Super Bowl Eats

Okay, I'm not into watching football, but I am more than happy to watch the Superbowl for two reasons: (1) food and (2) the commercials. :)  Here is the spread I made this year for the game: 

(1) Sweet Chicken Bacon Wraps.  This is Paula Deen's recipe, and it is really, really good.  And it made a ton, so I get to enjoy these tomorrow, too! I've listed the recipe below, too, but all credit goes to her!

(2) Lloyd's babyback ribs in the orginal barbeque sauce.  They are soy and gluten-free!  I know they must of just changed their recipe, because they weren't safe just a few months back when I checked. Here's the label to prove it (not a good picture, sorry):

(3) Asparagus and Ham Roll-ups with a cucumber dill yogurt dip.  YUM!  I'm the only one that ate these, but I'm also the only one that likes asparagus.  I got the recipe from here, but also have it below with my changes.

 (4) Ham and Pretzel Rollups...this was my older son's creation.  When he saw the asparagus roll-up, he asked if he could have those but with pretzels instead.  He and his little brother ate dozens of these roll-ups.  I think we have a new lunch idea!

(5) Last but definitely not least: Chili topped potato skins, these are super easy to make and they turn the potato bar into finger food..LOVE IT.  I used Hormel Chili, which is gluten-free, but NOT soy-free.  My little one had no desire to eat these, so it wasn't a problem. Of course, you could make your own chili, too.  I was just being lazy. :)

Sweet Chicken Bacon Wraps by Paula Deen
1 1/4 pounds boneless, skinless, chicken breasts (I used 2 large breasts)
1 (1-pound) package sliced bacon (I didn't quite use all of the bacon)
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Directions 
Preheat oven to 350F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a toothpick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Cover a large cookie sheet with foil and spray a rack (I used a cooling rack) with nonstick cooking spray. Place chicken wraps on rack in broiler pan. Bake 375 for 25-30 minutes or until bacon is crisp.


Asparagus and Ham Roll-ups
~1 pound fresh asparagus spears, trimmed
1 tablespoon water
~3/4 pound thin slices fully cooked ham

DILL SAUCE:
1 cup (8 ounces) So Delicious Coconut plain yogurt
1/2 cup diced seeded and peeled cucumber
1 teaspoon dill weed
1 teaspoon lemon juice
Directions
Place asparagus and water in a microwave-safe 1dish. Cover and cook on high for 2-3 minutes or until crisp-tender. Immediately place asparagus in ice water; drain and pat dry.

Wrap each asparagus spear with a slice of ham, my asparagus was quite slender, so I actually put ~5 spears in each bundle.  Just before serving, combine sauce ingredients. Serve with roll-ups. Yield: 8 servings.


Chili Topped Potato Skins (adapted from Cooking For Isaiah)

4 russet potatoes
extra virgin olive oil
salt
chili
cheese (unless dairy-free)

Directions
Preheat oven to 400F.  Using a fork, poke the potatoes in a few place, then rub with olive oil and sprinkle with salt.  Bake about an hour, or until done.  Let cool slightly, then halve potatoes lengthwise and scoop out some of the potato flesh, leaving about 1/4 inch .  Rub flesh with olive oil and sprinkle with salt and bake again for about 15-20 minutes, or until crispy and golden.  Top with warm chili and cheese and return to oven to melt the cheese (about 2-3 minutes). 

Eggplant UnParmesan

I hated eggplant when I was little, literally it would make me gag. I grew up and tried it again and realized that it wasn't so bad, in fact it was pretty good, especially in Eggplant Parmesan.  So, here is my cheeseless version of my favorite eggplant dish....I ate it all myself, it was so incredibly good. :)

Eggplant UnParmesan

1 eggplant sliced thin (~1/8"-1/4", however thick you like it)
1 egg, beaten
2 tablespoons So Delicious Coconut Milk
1 cup gluten-free fresh bread crumbs (I save the hills of my bread to make my bread crumbs)
1 cup almond flour
salt and pepper
olive oil
spaghetti sauce (you can use the recipe below or use my other recipe minus the sausage...hmmm, it may be good with the sausage, too.)

Directions

Heat a few tablespoons of olive oil in a skillet over medium to medium-high heat.  Mix together bread crumbs and almond flour (season with salt and pepper) in one dish and the milk and egg in another dish. Dip eggplant in the egg wash, then in the crumbs. Cook in olive oil until both sides are golden brown.  Top with spaghetti sauce and enjoy.

Quick and Easy Spaghetti Sauce

1 can tomato sauce

3-4 roma tomatoes, diced

1 1/2 tsp oregano

1 1/2 tsp basil

1 1/2 tsp onion powder

3/4 tsp garlic powder

1/2-1 tsp salt

sugar (if needed, based on your diced tomatoes)

1/2cup-1cup sliced mushrooms (optional)

Directions

Mix together all ingredients.  Simmer until ready to serve.

This post is featured on The Whole Gang's Real Food Weekly.

Pomelo Yogurt Cake ("pound cake")

I had never heard of a pomelo until last Saturday when I picked up my Bountiful Basket and I had two of these fruits--they are the size of a cantaloupe, I know because I also had a cantaloupe in my basket. Okay, for those of you that don't know what a pomelo is, it is the largest of the citrus fruits and has a sweeter, milder taste than grapefruit.  It is pretty yummy, and it nearly isn't as big as it appears because it has a thick, spongy skin...but, still it's big.  I wanted to do something fun with it, besides just eat it, and also in the process find a way to do a decent 'pound' cake.  I came across this recipe for a grapefruit yogurt cake and knew I had to try it out with my pomelo.  Of course, I had to convert it to our diets, too, but it worked and it is delicious.  The mildness of the pomelo just gave enough citrus taste to the cake without being overwhelming, it is one amazing 'pound' cake. :) You don't need a pomelo, just use whatever citrus fruit you have...this would make a wonderful lemon 'pound' cake, just sub all the pomelo ingredients for lemon ones. :) 

Pomelo Yogurt (or mock pound) Cake

1 1/2 cups gluten free flour blend
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup So Delicious plain coconut yogurt
1 cup plus 1 tablespoon sugar
3 large eggs
zest of one pomelo (I probably had about 2 teaspoons or so) :)
1/2 teaspoon vanilla extract
1/3 cup canola oil
1/3 cup freshly squeezed pomelo juice

for the glaze:
1 cup powdered sugar
~2 1/2 tablespoons freshly squeezed pomelo juice

Directions
Preheat the oven to 350F. Grease a large bread pan. Line the bottom with parchment paper.

Stir together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly mix the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 45-50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup pomelo juice and remaining tablespoon of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place it on a baking rack over a sheet pan. While the cake is still warm, pour the pomelo-sugar mixture over the cake and allow it to soak in. Cool.

For theglze, combine the powdered sugar and pomelo juice and pour over the cake.

Book Review + Easy Strawberry Frosting

So, I splurged and bought 4 new cookbooks that I have been wanting: Allergen-Free Baker's Handbook, Gluten-Free Baking Classics, The Gluten-free Almond Flour Cookbook, and The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes.  This would be the reason I haven't been posting, I have been trying their recipes, instead of creating my own.  But I just made some really fantastic cupcakes using Cybele Pascal's recipe in her Allergen-Free Baker's Handbook.  I really love this book, because I don't have to convert anything for my family, she has our bases covered.  THANK YOU, Cybele!  I can't leave well enough alone, so I did use my flour blend, instead of her's, but they were amazing chocolate cupcakes--amazing, they were really that good!  I love this book so far, and this recipe is proof enough for me to keep trying her recipes, because they work and they are delicious.

All of her recipes are free from the top 8 allergens and gluten, she also goes through and helps you with how to use the substitutes for them, I actually really appreciated the eggs and dairy section.  No, we don't have an egg issue, but I know someone who does, and I want a better understanding of how to cook without eggs, so I can. :)  She has great explanations and great pictures that make you want to try the food right then, and this recipe (chocolate cupcakes) worked, which makes me excited to try more.  This book gets 5 stars from me.  Thank you, Cybele, for making my life more enjoyable!

To go along with these delicious cupcakes, I made a simple strawberry buttercream frosting:

Strawberry Frosting

1 cup palm oil shortening
1/4-1/2 cup strawberry puree
1 16 oz package powdered sugar

Mix ingredients together until smooth, pipe or spread on cupcakes or eat straight out of the bowl . ;)

Almond Cupcakes with Chocolate Ganache

There was this recipe of a sheet cake that I absolutely loved prior to my gluten-free days, so I set out to make it, in cupcake form, today.  If you're not a fan of almond extract, or you just want a different flavor, use vanilla extract, or well, about any extract you want. :)

Almond Cupcakes
1 cup palm oil shortening
1 cup water
2 cups gluten-free flour
2 cups sugar
2 eggs, beaten
1/2 cup plain coconut yogurt
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder

Directions
Preheat oven to 350F. Line muffin tins. In a large saucepan, bring shortening and water to a boil.  Remove from heat and stir in rest of ingredients until smooth.  Fill muffin tins 2/3 full.  Bake for 18-22 minutes or until a toothpick comes out clean. If you're going to do a sheet cake, use a half sheet pan (18"x13"x1") and cook 22-25 minutes.


Chocolate Ganache

1 cup dairy-free chocolate chips (we use tropical source, since my son doesn't have issues with soy lecithin)
1/4 cup So Delicious Original Coconut Milk
2 tablespoons Agave Syrup (optional)

Directions
Scald milk over medium high heat, stir in chocolate and agave syrup.  Cool to room temp before drizzling or spreading over cupcakes.