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

 

 

 

 


 

 

 

Monday
Dec162013

Cherry & Orange Cranberry Sauce

With the holidays upon us, it's time for feasting again. I don't know about you, but I'm still recovering from Thanksgiving—lots of family, hiking, biking, laughing and of course food!

For Christmas and New Year's Eve we'll slow things down a bit. I'll pull a bone-in turkey breast out of the freezer and brine it and serve it with this Cherry & Orange Cranberry Sauce—a recipe my sister-in-law and I crafted on Thanksgiving day.

But before we get to the recipe, I have some winners to announce! 

Thank you to all who entered the Lexie's Kitchen Holiday Book Launch Giveaway. It was a great success and really helped with book sales! I really appreciate your spreading the word about Everyday Classics.

Thank You Sponors!

Bob's Red Mill
Cuisinart
NuNaturals
Molly's Suds
Simply Gluten Free Magazine
Coconut Secret
Nuts.com
Food Allergy Kitchenware Co.
Enjoy Life
Ancient Harvest

And the Winners Are ...

Karen M. you are the Grand Prize Winner!!
Liss L. and Megan L. you have won signed copies of Everyday Classics

Now on to the cranberry sauce.

This homerun of a recipe calls for two secret ingredients, NuNaturals Cherry Stevia and a dash of Grand Marnier!

I know my kids get sick of it, but I am always trying to reduce the sugar in the things I make and bake. Since discovering NuNaturals liquid stevia concentrates (the best on the market in my opinion), I have taken to cutting sweeteners like honey, coconut sugar, and maple syrup in half and sweetening to taste with zero-calorie stevia. And so I did with this cranberry sauce.

Last week I received samples of NuNaturals' newest liquid stevia flavors. NuNaturals liquid stevia flavors now include Lemon, Orange, Peppermint, Vanilla, Plain, Cherry Vanilla, and Cherry. Oh yeah!

I used the Cherry Stevia in this cranberry sauce and it was perfect! If you don't use stevia, by all means, just use more maple syrup. Dip in and taste it and sweeten it to your liking.

Cherry & Orange Cranberry Sauce

Ingredients:

12 ounces fresh CRANBERRIES
2 cups frozen, pitted CHERRIES
Zest and juice of one ORANGE
1/3 cup pure MAPLE SYRUP
15 drops NuNaturals liquid CHERRY STEVIA
1 ounce Grand Marnier ORANGE LIQUER

Directions:

  1. Combine all ingredients in a medium saucepan.
  2. Bring to boil and reduce to a low simmer and cook until cranberries begin to burst, 20-30 minutes.
  3. Mash with a fork or for a smoother sauce blend using an immersion blender.
  4. Makes 2 cups.

 

Tuesday
Dec102013

A Gift That Gives All Year Long

Where does the time go? Only two more weeks to get those holiday gifts bought and wrapped. Time to kick it into high gear!

On second thought I could keep it simple and give the gift of magazine subscriptions—much easier!

My husband has had his eye on Backpacker magazine. The boys love Highlights. And for my health-conscious friends, it will be Simply Gluten Free Magazine

The current November/December issue marks the first anniversary of a publication that has zoomed to the top of best-seller lists, and just this month received a 2013 Hottest Launch award by Min. Way to go Carol!

Earlier this year I signed on as an Associate Editor with the magazine and have been loving the assignments I have been given—like travelling to Sedona (in the current issue, see the FlipBook below) and writing about Vision Boards (in the next issue). And they call this work?!

I'd like to thank Simply Gluten Free Magazine for their sponsorship of the Lexie's Kitchen Holiday Book Launch Giveaway. That giveaway is now closed and I will be announcing the winners in my next post.

Monday
Dec092013

Gluten-Free Dairy-Free Egg-Free Pancakes

 

In the beginning, the modifications we made to our son’s diet threw my husband for a loop. Weekends were his time to cook breakfast. It was a tradition he enjoyed, but remove gluten, eggs, and dairy and it became a serious challenge. So when I saw my husband flipping picture-perfect pancakes one Saturday morning, I nearly broke into tears. “Those have got to have egg in them,” I exclaimed. Nope. They were gluten-, dairy- and egg-free and delicious! That’s when I knew I had married a genius (I don't mean to brag :) and Saturday Pancakes were born.

The recipe I am sharing today for Saturday Pancakes is featured in my cookbook Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free and Soy Free Recipes. The simplicity of it is a good example of my effort to deliver a collection of recipes that make the transition to a gluten-, dairy-, and egg-free diet relatively easy, hassle-free, and tasty.

On the occasion that I use a ready-made gluten-free flour blend, I opt for Bob's Red Mill All Purpose Gluten Free Flour 1) because it is one of the few that is gum-free and 2) because it has proven to be one of the best performers when baking without eggs. 

Saturday Pancakes 
A recipe from Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free Egg-Free and Soy-Free Recipes

Ingredients:

1-1/3 cups warm WATER
2 tablespoons white CHIA SEED MEAL
1/4 cup melted HONEY
3 tablespoons melted organic PALM SHORTENING or COCONUT OIL
2 teaspoons gluten-free VANILLA EXTRACT
2 cups BOB'S RED MILL ALL PURPOSE GLUTEN FREE FLOUR (see Notes)
1/2 heaping teaspoon SALT
3/4 teaspoon BAKING POWDER
1/2 teaspoon BAKING SODA

Directions:

  1. Preheat oiled griddle to 350-375˚F.
  2. In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.
  3. Whisk in honey, shortening, and vanilla extract. 
  4. Add flour and salt and whisk until smooth.
  5. Add baking powder and baking soda. Whisk just until incorporated.
  6. Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface. 
  7. Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.
  8. Batter may be prepared in a blender. Simply add all ingredients to blender container except for baking soda and baking powder. Blend until smooth. Add baking soda and baking powder and blend just until combined. Pour batter from blender container for perfectly round pancakes.

Notes:

 

  1. If cross-contamination with tree nuts and soy are a concern for you and your family, I provide a recipe for a nearly identical homemade blend to Bob's on page 39 of Everyday Classics. It may be used 1:1.
  2. One reader asked what palm shortening was. It is non-hydrogenated palm oil—an allergy-friendly fat. I use it here on my blog because not everyone tolerates coconut oil and butter is off limits for the dairy-free among us and I no longer use olive oil in baking. Another reason we use it because of its short- and medium-chain fatty acid profile which Little Man's body can more easily convert to energy at a cellular level (versus long-chain fatty acids—those found in animal fats. Other oils I use include Safflower and Avocado. I think a post on Fats is due :)

 

 

Friday
Dec062013

Our Favorite Laundry Detergent

Oh what fun! To celebrate the launch of Everyday ClassicsLexie's Kitchen is giving away over $350 in goodies to one lucky winner. In addition, two other readers will win signed copies of Everyday Classics.

Without the help of some dynamite sponsors, this giveaway wouldn't have been possible.

Today I want to thank and tell you about Molly's Suds. Founder Monica and I have become friends over the last year. This woman is smart and passionate about what she does—and her passion comes from a very deep place

This is a woman who has made it her mission to rid homes across America of synthetic fragrances, parabens, SLS/ SLES, disodium EDTA and other nasty chemicals. She encourages you to take a good, hard look at what you are breathing in and applying to your skin.

One way to do that is to visit EWG.org. Another way is to begin replacing toxic cleaners in your home with products like Molly's Suds. The latest addition to Monica's ever-growing line is a Cloth Diaper Powder. Can I hear the mommies in the house say "oh yeah!"

Wednesday
Dec042013

Immunity Broth

One of my favorite cookbooks of 2013 (aside from my very own Everyday Classics :) is True Food: Seasonal, Sustainable, Simple, Pure by Dr. Andrew Weil, Sam Fox, and Michael Stebner.

One recipe in the book that I have made over and over again is for Immunity Soup. It's soothing, comforting and healing—I could sip it all day!

Yesterday I thought I would try making it in my Cuisinart Pressure Cooker (my faaaaavorite way to make broth) and change the recipe up a bit (I can't help myself).

I have been sipping it out of a mug and ladling it over steamed veggies (if I could pick one it would be carrot noodles!). Most of the ingredients in this broth have some kind of medicinal power and it's really hit the spot with temperatures in Colordado dipping into the negative!

If you don't have a pressure cooker, I'd suggest simmering everything in a large, covered stockpot for 2-3 hours. 

Immunity Broth

Ingredients:

10 cups WATER
20 inches dried ASTRAGALUS ROOT (check your local natural foods store)
6 dried SHIITAKE MUSHROOMS
5 cloves GARLIC, smashed
3 stalks CELERY, broken into large pieces
2 tablespoons HIJIKI seaweed or 1 5-inch piece KOMBU seaweed (here's what it is)
2 inch piece GINGER, roughly chopped
1 ONION halved, go ahead and leave the skins on
1 tablespoon SEA SALT
1/8 teaspoon ground WHITE PEPPER (optional, add 1/8 teaspoon more for a dose of heat)

Directions:

  1. Place all ingredients in 12 cup or larger pressure cooker.
  2. Cook on high setting for 30 minutes.
  3. Let broth cool a bit, then strain, reserving mushrooms.
  4. Slice mushrooms and return to broth (they are soooo good!).
  5. Serve alone or over steamed broccoli, julienned/noodled carrots, baby bok choy—any veggies really—and top with sliced green onions.

     

 

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