Eek! Long time no blog... Things have been crazy at work lately and I feel like I hardly have time to eat, let alone get on the computer! But I had some time tonight, so thought I would post another recipe. This is another one where the credit goes to another though: my friend Heather was trying some paleo adaptations on favourite recipes and this one was perfect for us. A delicious meal, whether you're dealing with food allergies or not!
Beef Stroganoff
1 onion, sliced
1-2 pounds of lean beef roast, thinly sliced
3 tbsp tomato paste
1/2 can of coconut milk
200g mushrooms, sliced (or a can of sliced mushrooms)
1/4 cup red or white wine
1-2 tbsp canola oil
Brown beef in a skillet using 1 tbsp oil. Remove and transfer to slowcooker. In the skillet, brown mushrooms. Transfer to slowcooker. Add 1 tbsp oil to skillet to deglaze and cook onions until just softening. Deglaze the skillet with the wine. As the wine begins to reduce, transfer onions and sauce to slowcooker. Add tomato paste and about 1/2cup water to slowcooker. Cook on high for about 4 hours (or low for 6-8).
After 4 hours, add coconut milk and keep on high, with the lid removed for approximately 1/2 hour.
Serve over mashed potatoes, pasta, or rice.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, 3 May 2011
Tuesday, 26 April 2011
Dairy, egg and nut free chocolate banana cake
This was the cake I made for Dylan's second birthday. I made an allergen-free cake for his first birthday too, but it was a bit of a flop - this one was pretty much universally loved, and everyone was stunned that it was dairy and egg free! I have to give credit where credit is due - my friend Martina (Life on the Bay) gave me the link to the original recipe. I modified it a bit and it turned out really well! See the original at Vegan Chocolate Banana Cake and here's my slightly modified version:
2 cups flour
1 cup sugar
2/3 cup cocoa powder
1 1/2 tsp baking soda
1/4 cup dairy free margarine (I use Becel Vegan)
1 1/2 cup hot water
1 tsp vanilla extract
1 cup mashed/pureed bananas (you can use more, I used about 2 large bananas with a bit of water)
Preheat the oven to 350. Mix together dry ingredients in a large bowl. Add margarine, hot water, and vanilla extract and mix well. Add pureed bananas and blend thoroughly. Pour batter into a greased 9x13 cake pan and bake for 45-50m or until a toothpick inserted in the centre comes out clean. Let cake cool in the pan for 10-15m, then carefully transfer to a cooling rack to cool completely.
I frosted it with a simple white icing made with dairy free margarine, icing sugar, and vanilla extract (just add cocoa if you want a chocolate icing). The only challenge is that this icing really isn't good for decorating as it softens considerably at room temperature - if you want a decorated cake you would do better to use coconut oil as it's more solid at room temperature.
Enjoy!
2 cups flour
1 cup sugar
2/3 cup cocoa powder
1 1/2 tsp baking soda
1/4 cup dairy free margarine (I use Becel Vegan)
1 1/2 cup hot water
1 tsp vanilla extract
1 cup mashed/pureed bananas (you can use more, I used about 2 large bananas with a bit of water)
Preheat the oven to 350. Mix together dry ingredients in a large bowl. Add margarine, hot water, and vanilla extract and mix well. Add pureed bananas and blend thoroughly. Pour batter into a greased 9x13 cake pan and bake for 45-50m or until a toothpick inserted in the centre comes out clean. Let cake cool in the pan for 10-15m, then carefully transfer to a cooling rack to cool completely.
I frosted it with a simple white icing made with dairy free margarine, icing sugar, and vanilla extract (just add cocoa if you want a chocolate icing). The only challenge is that this icing really isn't good for decorating as it softens considerably at room temperature - if you want a decorated cake you would do better to use coconut oil as it's more solid at room temperature.
Enjoy!
Wednesday, 20 April 2011
Easy-peasy fish "sticks"
I don't even know if this qualifies as a recipe since it's so easy, but it's become a favourite over here so I thought I'd post it anyway! This started because I wanted to have some more quick options for supper - I get off work at 4pm, drive across town to Dylan's daycare to pick him up, then back across to be home around 5pm. Sometimes I plan ahead and have dinner in the slowcooker or a roast in the oven, but more often I'm scrambling to find something safe, healthy, and quick to feed the little man for supper. Unfortunately, most things that are quick are neither safe for him, nor are they particularly healthy!
Take fish sticks, for example. Fish are super healthy, processed fish sticks are most certainly not. In addition to the milk and egg ingredients in every single brand, they often contain ingredients that I cannot even pronounce. So I make my own, super easy, 3 ingredient fish sticks. You need:
1 boneless fish fillet per person, your choice, fresh or frozen (I've used sole, halibut, and perch so far; and tend to use frozen so I always have it on hand and it's easier to manipulate)
1/4 cup flour per fillet (approximately, I rarely bother to measure anymore)
Seasoned salt or other seasoning of your choice, to taste
Place a couple tablespoons of oil in a skillet (I use olive, but anything would work) over medium heat. Cut the fillet(s) into fish-stick or bite size pieces. In a bowl, mix flour and seasoned salt or other seasoning until blended. Dampen the pieces of fish with water and roll in the flour mixture (use a fork rather than your fingers!) and placed in the heated frypan. Cook until done (and it doesn't take long!). Fish is done when the flesh is opaque and flakes easily with a fork.
That's it! Super easy, no preservatives, as much or as little seasoning as you want, and you could even make it gluten free by using rice or coconut flour. Enjoy!
Take fish sticks, for example. Fish are super healthy, processed fish sticks are most certainly not. In addition to the milk and egg ingredients in every single brand, they often contain ingredients that I cannot even pronounce. So I make my own, super easy, 3 ingredient fish sticks. You need:
1 boneless fish fillet per person, your choice, fresh or frozen (I've used sole, halibut, and perch so far; and tend to use frozen so I always have it on hand and it's easier to manipulate)
1/4 cup flour per fillet (approximately, I rarely bother to measure anymore)
Seasoned salt or other seasoning of your choice, to taste
Place a couple tablespoons of oil in a skillet (I use olive, but anything would work) over medium heat. Cut the fillet(s) into fish-stick or bite size pieces. In a bowl, mix flour and seasoned salt or other seasoning until blended. Dampen the pieces of fish with water and roll in the flour mixture (use a fork rather than your fingers!) and placed in the heated frypan. Cook until done (and it doesn't take long!). Fish is done when the flesh is opaque and flakes easily with a fork.
That's it! Super easy, no preservatives, as much or as little seasoning as you want, and you could even make it gluten free by using rice or coconut flour. Enjoy!
Sunday, 17 April 2011
Dairy, egg and nut free banana muffins
This is my (and Dylan's!) favourite recipe. It was one I modified to make it safe for him and it has never failed me!
3-4 lg ripe bananas, mashed
1/2 cup sugar (the original recipe called for 1 cup but I reduced)
1/3 cup dairy free margarine, melted (I use Becel vegan)
1/4 cup applesauce
1 tsp vanilla (not necessary, I forgot to add it once and the muffins were still good!)
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Combine mashed banana, sugar, melted margarine, applesauce, and vanilla in mixing bowl, stir well. Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to banana mixture, stirring well. Spoon into greased muffin tins and bake in a preheated oven at 350F. Bake 20m for regular sized muffins, 12-15m for mini muffins, or until a toothpick inserted in the centre of the muffin comes out clean.
3-4 lg ripe bananas, mashed
1/2 cup sugar (the original recipe called for 1 cup but I reduced)
1/3 cup dairy free margarine, melted (I use Becel vegan)
1/4 cup applesauce
1 tsp vanilla (not necessary, I forgot to add it once and the muffins were still good!)
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Combine mashed banana, sugar, melted margarine, applesauce, and vanilla in mixing bowl, stir well. Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to banana mixture, stirring well. Spoon into greased muffin tins and bake in a preheated oven at 350F. Bake 20m for regular sized muffins, 12-15m for mini muffins, or until a toothpick inserted in the centre of the muffin comes out clean.
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