Grain Free Garlic Rosemary Flat Bread

So I was sitting at home... wondering what I should do, when I smelled supper baking in the crockpot. You see, my sister-in-law was making a roast, which got my brain a whirring. I searched Pinterest for a good 30 min before I found what I was looking for. Flat bread. Yup. This was my first attempt and I must say I was thoroughly pleased with it.

Grain Free Rosemary Garlic Flat bread (Paleo, nut free)

1 c.      Tapioca Flour

1/4 c.   Coconut flour, sifted (I had my doubts, but after doing this, I noticed it made a huge difference)

1/2 t.    unrefined sea salt

1/2 c.   full fat coconut milk

1/4 c.   ghee or coconut oil (I used coconut oil in my recipe, but next time I think I will use ghee... I found it tasted too coconuty for me)

1          egg, beaten

1 t.       finely chopped fresh rosemary (its autumn... I used dried)

1-2 t.    finely chopped garlic, depending on your love for garlic (I used a powder garlic, and I would use a little bit less next time. All of the brown on top, yup that's garlic. I went a little overboard)

olive oil & extra salt for garnish (I used a wild mushroom and sage infused olive oil.... oh my goodness delicious!)

1. Preheat oven to 450 F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.

2. Gently heat up coconut milk and ghee in small sauce pan until very warm but not boiling.

3. Combine tapioca flour, sifted coconut flour, and salt in a large bowl. Pour the coconut/ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for the coconut flour to absorb. (I got impatient and put it in the fridge for a few minutes).

4. Add beaten egg and mix again until fully combined.

5. CAREFULLY remove hot stone/pan from the oven, cover with parchment paper, and pour mixture into the center. I used a spatula to spread the dough until it was about 1/4 inch thick. The previous recipe recommended that you could also prepare your flat bread on a cutting board lined with parchment paper and then carefully slide it onto your hot stone in the oven.) Sprinkle with rosemary and garlic.

6. Bake for 9-12 minutes, depending on how crispy you like it. Garnish with olive oil and sea salt. Enjoy!

I got this amazing recipe from this wonderful blog: 

www.savorylotus.com/rosemary-garlic-flatbread-gluten-grain-nut-free-paleo/

Asparagus Risotto

I tried this tonight, and was extremely happy with it. I had to modify the recipe, because for some reason they didn't have any herbs or spices in it... there wasn't even salt or pepper. So here goes.

Asparagus Risotto

1 T.     Olive oil
1/2 c.   Chopped onion
1 c.      Sliced fresh mushrooms

1 1/2 c. Arborio rice, uncooked (I used basmati  and it worked fine, I just had to add more liquid)
2 t.       Grated lemon peel

2 1/4 c. Condensed chicken broth (I used Presidents Choice Organics Chicken Broth)
1 1/2 c. Water
1/2 c.    White wine (I didn't have any, and therefore used more water)
3 c.       Cut fresh asparagus, 2 inch (2.5 cm) pieces

1/3 c.    Water
1 t.        Salt
1 t.        Pepper
1 t.        Basil leaves
1 t.        Greek seasoning
1/2 t.     Garlic powder
Chopped fresh parsley, for garnish

Heat oil in large non-stick skillet or wok. Saute onion and mushrooms for 5 minutes until mushroom liquid is evaporated.

Stir in rice and lemon peel.

Combine chicken broth with first amount of water and wine. Add 1/2 cup broth mixture to rice. Cook, stirring constantly, until broth is absorbed. Add another 2 1/2 cups broth mixture, 1/2 cup at a time. Add asparagus. Add remaining 1 1/4 cups broth mixture, in 2 additions. Cook, stirring constantly, until liquid is absorbed and rice is tender and creamy. Ensure that the asparagus is tender. If it isn't, continue stirring on heat until they are.

Add second amount of water. Add the salt, pepper, basil leaves, greek seasoning, and garlic powder; stir. Remove from heat. Sprinkle with parsley. Serve immediately. Makes 5 cups.

Cookin' up a storm,
Not-So-Princess Lizzy

Turkey Apple Burgers

Alrighty everyone, I have a new recipe, something I tried tonight and I just have to share it. They are really good! Turkey Apple Burgers. It kinda seems a little strange, but they are so good.

Turkey Apple Burgers

1 lb.    Lean ground turkey

1        Large egg, beaten
1 c.     Finely crushed soda crackers (I used 3/4 c. PaneRiso Rice Bread Crumbs)
1        Finely chopped onion (I recommend using a food processor)
1        Garlic clove, crushed
1        Red apple, with peel, finely diced (I recommend using a food processor for this as well)
1 T.      Chopped fresh parsley
3/4 t.   Salt
1/2 t.   Pepper

Combine all 9 ingredients in large bowl. Form into 6 patties. Broil 4 inches (10 cm) from heat for 10 minutes per side, or grill over medium heat on barbecue. (I pan fried them on medium - high heat for about 4 minutes per side).

I added some stuff to the meal of course. I didn't have any buns, but you can definitely eat these burgers as an actual hamburger patty. I made some Herbed Baby Potatoes. Check out the link to find the recipe.

I also made some tomato salad. This is something my mom used to always make. Super easy. You take a couple tomatoes (depending on how much salad you want), cut them up like you were making Greek salad. Then take some parsley, Italian seasoning, a  Tablespoon of Olive oil (or grape seed oil) per tomato  Then add some salt and pepper and stir it up. You can add more seasoning or herbs if you would like, but that is pretty much it. So delicious.

You guys have a great day, and perhaps enjoy these delicious meal ideas.

Cookin' Up A Storm,
Not-So-Princess Lizzy

Herbed Baby Potatoes

This is a recipe that you can use all the time and takes no prep time. Tastes delicious and is really easy to do.

Herbed Baby Potatoes

2 lbs.  Red (or white) baby potatoes (about 40), unpeeled
2        Small onions, cut lengthwise into wedges
1 T.    Hard margarine/butter (I use Earth Balance Soy Free)
1 T.    Olive oil (I used Grape Seed Oil)
1 T.    Lemon juice
1 T.    Italian seasoning
1/2 t.   Salt

Cut any larger potatoes in half to make all uniform in size. Place in greased 9 x 13 inch baking dish. Add onion.

Melt the margarine in small saucepan on medium-low. Add next 4 ingredients. Stir. Pour over potato mixture. Toss until potato mixture is evenly coated with herbs. Cover tightly with foil. Bake at 375 degrees for 40 minutes. Remove foil. Stir. Bake, uncovered, for 10 minutes or until potatoes are tender and golden.

A little herby,
Not-So-Princess Lizzy

Zucchini Patties

Hey everyone!

I just discovered an amazing recipe and I had to share! They are so good, even though they look quite weird and a little bit disgusting to be honest with you. I had a friend tell me they looked like moldy pancakes. Tehe. These are to die for, especially if you have a chutney sauce. I used a mango chutney sauce my mom made last year, and I am going to have to get that recipe from her because it just made these amazing. So here goes.

Zucchini Patties

3 c.       Grated zucchini, with peel

1/4 c.    Finely chopped onion
2           Egg whites, fork-beaten
2/3 c.    Dry fine bread crumbs (I used 1/2 c. PaneRiso Rice Bread Crumbs - less because rice crumbs becomes really crumbly when there is too much)
1 tsp.    Low-fat salad dressing (I used mayonnaise)
2 tsp.    Whole wheat flour (I used Jeanne's Gluten Free Flour Mix)
1           Garlic clove, minced
1/8 tsp.  Dried oregano (I used Italian Seasoning
1/8 tsp.  Dried sweet basil (I used Greek Seasoning)
1/2 tsp.  Salt
1/8 tsp.  Pepper

Combine all 12 ingredients in a large bowl. Mix well to moisten bread crumbs. Form into patties, using 1/4 c. for each. Heat lightly greased frying pan or skillet until hot (medium-high heat). Cook patties for 3 to 4 minutes per side, or until crisp and golden. Makes 12 patties.

Gettin' Healthy,
Not-So-Princess Lizzy

Ginger Molasses Cookies

Hey everyone,

Wow, it has been a while, and for that I feel really bad! I am sure all of you know what life is like, getting in the way, butting into all of our commitments, especially our spiritual ones. So to start off this post I should tell you the news.... I am leaving for Ireland in 5 days! FIVE DAYS!! Hard to believe that it has finally arrived. I bought all of my tickets last week, and so this week has been frantic! Getting everything I need ready, and doing some packing, and some more packing.

I am going to be backpacking, which should be interesting. My next post is my advice that I have complied from MANY sites and will be my before trip advice. I will update it once I have arrived back though, just so you know the after trip advice :)

Alright. Well on with this post. I have been experimenting lately with different recipes for my allergies, and you HAVE to try this one! I tried it last summer; my grandma gave me the recipe actually, and I fell in love with it. I put it in a pile of papers.... and just recently found it. You will believe you just found heaven. So here goes.

Ginger Molasses Cookies

For a soft chewy cookie make as directed, but if you want a crisper cookie, bake an additional two to four minutes.

1/2 c.    butter  - 125 mL (I use Earth Balance Soy Free)
1 c.       brown sugar, packed - 250 mL
1           large egg
1/4 c.    fancy molasses - 60mL
2 c.       quinoa flour - 500 mL (I used 1 1/2 c. Jeanne's Gluten-Free Flour Mix, 1/4 c. coconut flour, and 1/4 c. almond flour )
2 tsp.    baking soda - 20 mL
1/2 tsp. salt - 2 mL
1 tsp.    ground ginger - 5mL
2 tsp.    ground cinnamon - 10 mL
1/2 tsp. ground cloves - 2 mL
1/4 c.    white sugar - 60 mL (I used organic cane sugar)

Preheat the oven to 350 F (180 C)

Cream the butter and brown sugar in a large bowl. Beat in the egg and molasses. Set aside.

Mix the flour, baking soda, slat, ginger, cinnamon, and cloves in a medium bowl and blend well. Add the butter mixture to the flour mixture and mix to form a smooth dough.

Roll the dough into 1 1/2 - inch (4cm) balls. (I used a small ice cream scoop) Place the white sugar in a shallow bowl and roll each ball to coat. Place two inches (5cm) apart on a baking sheet and bake in the center of the oven rack for eight to 10 minutes. Let them cool for one minute to set before removing them to cool completely on a cooling rack. The cookies should be puffy and slightly browned on the bottom when you remove them form the pan.

Store for one week in a sealed container in the refrigerator or four weeks in the freezer.(At my house they last about 2 days... at the max, so don't expect to have them around for long)

I got this recipe from Quinoa 365, The Everyday Superfood by Patricia Green and Carolyn Hemming


So I recommend you trying this recipe!!! My brothers, who call my food fake, LOVE these cookies. So I shall soon be updating about my trip. I will keep you posted.

Gonna have to start fasting,
Not-So-Princess Lizzy

Shopping

I have some great news everyone!!!!

So I know that all of you may not have allergies, but this is great information to know, so I just want to post everything I learned today, which was a lot.

I live in this city called Vernon, up in British Columbia, which for all those people out there who don't know Canada, is on the western end, in the Okanagan. This is where a lot of wines come out of, this beautiful area.

Anyways, let's move on from climate lol. As I was saying, I live in Vernon, and there are these two fantastic stores that I have to tell you about. Simply Delicious and Natures Fair. These are the specialty stores in town, the ones that hold most of the bulk foods and allergy foods.

So today, as I was shopping I decided to browse a little bit more, try to see what else there might have been to buy, and I was so amazed! I found so many things that I have been so upset about never having again. I found yogurt that I can have (they had almond and coconut), which I was super stoked about. They also had a butter spread that has no dairy that also has no soy in, which I prefer to stay away from anyways. I am hoping I will be able to use the spread in baking, but I am not quite sure if I can do that yet, as they had diary free baking sticks as well but were not on sale.

So on top of all of this, I found diary free, soy free cheese that I am so excited to try on gluten free pizza. I have a recipe for this pizza dough, so I will have to post and tell you how it went. I have not had pizza in over 3 years, so I can assure you I am super excited.

So, something I was complaining about the other day was never having whipped cream ever again in my life as there is no dairy free whipping cream that I could have. I FOUND SOME! It is this block of whipping cream. All you have to do is take as much as you want, and whip it for 4-5 minutes! When I read the ingredients I was so stoked that I almost screamed lol.

See, lately I have been getting down because it hits me over and over again how little I will be able to eat of what I used to. I mean, I can't have pudding because all the substitute milks don't make the pudding thicken. I have tried everything to fix that including adding corn starch to the baking puddings. Nothing works. It just stays runny, and it is not the same. So today when I discovered all of these new food products I realized that maybe there was more out there that I can have I just haven't found it yet. I will have to keep exploring and tasting and keep you updated on that. An answer to prayer I  must say; a prayer for my sanity.

Praying I don't eat to much,
Not-So-Princess Lizzy