A Principled Chef

Best Gluten-free Pizza Crust Yet

2010-10-19T21:38:00.000-07:00

This is more like a light foccacia bread, but it's super tasty, and I really liked using it for pizza. It was a moderately-adventurous experiment, as I substituted a flour mix for the original ingredients called for in the recipe, and it turned out fabulous. So, here is my version:

Foccacia-inspired Pizza Crust

2 c. Bob's Red Mill Biscuit & Baking Mix
1 1/3 c. milk (I use plain Rice Dream)
4 eggs (~1 1/3 cup--this is useful because I get ungraded farm eggs, and they can really vary in size)
1 t. salt
1 t. garlic salt
2 T italian seasoning (or pizza seasoning)

Mix gently, don't over-beat. Batter will be lumpy and more like thick cake batter than bread dough. Scrape into a greased cookie sheet (the kind with sides) and spread as evenly as possible. Bake for about 15 minutes in a 400-425F oven (my oven runs hot, so 400 it is for me).

Take it out, top with your favorite things, (make sure any meats are pre-cooked), and put it back in until the cheese is melted. We had marinara, mozzarella, olives, sliced fresh tomatoes and kippered herring. (All natural, Bar Harbor kippered herring--it's really yummy.) Another good one is pesto (I like Costco's), olives, sundried tomatoes, mushrooms and smoked salmon. Or, the kids' favorite, sauce of any kind, cheese, olives & pineapple tidbits.

This disappeared so fast that I didn't get a photo. I'll try to snap one the next time I make it--which will probably be soon!

Best Vegan Mac & Cheese in the World (Seriously)

2010-05-11T10:06:00.000-07:00

Best Vegan Mac & Cheese in the World
(Original recipe found here.)

Servings:

This recipe fed my family of seven (who eat a TON) for a dinner and lunch, with a bowl left over for me to snack on.

Sauce Ingredients

1 1/2 c plain almond milk
1/3 c Bragg's Liquid Aminos
1 1/2 c nutritional yeast
1 T paprika
1 T garlic powder
1 t Real Salt or Real Salt's yummy seasoned salt (opt)
1 T Salt-free seasoning (I like Costco's, but Vege-Sal works too.)
1/4 block firm Tofu (not silken!)
1 C Safflower oil (could easily be cut by half)
1 dollop mustard
(1/2 c. water, if making oven version with brown rice pasta. If using wheat pasta, use 1 c. water.)

Mix all ingredients in a blender and buzz until very well-combined.

Pasta

2 lbs Tinkyada brown rice pasta (or 1 1/2 lbs regular), cooked according to package directions.

Pour sauce over drained pasta, mix gently and serve right away.

Oven version:

Preheat oven to 350F. Add 1 c. water to the blender with sauce ingredients. Place cooked pasta in large pan (a big pyrex works well, or a casserole dish--but you want something shallow and wide rather than smaller and deep, as you want as much lightly crisped crust on top as possible), and pour sauce over the top. Bake for about 15 minutes, or until top is crispy. (According to the original: " . . . but not too crispy because that is gross." lol)

Variations:

You can add all manner of yummy things to this . . . carmelized onions and sauteed green beans, green peas and pearl onions, etc. There are pages and pages of comments at the link above, if you want to see what others have done.

Opinion & Mods:

Now, this doesn't taste like Kraft . . . but do you really want it to? ;o) This is a more complex, more "grown up's cheese" flavor . . . and it's awesome comfort food. The sauce could easily be tweaked to smooth out the flavor and make it a little more Kraft-like.

The next time I make it, I'm going to cut back a bit on the nutritional yeast, and maybe on the Paprika. I'll taste the sauce as I go and see what I think.

Sorry there's no photo . . . it was so yummy I entirely forgot! Next time . . . next time . . .

A few changes around here . . .

2010-05-08T18:23:00.000-07:00

So, since my last post (eons ago, I know), a few dietary events have taken place.

Well, there have been a ton of them (meals, you know), but here are the most important:

I've done a long stint as a raw vegan (and loved it!)
I've discovered I'm gluten-intolerant (one bite and boy do I know it!)
I've renewed my commitment to being completely dairy free (coconuts are my best friends)
I've discovered I'm pregnant (14 weeks as of this post--but of course I've known for a while)

So, as you might be able to see, the recipes I post here are going to take a new bent. I have a bunch of recipes I've saved up over the last long while, and I'll start posting the ones I love (hopefully with photos, if I can remember, lol), along with links to my favorite resources for gluten-free and other alternative dietary sites and recipes.

Tonight we're celebrating our youngest's birthday, and I've tried a bunch of new stuff . . . here's the menu:

Gf-df mac & cheesy sauce

Preservative-free turkey franks

Spinach salad

Pamela's decadent chocolate cake (the only thing from a commercial mix)

Peach coconut milk ice cream

Reveiws, etc., to come . . . I hope you enjoy what I have to share, and that it helps ease the challenge of eating outside the S.A.D.

Bon apetit!

Banana Cream Pie Smoothie

2010-01-13T21:09:00.000-08:00

3 small bananas (or 2 large) Make sure they're really ripe, with some brown speckles on them (or at LEAST no sign of green anywhere). Ripe bananas make all the difference!

2 ripe pears (Bosc are my favorite, they're still in season kinda/sorta, and they thicken this like pudding).

3 Cuties (those easy-peel manadarin/clementine oranges). You could probably substitute one regualr orange if you don't have these.

1 one-hand handful of almonds

2 Tablespoon scoops of unsweetened shredded coconut

40 drops Stevita liquid stevia (or about 30-35 drops KAL or Sweet Leaf liquid)

~1 C. rice milk (optional)

6-8 ice cubes (made with filtered water)

I put all of the above (minus peels! lol) in the Vita-Mix, and then add water until the water line is about 3/4 of the way to the top. Walk it up to high and blend until creamy and smooth (less than a minute, but it seems like a long time when it's going that fast!).

My older daughter, the pickiest smoothie drinker ever, says this is better than her favorite pink smoothies, which is seriously high praise!

These could also be made in a regular blender--it would just take a little more careful blending order and longer blending time. Put the almonds, rice milk, and stevia in first, and blend them into a smooth cream. Add the rest of the ingredients, and buzz thoroughly. Enjoy!

Easy Peasy Raw Bowl of Comfort

2009-11-30T10:55:00.000-08:00

So, the Principled Chef has gone raw. In honor of this shift in nutritional fare, I'm going to post one of my favorite recipes. More recipes will come, as I'm building a repertoire of simple favorites.

This is what I had this morning, but I think I'll use it for lunch or dinner in the future, as I missed my fruity green smoothie. ;o) The ingredients sound a little strange, but when you get them all together, it's so yummy, and really reminds me strongly of "regular" cereal. It's as satisfying as bread used to be . . .

Easy Peasy Raw Bowl of Comfort*

1 T flax seeds
2 T sesame seeds (I like brown)
2 T sunflower seeds
1/2 ripe banana
Cereal liquid of choice (I like vanilla rice milk, but go with what you like--even just hot water if you wanted something warm on a cold day.)

Grind the seeds together in a blender, coffee grinder, etc. I like it ground pretty well, but stop before it solidifies into sunflower seed butter. Put it in a bowl, add the banana and rice milk, and enjoy.

You can sweeten with honey, etc., but it really doesn't need it with a good banana. A little banana in each bite, and you can taste the lovely, clean, nuttiness of the cereal along with the banana. When it's sweetened, I can't taste the seeds as well, and it's not as satisfying for me.

*Adapted from a privately-published local recipe book, Eating Your Way Back to Health: A Guide to Anti-Inflammatory Cooking, by Jessica K. Black, ND

Organic Honey Chocolate Cake

2008-03-17T18:38:00.000-07:00

This is something I adapted from a recipe found online at Cooks.com. I used the minimum amount of cocoa powder the first time, and it was like a really rich honey cake; the chocolate wasn't that noticeable. Next time I'm going for the 4 T, and we'll see how much it changes. I believe I'm going to cut back a little on the honey as well, and see how that affects it. With a little of this on the side, a not-sweet-enough-cake won't be noticed at all. Oh, and my favorite part? This is a one bowl cake. Yep, One Bowl. That's my mantra, especially since I no longer have a good stand mixer. (The old Kitchen-Aid kicked the bucket, and I just can't afford the replacement. Trust me--the new Kitchen Aid's aren't made like they used to be.)

I used all organic ingredients when I made mine, and it was heavenly. It turned out moist and a wonderfully dense, but not so dense that it was brownie-like. If you leave out the baking powder, then you'd probably have brownies.

What you'll need:

1/2 c. butter
1 t. vanilla
2-4 T Rapunzel Organic cocoa powder
2 T. safflower oil
3/4 c. whole wheat pastry flour
Chopped nuts (I use pecans)
1 c. honey
3 eggs
3/4 t. Rumford's baking powder (aluminum free)

In medium saucepan, melt butter, then add cocoa and oil. Remove from heat and stir in honey. Blend in eggs one at a time, then add vanilla. Stir in flour and nutst. Spread in a greased 8" x 8" pan. Bake at 350F for 30-45 minutes. Cool, and serve. (Although it's mighty yummy steaming hot and melting the frozen dessert of your choice.)

Photo coming soon . . . I'm thinking I'll make another one tonight . . .

Frozen Blueberry Pie, Oh My!

2008-02-27T18:28:00.000-08:00

Words cannot describe the simple and simply wonderful way this pie goes together and turns into an amazing dessert.

Frozen Blueberry Pie

3 cups frozen blueberries (about one 16 oz bag)
3 T cornstarch
1 T raw honey
1 T lemon juice (fresh, or the kind preserved with citric acid--NOT Real Lemon brand)
1 pie crust (preferably frozen, so it doesn't get too dark; but you can use fresh if you want)
2-3 T butter

Mix the honey, lemon juice and cornstarch in a medium bowl. Add the frozen blueberries and toss well to coat. Pour the coated blueberries into the still-frozen pie crust and put little pats of the butter on top, evenly spaced.

Bake at 425F for about 50 minutes. Reduce heat to 350 and bake for 20-30 minutes more; until the juices are bubbling and thickened. Cover the crust's edges with foil or a pie shield if they seem to be getting too dark.

Serve with smooth, vanilla ice cream (the stronger the vanilla, the better). I opted for Vanilla So Delicious (a soy-based "ice cream"). Oh, and you'll want to make two, since frozen pie crusts usually come in two's, and you won't be able to keep the kids/guests/strangers-off-the-street-who-smell-it from downing the entire pie in one sitting.

Bon apetit!

Mommy, I wyke budder!

2008-01-26T16:49:00.000-08:00

Lesson learned: Never leave a two-year-old alone with a fresh cube of butter.

Raw Mueslix

2008-01-18T13:44:00.000-08:00

This is a pretty flexible recipe. I start out with about 8 cups of rolled grain (oats, rye, wheat, barley, whatever you like). Lately I've just been using instant oats--the kids seem to like straight oats better, and the smaller flakes soak up rice milk more easily. (My goal is to eventually flake my own & refrigerate them--but for now, it's from the grocery store.) Then I add a cup or so of a bunch of different fruits and nuts. Here are most of the things I've used:

Dried pineapple dices

Raisins

Dried Currants

Dried Cranberries

Dried Mango dices

Raw sunflower seeds

Chopped pecans

Sliced almonds

Raw Chinese pumpkin seeds (they're the green ones)

Chopped raw cashews

Millet (gives a fun, popping kind of crunch and lots of nutrition)

Flax seed

The basic proportions are 2/3 rolled grains to 1/3 fruits & nuts. The list above are things I've used because they're readily available at the places I shop (two health food stores, a couple of grocery stores, and Wal-Mart). Take a look around and see what's available where you live, and experiment. One of the most important things, though, is that you try to get dried fruit without sulfur, sugar, or other added chemicals. It's tricky to find cranberries without added sweetener, so just try to find some that are less sweet than Craisins, or at least use dehydrated cane juice instead of refined sugar. I wouldn't recommend adding roasted or salted nuts to this. They overpower the other flavors in the cereal.

This can be served cold, with your favorite cereal beverage (we like rice milk or oat milk), or you can add a little hot water and then your milk of choice. I personally like it cold with plain or vanilla yogurt poured over it. Either way, it's a great way to start the day. (Or get through the afternoon. ;o)

A Eulogy

2008-01-17T13:49:00.000-08:00

Please join me in remembering a great icon of the entertainment
community. The Pillsbury Doughboy died yesterday of a yeast infection
and trauma complications from repeated pokes in the belly. He was 71.

Doughboy was buried in a lightly greased coffin. Dozens of celebrities
turned out to pay their respects, including Mrs. Butterworth , Hungry
Jack , the California Raisins, Betty Crocker, the Hostess Twinkies, and
Captain Crunch. The grave site was piled high with flours.

Aunt Jemima delivered the eulogy and lovingly described Doughboy as a
man who never knew how much he was kneaded. Doughboy rose quickly in
show business, but his later life was filled with turnovers. He was
not considered a very smart cookie, wasting much of his dough on
half-baked schemes. Despite being a little flaky at times he still was
a crusty old man and was considered a positive roll model for
millions.

Doughboy is survived by his wife Play Dough, two children, John Dough
and Jane Dough , plus they had one in the oven. He is also survived by
his elderly father, Pop Tart.

The funeral was held at 3:50 for about 20 minutes.

If this made you smile for even a brief second, please rise to the
occasion and take time to pass it on and share that smile with someone
else who may be having a crumby day and kneads it.

--Anonymous

Another White Bean Chicken Chili

2008-01-14T11:16:00.000-08:00

1.5 lbs boneless skinless chicken pieces, cut into 1" chunks (or you can cut it after it's cooked)
1 large onion, chopped
2 c. carrots, sliced 1/4" thick (I use baby carrots--ready to chop, and no lengthwise slicing needed for the kids)
Extra Virgin Olive Oil
6 cans Great Northern Beans (or Navy Beans)
1 can mild roasted green chiles
2 t. each oregano and ground cumin
4 c. chicken or veggie broth
Garlic salt to taste

Saute onion, carrots & chicken together until chicken is done. (I cut the chicken into chunks by spearing the pieces with a fork and snipping at them with my kitchen shears.)

Add Great Northern Beans, broth, chiles, cumin & garlic salt.

Simmer until well-combined and serve with crackers & cheese (as in the photo above--Triscuits and smoked guyere), or salad.

This was about 15 or 20 minutes from start to finish. Perfect for lunchtime, or dinner on a busy winter day.

Comfort Soup: Italian Sausage & Veggie

2008-01-14T10:47:00.001-08:00

2 ~14oz bags frozen Normandy veggies
Extra Virgin Olive Oil
8 oz. Shelton's Italian turkey sausage (no chemicals, awesome taste, get it in the health food store, or health food section)
1 lg. onion, chopped
1 16 oz. Southern Style hash brown potatoes (Mr. Dell's is the choice around here--no chemicals)
1/2 small bag frozen peas
1/2 small bag frozen corn
2 quarts water
sufficient bullion cubes to make 2 cups broth

Thaw frozen veggies under hot running water in a colander. Warm some olive oil in your soup pot and sauté the thawed veggies until they're looking partly cooked and flavorful. Remove to a bowl for a little later.

Toss onion and sausage into the hot pot, along with enough water to cover the bottom of the pot 1/4", and cook until sausage is done. Cut into small pieces, if you have sausage links instead of bulk ground sausage.

Add frozen potatoes and cook, covered & stirring occasionally, until they're well-softened on the outside.

Add the reserved veggies, peas & corn, 2 quarts water & bullion.

Simmer for 15 minutes, or until it has thickened and looks so good you can't wait any longer to eat it.

You can easily convert this recipe for fresh veggies--just be sure you have about two pounds total of broccoli, cauliflower and carrots, and about 8-10 oz each peas & corn. This was just something I came up with about 40 minutes before dinner was due, and I hadn't planned anything for dinner that day. (I know, I know. At least in my case, when necessity is the mother of invention, you get to see what I came up with. ;o)

Not-so-complicated Turkey Sandiwiches

2008-01-14T10:39:00.001-08:00

You will need:

Sourdough bread
Cream Cheese
Red Raspberry jam (I like Smuckers' Simply Fruit)
Sprouts of your choice (alfalfa, clover, broccoli, etc)
Sliced turkey

Spread the bread with cream cheese, topping with a thin layer of jam. Lay down a bed of sprouts (in my kitchen, the depth depends on the age of the intended diner), and top with a slice or three of roasted turkey. (A lid is optional--but I would add more turkey and other fixin's with a lid.)

This is a reasonably fast, pretty yummy twist on turkey sandwiches, and makes a nice change from the usual mayo/mustard/pickles combo. Made up with an eye for composition and cut into various shapes, or assembled on the little bitty 2" wide sourdough loaves, this would be a fun addition to a fancy brunch or grown-ups luncheon.

However, it passed muster with the munchkins.

Orange Poppyseed Pancakes

2008-01-14T09:56:00.001-08:00

These turned out really rather nice, considering my track record with pancakes. Usually they're not this finely textured, and heavier. These were nicely puffed, cooked through without drying out, and yet were done on the inside without burning outside. Really, these tasted more like cakes than anything--or maybe Costco muffins, minus the sugar.

Orange Poppyseed Pancakes

Serves 4 generously, a young family of 6 just barely. If there are two of you, you've got enough for a couple meals. Just toss 'em in the fridge or freezer and warm in a 350F oven for 10-15 minutes before serving.

2 2/3 c. Whole Wheat pastry flour
1 1/2 c. instant oats
4 t. baking powder
1/2 t. salt
2 T. poppyseeds

Whisk the above together well in a largish bowl and set aside.

3 beaten eggs
1/2 c. extra virgin olive oil (or safflower oil)
1/2 c. honey
2 c. rice, oat or almond milk (water would make a reasonable substitute in a pinch)
1/2 c. plain yogurt (Brown Cow cream top)
3/4 t. vanilla extract
1/2 t. orange extract

Beat the eggs in a smaller bowl, and whisk in oil thoroughly. Measure honey into the same cup as you used for the oil and whisk it in as well, pouring as slowly as you reasonably can. Whisk in remaining wet ingredients thoroughly, then pour this into the dry mixture and combine well.

Here's how I cook 'em:

Pour by 1/3 cup measures onto a reasonably hot griddle. I put my electric skillet at about 250-300F. Any hotter and they burn before they cook. I cover them, and let cook until they're set on top, but not any longer.

Flip, cover, and let cook until the bottoms have toasty spots the same color as the top (unless you let them cook too long on the first side, like I did with the first batch). Put 'em on a platter in a 200F oven while you cook the rest. There's nothing like having four hungry munchkins clamoring in series for more pancakes, with a period of roughly 47 seconds.

These had such a nice flavor, they didn't really need much more than butter on top, if that. But, if you're like me and can't seem to chew pancakes or waffles without something saucy on top, I would highly recommend yogurt in a complimentary flavor. Lemon, raspberry, blackberry, maple, vanilla, or even plain (my favorite). The munchkins like applesauce on top, often mixed with a dollop of all-fruit preserves. (Purple applesauce is a big hit around here.)

Welcome to my Cookbook

2008-01-14T09:51:00.000-08:00

Simply put, this is a gathering place for my recipes. More times than I can count, Vern has said to me: "Honey, this is really good. You should write this down!" So, I've written it down, (usually on a floating piece of paper), and have never found it again, much less been able to recreate it. Occasionally a recipe card came into play, but then it disappeared into my card file, and I haven't usually found it again, either.

Blogging to the rescue. ;o)

So, here are the things I've made that have turned out really well, super easy, or really healthy. (And hopefully the vast majority will be a combo of those three.) Thanks for stopping by, and I hope you find something helpful and healthful. I don't have an exceptionally stylish kitchen, and serve my dishes on Vern's bachelor-days Corelle. But I hope that won't make much of a difference . . . since most of us don't have kitchens like the cooking shows do, and around here if it ain't Corelle, it doesn't last long. ;o)

Bon apetit!