I’m pretty late this week with this post… it was a crazy day! (I know, not a very good excuse, but I’m laying it out there just the same :)). And in the interest of time… I present to you; this weeks recipes!
I’ve noticed that many of my posts are not being viewed to the same capacity as they normally are. Which could mean that they’re just not any good (completely possible possibility). I’m crossing my fingers though, that the issue is actually some problems I had with my feeds; now fixed!
Granted, this post is a little late. I made this when mulberry ‘season’ was just finishing up and strawberries were still in full swing. But as with a lot of my recipes, I don’t feel like I’m sharing anything ground breaking. My goals with this blog continue to be the same; I want to share what fun I’m having but I also want to inspire (if at all possible.) So yes, I’m sorry this isn’t directly applicable at the moment, as these fruits are locally long gone.
That doesn’t take away the fact that I have mulberry and strawberry jam at the ready in my fridge right now though :D
I got the mulberries myself, which wasn’t that hard. I took a large bowl outside and shook the tree branches above it. I did loose some on the ground that way, but it didn’t take much to load up the bowl. Just watch out for spiders and other fun creatures! I also didn’t take the time to remove the small green stem that is attached to the fruit. You can’t tell in this jam. (Sometimes being lazy is okay, right?)
Sugar Free Mulberry (or Strawberry) Jam
Ingredients:
1 cup berries
1 envelope unflavored gelatin
1 cup of water
3 to 4 tbsp honey (to taste – can be optional)
Instructions:
In a medium saucepan, add the water and unflavored gelatin. Turn to medium heat once the gelatin is dissolved and mixed well with the water.
While the water and gelatin are heating up, mash the cup of berries. I used my salsa express and basically ended up with a puree.
Once the water starts to boil on the stove, add the honey. Once you get a rolling boil going, stir continually for about 5 minutes. Then add the fruit puree and stir continually for another 5 minutes. Pour into jars and let them cool for about an hour before moving them to the fridge or before officially canning them.
You can probably guess that I did a couple batches from the images, although I suggest doing each batch separately so that the gelatin sets properly. I tried one double batch and it didn’t set as well as two batches done separately.
I highly recommend eating the mulberry jam with peanut butter. Tasty :)
So, I had a little run in with feedburner. It wasn’t feeding at all! But I think its set up right now *crosses fingers*
That’s what this post is all about, to test. AND to list the 4 posts that never got pushed out to my subscribers. Please check them out if you have time, I would greatly appreciate it! :)
So this week I’m obviously on a sweet kick. Most of the recipes listed below would make a perfect sweet treat! In fact, one of the recipes I’ve already made; I simply couldn’t hold myself back! (Can you guess which one?) And then, for good measure, I couldn’t resist some savory dishes either. I’m typically one to promote a healthy balance, but I may have gone a little overboard in picking the sweet stuff this week. Thank goodness for the burgers and chicken recipes, eh? ;)
(Be sure to check out the progress photos at the end of this post)
I did take two years of French in high school, but in terms of knowing how to cook French food I’m not exactly an expert. When I found out about this months theme for Go Ahead Honey Its Gluten Free; ‘Ooh La La Bastille Day’, I wasn’t sure what to do. How do you make French food (traditionally know for its bread, cheese, and sweets) without gluten, dairy, or sugar? I was pretty stumped. So I looked around at traditional recipes and almost went for french onion soup. But I was afraid that might be too easy. So I went with the French Onion Tart, which is typically with heavy cream and cheese.
Instead of using anything to replace the cheese, I used bits of potato. The texture is remarkable. If really feels like you’re biting into a pie filled with cheese; I couldn’t believe it! I’ve been gobbing this up like nobody’s business.
French Onion Tart
Ingredients: Crust
1/4 cup white rice flour
1/2 cup almond meal
2 tbs cornstarch
1/4 tsp xantham gum
1 tbs almond butter
2 tbs canola oil
4 drops liquid stevia
Filling
3 onions
2 tbs canola oil
1/2 cup unsweetened almond milk
1 large potato
3 eggs
1/2 tsp salt
1 tsp onion powder
1/3 tsp sweet basil
2 pinches black pepper
Instructions:
Preheat the oven to 350 degrees.
First start by chopping the onions. I cut sliced them horizontally and then cut the ‘circles’ in half. Add them to a large frying pan with the oil. Let them saute on medium for 15 to 20 minutes total, flipping/stirring occasionally. (You want them to be clear and starting to brown on the edges.)
Work on the crust while the onions are cooking. To make the crust, combine the first 4 ingredients and sift to ensure no clumps. Then add the almond butter, canola oil, and liquid stevia. Once its combined well, spray your pie dish (I used about an 8″ diameter glass pan). Spread the dough into the pie dish so that it has even thickness throughout. (Here’s a trick.. I kept my hands wet to do this; continually dipping them in water as I spread the dough. Otherwise the batter will stick to your fingers.)
Bake the crust at 350 degrees for about 15 minutes (maybe a little less). Remove it from the oven after its baked and set aside.
Peel and wash the potato. Finely chop the potato so that its in very small pieces. I used my hand crank food processor, so an electric food processor on a low setting could probably work. Set aside.
In a medium mixing bowl, whisk the eggs for about a minute. Add the chopped potatoes, almond milk, salt, sweet basil leaves, black pepper, and onion powder. Mix well. Pour this mixture into the pie crust. When the onions are finished cooking, add them to the top of the top of the filling.
Bake at 350 degrees for 50 minutes or until the crust begins to deeply brown on the edges. (The onions will have deepened their brown color as well.)
I used a pan that is a bit smaller than the other average pie pan (about 8 inches in diameter) and so had enough batter and onions to make 6 mini onion tarts. I simply sprayed 6 paper muffin papers, filled them, and baked them like cupcakes! Bake these only for 35 minutes.
