Sneaky Spinach Dip - Dairy Free

        Super Bowl is just a few days away and most of us are now busy preparing for THE Big Game.  Though this Sunday, is considered one of the biggest calorie loaded feast in American calendar, I know most of the ladies and some men out there would like to enjoy something a little healthier in the menu. After all, it's only been a month since we promised to lose some weight right?

 

        So, how can we entertain and feel better at the same time?  I think this easy recipe for a Spinach Dip will be handy.  By sneaking in healthier alternatives and keeping the yumminess, I'm pretty sure the guys wouldn't notice any difference at all.

 

         When I first created this recipe, counting calories is not even my intention.  My children were diagnosed with food allergies a few months ago and I was challenged to re-create the dishes my kids love without having gluten, dairy, egg, soy and even nuts.   If cooking without those ingredients isn't hard enough, how about getting the same taste and flavor the kids were so used to. 

 

          After a few trial and error, I am confident that this version of Spinach Dip is the closest to the real one.  It has passed the four children taste test with flying colors.  As what my eldest would say, "It's okay to double dip as long as no body sees it."   

 

      

 

 

Ingredients:

 

10 oz frozen chopped spinach (defrosted)

1 15 oz can cannelli beans

1 tsp salt

1 tsp garlic powder

1/2 tsp black pepper

2 tsp rice vinegar

1/3 cup extra virgin olive oil

 

1. Rinse the beans in running water and drain.

2. Using a blender or food processor, puree the beans, half of the spinach, salt, pepper, garlic powder and rice vinegar.

3. While the machine is running, slowly drizzle the olive oil. 

4. Add the remaining spinach and pulse a few times until you get your desired consistensy for the dip and size of the spinach.  If you find the dip too thick, thin it up with adding a teaspoon of olive oil at a time. 

5. Transfer to a microwavable bowl and heat it up for about 1 - 2 minutes on high. 

6. Serve hot.

 

* If you like to have that gooey goodness and extra yummies, mix in 1/2 cup of shredded Daiya Jack Style cheese substitute before heating. 

 

* If your diet allows you to have regular cheese, feel free to add your favorite mozzarella and pepper jack cheese before heating.

 

Enjoy!

 

-Roz

 

Apple Cinnamon Cupcakes

         Last Saturday, I had another Julia Child meltdown.  What is that exactly? Well, it's my nicer way of describing myself angry over something and bringing out my frustrations in the kitchen. Remember the scene in the movie Julie & Julia where a furious young JC was chopping tons of onions in her kitchen? 

 

        Anyway,  I was up early last Saturday to try the zucchini bread recipe from a very beautiful cookbook I borrowed from the library.  Oh you should see all the pictures --- artfully taken, food looks so healthy and appetizing.  Not to mention, the recipes in that book were supposed to be served at a high end spa. Since there are very limited recipes on baked goods that are gluten, egg, dairy and soy free and the book was made by experienced Chefs, I decided to go for it. 

       Doubts slowly built up, right from the minute I measured the flours the recipe required. As I meticulously follow each step, my gut kept on telling me that there is something wrong.  First, the flour combination contains a big percentage of soft flours or binders that can make the end product gummy.  Then, the batter was too watery.  Lastly, after the 55 minute baking time, the middle is still liquid after the toothpick test was made.  
      
        Since I've already spent a great deal of time and precious ingredients, I kept on praying that the product will be something worthwhile. Though a big part of me wants to dump the baked "bread" asap, I still gathered some more faith and waited for it to cool down.  Then the big reveal.

      If the sight of what supposed to be bread isn't enough to give you a meltdown not to mention the time, ingredients and dishwashing involved, how about looking at the faces of 4 young children who patiently waited for that treat?  Since there's no vegan bakery on call, I have to put aside what other plans I have that day and bake again.  This time, the tried and tested Apple Cinnamon Cupcake came to the rescue.  I rarely frost the cupcakes I serve my kids but for this occasion, I went all out.  Of course, this didn't disappoint. 

- Roz

Ingredients:

Cupcake
1 cup sorghum flour
1/2 cup teff flour
1/2 cup arrowroot
1 cup sugar (I use organic)
1/4 cup sunflower oil (you can also use canola)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp sea salt
1 tsp baking soda
1tsp baking powder
1 cup grated apples (I used golden delicious)
2 Tbs flaxmeal in 6 Tbs lukewarm water

Frosting
3 cups powdered sugar
1/4 cup Earth Balance Soyfree buttery spread (room temperature)
1/8 tsp sea salt (pick the small grind)
1/2 tsp ground cinnamon
3-4 Tbs non dairy milk ( You can use Hemp, Flax or Rice Milk)

For extra flavor and topping grate :
 Cinnamon stick
 Nutmeg (nut)

1. Preheat oven to 350F and prepare cupcake pans by lightly greasing with oil or use cupcake liners.
2. Prepare flax goo by combining flaxmeal and water.  Set aside for 5 minutes before using.
3. In a small bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.  Mix thoroughly.
4. With an electric mixer, blend the flaxgoo, sugar and oil until light in color.  About 2 minutes.
5. Slowly add the dry ingredients and mix until just combined.
6. Fold in the apples in the batter and spoon into the cupcake pan.  About 2/3 full.
7. Bake for 18 to 22 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. After you took it out of the oven, let the cupcakes stay in the pan for 2 minutes before transferring on a wire rack.  Cool before frosting.

Frosting
1. With an electric mixer, cream the butter and slowly add the powder sugar. About one cup at a time and scrape the sides of the bowl before each addition.
2. Add the ground cinnamon, salt and 3 Tbs milk.  Mix on high until light and fluffy. About 3-4 minutes. If the frosting is a little thick, add the remaining 1 Tbs of milk. 
3. Use the icing as soon as possible because it will harden a bit.  This frosting is great when used with icing tips because it will hold it's shape. 

* After you frost the cupcakes, finish it off with grated cinnamon and nutmeg on top.
 

Kid Friendly Chicken Curry

        It's nice to be blogging again.  Did you miss me? Awww... Anyway, I am so thankful that the flu virus had totally left our home and everything is back to normal.  I can't believe what a big relief it is to finally hear some or should I say too much noise from the children. 

 

         Since the appetite of the gang is back too, I've decided to make their favorite Chicken Curry. My husband adores Indian food but we rarely go to Indian restaurants because the dishes tend to be too spicy for the kids' palate. By cutting back on the heat, this kid friendly version will surely surprise any picky eater.  In fact, my children can feast on just the rice and sauce only.  Don't be afraid to make the whole batch.  The leftovers still tastes great (even better) after 2 days. 

 

 

 

Ingredients:

 

1 lbs chicken breasts (boneless, skinless and sliced thinly)

2 Tbs. olive oil

1 tsp garlic (minced)

1/2 cup chopped white onions

1 tsp tumeric

1 tsp curry powder

2 tsp garam masala

8 oz can coconut milk

12 oz can crushed tomatoes

2 in fresh ginger (cut into strips)

2 Tbs. sea salt

1/2 tsp ground black pepper

1/4 tsp of chili flakes (you can add more if you like)

a handful of fresh parsley chopped

 

1. In a big pan, heat olive oil and pan fry the chicken in batches. About 2 minutes on each side. Then transfer to a plate.  Set aside.

2. On the same pan, saute tumeric, curry powder and garam masala for about 4-5 minutes. Stir often so that the spices will not burn.

3. Add the onions, garlic and ginger. Cook until the onions become transluscent.

4. Pour the crushed tomatoes into the spice mixture. Stir and bring to a boil.

5. Once the sauce starts to boil, add the coconut milk and cooked chicken.  Make sure the chicken pieces are evenly coated with the sauce.

6. Season with salt and pepper.

7. Simmer for 20 to 25 minutes.  Stir every 10 minutes to prevent the sauce or chicken from sticking to the pan.

8. Turn off heat.  Sprinkle with chili flakes and chopped parsley. Serve hot on top of steamed rice.

 

Note:

      Since I serve this to small children, I only used chili flakes.  If you like this recipe to have some kick, add a tsp or more of cayenne pepper.  Taste before you add extra cayenne pepper.  It can be really spicy. 

 

Enjoy!

 

-Roz