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? Take a peek at my cookbook.  

 

 

 


 

 

 

Friday
Apr022010

Zucchini "Noodles"

Zucchini noodles are easy and quick to make. If you are eating low- or no-carb give these a try. You can make noodles with a vegetable peeler or with a spiralizing tool such as Joyce Chen's Saladacco Spiralizer. or the Benriner Cook Helper Slicer. In the photo above, the noodles to the left were made with a veggie peeler and those to the right with the spiralizer.

Peel off skin of one medium zucchini. Make "noodles" with a vegetable peeler or spiralizer. Sauté in a frying pan along with:

1-2 tablespoons OLIVE OIL
A good dose of GARLIC POWDER or one minced GARLIC clove
SEA SALT and GROUND PEPPER to taste

Transfer to plate and top with your favorite sauce or  Veggie Vodka Sauce.

Post Update October 25, 2010:

Heather, one of my favorite readers, shared another brand of spiralizer that has gotten some pretty good reviews. We both have been having issues with our Joyce Chen model, it can be somewhat cumbersome. So before making your purchase, look into the Benriner Cook Helper Slicer.

Friday
Apr022010

Veggie Vodka Sauce Over Zucchini "Noodles"

Prior to our dairy-free/organic days I would stock up on Classico’s Vodka Sauce—a tasty red sauce with a good dose of cream, cheese and a hint of vodka. This sauce reminds me a lot of it—but WITH added vegetables and without the dairy. Serve it over your favorite gluten-free pasta, zucchini “noodles” (here’s how to make them) or a mix of both. In the photo above, the noodles to the left were made with a veggie peeler and those to the right with the spiralizer.

Sauté the following in a large pot:

1 tablespoon OLIVE OIL
1 CARROT roughly chopped
1 medium ONION roughly chopped
1 small ZUCCHINI sliced

Transfer vegetables to high-powered blender along with:

2 cups organic MUIR GLEN ITALIAN HERB PASTA SAUCE (or your favorite)
1 teaspoon organic BEEF BOUILLON base (Better than Bouillon)

Blend until smooth and return to pot. Simmer 15 minutes and serve.

NOTES: For a more authentic vodka sauce add 2-3 tablespoons of vodka prior to simmering.

MODIFIED DIET CONSIDERATIONS: Tomatoes are a nightshade vegetable/fruit (what IS the verdict on that one anyway?) and one that can cause inflammation. If you are sensitive to nightshades and/or are trying to reduce inflammation, this probably is not a recipe for you. Anti-Candida Dieters omit the vodka. Vegan's omit the bouillon.



Friday
Apr022010

Tried & True Award :: Kelly's Brownie Recipe

A mom who has been a great inspiration to me is Kelly Brozyna at www.thespunkycoconut.com. I hope to take her to lunch one day and thank her. Anyway, if you have not already done so, buy her book The Spunky Coconut Cookbook and start following her blog.

There are many food bloggers out there pouring their hearts into serving up recipes that are nutritionally rich, satisfying and delicious! I have decided to salute them with a "Tried & True Award." And so, my first award goes to Kelly. Modified diet or not, everyone needs a good brownie recipe in their back pocket. Kelly's suited us to a tee. No gluten, no dairy, no egg and no grain. You'll find her recipe here.

TEXTURE: Moist and chewy

APPEARANCE: Just like "regular" brownies!

TASTE: Rich and satisfying

After I baked a batch of these brownies, like the book If You Give a Mouse a Cookie, I needed some ice cream to go with it. So I used another of Kelly's recipes, her Coconut & Raw Cacao Pudding. As she suggested, I put the chilled concoction in my ice cream maker. What came out was a rich and creamy chocolate ice cream. Yum!

Sunday
Mar282010

Zuppa di Italiano

It's still soup weather up in these parts. And, I think it extends on into June. Anyway, this is a real easy one to whip up (30 minutes or less). The flavor of the Italian sausage really dictates the overall flavor of the soup so pick a quality, well-seasoned sausage.

Remove casing, crumble and brown in large pot:

1 pound organic MILD ITALIAN SAUSAGE (pork or chicken)

Remove and reserve sausage. Add to pot and sauté for a couple of minutes:

1 tablespoon OLIVE OIL
1 large ONION chopped
2 cups ZUCCHINI peeled and chopped
3 cloves GARLIC smashed

Transfer onion, zucchini, and garlic mixture to blender and add:

2 cups organic CHICKEN BROTH

Puree until smooth and return to pot along with:

3 (additional) cups of organic CHICKEN BROTH

Simmer 15 minutes. Then add:

1 can or 1-1/2 cups cooked CANNELLINI BEANS (or other white bean)
Browned sausage

Simmer 10 minutes. Then right before serving add:

1/4 to 1/2 bunch CURLY KALE washed and chopped
SEA SALT, BLACK PEPPER and/or RED PEPPER FLAKES to taste

NOTES:  In this and coming posts you’ll note that I often puree the vegetables in my soups. This is simply because it’s a sure-fire way to get my kids to eat them! Noses would turn up at chunks of onion and zucchini (oddly enough, asparagus is tolerated). As for the sausage, use spicy Italian if you want more heat. Again, we have toddlers, so we’ll stick with medium.

SPECIAL DIET CONSIDERATIONS: If your diet allows night shade vegetables, potatoes make a great addition to this soup. Slice one scrubbed potato in 1/8" thick disks and add to pot along with the pureed vegetables and additional broth.

Thursday
Mar252010

Saturday Pancakes | GFCF and Egg-free

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 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 by Alexa Croft

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut Free | Wheat-Free | Sesame-Free | GFCF | Vegetarian | Easily Vegan

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:

For those who frequent this recipe, I have increased the yield of this recipe to feed a family of 4-5.

If cross-contact 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 or here. It may be used 1:1.

One reader asked what palm shortening was. It is non-hydrogenated palm oil—an allergy-friendly fat. I use it 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 is 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).