Category Archives: Recipes

Rice Pudding: Honey-Sweetened, Whole Grain

Posted on June 11, 2013 by Jennifer Cote

A gluten-free, whole grain option for dessert (or breakfast), this brown rice and custard dish is lightly sweetened with honey. Leftover rice from a previous meal can be used; white rice can also be substituted. Makes 8 servings.

Grateful-Table-Rice-Pudding

INGREDIENTS

  • 5 c. milk (your choice whether low-fat or regular)
  • Approx. 11/2 c. cooked brown rice
  • 1 or 2 handfuls raisins
  • 2/3 c. honey
  • 8 eggs
  • 1 TBS. vanilla
  • 1 tsp. salt
  • Cinnamon
  • Nutmeg

PREPARATION

1. Scald (or microwave for 10 min. or so), just until milk gets slightly foamy: > 5 c. milk (non-fat or your choice)

2. Prepare pan by sprinkling cooked rice and raisins over bottom of 12 x 8 ” pan: > approx. 1 1/2 c. cooked brown rice > 1 or 2 handfuls raisins

3. In a mixing bowl, stir well until blended: > 2/3 c. honey > 8 eggs > 1 TBS. vanilla > 1 tsp. salt

4. Add scalded milk to the bowl, blending until smooth. Pour over the pan of rice and raisins. Sprinkle  with nutmeg and cinnamon. Bake in a larger pan filled halfway up w/ water, at 350 degrees for 35 minutes. Serve warm or cold.

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Tortellini Salad: A Cold Pasta Salad, Great for Parties

Posted on June 11, 2013 by Jennifer Cote

This is a colorful cold pasta recipe, with a refreshing dressing of orange, lemon, and lime zest. Use raw veggies instead of cooked, if desired- saves time!

Grateful-Table-Tortellini-Cold-Pasta-Salad

For variation, omit the citrus and Balsamic vinegar, adding some nutmeg, cream, and Parmesan to the dressing, to create a dish more like Pasta Primavera. Or sub extra veggies for pasta, to make a gluten-free side dish of veggies full of fresh, light flavors!

Perfect for parties; this pasta salad holds up well. Serves 8.

INGREDIENTS

  • 1 lb. dry cheese tortellini pasta
  • 3-4 peeled carrots
  • 1-2 red peppers
  • 2 or so broccoli crowns
  • 1/4 c. olive oil
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • one lime, zested
  • one lemon, zested
  • half an orange, zested
  • fresh herbs, if desired (basil or oregano, etc.)
  • 1 TBS. balsamic vinegar
  • 1/2 TBS. Dijon mustard

PREPARATION

1. Cook: > 1 lb. dry cheese tortellini pasta

2. Drain the pasta, rinse to cool. Set aside in a colander.

3. Grill carrots in a pan with a splash of water until tender: > 3-4 peeled carrots, diced into cubes or sliced into discs

4. After water evaporates and carrots are tender, continue to grill them just a bit longer to bring out their natural sweetness, browning them some. (Add a splash of olive oil when browning.) Set carrots aside in colander, along with the cooled pasta.

5. Grill in very hot pan, just enough to sear and brown: > 1-2 red peppers, diced into larger pieces

6. Add grilled peppers to the colander.

7. Cut broccoli into small flowerettes. Steam quickly in very hot skillet with a splash of water (and with the lid on), for just one minute, removing from pan to cool. Use: > 2-3  broccoli crowns

8. In a mixing bowl, mix dressing ingredients together: > 1/3 c. olive oil > 1 tsp. salt > zest from one lime, one lemon, and half of an orange > fresh herbs, if desired (basil or oregano, etc.) > 1 TBS. balsamic vinegar > 1/2 TBS. Dijon mustard

9. Toss the pasta and veggies in with the dressing. Serve cold; great for potlucks and parties.

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Seafood Gumbo: Gluten-Free Option Too

Posted on June 5, 2013 by Jennifer Cote

I was thrilled to discover that I could use millet flour in place of white flour in this, for a gluten-free recipe (just sub that for the flour in the recipe below). The roux for gumbo is unique, in keeping with other blackened Creole dishes. The flour/oil mixture is cooked until very dark. Not that it actually burns; it needs constant stirring to avoid a scorched flavor. But it does gradually turn a deep brown-to-black color before other ingredients are added.

Gluten-free Gumbo

This contains a rather unique ingredient: “file powder”, which is dried, ground sassafras leaves. The file powder adds an earthy flavor, and thickens the soup a bit too.

Vary this recipe by using different meats, sausages, seafood, even different vegetables. Serve with rice and bread to complete the meal. Serves 8.

INGREDIENTS

  • 2 c. onion
  • 1 c. celery
  • 1 c. green pepper
  • 2 tsp. salt
  • 2 bay leaves, crumbled
  • 1/2 tsp. cayenne
  • 1 tsp. pepper
  • 1/2 tsp. dried thyme
  • 1/4 tsp. oregano
  • 1 TBS. paprika
  • 1 TBS. minced fresh garlic
  • 2 1/2 TBS. file powder
  • 5 c. shrimp stock (or chicken stock)
  • 1/2 lb. crab meat
  • 1 dozen oysters
  • 1 lb. raw shrimp
  • 1 lb. raw fish, chopped in 1” pieces
  • 3/4 c. olive oil
  • 3/4 c. flour (sub millet flour, for gluten-free)
  • Cooked rice (added last, to soup bowls)

PREPARATION

1. Chop and set aside: > 2 c. onion > 1 c. celery > 1 c. green pepper

2. Mix “Seasoning” and set aside: > 2 tsp. salt > 2 bay leaves, crumbled > 1/2 tsp. cayenne > 1 tsp. pepper > 1/2 tsp. dried thyme > 1/4 tsp. oregano > 1 TBS. paprika > 1 TBS. minced fresh garlic > 2 1/2 TBS. file powder

3. Bring to a boil in 6-8-quart stock pot: > 5 c. shrimp stock (or chicken stock) (See recipe for Shrimp Stock)

4. Set aside: > 1/2 lb. crab meat > 1 dozen oysters > 1 lb. raw shrimp > 1 lb. raw fish, chopped in 1” pieces

5. For roux, get an iron pan (or other) quite hot. Add to heat some: > 3/4 c. olive oil

6. With a metal spatula, mix into hot oil: > 3/4 c. flour (or sub millet or other flour)

7. Stir constantly, 2 to 4 minutes, until dark red-brown to black. Don’t scorch, but lower heat as necessary, until flour turns nicely brown while stirring. With experience, one might dare to go past brown into the reddish-brown-to-black territory. (The darker the roux without scorching it, the more intense the flavor.)

8. Once the right color is achieved, immediately add: > Half of the chopped veggies

9. Add the following, cooking 1 or 2 minutes after each addition: > Remaining veggies > “Seasoning”

10. Last, stir stock slowly into roux until smooth, bringing to a boil. Ten minutes or so before serving, add: > The seafood

11. Heat just until fish loses its transparency, 5 to 10 minutes. Stir as needed. (Don’t overheat after adding seafood, as that will toughen it.) Add rice to bowls (or bread bowls); ladle the seafood gumbo in to serve.

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Soul Food Sunday: Thank God For Good Land

Posted on June 1, 2013 by Jennifer Cote

I’ve been researching the nutritional value of the foods we might eat- there’s a plethora of information online. And while I do want to make informed choices about the food I eat, I have to remember that God wants us, above all, to be thankful for what we’ve got.

Good-Land-Praise-God-PINTEREST

So. My research has led me to watch out for genetically modified foods (“GMOs”). And to limit PUFAs (“Polyunsaturated Fats”). I’m eating less of even whole grains and beans, as they contain “anti-nutrients”. And I’ve invested in grass-fed beef and organic, free-range chickens and eggs.

I’m doing a number of things! But most important of all, I want to remember that God has supplied us with everything we need. A concern for nutritional value has renewed my interest in gardening again, and I’m actually appreciating my food much more, as I discover how much effort it takes to produce that food.

We shouldn’t take our food for granted! The cost might seem slight, when there are so many “deals” out there. It does cost considerable less to consume genetically modified foods (through the food chain, as they’re fed to the animals we eat, and are an added ingredient in most prepared foods). Prepared foods using lower-quality, GMO ingredients can be produced at a fraction of the cost of quality foods. But meanwhile, our health declines. Is it worth the “bargain”?

Bottom line, I’m going to appreciate my food. I will seek higher quality, even if it means less quantity. And after I’ve eaten and am satisfied, I will praise God. Not every food IS satisfying, but God did provide the right stuff. We just need to choose it!

Wallpaper: Desktop Backgrounds w/Verses

“When you have eaten and are satisfied, praise the LORD your God for the good land he has given you.” Deuteronomy 8:10

If you like the verse, you might want to select one of the links below, and use the photograph and scripture for your computer background.

To use for desktop wallpaper, left click on appropriate monitor size, then right click and choose “select as desktop background” :

Background for wider monitors

Background for shorter monitors

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Chocolate Mousse Cream: Paleo Style Dessert, & Low-Glycemic

Posted on May 28, 2013 by Jennifer Cote

Gelatin is a common ingredient in mousses, but some object to the flavor. This creamy dessert is held together by using coconut oil instead, which firms up some when cooled. This mousse melts in your mouth! Makes 2-4 servings.

Paleo Chocolate Mousse INGREDIENTS

  • 1 TBS. water
  • 1/3 c. coconut palm sugar
  • 1/4 c. cocoa powder
  • 1/3 c. coconut oil
  • 4 eggs, separated

PREPARATION

1. In a small pot, heat water.

2. On low heat, stir in palm sugar until dissolved.

3. To pan of palm sugar “syrup”, add cocoa powder and coconut oil. Heat a little more.

4. In a separate bowl, beat egg yolks until pale yellow

5. In another medium bowl beat egg whites to stiff peaks

6. Slowly pour half the hot cocoa mixture into the beaten egg yolks, mixing continuously. Yolks should start to thicken a bit; don’t overheat.

7. Fold the remaining hot cocoa mixture into the whipped egg whites.

8. Fold all the ingredients together, then pour into jars or stemmed glasses. Place in refrigerator several hours, or overnight, to set.

9. Garnish with a mint sprig or a bit of chocolate, to serve.

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Pumpkin Pie w/Simple Ingredients- Perfect Crust, Not Soggy!

Posted on May 27, 2013 by Jennifer Cote

Partially bake the pie crust before-hand, and use the microwave to get the filling up to temperature (before adding eggs, that is); a moist, flavorful pie will result.

Try with an almond-flour crust, and sub coconut palm sugar for regular, for a more paleo-style dessert. Serves 8 or so.

Grateful-Table-Pumpkin-PieINGREDIENTS

  • 3 eggs
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/4 tsp. allspice
  • 1/8 tsp. salt
  • 1 1/2 c. cream
  • 1/2 c.  brown sugar
  • 1/4 c. sugar
  • 2 c. pumpkin

PREPARATION

1. Bake a chilled pie crust at 375 degrees, with foil pressed on firmly and weights in place. Bake 20-22 minutes. Remove foil, baking 10 minutes more. Fill any cracks with reserved crust dough. Bake 10-15 minutes more, until golden brown. Lower temperature to 350 degrees; let crust cool slightly.

2. In a microwaveable bowl, heat the cream 2-3 minutes, until hot: > 1 1/2 c. cream

3. Add the following to the cream, mix well, and microwave again until hot (3 or so minutes): > 1 1/2 tsp. cinnamon > 3/4 tsp. ginger > 1/4 tsp. nutmeg > 1/4 tsp. allspice > 1/8 tsp. salt > 1/2 c. brown sugar > 1/4 c. white sugar > 2 c. pumpkin

4. Add and stir in: > 3 eggs

5. Pour the filling into the still warm pie crust, bake for 30-40 minutes, until custard’s set. The center should look firm. Don’t overcook; it will set up more as it sits. Cool for 2 hours or more.

 

Pie Crust (Two Crusts)

INGREDIENTS FOR TWO PIES

  • 1 stick cold butter, sliced into pieces
  • 2 c. plus 2 TBS. flour
  • 1/4 c. cold water

PREPARATION

1. Process into a coarse meal in a food processor: > 1 stick cold butter, sliced into pieces > 2 c. plus 2 TBS. flour

2. (A fork or pastry cutter can also be used to “cut” the butter into the flour.) Next, add the water through the top of the processor while pulsing: > 1/4 c. cold water

3. Pulse just until fairly mixed. Turn dough out onto a large piece of plastic wrap; if a pastry cloth is used, flour the cloth first. Let the dough rest a few minutes, then roll it out between two pieces of plastic wrap. Remove one piece of wrap, lifting the crust into an 8-10″ pie pan; ease the crust in and pinch top into decorative shape. Floured hands make forming the crust easier.

4. The crust may be frozen for weeks; no need to thaw it before adding filling and baking.

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Red Lentil Soup w/Sweet Potatoes: Easy, Quick

Posted on May 22, 2013 by Jennifer Cote
YouTube Preview Image

Part of the appeal of red lentils and sweet potatoes is: they cook very quickly when added to a pot of hot water. Sweet potatoes are also low on the glycemic index–always a plus.

Bowl of Curried Sweet Potato Soup

A bit of paprika brightens up the color of the soup, as red lentils lose their unique salmon/orange color after cooking. (Tomato paste can be substituted for the paprika, if desired.) Extra curry powder and a dash of coconut milk are also options. Either way, it’s a great vegan soup option. Serves 6-8.

INGREDIENTS

  • 2 qt. boiling water
  • 1 lb. Red Lentils (about 2 c.)
  • 1 lb. peeled, cubed sweet potatoes (about 2 med.)
  • Splash of olive oil
  • Half a red pepper, diced
  • Half a green pepper, diced
  • 1/2 TBS. paprika
  • 3/4 tsp. salt
  • 1/2 tsp. hot sauce (or 1/4 tsp. cayenne)
  • 1 tsp. curry powder*
  • Optional: 1/2 c. coconut cream

PREPARATION

1. In soup pot, add: > Approx. 2 qt. boiling water > 1 lb. red lentils (available in Indian section of large grocery stores, or health-food stores)

2. Cover with a lid and turn off while prepping the sweet potatoes. (Red lentils are delicate beans, so take care to not burn. Also add to simmering lentils: > 1 lb. peeled, cubed sweet potatoes

3. Let the above simmer with a lid on, stirring occasionally, until sweet potatoes are tender, about 20 minutes. (Lentils will appear to have “dissolved”.) Meanwhile, grill until quickly over high heat in a separate pan: > a splash of olive oil > Half a red pepper, diced > Half a green pepper, diced

4. Mix the following in a separate bowl before adding to the soup, to insure no lumps: > 1/2 TBS. paprika > 3/4 tsp. salt > 1/2 tsp. hot sauce (or 1/4 tsp. cayenne) > 1 tsp. Curry Powder > A splash of soup liquid for mixing > The grilled peppers

5. To the pot of cooked soup, add the spice mix. Stir well. Ready to serve!

*Change up the curry blend by adding other favorites. Toast in a pan first, any of the following: Fenugreek seeds, cardamom seeds (out of the pod), and/or coriander seed. Grind the freshly-toasted spices in a mini-coffee grinder, adding curry powder and/or turmeric as desired, to create your own curry blend.

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Baked Fish, Zucchini & Carrots, w/ Easy Hollandaise Sauce

Posted on May 10, 2013 by Jennifer Cote

Grateful-Table-Baked-Fish-Tuna-w-Hollandaise-Sauce

Baking is one of the easiest ways to prepare fish. For a quick meal, set on a bed of grated carrots and zucchini (or other favorites). Being grated, the veggies will cook about as quickly as the fish; the whole package can be wrapped in foil (or parchment), and popped in the oven.

Almost any sauce will do, to accompany the fish. But for a treat, the following microwave method works great for a quick Hollandaise Sauce. Substitute olive oil for the butter, if butter’s a concern (just add extra salt).

Use favorite varieties of fish, in steak or fillet form: Salmon or Tuna steaks, or fillets of trout (and others) are all options. Some markets carry frozen tuna steaks that are convenient to stock in the freezer, if fresh aren’t available. The steaks will take a bit longer than fillets to cook. Serves 4.

INGREDIENTS

  • 2 lb. tuna or salmon steaks, or fillets, or fish of your choice
  • 2 TBS. (plus 1 TBS.) olive oil
  • 2 TBS. (plus 3 TBS.) lemon juice
  • 1-2 carrots, peeled
  • 2-3 zucchinis
  • 2 egg yolks
  • 1/2 c. butter (or substitute olive oil and 1/2 tsp. salt)
  • 3 TBS. lemon juice

 

PREPARATION (FISH)

1. Time permitting, marinate tuna steaks a day ahead of time. Use: > 2 lb. tuna steaks > 2 TBS. olive oil > 2 TBS. lemon juice

2. If lacking time, the tuna should still be fairly tender, even if you bake it without marinating it. Prepare veggies, to layer onto a large piece of foil, under the fish. By grating them, they should get done in the same length of time as the fish (unless you eat your fish quite rare.) Grate: > 1-2 carrots, peeled > 2-3 zucchinis

3. Place grated veggies on large piece of aluminum foil, sprinkling with: > 1 TBS. or so olive oil

4. On top of veggies, place: > 2 lb. tuna or salmon steaks, or fillets, or fish of your choice (marinated, if possible)

5. If not marinated, top with: > 1 TBS. more olive oil > juice from 1-2 lemons

6. Pull up the foil at the corners, to enclose ingredients; fish will stay moist this way. Place on baking sheet, or big pan; cook in oven at 375 degrees for 20 to 40 minutes, depending on thickness of fish and how well done you like it. Meanwhile, prepare sauce. To serve, arrange grated veggies on plate, add fish (removing skin if necessary). Add sauce and a bit of parsley, as desired.

 

PREPARATION (HOLLANDAISE)

1. Mix in small ceramic bowl: > 2 egg yolks

2. In separate bowl (glass measuring cup works well), microwave 30-60 seconds to melt: > 1/2 c. butter (or substitute olive oil) > 3 TBS. lemon juice

3. Slowly add melted butter/lemon to the yolk mixture. Microwave entire mixture 10-15 seconds at a time. Stir well after each time, microwaving in 10-15 second-increments until mixture gets hot and thickens. It also continues cooking a bit on its own; don’t overcook it! If making the sauce with olive oil, add 1/2 tsp. salt.

4. Serve the fish on the bed of grated veggies, topped with sauce, and chopped chives and lemon peel, if desired.

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Easy, Healthy Punch: 100% Fruit Juice (Frozen) + Soda Water

Posted on May 2, 2013 by Jennifer Cote

It’s great to have a simple, refreshing, natural punch recipe on hand when feeding a crowd. This non-alcoholic, healthy punch recipe still tastes great. And it’s HFCS-free! (No high fructose corn syrup, that is.) Change it up by using different frozen juice concentrates, although the raspberry is very delicious. Serves 6-8, but multiplies easily.

No-Corn-Syrup-Natural-PunchINGREDIENTS

  • 1 liter of soda water (unsweetened, carbonated water)
  • 2 cans frozen white grape/ raspberry juice concentrate (100% juice)
  • Optional: 1 pint ice cream (check labels for corn syrup)

PREPARATION

1. Simply add the frozen fruit juice concentrate to a punch bowl, pour in the soda water, and top with some ice cream, if desired.

2. For a super-fizzy, layered effect, make individual servings. Add a tablespoon or two of the fruit juice concentrate to each glass, add a scoop of ice cream, and then pour the soda water over the top. Like a natural-style root beer float!

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Worchestershire Sauce; Fancy Name, but Perfectly Spiced Brew

Posted on May 1, 2013 by Jennifer Cote

Grateful-Table-Worchestershire-Sauce

What with the anchovies and HFCS (high fructose corn syrup) in most Worchestershire products, a friend had wondered if I had a recipe to make it from scratch.

We’d actually been making our own “Worchestershire Sauce” at the deli for ages, just to save money. A gallon of the stuff seemed too big an investment. After reading the ingredient list, I came up with something close enough to the real thing (for most purposes, anyway), and it was considerably cheaper.

We don’t miss the anchovies at all, though they could be added. This Worchestershire Sauce recipe (on saveur.com) sounded excellent, but I made a simplified version for The New Deli. Our version saves a step; instead of bringing a pot of the vinegar and spices to a simmer, we just “steep” them for a month or so in the vinegar, lazy-man-style. We also use less vinegar than the saveur recipe; maybe their recipe is more authentic, but we do like our blend!

We have an even simpler “Worchestershire” recipe, too, using 1 c. each, soy sauce and white vinegar, plus 1/4 c. Sugar, 1/2 TBS. Molasses, 1/2 TBS. Garlic granules. It’s not as complex a blend of flavors, but it is easy!

If you’re adventurous, you might try the following recipe. It will keep for some time, and you can be creative, using more or less of certain spices. Makes 1 quart.

INGREDIENTS

  • Several tamarind pods (a handful)
  • 1 TBS. mustard seeds
  • 1/2 TBS. peppercorns
  • 1/2 tsp. powdered cloves (or 1 tsp. whole)
  • 1 tsp. curry powder
  • Several cardamom pod seeds (open pods, discard outer part)
  • 1/4 tsp. cayenne
  • 1/2 tsp. cinnamon
  • 1 tsp. ginger, dry (or 1 TBS. fresh, sliced)
  • 1/2 TBS. garlic granules
  • 2 c. white vinegar
  • 1/2 c. white sugar
  • 1/4 c. molasses
  • 2 c. soy sauce

PREPARATION

1. Several weeks ahead, let spices steep in the white vinegar in a glass quart jar. Add the first ten ingredients to the white vinegar; store in a dark place until vinegar is flavored.

2. Heat a heavy-bottomed sauce pan, adding sugar and tilting pan as needed (to get grains to “melt”, as the edges turn golden-colored).

3. When sugar has caramelized, remove from heat and slowly add the molasses and soy sauce, mixing until smooth.

4. Strain the steeped white vinegar into the pot, mixing well, discarding spices. Pour Worchestershire sauce back into the glass jar; store up to a year or so.

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