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For me, Thanksgiving is THE feasting holiday, more so than Christmas, because all the attention is focused on the food. I am really looking forward to having some turkey come Thursday. Lots and lots of turkey. And let’s not forget all the side dishes, most of which are pretty carby. So my compromise is this herb dinner roll. I used my coconut flax bread recipe as the base and added some fresh herbs. These rolls are made in muffin tins and smell like Thanksgiving when they are baking. I will also be making croutons for stuffing using these rolls. The original bread recipe is so versatile – throw in some cheese, add bacon bits, mix in fruit and nuts – it will all come out tasty.
Herb Dinner Rolls
Makes 8 rolls
1/2 cup coconut flour, sifted
1/2 cup ground flax seed
1 /2 teaspoon salt
1 teaspoon baking soda
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sage, finely chopped
1 teaspoon fresh thyme, finely chopped
5 eggs
1/2 cup butter or coconut oil, melted
1/4 cup water
1 tablespoon apple cider vinegar
- Preheat oven to 325 degrees F.
- Mix all the dry ingredients together.
- Combine all the wet ingredients.
- Add the dry ingredients and herbs to the wet and beat well.
- Pour into muffin tins and bake for 18 to 20 minutes or until toothpick comes out clean.
- Serve warm with lots of butter.
The rolls freeze really well so you can make a big batch, store them in the freezer and take out as many as you need for a meal. Reheat in the oven at 200 degrees F. I don’t use the microwave but if you do, you can defrost them in there, too.
I am so happy to be back in my kitchen again! I missed cooking and making my husband wash all my dirty dishes that I am making up for lost time. And there is no time to waste as I have a ton of Thanksgiving dishes to crank out. First up is this super easy, no-cook cranberry relish that tastes A-mazing! I got the recipe from Simply Recipes and tweaked it just a little. For the cranberry sauce lovers, this is a fresh (literally) take on the condiment and it really is tasty. If I had smell-o-vision, I’d be able to convey just how great a scent the mixture is when you take the top off the food processor. But I don’t. So you’ll just have to make it yourself.
The original recipe calls for churing the ingredients through a meat grinder. I didn’t want to risk serving up a side of E. coli, though, with my relish so I opted for the food processor and it worked perfectly. If you have an old school grinder that you dedicate for non-meat items, then by all means, go for it.
Cranberry Relish
Makes 4 to 5 cups
3 cups fresh cranberries (1 12-ounce package)
2 apples, peeled and cored
1 whole navel orange, quartered
1/4 cup honey
1/4 cup Zsweet
1 to 2 tablespoons Grand Marnier (optional)
- Place cranberries, apples and orange in food processor and pulse until everything is finely chopped but not pureed.
- Transfer to mixing bowl and add honey, Zsweet and Grand Marnier.
- Let relish sit for at least one hour before serving.
- Store in refrigerator for up to a week.
The relish tastes great right out of the bowl but gets better the longer it sits. I made this to go with Thanksgiving turkey and the sandwiches that will come the day after but I cannot help taking spoonfuls of it now. Good thing it can be whipped up in minutes.
There’s something about blueberry muffins that feels so homey and comforting. When I was eating wheat, I had a favorite blueberry streusel muffin recipe that I made frequently. It was simple to put together and the crunchy, sweet topping made eating the muffin feel very indulgent. Now I’ve adapted the recipe using coconut flour and I got to keep the topping with some changes.
Blueberry Crumb Muffins
Makes 9 muffins
6 eggs
6 tablespoons butter, melted
3 tablespoons maple syrup (or honey)
1/4 teaspoon stevia
3 tablespoons heavy cream
1 tablespoon vanilla extract
1/4 teaspoon almond extract
1/2 cup coconut flour, sifted
1/2 teaspoon baking soda
1 cup frozen blueberries
Crumb Topping
1/2 cup walnuts
1/4 cup coconut sugar
1 teaspoon cinnamon
3 tablespoons butter, softened
- Preheat oven to 325 degrees F. Grease or line muffin cups.
- Prepare crumb topping by placing walnuts, coconut sugar and cinnamon in food processor and pulse until walnuts are chopped.
- Add butter and pulse until mixture is roughly combined. Set aside.
- Mix wet ingredients together. Mix dry ingredients separately.
- Combine wet and dry and mix thoroughly then fold in blueberries.
- Fill muffin cups and top with crumb topping.
- Bake for 20 to 25 minutes or until toothpick comes out clean.