This one is slightly different because it mixes a little tomato paste into the soy sauce substitute base along with some pureed garlic (find it in grocery store next to minced garlic in the Ethnic Foods aisle; Emperor’s Kitchen has an organic one). It also omits any coating, other than spices, on the wings themselves so no extra carbs from flour or breadcrumbs. Added to the delicious flavor and the fact that they take only a couple of minutes to prepare and a half hour to 40 minutes to bake, they can’t be beat!

In a gallon food storage bag combine:

up to 3 pounds split chicken wings

1 teaspoon paprika (sweet or smoked, whichever your family prefers)

1 teaspoon onion powder (NOT salt)

1/2 teaspoon sea salt

1/8 teaspoon ground black pepper)

Press the air from the bag before sealing, seal the bag and then massage the spices into the wings. In a small bowl mix together:

1/4 cup soy sauce substitute (see recipe under sauces)

2 tablespoons honey

1 tablespoon tomato paste

1/2 teaspoon sesame oil*

1 teaspoon pureed garlic

1/8 teaspoon Garlic Chili Sauce (OPTIONAL)

Add half to two-thirds of the sauce to the bag and shake to coat all the wings. Place on a baking sheet lined with parchment paper (be sure there’s room between each wing) and bake at 400 degrees for 15-20 minutes. Remove and brush with the remaining sauce and turn the wings over so that they brown on both sides. Bake for another 15-20 minutes (depending on size, larger may need a few more minutes) and serve. Garnish with sesame seeds, sliced scallions or chopped parsley.

*TIP: This can be omitted for totally oil free wings. Pour your 1/2 teaspoon of sesame oil into the tablespoon (or quarter cup measure) that you’ll use for the honey and swish it around to coat. This will let the honey slip right out.

You can find the recipe for my Cole slaw under Soups and Salads.

Asparagus with Prosciutto

I love asparagus but don’t eat it often because my doctor forbids it. But this is such an easy and delicious recipe that I just had to have some. If you like salty, you’ll love this dish. And it’s so simple to make! Takes about 10 minutes. Serves 2-4.

First, clean your asparagus, wash the spears and break off the tough ends. If the cladodes* are large, remove them by plucking them off or peeling the spears. In a 12″ skillet heat over medium heat:

1 tablespoon oil

When it shimmers, add:

1 pound prepared asparagus

Sprinkle the asparagus with:

1/4 teaspoon sea salt**

1/8 teaspoon ground black pepper

1/8 – 1/4 teaspoon garlic granules (or add 1 teaspoon minced fresh garlic)

Stir the asparagus to distribute the seasonings and let cook for 1-2 minutes until tender but still firm and doesn’t fall down when you pick it up with the tongs. Remove from the pan onto a plate and place in a warm oven while you cook the prosciutto. Into the same skillet, add:

5 slices prosciutto, cut into pieces (or cook whole and cut afterwards)

If cooking the prosciutto whole, be sure to separate the pieces. Most pre-packaged prosciutto contains about 5 pieces. Cook until browned and most of the fat is rendered. Remove from the pan. If you didn’t cut it before cooking, chop now. BE CAREFUL – IT CAN BURN VERY QUICKLY AS I CAN ATTEST! Top the asparagus with the prosciutto and serve.

*These are the triangular, tough things on the asparagus spears. They are especially tough when the asparagus is larger than the pencil size.

** If you haven’t heard about the danger of using sea salt, read the article: Himalayan Salt vs. Sea Salt on YouTube.

Quick and Easy Low Carb English Muffin

I posted quite a while ago a recipe for English muffins made with yeast that are truly great and taste just like the original. But they take several hours of prep and quite a bit of work to make. Here, however, is one that is cooked in the microwave and takes about five minutes to put together (only because it takes a few minutes for the flax gel to thicken, if you can use an egg, it won’t take more than 2 minutes to put together. And I was quite surprised at how tasty they were. The recipe makes 2. Do what I say and not what I did – be sure they are cool before toasting them.

In a small bowl combine:

1 tablespoon ground flaxseed

3 tablespoons warm water

Whisk together and set aside. Grease (I used 1 teaspoon olive oil in each ramekin) 2, 3″ ramekins and set aside. In a small bowl (about 2 cups) combine:

1 tablespoon oil, vegan butter or margarine

2 tablespoons seed or nut butter

Microwave for 30 seconds to 2 minutes (depending on the kind of butter you use; my homemade pumpkin seed butter took a little over 1 minute). Whisk to combine and add:

2 tablespoons all purpose, gluten-free flour

1/2 teaspoon baking powder

1/8 teaspoon sea salt

1 tablespoon non-dairy milk

the flax gel (or 1 egg)

Whisk to combine before dividing equally between the two ramekins. Microwave for 1 to 1 1/2 minutes, remove and flip the muffins over in the ramekin (use an offset spatula). The bottom that is now the top looks wet. Microwave for another 30 seconds to 1 minute (smaller ramekins will take longer than larger ones). A toothpick inserted in the middle should come out clean and the top should look dry. COOL COMPLETELY! before toasting. And enjoy.

Spiced Pumpkin Latte Syrup

I’ve never been a fan of flavored coffee. When I drink a cup of coffee, I want to taste coffee. But the other day I saw spiced pumpkin latte on a menu and was fascinated. I looked up a recipe and found a version of this one on-line. It’s converted my thinking. I’m thinking I’ll try some other flavored coffees now. This one is so delicious, rich and creamy. But the best part is that now I can have 19 more mugs of spiced pumpkin latte without making flavoring. This recipe actually makes about 4 cups of syrup. If, like me, you use 1/4 cup of the syrup in each 2-cup mug, you’ll get 20 cups of rich and creamy latte. And like most of my recipes, feel free to adapt it to your taste by adding more or less instant coffee (or espresso) as well as adjusting the sweetener to your liking.

In a 2-quart saucepan combine:

1 15-ounce can of pumpkin puree

2 1/2 cups water

1/3 cup date syrup*

1/3 cup maple syrup

1 tablespoon pumpkin pie spice (adjust this to your taste as well)

1 tablespoon vanilla extract

3 tablespoons instant coffee (or espresso)

Whisk to combine all ingredients and cook over medium high heat until the mixture comes to a boil. Then reduce the heat to medium to medium low and cook until the syrup mixture coats the back of a spoon. I cooked it over medium low (I was afraid of burning it) so it took about 40 minutes to reduce. Makes 4 cups of syrup (more or less).

*Feel free to use your favored sweetener. If I make this for my son, I’ll probably use stevia.

Using the syrup to make a spiced pumpkin latte:

In a small saucepan (or if you want it faster, in a microwaveable large mug) heat:

2 cups non-dairy milk (oatmilk froths very well)

When hot combine with:

1/4 cup spiced pumpkin latte syrup (more if you want it stronger)

Heat until desired temperature. If you want the milk frothy, use a milk froth device or I used my immersion blender (don’t do this in the mug! you’ll have a mess of oatmilk all over your counter!). If desired top with a whipped non-dairy cream.

Using this syrup to make spiced pumpkin latte pudding (or creme brulee):

In a 2-quart saucepan combine:

1 cup spiced pumpkin latte syrup

2 1/2 cups non-dairy milk (DO NOT USE SOYMILK)

1/2 to 2 teaspoons instant coffee or espresso

In a small bowl combine:

1/2 cup non-dairy milk

3 tablespoons arrowroot

Whisk to combine and make a slurry before adding to the saucepan. Heat over medium high heat, whisking every few minutes (I usually whisk it almost constantly) until the mixture comes to a boil at which point it should also be thickening. Remove from the heat and pour into serving dishes. If creme brulee is desired, after the pudding cools, top with 1 teaspoon sugar in each dish and brulee. Makes approximately 6, 6-ounce servings.