A comforting dish on a cool autumn day, this is a favorite of the kiddos.
6 boneless pork chops, 3/4-inch thick
Vegetable oil
salt and pepper to taste
3 tablespoons brown sugar, or to taste
1/8 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter
3 granny smith or jonagold apples, cored and sliced into 1/2-inch wedges
1/4 cup chopped pecans
1. Heat a large heavy skillet over medium-high heat with a small amount of oil. Salt and pepper chops to taste and cook 3 chops for 5-6 minutes, turning occasionally, until evenly browned on both sides. Remove to a serving platter,keep warm. Repeat with remaining chops.
2. In a small bowl combine brown sugar, cinnamon, mace and nutmeg. Add butter to skillet; stir in brown sugar mixture and apples. Cover and cook for 3-4 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of pork chops; keep warm.
3. Continue cooking remaining sauce in skillet, uncovered, until sauce thickens slightly. The sauce is not intended to be very sweet, but especially if you are using granny smith apples you may find that it is not sweet enough. Taste as add additional sugar or seasonings as desired. Spoon the sauce over the apples and chops. Sprinkle with pecans.
Monday, November 29, 2010
Tuesday, November 23, 2010
What to eat (part three)
There are several flours that make a frequent appearance in my kitchen. Here is a list of the most common ones, and why they are chosen. The starch amount listed is per 100 grams, which is just a bit shy of 1 cup.
Almond flour
5 grams of starch (blanched)
6 grams of starch (unblanched)
One of my favorite flours, this is sometimes called almond meal. The main difference is whether the almonds have been blanched before grinding. This has a rather subtle flavor, and I often use it in savory or strongly flavored dishes. This, or any nut flour, can be made by grinding the nuts in a coffee grinder if you can't find it commercially. Just be careful not to turn it into nut butter.
Pecan flour
0 grams of starch
This is also a favorite flour. I usually use it with chocolate, stone fruits, and poultry.
Walnut flour
4 grams of starch
I don't use this that much because it often becomes too oily. However, it works well in naturally moist things like banana bread, zucchini bread or pumpkin bread.
Coconut flour
1 gram of starch
This is another common flour, especially in baked goods. It doesn't have a strong coconut flavor at all, and is useful in just about any kind of baked good. The main trick to using this is to let any batter rest for 5-10 minutes to ensure that it doesn't become grainy. I have the best results with Bob's Red Mill brand coconut flour, and this is the brand that I've used unless noted. If you use another brand, you may need more or less liquid than called for in the recipe, so please keep this in mind.
Flax meal/ground flax seeds
0 grams of starch
For appearance I prefer golden flax meal, but I haven't noticed much difference in the quality or texture of baked goods, so feel free to use either variety that you have on hand.
Buckwheat flour
58 grams of starch
Because this is somewhat high in starch, I use it sparingly. However, occasionally it is well suited for the recipe in very small amounts.
Oat flour
59 grams of starch
Again, this is somewhat high in starch so it is used sparingly. It has a much more mild flavor than buckwheat flour, so it is my flour of choice when I need a small amount of starch in the recipe.
Almond flour
5 grams of starch (blanched)
6 grams of starch (unblanched)
One of my favorite flours, this is sometimes called almond meal. The main difference is whether the almonds have been blanched before grinding. This has a rather subtle flavor, and I often use it in savory or strongly flavored dishes. This, or any nut flour, can be made by grinding the nuts in a coffee grinder if you can't find it commercially. Just be careful not to turn it into nut butter.
Pecan flour
0 grams of starch
This is also a favorite flour. I usually use it with chocolate, stone fruits, and poultry.
Walnut flour
4 grams of starch
I don't use this that much because it often becomes too oily. However, it works well in naturally moist things like banana bread, zucchini bread or pumpkin bread.
Coconut flour
1 gram of starch
This is another common flour, especially in baked goods. It doesn't have a strong coconut flavor at all, and is useful in just about any kind of baked good. The main trick to using this is to let any batter rest for 5-10 minutes to ensure that it doesn't become grainy. I have the best results with Bob's Red Mill brand coconut flour, and this is the brand that I've used unless noted. If you use another brand, you may need more or less liquid than called for in the recipe, so please keep this in mind.
Flax meal/ground flax seeds
0 grams of starch
For appearance I prefer golden flax meal, but I haven't noticed much difference in the quality or texture of baked goods, so feel free to use either variety that you have on hand.
Buckwheat flour
58 grams of starch
Because this is somewhat high in starch, I use it sparingly. However, occasionally it is well suited for the recipe in very small amounts.
Oat flour
59 grams of starch
Again, this is somewhat high in starch so it is used sparingly. It has a much more mild flavor than buckwheat flour, so it is my flour of choice when I need a small amount of starch in the recipe.
Friday, November 19, 2010
Better than Sweet Potato Casserole
We love sweet potato casserole. Not the one made with mini marshmallows, but the one that appeared in a previous post (originally it was made exclusively with sweet potatoes). mmmm, sweet potatoes....
Recently I created- mostly by accident- a new casserole that will absolutely be a Thanksgiving sweet potato stand-in, and I expect it will appear on the table at other holiday meals too. The kids loved it, I loved it... it's fantastic. I hope you love it too! Best of all, this has only about 3 grams of starch per serving, and no maltose.
Sweet Squash Casserole
3 acorn squash (or squash of your choice
2 bananas
1 egg
1/4 cup white sugar
1/2 cup packed brown sugar
1 cup chopped pecans
3/4 cup flaked coconut (optional, but highly recommended)
2 tablespoons oat flour
2 tablespoons butter, softened
Roast the acorn squash at 350° until tender. I like to simply stick them in the oven in a pan until done. Let them cool for a few minutes, then cut open and remove seeds. Peel skins off squash (they will come off very easily).
While cleaning the squash, roast the bananas at 350° for about 10 minutes until skins are black and bananas are done. You can roast them in the same pan to save time in clean up.
Smash squash, banana, white sugar and egg together until mostly smooth. Place mixture in a 8x8 (1.5 quart) casserole dish. Combine remaining ingredients and sprinkle topping over casserole. Bake at 350° for about 30 minutes or until topping is browned and squash is slightly bubbly on the edges.
Easy Sunday Dinner Version:
This version uses just four ingredients of the casserole, and is super yummy with less prep time.
3 acorn squash
2 bananas
1/3 cup brown sugar
1 cup coconut
Roast squash the same as above. While cleaning the squash, roast the bananas as above.
Smash the squash together with the banana. While you are doing that, toast the coconut in the oven. You can use the same pan, and watch it carefully as it will only take a minute or so to toast.
Add the toasted coconut and the brown sugar to the squash/banana mixture. Mix well, serve.
Recently I created- mostly by accident- a new casserole that will absolutely be a Thanksgiving sweet potato stand-in, and I expect it will appear on the table at other holiday meals too. The kids loved it, I loved it... it's fantastic. I hope you love it too! Best of all, this has only about 3 grams of starch per serving, and no maltose.
Sweet Squash Casserole
3 acorn squash (or squash of your choice
2 bananas
1 egg
1/4 cup white sugar
1/2 cup packed brown sugar
1 cup chopped pecans
3/4 cup flaked coconut (optional, but highly recommended)
2 tablespoons oat flour
2 tablespoons butter, softened
Roast the acorn squash at 350° until tender. I like to simply stick them in the oven in a pan until done. Let them cool for a few minutes, then cut open and remove seeds. Peel skins off squash (they will come off very easily).
While cleaning the squash, roast the bananas at 350° for about 10 minutes until skins are black and bananas are done. You can roast them in the same pan to save time in clean up.
Smash squash, banana, white sugar and egg together until mostly smooth. Place mixture in a 8x8 (1.5 quart) casserole dish. Combine remaining ingredients and sprinkle topping over casserole. Bake at 350° for about 30 minutes or until topping is browned and squash is slightly bubbly on the edges.
Easy Sunday Dinner Version:
This version uses just four ingredients of the casserole, and is super yummy with less prep time.
3 acorn squash
2 bananas
1/3 cup brown sugar
1 cup coconut
Roast squash the same as above. While cleaning the squash, roast the bananas as above.
Smash the squash together with the banana. While you are doing that, toast the coconut in the oven. You can use the same pan, and watch it carefully as it will only take a minute or so to toast.
Add the toasted coconut and the brown sugar to the squash/banana mixture. Mix well, serve.
Tuesday, November 16, 2010
Open-faced Grilled Cheese Sandwiches with Apple
My kiddos call these sandwiches "Applies" for short. They are much more filling than they first appear, and quite delicious. It's important to cook these on parchment paper or a silicone mat to prevent them from sticking to the pan.
Open Faced Grilled Cheese Sandwiches
"Bread"
1 cup almond flour
1/2 cup oat flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon, or to taste
1/4 teaspoon freshly grated nutmeg
pinch ground cloves
2 eggs
1-2 tablespoons milk, more as needed
Toppings
1 Granny Smith Apple, cored and thinly sliced
4 oz. Cacique Quesadilla cheese, white cheddar cheese, or other cheese of your choice, diced
Preheat oven to 250°, line cookie sheet with parchment paper. Combine all bread ingredients, dough should the consistency of mashed potatoes. Divide into thirds, spread thinly on prepared pan- each circle should be approx. 6 inches in diameter.
Bake for 20 minutes or until bread is firm to the touch and very lightly browned. Remove from oven, set oven to broil.
Spread one third of apples and cheese over each bread circle. Place under broiler just until cheese is melted and beginning to brown, 1-2 minutes (watch extra carefully if using parchment paper).
My children especially love this when I serve it with strawberry yogurt for dipping.
Open Faced Grilled Cheese Sandwiches
"Bread"
1 cup almond flour
1/2 cup oat flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon, or to taste
1/4 teaspoon freshly grated nutmeg
pinch ground cloves
2 eggs
1-2 tablespoons milk, more as needed
Toppings
1 Granny Smith Apple, cored and thinly sliced
4 oz. Cacique Quesadilla cheese, white cheddar cheese, or other cheese of your choice, diced
Preheat oven to 250°, line cookie sheet with parchment paper. Combine all bread ingredients, dough should the consistency of mashed potatoes. Divide into thirds, spread thinly on prepared pan- each circle should be approx. 6 inches in diameter.
Bake for 20 minutes or until bread is firm to the touch and very lightly browned. Remove from oven, set oven to broil.
Spread one third of apples and cheese over each bread circle. Place under broiler just until cheese is melted and beginning to brown, 1-2 minutes (watch extra carefully if using parchment paper).
My children especially love this when I serve it with strawberry yogurt for dipping.
Thursday, November 11, 2010
"Sweet Potato" Casserole
We love this casserole, especially at thanksgiving, but sweet potatoes (yams) are quite high in starch. By substituting pumpkin for most of the sweet potato you can still get the essence of sweet potato casserole without all the starch.
I'm calling this "low starch" but it is still a treat with 7 grams of starch per serving. I also cook my own pumpkin because that cuts down on the starch content- if you use canned pumpkin or canned (drained) sweet potato just try to get close to 4 cups of pumpkin and 1 cup of sweet potato. This recipe also works really well when substituting Stevia instead of sugar.
There are about 780 mg of maltose per serving, so this is definitely a treat if you are on a low-maltose diet.
If you choose to use fresh pumpkin, and if you plan to make pumpkin pie, you can use a larger pie pumpkin and reserve some for the pie.
"Sweet Potato" Casserole
* 1 large sweet potato
* 1 small-ish pie pumpkin (don't use a jack-o-lantern pumpkin from your local mega-mart)
* 3 tablespoons butter, softened
* 1 cup packed brown sugar
* 1 cup chopped pecans
* 1 cup flaked coconut (optional, but highly recommended)
* 1/3 cup oat flour
* 1/2 cup white sugar
* 2 eggs
* 1/4 cup milk
* 1 tablespoon grated orange zest
* 3 tablespoons butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
1. Preheat oven to 350 degrees F (175 degrees C). Poke holes in the sweet potato with a fork, arrange the sweet potato and pumpkin on a cookie sheet. Grease an 11x7 inch glass baking dish.
2. Bake sweet potato (and pumpkin, if using) for 1 hour. Let cool, remove skins and seeds, and mash in a large bowl. There should be approximately 1 cup of mashed sweet potato and 4 cups of mashed pumpkin.
3. Combine softened butter with brown sugar, nuts, coconut and flour; stir with a fork. Set aside.
4. Combine sugar, eggs, milk, orange peel, butter, vanilla, salt with the mashed sweet potatoes. Beat the mixture with an electric mixer until smooth. Pour mixture into prepared baking dish. Sprinkle the brown sugar-nut mixture over the top of the mixture.
5. Bake for 35-45 minutes.
I'm calling this "low starch" but it is still a treat with 7 grams of starch per serving. I also cook my own pumpkin because that cuts down on the starch content- if you use canned pumpkin or canned (drained) sweet potato just try to get close to 4 cups of pumpkin and 1 cup of sweet potato. This recipe also works really well when substituting Stevia instead of sugar.
There are about 780 mg of maltose per serving, so this is definitely a treat if you are on a low-maltose diet.
If you choose to use fresh pumpkin, and if you plan to make pumpkin pie, you can use a larger pie pumpkin and reserve some for the pie.
"Sweet Potato" Casserole
* 1 large sweet potato
* 1 small-ish pie pumpkin (don't use a jack-o-lantern pumpkin from your local mega-mart)
* 3 tablespoons butter, softened
* 1 cup packed brown sugar
* 1 cup chopped pecans
* 1 cup flaked coconut (optional, but highly recommended)
* 1/3 cup oat flour
* 1/2 cup white sugar
* 2 eggs
* 1/4 cup milk
* 1 tablespoon grated orange zest
* 3 tablespoons butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
1. Preheat oven to 350 degrees F (175 degrees C). Poke holes in the sweet potato with a fork, arrange the sweet potato and pumpkin on a cookie sheet. Grease an 11x7 inch glass baking dish.
2. Bake sweet potato (and pumpkin, if using) for 1 hour. Let cool, remove skins and seeds, and mash in a large bowl. There should be approximately 1 cup of mashed sweet potato and 4 cups of mashed pumpkin.
3. Combine softened butter with brown sugar, nuts, coconut and flour; stir with a fork. Set aside.
4. Combine sugar, eggs, milk, orange peel, butter, vanilla, salt with the mashed sweet potatoes. Beat the mixture with an electric mixer until smooth. Pour mixture into prepared baking dish. Sprinkle the brown sugar-nut mixture over the top of the mixture.
5. Bake for 35-45 minutes.
Sunday, November 7, 2010
Crustless Pumpkin "Pie"
This is a pie so delicious that you won't miss the crust. We like to have pumpkin pie and cranberries for breakfast the morning after Thanksgiving but the topping is a little much for breakfast, so I make two pies and omit the struesel topping on the second pie. It's great both ways, and there are less than 3 grams of starch per serving, making this not-so-indulgent for those who have to limit their starch intake. You can decrease the starch amount even more (by about half) by using freshly baked or steamed pumpkin instead of canned.
Crustless Pumpkin "Pie" with Spiced Whipped Cream
pie
* 2 cups mashed pumpkin (or one 15oz can)
* 1 (14 ounce) can sweetened condensed milk
* 2 egg yolks
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 2 egg whites
topping
* 2 tablespoons oat flour
* 1/4 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 2 tablespoons butter, chilled
* 1 cup chopped walnuts
spiced whipped cream
* 1 cup whipping cream
* 2 tablespoons white sugar
* 3/4 teaspoon vanilla extract
* 1/2 teaspoon freshly ground nutmeg
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into a 1.5 quart casserole dish.
3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
4. Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.
5. Combine whipped cream ingredients in a clean metal or glass bowl. Whip until soft peaks form, serve over cooled pumpkin pie.
Crustless Pumpkin "Pie" with Spiced Whipped Cream
pie
* 2 cups mashed pumpkin (or one 15oz can)
* 1 (14 ounce) can sweetened condensed milk
* 2 egg yolks
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 2 egg whites
topping
* 2 tablespoons oat flour
* 1/4 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 2 tablespoons butter, chilled
* 1 cup chopped walnuts
spiced whipped cream
* 1 cup whipping cream
* 2 tablespoons white sugar
* 3/4 teaspoon vanilla extract
* 1/2 teaspoon freshly ground nutmeg
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into a 1.5 quart casserole dish.
3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
4. Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.
5. Combine whipped cream ingredients in a clean metal or glass bowl. Whip until soft peaks form, serve over cooled pumpkin pie.
Friday, November 5, 2010
Roasted Root Vegetables
This is a great side dish for just about any fall or winter meal, and one of the kids' favorite winter veggie dishes. The turnips add a negligible amount of starch to the dish, and can be left out if you are on a strict no-starch diet.
Roasted Root Vegetables
4-6 medium beets, peeled and quartered
3-4 medium turnips, peeled and quartered
3-4 carrots, peeled and cut into 1" lengths
1/2 teaspoon rosemary
salt and pepper to taste (I prefer a garlic-pepper blend instead of plain black pepper)
1/4 cup olive oil
Preheat oven to 350°. Prepare veggies, place in a single layer on one end of a long sheet of aluminum foil (about 24" long). Drizzle with oil, sprinkle with spices. Fold other end of aluminum foil over, crimp ends and sides to make a packet. Place packet on a cookie sheet, and bake for 40-60 minutes, or until done.
Roasted Root Vegetables
4-6 medium beets, peeled and quartered
3-4 medium turnips, peeled and quartered
3-4 carrots, peeled and cut into 1" lengths
1/2 teaspoon rosemary
salt and pepper to taste (I prefer a garlic-pepper blend instead of plain black pepper)
1/4 cup olive oil
Preheat oven to 350°. Prepare veggies, place in a single layer on one end of a long sheet of aluminum foil (about 24" long). Drizzle with oil, sprinkle with spices. Fold other end of aluminum foil over, crimp ends and sides to make a packet. Place packet on a cookie sheet, and bake for 40-60 minutes, or until done.
Tuesday, November 2, 2010
What to eat (part two)
My child is lucky and can tolerate ordinary table sugar (sucrose) just fine, but I know that many children can't. Here are some simple ways to convert the recipes found on this blog so they can work for you.
Substitutes for granular sugar
1 Tsp Stevia=1 Cup Sugar
1/2 Tsp Stevia=1 Tbsp Sugar
A pinch of Stevia=1 Tsp sugar
Substitute for brown sugar
Substitute as for granular sugar. Additionally, add 1/8 teaspoon maple or anise extract for every 1/2 cup of sugar replaced.
Substitute for powdered sugar
1 Tsp Stevia + 1 tsp cornstarch =1 Cup powdered sugar
Substitutes for molasses
Use an equal amount of dark corn syrup plus 1/4 teaspoon maple or anise extract. Depending on the recipe, you may find that you need to increase the amount of other spices in the recipe. You may also use liquid creme Stevia if you prefer.
Substitute for honey
Although there is very little sucrose in honey (on average less than 2%) many people can't tolerate it at all. In this case, use an equal amount of light corn syrup.
Substitutes for granular sugar
1 Tsp Stevia=1 Cup Sugar
1/2 Tsp Stevia=1 Tbsp Sugar
A pinch of Stevia=1 Tsp sugar
Substitute for brown sugar
Substitute as for granular sugar. Additionally, add 1/8 teaspoon maple or anise extract for every 1/2 cup of sugar replaced.
Substitute for powdered sugar
1 Tsp Stevia + 1 tsp cornstarch =1 Cup powdered sugar
Substitutes for molasses
Use an equal amount of dark corn syrup plus 1/4 teaspoon maple or anise extract. Depending on the recipe, you may find that you need to increase the amount of other spices in the recipe. You may also use liquid creme Stevia if you prefer.
Substitute for honey
Although there is very little sucrose in honey (on average less than 2%) many people can't tolerate it at all. In this case, use an equal amount of light corn syrup.
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