Archive for the 'Recipes' Category

18
Aug
11

Blueberry Vinegar


My favorite thing about this pic is Cracker crying over smell.

I don’t normally “out” my kids on here with a picture,  but this could not be avoided.

I got this fun and easy recipe from recipe.com

Ingredients that you will need:

1 1/2 cups fresh bluberries

2 cups rice vinegar

2 tbsp honey

will need jar or bottle with non-metallic lid**

  1. Put the blueberries and vinegar in stainless steel or enamel saucepan. Bring to boiling; reduce heat.
  2. simmered, uncovered for about 3 minutes
  3. stir in honey
  4. remove from heat
  5. drain mixture with fine strainer, getting out all solid matter and toss all that crap in the garbage
  6. transfer the liquid to a clear bottle or jar.  If the cover has any steel on it, put plastic wrap (i sued a baggie over the top) then put the top on  and let it sit for 24 hours.

You need to store this in a cool, dark place and you can keep it for up to 6 months…make sure to remove any blueberries that may be left in there before you use.

Really nice and different taste for a light salad dressing mixed with a little EVOO…Mangi!  Mangi!

**I did a little research about this and it turns out that the acid in the vinegar will corrode any metal.

Veeerrrryyyy Interesting!!!!

//

31
Jan
11

Kale Chips


Crunchy Kale Chips

By Marge  (Found this awesome recipe from a great RA site, called RA Warriors.  Check out some of the other recipes that might be adjusted for us. Kelly Young’s RA Site.)


Ingredients

1 Tablespoon apple cider vinegar
½ Tablespoons salt (or less, they’re pretty salty)  (USE SEA SALT, OF COURSE)
3 Tablespoons olive oil
1 bunch kale, rinsed

Directions

Tear kale leaves from tough center stem.  Tear or cut leaves into 2 to 3 inch pieces. Put pieces in a large bowl.

Mix vinegar, oil, and salt in a small cup and drizzle over kale.  Then mix by hand trying to get all the leaves covered.

Place on 2 cookie sheets and bake at 350 F until they are crispy. It helps to flip them over and move them around with a spatula at about 10 minutes in to make sure they bake evenly.

After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F. Time for baking varies depending on the size of your chips and desired crispness.

Note from Marge: Antioxidants are needed to help fight RA.  Kale is loaded with them.  If you’ve never been fond of green leafy vegetables, do not worry.  These crispy chips will fool you into thinking you’re noshing on something much more indulgent. Think potato chips with a kick.

19
Oct
10

Sulfite-Free Kale and Lentil Soup


Sulfite-Free Kale and Lentil Soup

BLOND FOOD CHALLENGE #1 COMPLETE!

(And there was no bleeding.)

So yeah, there it is…it was actually really tasty.

I have to warn you something: Kale+Lentil=full colon detox.  That is all I am going to say.

(I modified this recipe to be sulfite-free from one that I found at http://eggsonsunday.wordpress.com Thank you to them.  Their food looks really yummy with lots of sulfites and her kid is really cute…)

Here is how I got there…

use this stuff

Ingredients:

  • 1 1/4 cup lentils (I used the green ones)
  • 2 tbsp Olive oil
  • 1/2 tsp ORGANIC ground cumin (this may not work for everyone)
  • 1 tsp sea salt
  • 2 organic bay leaves
  • 4 fresh organic cilantro stems+4 fresh organic parsley stems, tied in a bundle. (That was interesting.  Think Bridget Jones Diary.  More later.)
  • 7 cups water
  • 4 cups organic kale (You can also use organic spinach)
  • 1/4 cup fresh chopped cilantro
  • ground black pepper to taste
  • dollop of plain greek yogurt for serving (I always use Fage…it’s so creamy and yummers)

OK, so first of all, I picked some gorgeous basil and parsley from the garden but then I tied it in a bundle.  I didn’t really get it and I was clearly being extra blond.  I didn’t really get how to “bundle it” so I went out to Thor’s “shop”  in the Man Cave a.k.a garage and I found these three things.

 

plastic tie thingies, duct tape and some questionable string

Please do not forget to the notice the bottle of organic wine that helped me get through this.

Thought process: plastic will melt, duct tape will give me cancer.  I think that the string had saw dust all over it, but…

I immediately thought of this:

"There is not enough blue food in the world."

I decided, “what’s a little garage dirt?  At least it’s not blue string.  And so we move on.

Heat the olive oil over medium heat in a stock pot or large sauce pan.   Add the water, lentils, 2 bay leaves and the bound herbs.

 

Crikey, that looks nasty.

I brought that to a boil, turned it down to simmer and I covered in for about 20-30 minutes.

After that, remove the lid and toss in the kale.  Let it simmer for 10 more minutes and toss the cumin in too, if you can use it.   Right near the end, I put in the cilantro, sea salt and pepper.  Garnish with parley spring and yogurt dollop.

You can also serve the leftovers over basmati organic white rice.

Enjoy!

(Next up, Sulfite-Free cream of red pepper soup.  Perfect for these crisp, fall days!)

 

 

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08
Jul
10

Nana Toad’s Sulfite free Tomato Basil Pasta


This is easy as heck.

My stepmom, *Nana Toad, is a gourmet and can make a used paper towel taste delicious, but I think even the likes me me can tackle this one.  And I was so FULL after eating it.  I haven’t felt full in a long time.

Ingredients:

(This is for 2-3 people)

-1 pound roma tomatoes, de-seeded and diced

-EVOO

-fresh basil

-box of pasta (We used the bow tie, Fashuly. faleechey, fa – the bow tie one)

-goat cheese, if you like  (I didn’t use it but I will next time.  You can also throw some chicken in there.)

-sea salt and fresh ground pepper

Saute the tomatoes in 2 tsbp EVOO for 10 minutes till they “fall down” (Nana Toad term)

tossing in some sea salt

Salt and pepper them and add about 1/2 cup of either the pasta water or you can add some organic sulfite free wine, if you can tolerate one.  I am living off of Bonterra Chardonnay .  But I can only do the twisted cap from Trader Joe’s and NOT the corked that the Jewel has.  Don’t ask me why.  Don’t.  Stop asking.

Add the al dente pasta to the pan and heat everything through for another 5 minutes and BAM

Nana Toad's tomato basil sulfite-free pasta

Did I miss the garlic? Sure.  Did I miss the fresh Parmesan?  You bet your sweet ass, I did.  But I was just so thrilled to sit down and have a real meal.  I bet that I could even persuade a really kind chef at a restaurant to make this for me and that, my friends, gives me a lot of hope 🙂

*To think of the nickname “Nana Toad”, one might conjure up an image like this

NOT Nana Toad

Our Nana Toad is actually not old, not ugly and does not smoke.  She is in reality very beautiful and got the nickname of “Toad” when she was little.  So, there you have it.  She also gave me a Hamilton Beach Turbo twister stick blender, so she rocks even harder.

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30
Jun
10

Sulfite Free Cream of Asparagus Soup


Hi.

Would you like to make this?

Cream of Crazy Woman Soup

Fantastic.

Here’s what you  need…

1 bunch of asparagus (2 cups when chopped)

2 tbsp. olive oil

2 tbsp. oat flour

4 cups low salt chicken broth (I made mine from scratch last week.  It’s a PITA aka pain in the ass.  But that’s what you have to do when you suffer from a sulfite allergy.  Let me know if you need help with that.)

2 cups enriched rice milk

3/4 tsp. sea salt

fresh ground black peper

1 tsp. honey

1 more  tbsp. oat flour

chopped fresh parsley

Ok kittens, this is what you do:

Break off tough bottoms of asparagus.  Cut off tips and reserve about 10 for garnish.  Don’t drop them on floor like I did.  (5 second rule.)  Steam stalks until tender.  Put rest of tips in bowl and add remaining asparagus cut into 1/2 inch pieces.  Make a roux by heating the OO in a pot over medium heat.  Add 2 tbsp. oat flour and cook, stirring, about 2 minutes.  Add 2 cups of the chicken broth and cook about 10 minutes, stirring frequently until sauce thickens.  Add remaining chicken broth and rice milk and bring to simmer.  I am going to start typing a-gus because I am lazy.  Add the chopped a-gus and simmer about 10 minutes until very tender.   Now listen very carefully to this next step.  Do NOT do what I did and pour hot soup into a glass blender.  It will blow up and you will have asparagus soup in your mascara.

Take pot off heat and puree the a-gus by ladling it out with some broth into a food processor or blender.  Once pureed return to pot.  Good luck and may the force be with you.

Place back on low heat, add salt, pepper and honey.  Bring to a simmer.

If you would like it a little bit creamier, do the following:

Combine 1 tbsp. oat flour with 1/4 cup of the coup in a little bowl and blend it well.  Add it back into the pot.   Cook  at a slow simmer for about another 10 minutes until soup is creamy.  Remove from heat, stir in parsley, garnish with a-gus tips and have at it, friend!

Let me know how it goes for you…and my new soup motto is It’s better to sip your soup than wear it in your hair.

UPDATE 10:49am August, 4, 2010
This recipe is officially good when you substitute the a-gus with broccoli

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18
Jun
10

Tequila Junk-Trunk


Oh yeah.

Deets:

*Lots of ice

*shot of 1800 tequila Check out that website.  That guy is SPICY!

*splash of fresh OJ

*freshly squeezed lime juice

*touch of agave nectar

*fresh mint

*fresh boysenberries

You toss all that shizzit in the blender – I rock my Magic Bullet cause it has a handle for easy graspin’ WOOT WOOT

Stick a straw in that bad boy and go to town.  I mean, don’t go to town.  Don’t get in your car and drive, cause if you are like me, you’ll put in more than one shot in there.  Just…walk to town.  Naw, just…just stay home and drink

Update: 7:28pm I love how I am struggling to find things to eat, but the alcohol portion of my diet is going along smoothly.  That’a girl.

SLANTE.

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16
Jun
10

Sulfite-Free Mayo


Look.  I know.  This is almost blasphemy.  But if I eat one more dry chicken sandwich that tastes like I am eating a shoe insert, I will stab someone.  So, check this out:

*Please note:   There is an egg yolk in this.  A tiny amount of eggs doesn’t seem to bother me.  Yet.  But if you can’t tolerate it at all, this isn’t the recipe for you.

Should take about 10 minutes to prep and 10 minutes to make.

Ingredients:
  • 1 tbsp. apple cider vinegar, NOT distilled
  • 1 tbsp. freshly squeezed lemon juice or mirin (rice wine)
  • 1 tsp. dried mustard
  • 1 tsp. sea salt
  • 2 large egg yolks
  • 1 1/2 c oil (extra-virgin olive oil, canola, sunflower, or other oil of your choice)
Preparation:
  1. In a large mixing bowl, thoroughly mix vinegar, juice or mirin, mustard, and sea salt until smooth. Add egg yolks and mix thoroughly.
  2. Using an electric mixer or food processor, beat, adding a few drops of oil. When ingredients are mixed thoroughly, add a few more drops. When you’ve added about 1/4 cup in this fashion, you can start adding the oil in a slow, steady stream until the mixture is emulsified. (If the mayonnaise doesn’t seem to be absorbing the oil almost as fast as you’re adding it, you’re adding the oil too fast.) Continue adding oil and mixing at a constant rate until you’ve added and thoroughly blended all of the oil.

Good luck, young Jedi’s.

*WARNING: This website is meant to suggest things for people with sulfite allergies.  There are many different types and degrees of food intolerences out there,.  Many of them can be dangerous.  I am, contrary to what you all may think reading my genius blog, I am NOT an expert on this.  So please don’t sue.  Thank You.



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Heather Moran

Crazed sulfite-free woman.

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