Monthly Archives: January 2014

Anyberry Cobbler

Raspberry Cobbler
Raspberry Cobbler
Strawberry Cobbler
Strawberry Cobbler

 

Anyberry – the newest superfood! You can get them at any grocery store, they’re affordable, and they don’t have to be shipped halfway across the globe in order for us Americans to obsess over them. Sounds great, right?

What I’m really talking about are any berries – raspberries, blueberries, blackberries, strawberries, or even cherries. These fruits that are rich in color are also rich in nutrients. They are in season during the summer, but you can also find them in the freezer section, or freeze them yourself when in season (instructions not included).

This recipe is gluten-free, dairy-free, and has no added sugar.

 

Serves: 4

Time: 1 hour

 

Ingredients

For filling:

12 ounces or 2.5-3 cups berries, any kind (fresh, or somewhat thawed frozen)

2 1/2 tablespoons organic/non-GMO corn starch or 2 tablespoons arrowroot starch

2 tablespoons lemon juice

16 drops liquid stevia

For crust:

1/4 cup coconut flour

2 tablespoons almond flour

2 tablespoons coconut oil, melted

2 tablespoons chopped nuts (pecans, walnuts, almonds, etc.)

2 tablespoons unsweetened almond milk

2 eggs (you can get away with 1 if needed)

dash of salt

10 drops liquid stevia

 

 

Directions

Preheat oven to 375 degrees F. Grease a pie plate or a loaf pan (or 4 ramekins) with coconut oil. In a medium bowl, combine berries (partially thawed if using frozen, and cut half if using strawberries), corn/arrowroot starch, lemon juice, and stevia. You may want to add more sweetener to taste, especially if using tart berries. Pour into greased dish and bake for about 30 minutes, or until outer edges begin to gel.

Meanwhile, combine crust ingredients in a medium bowl. When the filling is ready, remove from oven and break up clumps of crust over the top of the filling. Bake for 17-23 minutes, or until crust becomes golden brown. Let cool for at least 20 minutes before serving.

 

Raspberry Cobbler
Raspberry Cobbler
Strawberry Cobbler
Strawberry Cobbler
Mini Raspberry Cobbler
Mini Raspberry Cobbler

It goes great with homemade coconut milk blender ice cream (recipe below)!

 

Vanilla Coconut Milk Blender Ice Cream

Serves: 2

 

Ingredients

4-5 cubes frozen unsweetened almond milk

enough full-fat canned coconut milk to reach ice cream consistency

liquid stevia to taste (4-8 drops)

1/2 teaspoon vanilla extract

 

Directions

Add all ingredients to a small blender (such as a magic bullet or a smoothie cup attachment) or food processor and blend. Add more coconut milk if necessary, adding just a little at a time. Serve immediately.

Mini Raspberry Cobbler with Coconut Milk Ice Cream
Mini Raspberry Cobbler with Coconut Milk Ice Cream

Low-Carb No-tatoes O’Brien (Rutabaga)

Rutabaga O'Brien - Low carb, paleo, and gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. http://guesswhoscooking.com

This is a lower-carb version of a popular breakfast dish, Potatoes O’Brien. Rutabaga does have a different taste from potatoes, but it’s just as good when served with scrambled eggs and hot sauce. This recipe may seem like a lot if you are cooking for one, but it is fairly time consuming, so consider making a full batch and saving leftovers for a quick breakfast throughout the week. You could also hard boil several eggs to eat with this throughout the week.

Serves: 4-5

Time: 40-45 minutes

 

Ingredients

2 rutabagas, peeled and chopped (~ 5 cups) – smaller pieces will cook more quickly

1 medium onion (~ 2 cups), chopped

1 1/2 to 2 bell peppers (~ 2 cups), chopped

1/2 tablespoon coconut oil

Salt to taste (~ 1/2 teaspoon)

Black pepper (~1/4 teaspoon)
Rutabaga O'Brien - Low carb, paleo, and gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. http://guesswhoscooking.com

5 cups chopped rutabaga
5 cups chopped rutabaga
2 Cups Bell Peppers
2 Cups Bell Peppers

Directions

Preheat a large nonstick pan (cast iron or ceramic coated preferred) over medium-high heat. Melt coconut oil in pan, then add onions. Cook for 2-3 minutes, stirring frequently. Add rutabaga and turn down heat to medium, stirring occasionally. The heat should be high enough that the pan is still sizzling, but not so hot that the onions burn. Cook for about 5 minutes, then turn down heat to medium-low and cover. Cook for about 15-18 minutes, stirring occasionally, or until rutabaga are almost fork tender. Remove cover and add bell peppers and cook for about 5 minutes. Add salt and pepper to taste and serve. Cook a couple of eggs for a complete breakfast!

Add rutabaga when onion looks like this.
Add rutabaga when onion looks like this.

 

Rutabagas, also known as swedes, are a root vegetable from the cabbage family. They are often confused with turnips, but are larger, and look a bit more dull. They are also more dense and more mild than turnips. They have about half the calories and carbohydrates of potatoes, and about half the estimated glycemic load. Like other crucifers, they are high in antioxidants and anti-cancer compounds, as well as other vitamins and minerals. Rutabagas can be baked, sauteed, boiled, mashed, and added to stews and soups. They can also be eaten raw grated into salads or coleslaw, or eaten as a snack.
Rutabaga O'Brien - Low carb, paleo, and gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. http://guesswhoscooking.com

One serving
One serving

Ginger Soy Baked Cod

Ginger Soy Baked Cod - Low carb, gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

Serves: 3

Time: 50 minutes

 

Ingredients

1 pound wild-caught cod

For marinade:

1/2 cup organic, low sodium tamari (soy-free option: coconut aminos)

1/3 cup rice wine vinegar

1 tablespoon sesame oil

1 teaspoon minced garlic

1 teaspoon minced ginger

For garnish:

1 teaspoon sesame seeds

2 stalks green onions, sliced

 

Directions

In a medium bowl, combine marinade ingredients. Marinate cod in a zip-top bag or small shallow container for about 30 minutes. You could use this time to prepare my roasted carrots recipe (http://guesswhoscooking.com/2014/01/06/roasted-carrots/). You can add about 2 tablespoons of sugar (or honey or agave) to the marinade if you’d like the recipe to be sweeter and to achieve more browning, but I chose not to.

 

Preheat oven to 450 degrees F. Place cod on a baking sheet and bake for about 12 minutes, or until almost flakes with a fork. Top with sesame seeds, then broil for 2-4 minutes. Garnish with green onions and serve with a vegetable side (other suggestions – steamed broccoli, salad, sautéed green beans with garlic). Although I did not add sugar to my marinade, the sesame seeds gave it a nice crust-like crunch.

Ginger Soy Baked Cod - Low carb, gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

Roasted Carrots

Roasted Carrots - Low carb, gluten free, paleo. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

Serves: 4

Time: 25-40 minutes

 

Ingredients

1-2 pounds carrots (don’t need to peel if organic)

Extra virgin olive oil for drizzling (about 1 tablespoon)

Salt to taste (about 1/4 teaspoon)

 

Directions

Preheat oven to 400 degrees F. If carrots still have stalks, cut most of it off and discard (or use to make pesto, or compost!). Peel the carrots, or you can leave the outer skin on if they are organic. Place carrots on a baking sheet (and parchment paper if you’d like), then drizzle with olive oil and salt. Bake for 25-40 minutes, depending on the thickness of the carrots, stirring once or twice. When they are done, they should be light golden brown all over and the carrots should be fork tender.

Roasted Carrots - Low carb, gluten free, paleo. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

I found these skinny carrots at the farmer’s market. In my opinion, they are much tastier than the ones sold in grocery stores, plus they cook more quickly, and are very fresh!

Personal Portabello Pizza

Portabello Pizza - gluten free, low carb, dairy free, paleo. Follow GuessWhosCooking.com on Twitter @guesswhoscookin.

Serves: 2
Time: 35 minutes

Ingredients
4 portabello mushrooms
Extra virgin olive oil
Pizza sauce
Toppings of choice (I used bell peppers, red onion, baby spinach, artichoke hearts, and cooked chicken)
Cheese (optional) – Mozzarella, parmesan, non-dairy cheese, or nutritional yeast (vegan)

Directions
Preheat oven to 400 degrees F. Wipe dirt off mushrooms with a damp cloth. Remove stems (save and chop for toppings if you’d like), and use a spoon to scoop out the “gills.” Drizzle with olive oil, or spray with olive oil if you have a sprayer. Place on a cookie sheet and bake for about 20 minutes, or until mushrooms begin to cook down and lose some water.

If you are adding chicken, cut raw chicken into bite-sized pieces (easier if the chicken was frozen and partially thawed), and cook according to desired method. I marinated 3 boneless skinless chicken thighs in about 1 Tbsp olive oil, 1 Tbsp white wine vinegar, and 1/2 tsp minced garlic. If you have time, let the chicken marinate for at least 1-2 hours. If not, let it sit in the marinade for a few minutes and it will be fine. Cook the chicken in a skillet or grill pan for 5-6 minutes, until fully cooked (juices run clear, or 165 degrees).

Remove mushrooms from oven and pour off the excess water that came out of the mushrooms. Top with pizza sauce and other desired toppings. Bake for about 10 minutes, until cheese begins to turn golden brown (if you are using cheese).

I served this meal with a salad with the extra veggies and chicken. I whipped up a quick batch of homemade salad dressing (recipe below):

Quick and Easy Salad Dressing
1 part extra virgin olive oil
1 part vinegar of choice (red wine vinegar, balsamic vinegar, white wine vinegar
1 squirt of Dijon mustard
a little minced garlic (optional)
herbs of choice (optional)

Portabello Pizzas, One with Non-Dairy Cheese
Portabello Pizzas, One with Non-Dairy Cheese

 

Portabello Pizza with Parmesan Cheese (Not dairy-free)
Portabello Pizza with Parmesan Cheese (Not dairy-free)

Simple Ham Bone Soup

Ham Bone Soup 2

If you had ham for the holidays and are now left with nothing but the bone, here’s a recipe for you!

Ingredients
1 teaspoon coconut oil
1 large onion, chopped
3 stalks celery, chopped
6 carrots, cut into large chunks
2 cups sliced leeks, white and light green parts only
1 teaspoon minced garlic
1 leftover ham bone (it’s ok if there is still some meat/fat attached)
32 ounces (1 quart) organic chicken broth
32 ounces (4 cups) water, more if needed
salt to taste (if necessary)

Directions
Preheat a large soup pot over medium-high heat. Add coconut oil, then onion, celery, carrots, and leeks. Saute for 4-5 minutes or until onions start to become translucent and vegetables begin to brown. Add garlic and cook for 30-60 seconds, then add ham bone and chicken broth. Bring to a boil, then lower heat, cover, and simmer for about 4 hours (or transfer to a slow cooker). As the soup is cooking, add more water if it starts to run too low. Add salt to taste, only if necessary (I didn’t – the ham made it salty enough.)

Ham Bone Soup

This is a very basic recipe, and you can add whatever else you’d like! Beans, lentils, spices such as curry powder, or any other vegetables. You can add winter squash or other root vegetables in the beginning, or softer vegetables towards the end, such as cauliflower, broccoli, green beans, tomatoes, or kale.