Cole's Moveable Feast

Cole's Moveable Feast
Cole

Friday, March 16, 2012

DOUGHNUTS!!!!!!

















Can you think of a better way to spend a cloudy afternoon than taste-testing doughnuts? Yeah, neither can I. Don't you wish you were Caro and me? We decided chocolate glazed and cinnamon are the best. And all I can say is RUN, DON'T WALK to the nearest bookstore and pick up Erin McKenna's latest cookbook, Babycakes Covers the Classics. This afternoon, Cole will eat his first real doughnut.

Friday, March 9, 2012

Crepes? Dutchbaby Pancakes? Your choice . . .



One Thursday a month, I get together with "the preschool moms" - a group of women who met when Cole was in the 2s' preschool class that Caroline is in now. For years, they'd get together here and there, and I'd just blow them off because I was "far too busy" with my pregnancy, new baby, kindergartener (Chase), you name it. I finally came around one day earlier this school year and met up with them - how I regret not fostering those relationships earlier, because it's always a wonderful time - therapeutic and fun, full of laughter sometimes, other times more serious. One of the women, J, hosts the group at her house from time to time. Her oldest and my Coley were in school together at age 2 and had similar allergies. She now has two more children, one of whom is in Caroline's class now. J is another reason I regret being "too busy" in earlier years - she is such a dear, thoughtful, interesting person, I've loved getting to know her. She hosted us yesterday, and because she knew I've been abstaining from gluten, she made the entire brunch gluten free, and it was amazing. So today, I made her crepes for the kids, and they ALL loved them and gobbled up three, four, five, and begged for more. You can kind of mess with the batter, making it really thin for crepes, or letting them rise and puff up like Dutchbabies (which is how I ate them, as Chase looked on it fascinated disgust). In any case, these are a new favorite, thanks to a new friend.

3/4 c. gluten free baking flour like Bob's Red Mill
1/4 c. brown or white flour
1/2 tsp. xantham gum (unless your baking flour has it, which mine did)
1/4 tsp. salt
1/4 c. canola oil
1/2 c. rice or almond milk (plus lots more to thin the batter as needed)
3/4 c. hot water (plus more to thin batter as needed)
I also throw in a dash of vanilla extract

As you can guess, this is one of those recipes you just have to mess around with. Mix all the ingredients and whisk quickly together until smooth. Then add more milk and hot water to get it to a good thin consistency. Pour onto lightly greased HOT griddle (hotter than you'd use for pancakes, mine was on medium high) and allow to cook and sizzle until the underside is nice and streaky brown. Flip and cook the other side. They'll puff up from time to time, which you can allow or you can push them out to release the steam. You want them good and browned so the inside won't be runny. Serve immediately, with desired filling (fruit, chocolate chips . . .), fold over, then dust with sifted confectioner's sugar. Alternatively, dust with confectioner's sugar, then squeeze a lemon over them, Dutchbaby style. SO DELICIOUS!

Tuesday, March 6, 2012

Tortilla Chip "Fried" Chicken, Aztec Rice with Grapefruit Zest, Braised Kale

For what I'm hoping is our last cold night, a comfort dinner: tortilla chip "fried" chicken, aztec rice with grapefruit zest, braised kale

Chicken

2 pounds bone-in organic chicken parts
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup quinoa flour
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
flaxseed gel (1 t. ground flaxseed meal stirred into 2 T. warm water and set
aside for 10 minutes)
1/3 cup almond milk
2 garlic cloves, pressed
Vegetable cooking spray
2 cups crushed organic corn tortilla chips

Preparation

1. Preheat oven to 375°. Sprinkle chicken with salt and pepper.
2. Stir together 1/3 cup quinoa flour and next 3 ingredients.
3. Whisk together flaxseed gel and almond milk with salt and pepper to taste until foamy, and stir in pressed garlic.
4. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
5. Dredge chicken tenders in flour mixture, shaking off excess; dip in milk mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
6. Bake at 375° for 40 to 50 minutes or until golden brown and done, turning once after 20 minutes.

Rice:

One 8-oz package Wegmans Aztec Blend (red and brown rice, yellow, red and green split peas, amaranth)
1 large onion or 2 shallots
2 medium carrots
Zest of 1 grapefruit
Coconut oil
1/2 t. cumin seeds
1/2 t. turmeric
2 bay leaves
1/2 t. cinnamon and/or cardamom (if you like cardamom, which I DO!)
1/2 cup mixed dried fruit (I used chopped dates, chopped figs and dried sour cherries)
1 t. sea salt
1/2 cup sliced almonds
Extra-virgin olive oil, for drizzling
1 lemon, cut into wedges, for serving

Directions

Prepare rice blend according to package directions. While rice blend cooks, dice onion/shallots and grate carrots, zest grapefruit. Set aside. Heat about 1 tsp. coconut oil in a pot. Add cumin seeds and cook until fragrant, 1 minute, then add turmeric, bay leaves, and the cinnamon (and/or cardamom), stir to coat with oil and fry for another minute until fragrant. Next add onion/shallots, carrots, grapefruit rind, and dried fruit. Cook until the onions/shallots soften, about 5 minutes. Turn off heat. Separately roast the almonds in a dry skillet over medium heat until fragrant and golden. When the rice is finished cooking, remove from heat. After a few minutes, stir rice into pot with vegetables and fruits, then fold in almonds. Salt to taste, then serve with a drizzle of olive oil and lemon wedge.

Braised Kale:

1 tablespoon olive oil
black pepper to taste
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
(note: massage the kale as you prepare it to break up the starches and make it more tender and digestible)
1 cup low sodium organic chicken stock
1 cup orange juice

Heat the oil in a large skillet over high heat. Add the garlic, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the kale, stock and orange juice; cook, stirring occasionally, for 10 to 15 minutes. Remove from the heat. Serve immediately.

Monday, March 5, 2012

Giant Chocolate Chunk Cookies






















1/2 c. dairy free butter/margarine
1 t. chia seeds in 2 T. warm water
generous 1 cup packed brown sugar
1/4 c. granulated sugar
1 c. gluten free all-purpose flour
1 1/2 c. oat flour
1/4 c. ground flaxseed meal
1/2 t. baking soda
1/2 t. salt
egg replacer equivalent of 1 egg
2 t. vanilla extract
1 c. vegan dark chocolate chunks (Whole Foods has its own 365 Value brand) or bittersweet chocolate chips

Stir chia seeds into water and set aside to form gel. Preheat oven to 350 degrees and line a large baking sheet with parchment paper. Melt the dairy-free butter/margarine over low heat, remove from heat and stir in the sugars, whisking until no lumps remain. Sift together the flours, baking soda, salt and ground flaxseed meal. Flaxseed will be left in the sifter, just dump it into the flour mixture and stir to incorporate. In a medium bowl, prepare egg replacer, then stir in vanilla extract and chia gel. Stir into butter/sugar mixture and whisk until smooth. Stir wet ingredients into dry ingredients and mix until a soft dough forms. Stir in chocolate chunks. Using clean hands, form balls of dough and place on cookie sheet, leaving about 2 inches between cookies. Flatten slightly with hands. Bake for 13 to 15 minutes. Allow to cool for 5 minutes on cookie sheet before transferring to wire rack.

Saturday, March 3, 2012

Black Bean Cookies. Yes, I'm Serious.


I read about Sarah Britton in the latest issue of Bon Appetit, and I love her blog, My New Roots . These cookies are delicious, with a sophisticated flavor. And my children have no idea they are eating . . . beans. I can't wait to try her other recipes! For now, enjoy her cookie recipe here.

Friday, March 2, 2012

Happy Birthday Dr. Seuss!

Cole is obsessed with Dr. Seuss, and in honor of his birthday today, Cole has begun writing his own series of books under the pseudonym Dr. Woo (taking his mother's maiden name like Ted Geisel did). To honor Cole, and the fact that he's off inhalers, I made Dr. Seuss cupcakes for tonight. They're not perfect, but they're fun!


Cupcakes:
One box of Cherrybrook Kitchen Gluten Free Dreams yellow cake mix, made according to package directions using oil instead of margarine, but I also added in egg replacer equivalent of one egg plus a tablespoon of chia/flax gel (mix 1 tsp. chia seeds and 1 tsp. ground flaxseed meal with 2 T. hot water and set aside for 10 minutes or so to become a gel).

Icing:
1 1/2 cups plus 1 cup unsifted confectioner's sugar
1/2 c. dairy-free margarine, chilled
1/8 tsp. salt
1/2 tsp. vanilla extract
2 T. almond milk

Combine 1 1/2 c. confectioner's sugar, margarine, salt and vanilla in mixing bowl and beat on medium speed, scraping down sides of bowl as needed, for one minute. Add almond milk and continue mixing. With mixer running, slowly add the remaining 1 cup of sugar until you achieve desired sweetness. Beat on high for an additional three or four minutes until creamy.

The marshmallows cost an arm and a leg at Whole Foods so I could avoid high fructose corn syrup. Given the food coloring, not sure it was worth it, but what the heck. Enjoy!