Quinoa Pumpkin Bread- W/Fresh-Grated Pumpkin, Gluten-free

Posted by Jennifer Cote

This nut bread is made gluten-free by substituting quinoa (soaked overnight, drained, and processed) for flour. Using grated fresh pumpkin is convenient, as there’s no need to precook and process a pumpkin or buy it canned. Grate the leftover uncooked pumpkin and add to pasta dishes; it cooks in no time, but adds color and nutrition.

Serves 8 or so.

Gluten-free Holiday Bread

INGREDIENTS

  • 1 c. grated raw pumpkin (or butternut squash)
  • 1/2 c. olive oil (or coconut oil)
  • 2 eggs
  • 1 c. almond meal (or 2/3 c. whole almonds, ground into meal in blender or processor)
  • 1/2 c. brown sugar (or palm sugar)
  • 2/3 c. quinoa (Or substitute all-purpose flour *)
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/8 tsp. clove
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. chopped pecans (or walnuts), divided (half is for topping)

PREPARATION

1. Soak quinoa overnight. Drain well before using, processing finely before adding to remaining ingredients. Use: > 2/3 c. quinoa

2. Line an 8 or 9-inch loaf pan with parchment; oil lightly. Preheat oven to 350 degrees.

2. Prepare grated raw pumpkin by cutting off a chunk of baking pumpkin (or butternut squash). Carefully slice peel off, then grate enough to equal one cup, fairly packed. To a bowl, add the ingredients in this order: > 1 c. grated raw pumpkin (peel removed before grating) > 1/2 c. olive oil > 2 eggs > 1 c. almond meal > 1/2 c. brown sugar > 2 tsp. cinnamon > 1 tsp. ginger > 1/2 tsp. nutmeg > 1/8 tsp. clove > 1 tsp. baking soda > 1/2 tsp. salt > 1/2 c. chopped pecans (reserve other half for top of nut bread)

3. Stir ingredients just until blended. Spread the batter into the prepared loaf pan and top with the extra pecans. Bake at 350 degrees for 55 minutes or so, until toothpick comes out dry. Let set for 15 minutes or so, then run knife along edges and remove from pan and serve.

Easy Polenta, Garnished w/ Pesto & Sundried Tomato

Posted by Jennifer Cote

 For traditional polenta, one slowly pours corn meal into boiling water, stirring vigorously to insure smoothness and no lumps. One proceeds to stir quite often, to insure that the bottom of the pan doesn’t scorch.

An easier approach: Slowly stir boiling water into the corn meal (vice-versa of the traditional way). Finish cooking in the microwave, stirring every few minutes, or bake (stirring once, half-way through). The remaining ingredients are stirred into the cooked polenta and poured into a serving dish. It firms up more within an hour or so, or serve immediately for softer polenta.

For maximum nutrition, find an organic, non-degerminated whole-grain corn meal at the health food store. A fine corn meal will give a softer texture; some will prefer the coarser grind. Serves 8-10, or 15 or so as an appetizer.

Easy Polenta- Just Add Boiling Water

INGREDIENTS

  • 4 c. boiling water
  • 1 c. fine corn meal, yellow or white
  • 1 tsp. salt
  • 1/2 c. parmesan
  • 2 TBS. butter (or olive oil)
  • 1/4 c. cream
  • 1/2 c. sour cream

PREPARATION

1. Using a large ceramic bowl, slowly add the boiling water to the corn meal, stirring constantly. When smooth, cook in microwave for 20 minutes, stirring once every minute or two. If baking, pour the corn meal mix into a 13 x 9″ pan; bake at 375 degrees in an oiled baking dish. Bake for 20 minutes, stir, and finish baking for 20 minutes more. Use: > 1 c. fine corn meal > 1 tsp. salt > 4 c. boiling water

2. When polenta is finishing cooking/baking, add the parmesan, mixing until it is smooth and melted into the polenta: > 1/2 c. parmesan

3. Also add: > 2 TBS. butter (or olive oil) > 1/4 c. cream > 1/2 c. sour cream

4. Serve immediately, or make ahead of time and reheat before serving time. Garnish with fresh chopped herbs, sun-dried tomatoes, or other toppings for variety.

5. To serve as an appetizer, make the polenta a day or two ahead. Pour the finished polenta into a 13 x 9” pan and chill. Before serving, spread the top with pesto and cut into squares. Put the firm polenta squares onto foil, slightly separated from each other. Sprinkle with parmesan and bake for ten minutes or so to warm, then broil just until the parmesan is golden. Serve garnished with a bit of sundried tomato.

Green Chili Cheese Soup

Posted by Jennifer Cote

A friend of mine told me about a green chili soup soup her grandma used to make. She explained what was in it, and suggested we try to make it at the deli.

So we did! It did not turn out like grandma’s, but all of us at the deli loved it.

This is a quick, easy soup recipe, with a light tomato broth, thickened a bit with potatoes, flavored with toasted cumin seeds. One might even roast the peppers from scratch. Anaheim (or Poblano or Pasilla) chilies can be broiled (about 8 minutes or so per side); after each side is blackened, set them aside in a bowl until cool enough to work with. Remove peel and seeds.

Serves 6 or so.

Vegetarian Soup w. Roasted PeppersINGREDIENTS

  • 4-5 med. potatoes, peeled and diced (about 1 1/2 lb.)*
  • 1/2 TBS. cumin seed
  • 1 28-oz.can tomato pieces (about 3 c.)
  • 1/2 c. diced green chilies, or to taste (4 oz. can or roasted from scratch)
  • 1 tsp. salt
  • 2 TBS. chopped fresh parsley
  • 2 TBS. olive oil
  • 10 oz. diced cheddar cheese
  • Chopped fresh cilantro, if desired

PREPARATION

1. In soup pot, cook the following until tender, in water to cover: > 4 med. potatoes, peeled and diced*

2. In toaster oven, toast for 2 minutes, until golden: > 1/2 TBS. cumin seed

3. To pot of cooked potatoes, add: > 1 28-oz.can tomato pieces > 1/2 c. diced, roasted green chilies > 1 tsp. salt > 2 TBS. chopped fresh parsley > 2 TBS. olive oil

4. Heat again to serve and garnish with: > 10 oz. diced cheddar cheese > Chopped fresh cilantro, if desired

*For a variation on this recipe, use hominy in place of the potatoes

Pumpkin Streusel: Easy Holiday Dessert, Healthy Style

Posted by Jennifer Cote

I’ll admit it: I’m not big on pie crust. Not only is it challenging to make, but it will often get soggy anyway. I don’t mind saving my ration of flour and butter for something possibly more delectable- like this pumpkin “pie” with streusel topping. Perfect for Thanksgiving!

This particular holiday recipe works for the busy cook. We were able to make two-hundred and fifty-plus servings of this for our church’s annual Women’s Christmas Dinner, since it’s easy to make, with the “crust” on top. It’s a streusel of sorts, sprinkled on top of a delicious, custard-like pumpkin filling. (Leave a comment if you need an easy, extra large dessert recipe that will serve a crowd of almost 300, because I’ve got this recipe written up in those quantities too! )Easy Pumpkin Pie- Custard w. ToppingThis recipe is more “healthy-style”, with a homemade box cake mix substituting for the typical box mix. Those ingredients have an asterisk, and can be replaced with box mix if desired, though I personally don’t like box mixes. There’s something funny about the “natural flavoring” in them that doesn’t taste natural to me at all!

Makes 2- 9″ pie dishes (or one rectangle); 15 servings.

INGREDIENTS

  • 29 oz. can (3 1/2 c.) Pumpkin
  • 1- 13 oz. can evaporated milk
  • 1 1/2 c. sugar
  • 4 eggs
  • 1 tsp. ginger
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1 c. flour*
  • 3/4 c. sugar*
  • 1/4 c. non-fat dry milk*
  • 1/2 TBS. baking powder*
  • 1/2 tsp. salt*
  • 2 c. chopped nuts (pecans or walnuts)
  • 12 TBS. butter (1 1/2 sticks), melted
  • 1/2 TBS. vanilla

PREPARATION

1. Mix and pour into two 9-inch pie dishes, or one 13×9-inch pan: > 29 oz. can (3 1/2 c.) Pumpkin > 1- 13 oz. can evaporated milk > 1 1/2 c. sugar > 4 eggs > 1 tsp. ginger > 1/2 tsp. nutmeg > 2 tsp. cinnamon > 1 tsp. salt

2. In separate bowl, mix: > 1 c. flour* > 3/4 c. sugar* > 1/4 c. non-fat dry milk* > 1/2 TBS. baking powder* > 1/2 tsp. salt*

3. Mix the dry ingredients and sprinkle over pumpkin; top with: > 2 c. chopped pecans

4. Drizzle on top: > 3/4 c. butter (1 1/2 sticks), melted > 1/2 TBS. vanilla

5. Bake at 325 for 55-60 minutes, until well-browned. Chill 4 hours or overnight. Serve with whipped cream; caramel sauce optional.

* Or substitute: Half of 18.25 oz. box yellow cake mix for the dry ingredients)

 

Tree of Knowledge- TMI! (Let’s Just Eat What’s Right)

Posted by Jennifer Cote

Goat-eating-appleHave you eaten the apple from the “Tree of Knowledge”?!

In other words: Have you learned of all the scientific studies on various diets, becoming capable now of accurately choosing the wisest diet plan for yourself?

Perhaps you have read all the latest info on how you should eat this kind of organic meat/poultry/fish (plus veggies only), or that you should just eat raw foods, or that you should substitute nuts for grains (to get rid of that “wheat belly”), or that you shouldn’t eat fat because the gut flora of mice fed low-fat diets with a side of healthy gut bacteria were able to lose weight, while those eating a fatty diet, even after also getting the healthy bacteria, were not able to?

In other, other words, have you obsessed about what might be the best diet for you?

Since man seems to be at such odds, with one study or dietary lifestyle contradicting another, maybe it IS time to just go to the Bible. I’m convinced that God has designed things perfectly. There is wisdom in Biblical eating. If His word talks about eating grains, it’s hard for me to invest in the whole “Caveman didn’t eat this, and we aren’t supposed to either” theory.

I was obsessing about the phytates in whole grains, nuts, and seeds. For awhile there. But then I read about how, even though phytates can cause inflammation, they do serve some purpose. In moderate amounts, they can reduce excess tumor growth (a natural cancer-fighter). Inflammatory diseases seem prevalent right now, but I suspect the pendulum could swing the opposite way if certain dietary trends become extreme. Some folks, who could actually benefit from some extra phytate/inflammatory foods, might end up with… I don’t know- extra tumor growth or something?!

In any case, I do agree that the modern diet’s messed up. Think of how God originally designed things. HE did not design the machines that so readily create products so cheaply (things like refined flour, sugar, bread, oils, junk food, etc.). Modern society finds junk foods too easily accessible and too cheap, and we’re spoiled. If we had to grind our own flour, kill our own chickens, make our own olive oil, get our own honey from the honey comb… we’d probably be in perfect health!

Ha ha… my thought for the day 😀

*Image used by permission

I Am Cave Woman?! (Really? Hear Me Roar?)

Posted by Jennifer Cote

Gorilla DisputeMaybe I’m getting too old for this blogging stuff. Even my silly title won’t be understood by new generations. After all, it’s a reference to a goofy song by Helen Reddy, from the seventies: “I Am Woman“. (“Hear me roar” is part of the lyrics.)

And I don’t mean to raise a stink, but I take the Bible literally. I don’t think my ancestors were monkeys. I actually do believe my ancestors were Adam and Eve, and that they ate the plentiful fruits, nuts and berries that grew wild in that original Garden of Eden.

Given that, I could imagine why some folks would be keen to recreate that diet in their own lives. Raw foodies might even say, “Hey, this is how we were meant to eat, before sin entered in.”

But, sin did enter in. And since God is timeless, He already knew that would happen. So, I don’t think He created the Adam and Eve Model without taking into account that sin was going to happen. Adam and Eve would be banished from that Garden, their diet would change, and God knew it.

I think God had already addressed what physical necessities there would be when Man’s lifestyle changed. Since the Bible talks so much about cultivated crops, grains, olive oil, meat and such, I believe God created us to be able to digest all that stuff.

It would be a bit short-sighted if God had built us one way, and then said, “Oops- that’s not going to work. Oh well. Sigh.”

Not that I’m trying to lay down my own idea of a perfect diet. Who’s to say what’s best for someone else? I love Paul’s words (in the God’s Word version) of Corinthians 8:13: “Therefore, if eating food [offered to false gods] causes other believers to lose their faith, I will never eat that kind of food so that I won’t make other believers lose their faith.”

Bottom line: I don’t want to be more focused on food than on God. There’s a lot of info on healthy eating, but much of it is contradictory. That’s messed up. How much simpler to just recognize, “Everything God created is good. Nothing should be rejected if it is received with prayers of thanks.” (Timothy 4:4)

Ideally, I’m eating to nourish my body with what God has provided. Sometimes, that might be a shared meal that isn’t what I’d normally eat. But that’s OK!

Life is much simpler when we turn to our instruction manual: God’s word! He tells us, “He who seeks to save his life shall lose it.” Maybe a lot of folks try to save their lives through diet. I know I have! I tried every approach. And while it’s good to eat fresh, whole foods, one shouldn’t obsess about it, right?

I can imagine there are some legit diets for improving health issues. For the person used to living on junk food, almost any of these diets will be an improvement.

Enough thoughts for today. Anyone else want to weigh in?

*Image used by permission, by Andreas Krappweis

Special Deals on Health Food & Fingers Do the Ordering!

Posted by Jennifer Cote

Sprout Master- Best Sprouter!You can tell a lot by what a person buys. I’m sharing my list from this morning, for those who might like a head’s up on some good values. (I love shopping when I’m getting value.)

I wasn’t always an online shopper, but it’s making more and more sense. In the old days, if we needed some special item for the deli, Tom and I would have to go on a day when we weren’t working. But usually, the only days we’re not working are vacation days, which are pretty rare.

When we needed a new industrial-strength Cuisinart, Amazon had the best price. And we didn’t have to run around looking for it!

When I bought our latest stainless steel pressure cooker on Amazon, I discovered it was even better than the one I’d just purchased at the local hardware store. More points for Amazon.

This morning, I stocked up on more good stuff, from the grocery category. I didn’t even have to pay shipping, since I got big enough quantities to qualify for free shipping. (If you have “Amazon Prime”, you’d probably get free shipping regardless of quantity ordered, which is pretty cool.) You might want to check out these items!

30 lb. organic hard red wheat berries
Now that I have a Vitamix, I grind my own whole wheat flour for sour-dough bread. I ordered this 30 lb. bag of whole wheat berries, since the price proved cheaper than I could get locally. Yes, an investment, but… a good one!

 

 

I also got a new set of sprouters, since my friend needed one tray. It’s cheaper to get three, and I’ll keep two for the deli. BTW, this is THE best way to sprout sprouts! I’ve had a couple sets of these for years, which I use daily for growing deli sprouts. They’re so popular, I need extra trays to keep up with the demand!

 


I got this organic tart cherry concentrate too, which I use it to flavor my kefir water. It’s super great for your joints and such. (My dad just takes it straight- a spoonful a day.)

 

 


AND, I snagged some organic chia seeds. Yes, Trader Joe’s is selling the seeds cheaper, but they’re not organic. And the health food store sells organic, but can’t beat this price, for a 2-lb. package.

 


Not to mention, I stocked up on coconut oil. This is still the best value you can find for this stuff! Especially when you order enough to get free shipping 🙂

 

 


Oh, and I got more coconut palm sugar. It’s perfect for the healthy breakfast bars I’ve been making us for breakfast lately. Lots of minerals, and lower in the glycemic index (yay, no sugar drop off afterward!).

Easy, Healthier “Chocolate Graham Cake” Recipe, Paleo-ish!

Posted by Jennifer Cote

This is a fairly quick, easy cake recipe, and provides a somewhat healthier version of the standard chocolate cake. Fresh-ground whole wheat flour is ideal; by using whole grain flour, coconut palm sugar to sweeten, and a hearty portion of eggs, it will be less likely to produce a carb overload!

I call it a Chocolate Graham Cake, since home-ground whole wheat flour can be a touch coarser than the usual store-bought whole wheat. It doesn’t actually have graham crackers in it, and it’s not even “graham flour” in the strict sense of the term. But it sounded good!

Natural fruit juice concentrate is brushed between layers to add moistness, and an easy “chocolate mousse” is spread between the layers, with a faux buttercream to frost the cake, made with butter, coconut palm sugar, some confectioner’s sugar, and almond extract. A delicious cake, serves 10-12.

Easy, Healthier Chocolate Cake

INGREDIENTS

  • 1/2 c. coconut oil
  • 1/2 c. yogurt
  • 6 eggs, room temperature
  • 1/2 c. + 1/2 c. coconut palm sugar
  • 1/4 c. cocoa powder
  • 1 1/2 tsp. vanilla
  • 1 1/2 c. whole wheat flour (preferably fresh-ground)
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/2 c. + 1 c. butter, room temperature
  • 1 c. chocolate chips
  • 1 c. confectioner’s sugar
  • 1 1/2 tsp. almond extract
  • 1/2 c. frozen fruit juice concentrate (black cherry, raspberry, or other favorite)

CAKE PREPARATION

1. Oil two 8-inch cake pans, then dust with flour.

2. Preheat oven to 350 degrees.

3. In glass measuring cup, measure coconut oil; let melt in oven a few minutes. Use: > 1/2 c. coconut oil

4. Add yogurt to melted oil. Use: > 1/2 c. yogurt

5. Add to a mixing bowl and whip several minutes, until light and fluffy: > 6 eggs, room temperature > 1/2 c. coconut palm sugar

6. To the cup of yogurt and melted oil, add: > 1/4 c. cocoa powder > 1 1/2 tsp. vanilla

7. Measure onto paper, mixing some to blend: > 1 1/2 c. whole wheat flour > 1 tsp. salt > 1 1/2 tsp. baking powder

8. Fold dry ingredients into whipped egg/sugar mixture, then fold in the oil/yogurt/cocoa powder/vanilla mixture. Turn out into the prepared cake pans; bake for 25 minutes at 350 degrees, until toothpick stuck into center comes out clean.

9. Remove cake from pans and let cool while preparing the filling and frosting.

 

FILLING AND FROSTING PREPARATION

1. Melt the chocolate chips and butter, stirring until smooth. (The warm oven can do this, or the microwave works.). Use: > 1/2 c. butter > 1 c. chocolate chips

2. After stirring the chocolate/butter mix, let cool some. (Refrigerate, or let sit out for hours.)

3. For frosting, whip until light and fluffy: > 1 c. butter > 1/2 c. coconut palm sugar > 1 c. confectioner’s sugar > 1 1/2 tsp. almond extract

4. Set frosting aside and whip the “chocolate mousse”, using the cooled chocolate chip/butter mixture. Whip until lighter in color, several minutes. (If chocolate mixture’s too warm, refrigerate it a bit first.)

5. When cake has cooled, split the two layers. Sprinkle each cut layer with: > 1/2 c. Frozen juice concentrate, thawed (flavor of choice)

6. Spread the chocolate mousse between each layer.

7. Assemble the cake, then spread with the frosting. Serve at room temperature.

Oatmeal Breakfast Bars: Quick Meal on the Run, but Healthy!

Posted by Jennifer Cote

I had “fun” working with amaranth (a high-protein seed that can be too crunchy or too gelatinous, if not prepared right). For that recipe, see Hi-Protein Amaranth Oat Breakfast Bars.

Oat and Amaranth Breakfast BarThis is the easy version of that recipe. It can be easily doubled; this small batch makes about 4-6 servings. Store extra in refrigerator, for up to a week.

INGREDIENTS

  • 1/2 c. buckwheat groats or quinoa
  • 2 c. old-fashioned rolled oats (*or 1 c. steel-cut oats; see note at bottom of page)
  • 2 TBS. chia seeds
  • 1/4 c. water
  • 1/2 c. raisins or dates
  • 1/3 c. coconut palm sugar
  • 1/4 c. coconut oil
  • 1/4 c. macadamias (or other favorite nut)
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • optional: 1 tsp. cinnamon or other spices

PREPARATION

1. Soak grains in a bowl of water for a day or so. Use: > 1/2 c. buckwheat or quinoa > 2 c. rolled oats

2. To prepare the “batter” for these bars, add to a mixing bowl, letting the chia seeds absorb the liquid, stirring some if necessary: > 2 TBS. chia seeds > 1/4 c. water

3. Rinse the soaked grains, letting them drain while adding the following to the chia seeds in the bowl: > 1/3 c. coconut palm sugar > 1/4 c. coconut oil, melted > 1/4 c. macadamias (or other favorite nut) > 1 tsp. vanilla > 1/2 tsp. salt > optional: other spices

4. Stir until the mixture is blended, then stir in the drained grains.

5. Add mixture to an oiled 9″x9″ square pan.

6. Bake at 350 degrees for 25 minutes.

7. If a slightly browned top is desired, broil the pan of bars for a few minutes, until golden.

8. Turn oven off, let finish baking with oven off for 25 more minutes. Serve warm or cold.

* To replace rolled oats with steel-cut oats, use half as much (1 c.), letting soak at least a day. Drain, rinse, and even let sit another day if possible. Use as is, or process in a food processor to achieve a softer texture.

 

Carrot Soup w/Dill: Nutritious, Delicious!

Posted by Jennifer Cote

You can still order my ebook, SOUP’S ON! But if you want a “peak” at recipes, I’ve posted the following…

Caraway seeds are often added to rye bread, but are a fun flavor to season this dish with too. Potatoes tone down the sweet carrots; colorful red quinoa makes a good garnish. Serves 6-8.

Carrot Soup garnished w/ Dill Weed, Quinoa

INGREDIENTS

2 lb. carrots, peeled and chopped into discs

2 lb. potatoes, peeled, cubed

1/4 c. virgin olive oil

1/2 tsp. caraway seed

1 1/2 tsp. salt

1/2 tsp. dill weed

Black pepper

Optional: Cooked quinoa and chopped green onions for garnish

PREPARATION

1. Give carrots a head start cooking, as they take a bit longer than potatoes. Simmer about 20 minutes: > 2 lb. carrots, peeled and chopped into discs > boiling water to cover

2. Set 1 c. or so of the cooked carrots aside, if desired. These can be added back into the pureed soup; the slices of carrot will add texture to the otherwise creamy soup.

3. To the remaining cooked carrots in the pot, add and cook until potatoes are tender: > 2 lb. potatoes, peeled, cubed

4. Process the potato/carrot mixture until smooth, using immersion blender or food processor. If using food processor, process lightly, so the potato starch doesn’t get overdeveloped (making the consistency gummy.) To the pureed mixture, blend in: > 1/4 c. virgin olive oil

5. To5ast: > 1/2 tsp. caraway seed

6. Put all ingredients into pot: > Pureed potato/carrot/oil mix > toasted caraway seed > 1 1/2 tsp. salt > 1/2 tsp. dill weed > black pepper > reserved cooked, sliced carrots (optional: “caramelize” the sliced carrots by grilling first, which develops their sweetness)

7. Reheat soup; garnish with: > Cooked red quinoa (optional) > chopped green onions