Archive | February, 2013

Dessert: Earl Grey Shortbread

20 Feb

Wow, I have a lot of recipes to post in the next couple weeks!

This shortbread is actually based on a recipe from my Whole Foods App. It is DELICIOUS. They sell earl grey shortbread in boxes at the store, but this version is homemade, incredibly easy, quick to make, and g&d free! I brought it to my church’s potluck for young adults, and it was well-received.

IMG_3654

IMG_3636

IMG_3641

IMG_3644

IMG_3645

IMG_3646

IMG_3648

IMG_3649

IMG_3652

IMG_3653

Incredients:
2 single serving packages of earl grey tea
1/2 c dairy free spread, softened (smart balance light works well)
1/2 c powdered sugar
1 c gluten free flour (I like Bob’s Red Mill g-free all-purpose baking flour)
dash of salt

Recipe:
1. Preheat oven to 325 degrees and grease a square pan (I used glass and it was great)
2. Mix softened spread and tea in a large bowl until creamy.
3. Mix in sugar, then flour, then salt.
4. Press the dough into the pan so that the thickness is consistent and the top is smoothed out.
5. With a fork, make perforated lines in the dough in your desired size.
6. Bake for about a half hour, until edges are beginning to brown. The bread should break evenly if you use a fork to vertically cut through a perforated line.
7. After cooling, use a fork to separate the cookies along the perforated lines and transfer cookies to a flat surface.
8. Enjoy!

Advertisements

Entree: Mexican Casserole

13 Feb

This is a healthy casserole that will satisfy any Mexican fast food craving (it smells like Taco Bell). I would probably add less refried beans next time or treat this more like something to pair with fresh corn tortillas served as fajitas or something…but I know for sure that it tastes wonderful!

IMG_2874

IMG_2877

IMG_2879

IMG_2881

IMG_2884

IMG_2886

IMG_2889

IMG_2890

IMG_2893

IMG_2894

IMG_2895

IMG_2897

IMG_2898

IMG_2901

IMG_2904

IMG_2907

Ingredients:
1 Onion, sliced
Bell peppers (two different colors), sliced
1 can of refried beans
4 chicken tenderloins, diced
Garlic
1 small can chili verde
1 can enchilada sauce
4 corn tortillas, torn to smaller pieces
Salt, pepper, chili powder

Recipe:
1. Preheat oven to 350 degrees.
2. Cook chicken, garlic, and spices over medium high until chicken is cooked through.
3. In a separate pan, sauté onions and bell peppers in olive oil until onions are slightly transparent and peppers are still slightly crisp.
4. In a casserole dish, layer tortilla pieces, beans, chicken, and vegetables.
5. Pour enchilada sauce (as much as you wish) over the entire casserole, cover, and bake until you can see the sauce boiling.
6. Top with avocado and your favorite salsa and enjoy!

Dessert: Gingerbread Cupcakes

3 Feb

My friend John Miller shared his mom’s recipe with me…these cupcakes are SO good and super easy!

IMG_2838

IMG_2821IMG_2815IMG_2816IMG_2822

IMG_2819IMG_2824 IMG_2825  IMG_2829

Ingredients:
1 3/4 cups all purpose gluten free flour (Bob’s Red Mill works great)
1 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/4 tsp cloves
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup smart balance light/coconut oil/coconut spread (I used coconut spread), softened
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg
1/2 cup water

Recipe:
1. Mix flour, baking soda, spices and salt with a fork in a bowl.
2. In a different, large bowl, mix butter (or butter substitute), brown sugar, molasses, and egg.
3. Add dry ingredients to the large bowl and mix until well incorporated.
4. Mix in the water thoroughly.
5. Spoon into the cupcake cups, about 3/4 full.
6. Bake about 20 minutes or until a toothpick can come out clean from the center of a cup. 7. Serve with frosting or as a cake a la mode (I paired one with Trader Joe’s vanilla soy ice cream).
8. Voila!

P.S. I made most of my batter into a bread by pouring into a bread pan, and it turned out like a loaf cake. You can choose whatever mold you wish and they will turn out great!