I do love zucchini, it’s one of my go to vegetables. It’s delicious and versatile. This recipe is so easy to make (if you have a mandoline) but not difficult if you don’t, just slice the zucchini as thin as possible with a knife. Makes 2 servings.
Wash and trim off the stem from:
10-12 baby zucchini*
Using a mandoline or sharp knife, slice lengthwise into strips, discarding the skin slices (unless you manage to find organic baby zucchini!). Place strips into a medium bowl and toss them with:
1 tablespoon vinegar (whatever your family likes)
Spray the air fryer tray with non-stick spray and place the strips in one layer into the tray (took me 2 batches to cook them all). Place in the air fryer at 375 degrees. If you don’t have an air fryer oven, cook in your regular oven at 375 degrees for approximately 10 minutes, turning once. Cook for 5-6 minutes before turning them over and cooking until they begin to get crisp, another 2-3 minutes. If they start to get too brown, remove them or they will taste bitter. Salt and season however you like – i.e., garlic powder, onion powder, cumin, coriander, etc.
*If you have a Trader Joes near you, they sell packages of baby zucchini. I used one package.
The Chicken Bible strikes again! I had a package of boneless, skinless chicken thighs and wondered, what am I going to do with these? So out came the Chicken Bible and this recipe struck my fancy. I love fried foods but don’t make them often because of the mess, all that fat and because they are especially unhealthy for diabetes. Nothing shoots up glucose levels more than fried foods. We’ve all got to indulge in something sinful now and again so I thought I’d give it a try. Turned out very easy to make, the only part I didn’t like was, of course, cleaning up after frying. If you have a deep frier use it instead of a skillet on the stovetop! Makes 2-3 servings.
First, make the marinade by combining in a medium bowl:
1/4 cup soy sauce substitute
2 tablespoons rice vinegar
1 tablespoon freshly grated ginger
1 tablespoon minced garlic
2 teaspoons date syrup
1/4 teaspoon sea salt
Whisk to combine before adding:
1 1/4 to 1 1/2 pounds (6-8) boneless, skinless chicken thighs, fat trimmed off and cut into 1″ wide strips*
Stir to combine chicken with the marinade. Let sit on the counter for about 30 minutes. While the chicken marinates, prepare the pans needed as well as the dredge. So, line two medium baking sheets with parchment paper, set one aside and place a drying rack on top of the second and place 2-3 layers of paper towels on top of the drying rack. Set aside. In a pie plate or large soup plate, place:
1 cup tapioca starch (cassaba flour, corn starch if you can have it, potato starch, or arrowroot would also wok)
1/2 teaspoon sea salt
1/4 teaspoon pepper
Whisk to combine and set aside until chicken is ready. When the chicken is done marinating, using tongs, pull out all the chicken from the marinade, letting any excess drip back into the bowl and place it in the tapioca starch mixture. Using your hands, coat each piece individually and place on the first baking sheet (the one with just the parchment paper), being sure to knock off any excess starch. Repeat until all the pieces are coated.Set aside the marinade for later use.
Next, in a 12″ skillet with high sides or a small Dutch oven, heat 2-3 inches of:
Oil (I used a mixture of olive and avocado but feel free to use your normal oil)
Be sure to also use a thermometer so that you can heat the oil to 375 degrees and keep it between 350 and 375 while cooking the chicken. While the oil heats, look over the chicken. If there is still patches of white starch, using a cooking brush (or spoon) brush with the marinade to moisten.
When the oil is to temperature, using the tongs, place individual pieces of chicken into the oil from back to front (place them in the oil away from you then towards you). Don’t overcrowd the oil. It took three batches to cook all my chicken. Cook about 4-6 minutes depending on thickness, turning over once. Place on the second baking sheet (the one with the paper towels) using either the tongs or a slotted spoon. Salt lightly as you remove them from the oil. Serve the chicken with lemon wedges – don’t squeeze the lemon on them until you serve them or they’ll get soggy! I served mine with some air fried zucchini squash slices – delicious. See recipe under side dishes.
*With the thigh skin side up (that’s the side that has the film over it), long side towards you, slice crosswise into 1″ strips. You should get about 4 slices per thigh. Don’t worry if some come out in triangles, cubes, etc., since some pieces will come off the main parts of the thighs.
I’ve often said on this blog that I’ve been searching for a bread recipe that doesn’t turn out like a brick or is gummy. That’s very difficult when eggs aren’t included in the recipe. Flax gel and other egg substitutes just don’t seem to work well in breads. I may, however, have finally found the answer. Here’s a bread recipe that I’ve just made, raises very nicely, is very easy to make, even with the yeast. It’s really not that difficult to use yeast, the correct temperature to activate yeast is between 98 and 101 degrees so lukewarm like baby formula. And it tastes delicious!
Grease an 8×4″ loaf pan.In a 2-cup bowl, heat in the microwave for 40-45 seconds:
1 cup non-dairy milk
When you take it out, stir it a little then test it with your finger or put a drop on your wrist. It should be lukewarm, your body temperature so if you put a drop on your wrist, it shouldn’t feel hot or cold. If it feels cool, put it back in the microwave for 5-10 seconds more. If it feels too hot, stir with a metal spoon and whisk in:
2 teaspoons date sugar
This should help cool it down but test it again. If it already feels lukewarm on your wrist go ahead and add the date sugar along with:
2 1/2 teaspoons active dry yeast
Whisk in the yeast and set aside for 10-15 minutes. If your yeast/milk mixture doesn’t start bubbling (foaming) in the first 5 minutes, it’s no good, throw it out and start again.
While the yeast works, in a large bowl combine:
1 cup millet flour
1 cup oat flour
1/2 cup arrowroot
1/2 cup tapioca starch (or flour)
1/4 cup quinoa flour
1/4 cup whole millet (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Whisk to combine, leaving a pit in the middle of the dry ingredients. In a small bowl combine:
5 tablespoons ground chia seeds
1 cup warm water (again test on your wrist for lukewarm)
3 tablespoons oil
2 teaspoons vinegar
Let sit for a couple of minutes (3 or 4). Add to the dry ingredients and then add:
the yeast mixture
the chia mixture
Stir to combine wet and dry ingredients but be careful not to overmix or your bread will be tough. Spoon into the prepared loaf pan, pushing down the dough to release any air bubbles and gaps along the sides of the pan. Set in a warm place for 40-50 minutes or until dough reaches the top of the loaf pan.* Preheat oven to 350 degrees. Bake the bread for 60 minutes. Remove and cool completely (3-4 hours at least) before cutting.
*I brushed the top of the loaf with avocado oil so that the top didn’t get dried out while rising. When I removed it from the oven, I brushed it again with the oil to soften the top crust which likes to crumble with this bread.
I’ve posted a number of recipes on my blog for pancakes but in reality, I much prefer French toast to pancakes. Difficult to find a pre-made or even a workable recipe for gluten and egg-free bread. I’ve found one that I’ll post next on the blog but in the meantime, if you already have a delicious bread, here’s a way to make it into French toast without the egg. Takes only a few minutes to put together and cook, a few more if you want to bake it rather than fry.
In a shallow bowl (like a soup plate) combine:
1 cup non-dairy milk
1 tablespoon ground flax (or chia would work also)
Let sit for about five minutes so that the flax slightly thickens the milk. Add:
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (or other spice that you like such as nutmeg, allspice, etc.)
Whisk to combine. In a 12″ skillet, heat over medium heat:
1 tablespoon oil
As the oil gets hot, soak slices of:
gluten-free, egg-free bread, 4-5 thicker slices
In the milk mixture, being sure to turn them after about 10 seconds in the milk mixture. Add to the skillet as you take them out of the milk. Cook for about 2 minutes per side until golden brown. Sprinkle with date sugar or top with syrup – maple, agave, date, coconut, etc. Makes 2 servings.
If you’re looking for a delicious, easy to make snack, this just might work for you. It’s very easy to put together and has a wide variety of possible flavors. I made carob bites but mocha, coffee, vanilla, pumpkin, etc., etc., etc., would work. It’s very easy to do.
First, line a small baking sheet with waxed paper. In a medium bowl combine:
1 cup cooked quinoa (I packed my 1 cup measure like one would brown sugar)*
1/4 cup carob powder (or other powder of choice, see variations below)
1/4 cup date syrup (agave, coconut, maple or honey all would work depending on the flavor desired)
1/4 cup seed or nut butter (again can vary depending on flavor)
1 tablespoon whole chia seeds
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
Mix all the above together until well combined. Using a small cookie scoop (mine was 1 tablespoon), scoop out the mixture and drop on the prepared baking sheet. Freeze for 1-3 hours depending on size. My 1 tablespoon scoop produced 24 bites and they froze within 1 hour.
*Quinoa is very quick and easy to cook. For this recipe combine 1/2 cup quinoa, a pinch of salt, and 1 cup of water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Cook for approximately 15 minutes or until water is gone and quinoa is translucent.
VARIATIONS:
COFFEE: Use 1/4 cup instant coffee and delete the vanilla extract, add coffee extract or a little water if mixture is too tight
MOCHA: Use 2 tablespoons instant coffee and 2 tablespoons carob powder (or cocoa if possible)
PUMPKIN: Use 1/4 cup pumpkin flavored protein powder (not pumpkin seed protein powder which has no taste)
VANILLA: Use 1/4 cup plain or vanilla protein powder; I would suggest using white quinoa and white chia seeds for vanilla as well as agave nectar
ALMOND: Use 1/4 cup almond butter, a 1/4 teaspoon almond extract and plain protein powder
MAPLE: Would probably work best with 1/4 cup maple syrup, maple extract instead of vanilla and the mildest of butters, perhaps tahini or cashew with plain or maple flavored protein powder
Use your imagination! As many combinations as we can think of would be possible for these bites.
Here’s a quick and easy recipe for either a fried fritter or baked donut with fruit. I used pears but apples, peaches, plums, or any berry would work just as well. Simply substitute the other fruit in place of the diced pear and use a coulee of the same fruit in place of the pear sauce. For most people that would be apple since applesauce is readily available although it’s fairly simple to make fruit sauces, or coulees, from other fruits. Simply wash, core, and slice the stone fruits (no need to peel), place in a pot with a couple of tablespoons of water and cook until the fruit is soft, then puree. With the berries, it’s even easier because all you have to do is wash the fruit like blackberries or strawberries, and then cook them down (with a little water) before pureeing. Brown food again!
Stir just until the dry ingredients are combined with the wet. Don’t overmix. In a 4-quart sauce pan or heavy, high-sided fry-pan, add:
2″ of oil (I used a combination of olive and avocado)
Heat to 375 degrees (use a cooking thermometer). For fritters, scoop out about 1/3 cup of the dough, form into a ball and flatten (use wet hands for this) before dropping into the hot fat. Cook 3-4 minutes per side (for a dough circle about 1/2″ thick). Should be golden brown. Only cook one or two circles at a time in the pot, more in the frypan.
For baked donuts, grease two 6-donut baking pans and spoon in dough. Bake at 425 degrees about 12-15 minutes or until the donut bounces back when touched. Cool slightly before unmolding.
I made some pear donuts this morning, fried a couple of fritters from the dough as well. While I found them sweet enough without a glaze, I know my daughter-in-law and grandson will prefer them with one. Took me several tries to find the glaze I wanted on my blog so I thought putting the several I’ve used in my blogs in one place might be a good idea. So here they are – ones used cold after baking and the Honey Bee Glaze that’s baked on the dough.
Maple Glaze
In a small bowl whisk together:
1/4 cup vegan margarine (I use Earth Balance soy free)
1/2 cup powdered monkfruit sweetener (Lakanto makes one that Whole Foods or Amazon carries)
2 tablespoons maple syrup
1 teaspoon non-dairy milk
1/2 teaspoon vinegar
2-3 shakes of salt (or a dash!)
When the donuts are still warm, dip one side into the glaze.
Standard Confectioner’s Sugar Glaze
Whisk togetherfor a thin glaze:
1/3 cup sugar free confectioners’ sugar (Lakanto has a monkfruit based powdered sugar)
2 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
OR for a thicker glaze:
6 tablespoons vegan margarine
1/2 teaspoon vanilla extract
1 cup sugar-free confectioners’ sugar
1-2 tablespoons non-dairy milk
If you don’t care for the taste of monkfruit sweetener, mix together 1/2 cup agave or coconut nectar with 2 tablespoons of non-dairy milk and 1 tablespoon of ground chia seed (white). Pour over or dip donuts in glaze.
Honey Bee Glaze
In a small bowl whisk:
1/2 cup agave nectar (or date syrup or coconut nectar)
1/4 cup non-dairy milk
1/4 cup avocado oil
1/4 cup honey
1/2 cup crushed nuts, sesame seeds, or hemp hulls (Optional)
Pour over unbaked dough and bake per recipe directions.
I don’t think I’ve ever had a moister, tenderer turkey burger! These are very quick and easy with a food processor and more than worth the little effort they take to make. I just wonder why everything I make has to be so brown! Feel free to change up the herbs and spices as well as the vegetables to fit your family’s taste buds. I’m thinking next time perhaps I’ll use some garam masala instead of the smoked paprika. Makes 4 burgers.
First, put in the bowl of a food processor:
1/2 large onion (or 1 small onion), chunked
1/4-1/3 cup carrot pieces (I used shredded carrots)
Mix to combine, I used my hand. Don’t overmix or your burgers will get tough when cooked.Form into 4, 1/2 inch thick patties, they will be soft. Cook in a 10-12″ skillet with 1 tablespoon olive oil over medium heat 5-8 minutes per side until cooked through. Serve with your favorite condiments on your favorite gluten-free buns. I happen to love avocado with my burgers as seen in the photo.
This dish is a lot like lasagna but with parmesan cheese between the layers instead of ricotta. I know it’s a little early for summer squashes but they are so tasty and now available year-round so I wanted to make something different, something fairly quick and easy which this dish definitely turned out to be. And so delicious with my favorite pasta sauce and parmesan. The only hard part of the dish is slicing the squash!
First, preheat oven to 450 degrees and line two LARGE baking sheets with parchment paper. Next, trim and slice lengthwise in about 1/4″ slices:
4-5 medium zucchini
4-5 medium yellow squash
About 2 1/2 to 3 pounds of squash.Place in a 9×12-13″ baking pan, and sprinkle with:
3-4 tablespoons olive oil
Using your hands or tongs, mix to coat the squash slices with the oil. Lay the slices of squash out on the prepared baking sheets. Sprinkle the slices with:
1 teaspoon sea salt
1/4-1/2 teaspoon ground black pepper
Bake for approximately 15 minutes or until they are tender. Reduce oven temperature to 375 degrees. In the 9×12″ baking pan (the same one you already used, it’s okay if there’s olive oil in the bottom), spread:
1/2 cup of your favorite pasta sauce
Line the pan with squash slices. Top with more pasta sauce and:
1/2 cup grated parmesan cheese
Repeat once or twice depending on how many squash slices are left. I only had a few so filled some gaps and only had two layers. If possible, end with sauce and cheese. Bake for 35-40 minutes or until cheese in browning and the casserole is bubbling. Let sit on the counter for about 10 minutes before serving so it sets. Serves 6.
TIP: Want a main dish instead of a side? Add 1-pound cooked ground meat, Italian sausage, or vegan protein to the pasta sauce.
As you can see, I ran out of sauce so ended with cheese only on top of the layer of squash.
Quick and easy, especially with pre-mixed cole slaw mix, this is a delicious, fat-free side dish that won’t spoil if left out because it has no mayonnaise.
I find it hard to believe that this is my 300th blog! How time flies and how the recipes just keep adding up. Hope you’re enjoying this adventure in cooking as much as I.
In a medium size bowl, whisk:
1/4 cup date sugar
1 teaspoon mustard powder
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seeds
1/4 cup white vinegar
Whisk until the date sugar dissolves. Stir into the dressing:
1 1/2 cups pre-mixed cole slaw mix (green and red cabbage and carrot)
1/4 cup sliced scallion greens
Serve immediately or chill for 30 minutes before serving. Serves 2-3.
cookingwithoutallergens 