Gingerbread Cut-outs (Wheat-free/Dairy-Free)

Gingerbread cookies are my absolute favorite.  I have never made them before this year because I am almost blinded with resentment of the refrigeration step.  This process is so ridiculous, so heinous, that I simply have never made them.  There is just something about thinking "mmm, I'm going to make some cookies" and "Oh, wait, let's not even think about eating them until tomorrow" that is ... well, you get it.  Anyway, this year I have had an attitude adjustment called 'raising a toddler'.  In this complicated step of life, one reevaluates what one defines as fun and thinks "hey, that might be fun to make them at night and then we can cut them out tomorrow!" in addition to many other redefining moments, of course.  Plus, I clearly under use my Kitchen Aid mixer, as this machine basically makes cookies on its own with a bit of coaching.  All of these years.  Anyway, I was right.  It was totally fun to cut them out and play with Mia doing the cookies once I got through the rolling out process which nearly broke me- but only because I skipped that silly step of rolling it out before refrigerating it.  Incidentally, I don't recommend you skip that step.

So this recipe was adapted from a recipe in The Allergen-Free Baker's Handbook (yes, I adapted a perfectly good GF recipe and added gluten), so you could easily replace the spelt flours with your favorite GF flour and 1tsp xanthan gum if you like.  These cookies have great flavor, are super soft with a just-right chew and were exactly what I wanted, especially since this was  my first foray into baking with spelt.  Good stuff.  Low sugar, much lower in fat than typical cookies and great ingredients with the whole grain flour and molasses make them right good mama/toddler snacks.

Spelt Gingerbread Cut-out Cookies

• 3-3/4c Spelt flour (I used 2c reg and 1.75c white spelt)
• 3/4 tsp baking soda
• 1 tsp salt
• 1 Tbls ground cinnamon
• 1 Tbls ground ginger
• 1 Tbls ground cloves
• 1/2 c vegetable shortening, cut into about 8 pieces
• 1/2 unsweetened applesauce
• 1/2 light agave nectar
• 1/4c plus 2Tbls molasses

Directions
1.  In the bowl of a stand mixer fitted with a paddle attachment, combine the flour mix, baking soda, salt, cinnamon, ginger and cloves.  Mix on low speed until combined, about 30 sec.  Stop the mixer and add the bits of shortening and the applesauce, then mix on low speed for about 1-1/2 minutes or until consistency of fine meal.

2.  With the mixer still running, add the agave and molasses, mixing until thoroughly combined, about 20 more seconds.  (if you use a food processor instead, add ingredients in order mentioned, process for about 10 seconds per step)

3.  Lay out two large sheets of parchment paper on your work surface.  Using spatula, divide the dough evenly between the two sheets.  Cover each with another large parchment sheet and roll out with rolling pin until ~1/4" thick.
4.  Wrap in plastic and transfer the dough in the parchment paper to the fridge until completely chilled, preferably overnight or at least a few hours. 

5.  Preheat oven to 350.  Line two baking sheets with parchment paper.

6.  Remove one dough from the fridge and peel back one sheet of parchment paper, then replace it and flip the dough over.   Remove the new top sheet of parchment paper and start cutting shapes!

7.  Transfer cut shapes onto baking sheet about 1" apart and bake on center rack for ~10 minutes.  If you like, you can use raisins and such before baking to decorate.

8.  Save all scraps around your cut-outs and re-roll for more cookies as many times as you like.

9.  Let cookies cool completely if you plan to decorate with your favorite frosting.

Makes about 3 dozen cookies of mixed sizes.  A pretty big batch if you ask me.

This video was made while making some GF snickerdoodles to post another time, but is clearly an excellent alternative mixing method.

Gluten-Free Sugar Cookies

I know, the picture is clearly not a sugar cookie.  It is gingerbread and I will have a recipe for the tasty soft and delightful low sugar spelt gingerbread cookies soon, but really.... Is that maybe the best decorated cookie you have ever seen?  With the spur?  I don't even know how you eat that one.  Anyway, some friends and I got together for a cookie decorating party this weekend.  I was responsible for the Gingerbread variety and The Great Leslie Beck was responsible for the sugar cookies.  Since I am the one with special needs, I made a wheat-ful batch and a spelt batch, but I never expect others to bother.  TGLB, however, is always thinking of the peeps around her.  She made regular sugar cookies and these amazing Gluten-Free Sugar Cookies.  She adapted them from this recipe based on necessity and I will post the recipe as she made it below because they were amazing. I'm sure the original is amazing as well.

I feel like people always want to apologize for things being Gluten-Free.  Really, the only thing that I find typically needs and asterisk is bread.  Other than that, wheat is boring, boring, boring.  Gluten-free grains have way more complexity and flavor.  These cookies are the most delicious sugar cookies I have ever tasted.  Light, delicate and tons of flavor to stand up to delicious butter-cream frosting.

Note:  Leslie used a GF all-purpose mix by Avec Baking that was incredible.  If you are in Seattle, you can find it at PCC.  If you are not in Seattle, please think of this local company for an order. This flour was excellently balanced and xanthan-free.  If you are using your favorite GF mix in this recipe, please make sure it isn't just rice flour and tapioca starch or the flavor of your cookie will be very neutral.  If need be, replace at least 1/2 or 1cup of the flour you are using with either sorghum flour or amaranth flour to boost the personality.  I happen to also love garbanzo flour, but I know that is scandalous.  If you are making your own mix, please use 1.5 cups flours and 1 cup starches, like potato and tapioca.

Gluten-Free Sugar Cookies

• 2 & 1/2 cups Gluten-Free All-Purpose Flour mix (please see note above)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/2 cup sugar
• 2 eggs
• 2 teaspoon vanilla extract
• pinch fresh nutmeg

Directions

1. Place all the flours in a medium-sized bowl and whisk them together (if not using pre-mixed). Sift them through a fine-mesh sieve into another bowl. Add the baking powder, and salt, then whisk together and set aside.

2. Stir the butter (or let the beater attachment of the stand mixer do it for you). Add the sugar and cream them together until they are just combined. Add the two eggs and vanilla extract and beat for a couple of minutes more. Throw in the pinch of nutmeg and stir one last time.

3. Sift the dry ingredients into the wet, one cup at a time until well mixed.  It should be a thick batter, not entirely stick to the touch, but not as stiff as traditional rolled cookie dough. Wrap in plastic and refrigerate overnight.

4. Preheat oven to 375 and take the dough out of the refrigerator and let it come to room temperature. Don’t let it reach complete pliability. The dough should still be rather stiff from the refrigeration.

5. Roll out the cookie dough between two pieces of parchment paper. This dough doesn’t go paper thin, so you’ll have cookie with a bite to them. Cut out with your favorite shapes.

Bake for 8 to 12 minutes, depending on your oven and how crisp you like them. Let them cool for 10 minutes before eating them. Let cool completely before using your favorite butter-cream frosting for fancy decorations!

Makes about 15 to 20 cookies, depending on the shapes.

Green Chili Enchilada/Lasagne (Gluten Free, Dairy Adaptable, Vegetarian Adaptable)

This recipe was one of a few that I had thought would be on the blog way back in the beginning.  I think I have been putting it off for so long since its initial inception was made for me by someone who had a devious hand in changing the course of my life many years ago.  At the time, I never thought I had space for gratitude for her, but now as I look at where my life is, who is in it and how much I still love these darn enchiladas, well...... I am grateful for many things. 

This is a favorite recipe by our family and all but one person who I have served it to has absolutely loved it (that person actually had a fairly violent and hilarious projectile vomiting reaction that we still talk about to this day.  I just think he was a real sport for trying it).  It is probably one of the most versatile and easy recipes you could make in all possible aspects.  Below will you find what I hope will be merely a suggestion on how to make these, but feel confident subbing in different cheeses, different veggies and whatnot.  I would actually call it "Tofu Enchiladas" if I thought anyone who wasn't a vegetarian wouldn't panic at the title.  The tofu hides incredibly well in this, but it can be easily made as veg, beef, chicken, pork, whatever.  I have made it in enormous batches and frozen them for months to be used in the future and it holds up very well, just maybe add a bit of extra sauce if it seems dried out after it thaws in the fridge.  Like the Baked Ziti, It is another great option as a meal to bring for a family who needs meal help to just stash in the freezer.  Just make sure it is thawed in the fridge for 2 days prior to the anticipated meal, then place on the counter for 1-2 hours from the fridge or it will take forever to get hot.
Yesterday, I was just way to lazy to go through the process of stuffing and rolling tortillas for the actual enchilada presentation and made it into a layered, lasagna-style affair and I am doubting I will ever take the time to make the rolled fashion again (although the enchiladas look better on the plate).

Also, yesterday I was sharing it with a family that I didn't think would groove on a full-on tofu dinner, so I made it half silken tofu and half chicken and only about 1c spinach since it was all I had.  The silken tofu just comes across as ricotta or something.  If they read this post, I suspect that this will be the first they learn that it was full of tofu, it just hides that well with the rest of the flavors and textures.  I will say that it was the first time I used chicken in this and I loved it.  Below will be a vegetarian version  as it is typically intended and the meat added as option.

Enjoy!

Green Chili (Tofu) Enchiladas (makes one 9x13 pan and one 8x8 pan)  Preheat oven to 400deg

• 2 pkg soft or medium tofu (or my new favorite- silken tofu)
• 2c chopped frozen spinach, thawed and drained
• 1 can artichoke hearts (optional but strongly encouraged)
• 1/2-1c pecorino, feta or parmesean cheese (optional, but...)
• 18-22 corn tortillas
• ~3c jack or pepper jack cheese, shredded
• 2-19oz cans of green chili enchilada sauce, you may have a bit left over 
• **if you want to add chicken, about 3-4c shredded will be great.  Turns out one of those fancy roasted chickens from the store works perfectly.

Note: if you need a great non-cow cheese option, use pecorino and this Feta cheese.  For full non-dairy, use your favorite soy or rice cheese.

Directions, Enchilada Style
1. Either use oil or a small amount of the enchilada sauce to cover the entire bottom and sides of the pans.
2.  Chop up the artichoke hearts if using and mix them well in a medium bowl with the tofu, spinach and non-jack cheese and/or chicken if using the optional options.
3.  Either steam or microwave your tortillas for a few seconds, a few at a time, to make soft enough to roll without crumbling into a million frustratingly dry pieces.
4.  Scoop about 1/4-1/3 heaping cup into each tortilla, roll it up and set it in the pan, seams down.
5.  Top liberally with enchilada sauce, then top liberally with jack cheese and bake for about 30-40 minutes.  I typically start with foil loosely over the top, then finish uncovered to brown the cheese for about  the last 10-15 min.

Directions, Lasagna Style
1. Either use oil or a small amount of the enchilada sauce to cover the entire bottom and sides of the pans.
2. Chop up the artichoke hearts if using and mix them well in a medium bowl with the tofu, spinach and non-jack cheese if using the optional option.
3.  Cut the tortillas into quarters, then line the pans fairly well across the bottoms.
4. Place the entire tofu + veggie mixture on top of the tort layer, then make a second tort layer on top that doesn't need to be quite so tightly spaced if you don't want.
5.  Put maybe 1/2 cup enchilada sauce over the tort, then add the shredded chicken and a sprinkle of the shredded jack cheese to make it interesting.
6. Top with a final tort layer as you did the middle, then top that with the rest of the enchilada sauce and finally cover with cheese, then

La Victoria is best by a mile. 

1st layer

Tofu stuffing.  Tastes great!

Sesame Caesar Dressing (Egg-free! Anchovy-free!)

I am a crazy Caesar Salad freak.  Anyone who knows me will easily agree.  Actually, the only thing better than a Caesar Salad is a Caesar Salad with capers all over it.  Gratefully Mia shares with me my love of the caper.  For anyone who knows her, this is the only true proof she is actually my kiddo, as her looks and personality are 100% Mike. 

Finding out I was allergic to eggs and cheese have put a major damper on my Caesar consumption.  I am delighted to have seemingly grown out of a strong egg issue, but still choose to take my hits when it really counts.  So this dressing is a total bonus.  On top of  being egg free, it is fish-free, too !  This is only because I was just too lazy to put anchovies in the salad and used Kalamata olives instead and it was flippin' dynamite.  My favorite Caesar dressing ever used to me adapted from a Cook's Illustrated Light recipe in which they incorporated buttermilk vs. oil.  It was amazing, but a major dairy bummer these days. 

So this recipe uses silken tofu and it works great!  I have been really enjoying how much the silken tofu adds to various recipes and with no offensive tofu-ness for the tofuphobics in the crowd.  It is super-smooth, much lighter vs. oil, and full of protein.

Sesame Caesar Dressing (makes about 1-1.5 cups)

• 8-10 Kalamata olives, pitted
• 1 medium garlic clove, minced
• 1 heaping Tbls Dijon mustard
• 6 oz silken tofu
• 1/4-1/3c olive oil
• 1/2 medium juicy lemon juice
• 1 scant Tbls toasted sesame oil
• Salt and Pepper to taste

Directions
In blender (I used a Magic Bullet), blend the heck out of the olives, garlic and mustard to make a paste, then plop in the tofu, lemon juice, olive and sesame oil and a dash of S & P.   Blend for several seconds until fully combined- adjust the flavor with more S & P and maybe lemon juice as you see fit.  It should have the texture of fluffy sour cream.

For Caesar Salad
Toss generously with romaine lettuce, Pecorino or Parmesan cheese and croutons!

That's right, it is a strange purplish color.  Don't be scared, it is darn tasty.

It is inspired by "Sesame Tofu Caesar Dressing" out of Simply Ming.

Banana Applesauce Muffins (Gluten & Dairy-free adaptable)

Actually, I made these into mini muffins.  The mini muffin is a curious item.  So cute and tasty, anyone would want to pop one in.  Or six.  Thankfully, Mia is no different from the rest of us in this department.  A muffin is a fabulous way to pack a billion tasty and nutritious things into a tiny package and feel good about what  you are selling and who you are selling it to.  The mini muffin just makes it easier. 

I didn't put any grated zucchini or carrot in these today out of sheer laziness, but you certainly could add a cup or more in when you mix the batch together.

And a note on gluten-free here.  Never before has gluten free shined brighter than in the quick-bread.  Really.  Any quick-bread recipe you read always says to 'not over mix' or 'mix just until dry ingredients are wet' and such.  This is so you don't over activate the natural gluten in typical flour.  With gluten-free flours, you can go to town and skip the xanthan gum.  They turn out great!

Banana Applesauce Muffins

• 2 cups flour (you choose your type*)
• 1tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 1/2 cup sugar (I used 1/4c brown sugar & 1/4c agave syrup)
• 1/3 cup milk or vegetable oil (I used almond milk)
• 1-1/2 tsp vanilla extract
• 1 Tbls lemon juice
• 1 cup mashed banana
• 2/3 cup apple sauce
• 1 egg, lightly beaten

* for my gluten-free flour today, I mixed 1/2 cup each buckwheat, garbanzo, brown rice flour with 1/2c potato starch.  You can use what ever you want here!

Directions:

1.  Preheat oven to 350deg.

2.  Combine all dry ingredients in a bowl and whisk together well to fully blend.

3.  In separate bowl (I just use a 3 cup wet measuring cup), mix all wet ingredients together, then pour the wet mix into the dry ingredients and combine.  Again, if you are using standard flour, avoid over mixing.  Gluten-free?  mix it up. 

4.  Pour into greased muffin tins (or papers). See cooking times/amounts below:

Makes:
42 mini-muffs (filled cups), cook 11-13 minutes
14-16 standard sized muffs, cook 20-22 minutes
1 loaf pan, cook maybe 45-55 min?

Let cool in pan 5-10 minutes before transferring to cooling rack.

Mini-muffin, shown to scale in my hands.  So darn cute!

Mia appraises her mini.  Again to scale.

Spinach Basil Pesto

So this was one of the original recipe ideas behind actually wanting to begin a family food blog over a year ago and only now am I getting to putting it in writing.  Not sure what took so long, but....

The back story to this comes from the lengthy pursuit to figure out just what in the world was wrong with our daughter's immune system.  After about a year and a half (now 3) of nearly continuous respiratory illnesses, coughs, allergies, sleepless nights and general tuberculosisness, we were tired of being offered antibiotics and various other things for her not-infections and found our way to an incredible Pediatric Naturopath (Dr. Molly Gray at West Seattle Natural Medicine).  Dr. Gray offered many great thoughts and ideas, but as any parent of a toddler knows, hearing that your toddler should "eat something green every day" can border on ridiculous.  She suggested making a spinach pesto.... so I did.  And I have never gone back. 

In my kitchen, I basically use pesto as salt anyway.  Really, what can't benefit from some fresh basil, garlic, oil, salt and pepper really?  Eggs? Salads? Sandwiches? Potatoes? Rice? Quinoa? Pasta?  Please. 

Initially it began as a priority in Mia's food, then after a few months we realized that there was no reason not to punch up the nutrients in all of our foods.   We use it in everything.  I typically make up a huge batch, then pour it into ice cube trays and freeze it all.  I just put a cube or two in a jar in the fridge when I use the last one and they thaw in an hour or so.  You could even pop out however many cubes you want a few minutes before you need them and you are set to go if they are going in a hot dish. 

As for Mia's health....after a year and half our family eats even healthier and more balanced than before but nothing helped her immune system significantly until we found the enormous mold reservoir crawling its way through all of our walls.  The good news, is she loves pesto.

Basil Spinach Pesto (makes 3-4 cups-a lot!)

• 4 cups basil leaves (top stems OK), rinsed and patted dry
• 1 big bag fresh spinach leaves (organic preferably)
• 1-2 cloves garlic
• 1/4-1/2 cup olive oil
• 1/4 cup nuts (pine nuts are traditional but I like almonds, pecans or whatever)
• 1/4c finely grated Pecorino or Parmesan (optional) 
• Salt & Pepper to taste
• Splash of something acidic- like vinaigrette dressing or lemon or whatever.  This gives a great zip to the pesto

Directions
Pulse/blend all ingredients together in blender or food processor until it is the consistency you are looking for. I prefer it to be fairly smooth, so I let it go for a several seconds after pulsing it several times.  This really will all fit in a standard food processor, but you can do it in batches and then mix them all together before using or freezing.

Optional next step to freeze in 1-2T amounts in ice cube tray for a few hours. You can either store them in the tray, or transfer them to a different container to keep frozen.

You can see I used cashews here.  I have never been accused of being traditional.

Summer Quinoa Salad

You could nearly make the case that this is a quinoa blog and I would have to agree.  Here comes another amazing recipe, this one from my amazing mom, Jeanne.  For nearly 3 years now, she has been "Grandma Jeannie", until a month or so ago when Mia quite accidentally called her "Greenie", and of course that is now what she is known by, despite nearly 4 decades of my knowing her otherwise.

Anyway, as any good only child daughter would, I initially ignored this recipe when she sent it to me, slightly annoyed that she would take yet another of my recipes and clearly improve it.  No matter- and good for anyone reading this- because she made it for dinner the other night and it was amazing!  Absolutely delicious and good for many helpings.  I then muscled Mike out for the leftovers the next day for lunch and it was at least as good, if not better. 

And now I put it here, along with a small and well earned slice of humble pie for myself.  Enjoy!

Greenie's Summer Quinoa Salad:  serves 4

• 1 cup quinoa
• 1 3/4 cup water
• 1/4 tsp salt
• 1/4 cup toasted pine nuts
• 1/4 cup olive oil (maybe a dash more?)
• 1/3 cup lemon juice
• 4  tbsp chopped fresh basil
• 2-3 tbsp chopped fresh chives
• 1/4 cup kalama olives, quartered
• 1/3 - 2/3 cup crumbled feta
• (optional) add in 1/4-1/2 cup of fresh or sun-dried tomatoes!

Directions:

1. Wash, rinse, and drain quinoa.  Place in a 2 quart pot, add water and salt, and bring to a boil, lower heat, and simmer with lid on until all water is absorbed (15 - 20 min).  Don't stir the grain while it is cooking.  Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed.  Remove lid and let rest 5 to 10 min. (I spread it out in a shallow dish and turn it occasionally to let all the steam escape.)

2.  Meanwhile, dry toast the pine nuts in low heated skillet or 300 F oven until they begin to change color and give off aroma.

3. Combine olive oil, lemon juice and basil in a large bowl.  Add chives and olives.  I let these ingredients marry for 30 min or more, then add toasted pine nuts and quinoa and toss.  Lastly I add the feta and fold it in.   Serve at room temp.