A great big welcome to Lexie's Kitchen & Living. I hope you enjoy the recipes and ramblings. For the story behind this site read here

Follow a gluten-free, dairy-free, egg-free, soy-free diet? Check out my recently released cookbook

 

 

 


 

 

 

Tuesday
Sep182012

Southern Corn and Green Beans Recipe

I cherish the stories my grandparents share of the days of their childhood in North Carolina. And I especially love those revolving around food.

Recently I asked my Tutu if there was a story behind her Southern Corn and Green Beans.

"Of course," she chuckled. "I remember mother had stepped out of the kitchen and father came in to steal a peek at what was simmering on the stove. When he saw that it was corn and beans he exclaimed 'this woman just don't know how to cook beans!' and marched across the kitchen, cut a couple of slices off a hunk of back fat, and returned to throw them in the pot."

This is my Tutu's adaptation of that Corn and Green Bean recipe. She takes after her mother in that she leaves out the back fat. :) Either way, I love this dish!

Southern Corn and Green Beans

Ingredients:

2 ears fresh-picked CORN, husked
1/2 pound fresh GREEN BEANS, trimmed
1 cup CHICKEN BROTH, divided
1-2 tablespoons BUTTER SUBSTITUTE (I use Earth Balance Soy-Free), optional
2 teaspoon ARROWROOT STARCH or corn starch
SALT and PEPPER to taste

Directions:

  1. Slice corn off cobs (see top below).
  2. Cut beans French-style by slicing thinly on the diagonal (here is a video to show you how) or by using this gadget or this gadget.
  3. In a small bowl combine 1/4 cup water and arrowroot starch. Set aside.
  4. Add green beans to pot along with remaining 3/4 cup chicken broth. Cover and simmer until tender-crisp.
  5. Add corn kernels and simmer another 2-3 minutes.
  6. Stir in butter substitute and arrowroot slurry. Return to simmer and cook another minut.
  7. Season to taste with salt and pepper. Serve.

Notes:

  1. I make big batches of Corn and Green Beans and freeze in zip top bags for a quick weeknight side dish. Just need to reheat and done.
  2. Slicing corn off the cob is a breeze when you use a tube pan (like a bundt or angel food). Just prop the ear of corn in the tube and slice your way around. All the kernels neatly collect in the bottom of the pan.
Friday
Sep142012

Giveaway: Nourishing Meals Cookbook

***This Giveaway is Now Closed***

Congratulations to Julia M and Kelly A. You are the winners. You have been contacted. Enjoy your new book! xoLexie

If you missed the review I shared of Alissa Segersten and Tom Malterre's new cookbook and guide Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family, be sure to check it out here.

This book is one of the best healthy gluten-free cookbooks I have seen in a long time.  Some of the cookbooks publishers send me to review are keepers—some not. This one definitely is a keeper. In fact, if you wanted my copy you'd have to wrestle me to the ground and tear it out of my hands (I am that way with my favorite cookbooks). So, to keep things civil, I am happy to say that I am giving away TWO *signed* copies of the book, courtesy of the authors.

***This giveaway is now closed***

Enter to Win the New Nourishing Meals Cookbook

Today through September 18, 2012 (4:00 MST) enter to win a copy of Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family. To do so:

1. Leave a comment at the end of this post.

2. For an additional chance to win, share this post with your friends on Pinterest, Twitter, Facebook or other social media and leave an additional comment saying you did so. Help spread the word about this great new cookbook!

 

Wednesday
Sep122012

New Cookbook! Nourishing Meals

Grind your own buckwheat (so easy) and bake up a batch of these Buckwheat Cinnamon Rolls. A recipe from the new cookbook Nourishing Meals.

The long-anticipated cookbook and guide Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family has released! The super duo Alissa Segerston and husband Tom Malterre, MS, CN have teamed up again and produced a masterpiece. Seriously, a masterpiece!

I am in complete awe of this book. Tom and Ali have poured their knowledge of whole foods and talent for recipe development into a 538-page cookbook that delivers a range of recipes and flavors, and provides answers to some of our greatest diet-related questions.

Why eat whole foods?

What is a leaky gut?

What are the best foods and meals to prepare to combat specific nutritional deficiencies?

Why the recent rise in food allergies and sensitivities?

How can you best nourish your child?

I have learned so much!

Then there are the recipes—lots of them—and all made with nourishing, whole food ingredients.

This afternoon I baked a batch of Buckwheat Cinnamon Rolls (pictured above, from page 140), and though my finished product wasn't as pretty as Ali's they tasted mighty good. Tender, wholesome, with a great crumb. I also made the sweet potato Dairy-Free Cream Cheese Frosting (page 474) Ali suggested to top it with. Yep, another winner. Because orange sweet potatoes were what I had on hand, my rolls and frosting came out, shall we say, a festive Fall orange. But we didn't care, in fact the kids just each gobbled down two for an after school snack, and I'm not divulging how many I had. I think we'll have them for dinner too!

Next up:

Low Fructose Green Smoothie

Baking Powder Biscuits

Moroccan Lentil and Cabbage Soup

Kohlrabi Apple Slaw

Slow Cooked Mexican Beef Roast

Oven Roasted Pizza Sauce

Buckwheat Chia Tortillas

This book is a must-have for anyone following a gluten-free, dairy-free, and soy-free diet. Eggs are used (mostly in the breakfast section), however there are plenty of recipes (including pancakes) that are egg-free. Ingredients commonly used are the likes of chia seed, flax seed, buckwheat groats, rice flour, almond flour, psyllium husk, teff (and other ancient grains), and coconut oil. Sweeteners commonly used are applesauce, maple syrup, and coconut sugar.

I just can't put into words the magnificence of this book. All I can say is that I've had it for a little over a week and it's already showing signs of wear! It will be a keeper for years to come. A definite BUY!. You can pick up a copy here.

Sunday
Sep092012

Angry Birds Cake & Cupcake Toppers

Maybe you've been in these shoes of mine.

Our 4-year old has been asking me in his sweetest, most optimistic little voice ...

... every single day for the past eight weeks ...

"Today my BIRFday????"

"No, but pretty soon!" I've replied ...

...every single day for the past eight weeks!

And each time, without fail, 1) out comes his lower lip and 2) in his best whiney/demanding voice...

"my birfday TO-DAY!"

Well, I COULDN'T TAKE IT ANYMORE! I just couldn't take it.

So you know what!?

He got it.

Today he got his "birfday." We celebrated it 19 days early.

And IT'S OVER AND DONE WITH, and mom couldn't be happier.

When it comes to birthdays, my kids pick out the theme months in advance. Our little man's choice for his 5th birthday was Angry Birds. No problem! With fondant, you can create anything.

A big thank you goes out to my sister-in-law for helping me pull off a last-minute party and for making these Angry Bird cupcake toppers.

I've shared in past posts how I use fondant and food coloring for creating toppers for cakes and cupcakes. It's a fun, easy, and flexible medium to work with—we just don't eat the stuff (the combination of the corn syrup and sugar in the fondant and the artificial colors in the dyes spell one big fat tummy ache). The kids know it's "just for decoration."

Well, we had a great little party and our guy was absolutely thrilled with his cupcakes. We thought they were pretty stinkin' cute, too! So had to share them with you.

Thursday
Sep062012

What's in the Lunchbox?

This week I am contributing to the Healthy Lunchbox 2012 event over at And Love It Too. Sunny has hosted a slew of bloggers over the last weeks, each sharing their fun, creative and healthy lunchbox ideas.

So please head on over for my contribution.

I packed a couple of sample lunch boxes and shared a few of my kids' favorite lunch quesadillas.

You'll also get a peek at the home lunch "system" we use. I have finally landed on one that works for us. Roomy enough to hold a Sistema Klip It Lunch Cube, a 9-ounce LifeFactory Glass Beverage Bottle and a Kids Konserve Squiggle Sweat-Free Ice Pack (my favorite accessories) the Sugarbooger Zippee! Lunch Tote line has been a proven winner. It is BPA, phthalate, lead and PVC-free and meets or exceeds U.S., Canadian and European safety standards. They come in a bunch of cute motifs and are priced right.