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You are here: Home / Archives for dessert

dessert

Gluten-Free Wednesdays: Quinoa Cranberry Pilaf

June 20, 2012 by KerryAnn 5 Comments

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Last week we look at the basics on quinoa and how to soak and cook it. Today, let’s look at some family favorite ways of fixing it.

When I went gluten-free, I had just discovered couscous and was enjoying it.  Since couscous is a wheat-based pasta, it was totally out after going GF and at the time I couldn’t find a replacement for it. Later, I discovered that quinoa was the perfect GF substitute for any recipe calling for couscous.

Quinoa’s slightly bitter, slightly earthy taste pairs exceptionally well with chocolate or fruits.  Ground into flour and put in chocolate cookies will work well. Or cooked whole, chilled until cold and tossed with fruit.  I sometimes add dried fruit to hot quinoa pilafs, such as dried apricots, as they pair well together.

My Quinoa Cranberry Pilaf is a good example of how to pair sweet and bitter. It’s an excellent sweet and savory dressing replacement and we enjoy it at Thanksgiving and Christmas, however I use it year-round as a side dish.

Last year, as I tested multiple recipes for the Christmas mailer, I quickly fell in love with this sweet and savory dish. We ate it for that meal, but the next day I reheated it for lunch and it took on a crispy crust that was awesome. So if you like a crisp, browned crust and a tender inside, spread this in a baking dish and pop it in the oven at 350 degrees until the top looks rightly browned to you.  I promise it won’t disappoint!

Quinoa Cranberry Pilaf

1 cup quinoa, rinsed
2 cups water
3 Tbs lemon juice, divided
2 Tbs coconut oil or butter
½ onion, diced
1 stalk celery, diced
1¾ cups chicken stock
1 tsp salt
½ cup crispy or raw pecans, optional
½ cup dried cranberries
½ cup golden raisins
1 apple, diced
½ orange, peeled, segmented, deseeded and chopped
zest of ½ orange
Dash sage, optional

In a bowl, combine the quinoa, water and 2 Tbs lemon juice. Stir and cover. Soak 24 hours. Drain and rinse thoroughly. Set aside.

In a saucepan, heat the coconut oil over medium-high heat. Add the onion and celery and cook until tender, about 5 minutes. Add the quinoa, stock and salt. Stir, bring to a boil, cover, reduce heat to low and cook until the stock is absorbed, about 20 minutes. Uncover and cook an additional few minutes to drive off extra moisture, if needed.

Transfer to a mixing bowl and stir in ½ Tbs lemon juice and the remaining ingredients. Taste, adjust seasonings, and add the extra ½ Tbs lemon juice, if needed.

Can be served warm or at room temperature or spread in a pan and cooked at 350 degrees until the top is lightly browned.

This post is part of Soaking Grains Gallery.

Filed Under: Casein-Free, Gluten-Free, Grains, Holidays, Menu Mailer, Nut-Free, Recipes, Side Dishes, Soy-Free Tagged With: baking, breakfast, butter, chicken, cranberries, dessert, family, Menu Mailer, onion, raisins, savory

Desserts- Nut Butter Cups

March 21, 2012 by KerryAnn 9 Comments

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This is a big hit here, and is my go-to recipe for a filling snack without a lot of carbs.  This recipe is from my Menu Mailer. These need to stay refrigerated or frozen, but they do great on the go or in a lunch box with an ice pack or in winter.   Kids like the mini cups best as they don’t melt before they can eat it all. I did both mini and regular sized cups and kept the layers fairly thin. A regular muffin cup-size makes a great size for an adult’s afternoon snack. These are only slightly sweet, if your family likes sweet things you’ll need to increase the honey or stevia or combine the two.

[Read more…] about Desserts- Nut Butter Cups

Filed Under: Best Of, Casein-Free, Desserts, Egg-Free, Gluten-Free, Grain-Free, Kids, Menu Mailer, Nut-Free, Portable Treats, Recipes, Snacks, Soy-Free Tagged With: breakfast, butter, chocolate, cocoa powder, dessert, family, honey, Menu Mailer, parchment paper, soup, stevia

Coconut Milk Yogurt

March 14, 2012 by KerryAnn 39 Comments

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Finally, the recipe so many folks have been asking for. Coconut milk yogurt with all real food ingredients! The CTF Facebook page has been excitedly waiting for this one while seeing my multiple posts and pictures on the progress of the recipe.

This recipe is from the Menu Mailer, Volume 4 Week 29. Please consider supporting our blog by making a purchase of a Menu Mailer subscription or buying some of the issues of the Back to Basics Menu Mailer series. Mailers contain the recipes, shopping list and prep schedule for 6 meals and one dessert every week.  We add extras such as this coconut milk yogurt as we develop the recipes.  The Mailer runs as low as $1 a week.  You can receive a free Menu Mailer that was published in January, 2011 if you sign up for our mailing list.

Coconut milk yogurt from the recipe as written, unstirred, incubated 20 hours.

 

The slightly tan color comes from using rapadura as the sweetener to feed the beneficial bacteria.  If you need a white yogurt, use honey.

 

Coconut milk yogurt
This yogurt is nicely thick, even when stirred

 

[Read more…] about Coconut Milk Yogurt

Filed Under: Best Of, Casein-Free, Condiments, Cultured Foods, Dairy alternatives, Egg-Free, Gluten-Free, Grain-Free, Low-Carb, Menu Mailer, Nut-Free, Packaged Replacements, Recipes, Soy-Free Tagged With: bacteria, blender, coconut flour, coconut milk, dessert, honey, incubation, January, mason jar, Menu Mailer, rapadura, sweetener, thermometer, yogurt

Real Food Storage: Peppermint Patties

December 8, 2011 by KerryAnn 13 Comments

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There’s no shortage of holiday treats that can be made with food storage.  In fact, this is a favorite of mine for taking to parties. And having in the freezer for unexpected guests through the holidays. And to snack on before we go to an event. And for the mid-afternoon busy days where I need something fast without having a sugar crash afterwards. And to give to the kids so they think they’re getting a treat. And….

I’m a sucker for peppermint, especially anything that combines chocolate and peppermint. I feel no guilt for eating these. They’re loaded with good fat and they aren’t sweet. I use just 1/2 Tbs of honey and then sweeten them to taste with stevia.  They’re lower in carbs that way and I don’t get a sugar crash afterwards.  If you need a very low carb option, they can be made with stevia only.

Store these in the freezer. Make extra and hide them from the kids. I certainly do. 😀  If you like this recipe, consider making our peanut butter cups, too.  I also make almond joy, mounds and more using coconut oil.  At any one time, you can find two or three low-carb versions of these treats in my freezer.

If you want to make a more attractive presentation, you can make and freeze just the filling until completely firm then dip them in melted chocolate chips.  Return them to the freezer before the middles melt.

[Read more…] about Real Food Storage: Peppermint Patties

Filed Under: Books, Casein-Free, Desserts, Egg-Free, Gluten-Free, Grain-Free, Low-Carb, Menu Mailer, Nut-Free, Portable Treats, Products, Real Food Storage, Recipes, Series, Snacks, Sneaky Nutrition, Soy-Free, Sweetener-Free Tagged With: chocolate, dessert, peppermint, snack

New Site!

April 1, 2011 by KerryAnn 2 Comments

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Welcome to the new site! I’m so excited it is finally up. We’re working to fix the broken links and missing pictures. I hope it will all be done this weekend. If you see any problems with the site, please post a comment and I’ll add it to the to do list. Thanks so much! [Read more…] about New Site!

Filed Under: Uncategorized Tagged With: breakfast, Cooking Traditional Foods, CTF, dessert, family, Menu Mailer, Menu Mailers, Price Foundation, soup, Traditional Foods Menu Mailer

Teriyaki Salmon

March 24, 2011 by KerryAnn Leave a Comment

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Teriyaki Salmon
From the Menu Mailer

4 salmon fillets
½ cup coconut oil, melted
5 cloves garlic, pressed
2½ tbs grated ginger
2 Tbs lime juice
2 Tbs sesame oil
2 Tbs rice vinegar
2 Tbs raw honey
1 cup tamari, soy sauce or coconut aminos (soy sauce substitute recipe is in the Often Used Recipes eBook)
½ tsp pepper

Place salmon fillets in a glass baking dish. In a small bowl, whisk remaining ingredients until combined. Pour over salmon and turn to coat. Cover and refrigerate 2-3 hours. Grill over hot coals 5-7 minutes per side, bake for 12-15 minutes at 350 degrees or pan-fry 3-5 minutes per side, until the fish flakes when tested with a fork.

 

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Filed Under: Casein-Free, Egg-Free, Fish, Gluten-Free, Grain-Free, Main Dish, Menu Mailer, Nut-Free, Recipes, Soy-Free Tagged With: baking, breakfast, CTF, dessert, family, garlic, ginger, honey, Menu Mailer, Menu Mailers, Price Foundation, soup, tamari, Teriyaki Salmon, Traditional Foods Menu Mailer, vinegar

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Meet KerryAnn

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

  • We had peppered eggs and hash browns for dinner.  I complained of eggshell in dinner because something was crunchy.  It wasn't eggshell.  It was a piece of the cast iron pan!
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Main page photo credit- Untitled by Graham Hickey, Grandfather Mountain by Kolin Toney, and Wall Food by Michael Stern on Flickr.

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