Can't Get Enough Pumpkin Oat Muffins

      Ah, it's that time of the year again.  Orange is definitely the new black!  Okay people I'm not referring to the show.  In fact, I've never seen it at all even though we have a Netflix subscription.

       What I'm talking about here is the wonderful vegetable called pumpkin.  From coffee to soups to decorations, this fall must have is definitely all over the place. I don't know about your kids but in our home, pumpkin has taken over the top spot from chocolate.  Is that even possible? Looks like it.

   
      With so many asking for pumpkin recipes, I decided to share with you my secret Pumpkin Oat muffin recipe.  (I hope you all can keep a secret.) You will notice that it only requires one cup of pumpkin puree. I know what you're thinking.  What to do with the leftover puree?  Don't worry I assure you, one batch or even two will enough for everyone. My kids are devouring it like crazy.  I barely can keep up with the baking!

         Guess what?  Even my kids' friends who don't have food allergies love it. Give this gluten free, vegan treat a try this holiday season.  I'm sure your non food allergy friends and family will enjoy it too.

- Roz

Ingredients:

1 cup oat flour (I make my own using Bob's Red Mill Gluten Free Oats)
1/2 cup rice flour
1/3 cup potato starch
1/4 cup tapioca starch
1 Tbs. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt (finely ground)
1 tsp. cinnamon powder
1/4 cup oil (I used Organic Virgin Coconut Oil )
2 Tbs. flax meal
6 Tbs. lukewarm water
1 cup sugar (I used Organic Coconut Sugar )
1 cup pumpkin puree
1/2 cup non dairy milk (I used flax milk.  You can also use coconut or rice milk)
1/2 tsp. apple cider vinegar

1. Preheat oven to 350 F.  Line standard muffin tins with paper liners or grease with oil.
2. Prepare flax goo by combining the flax meal and water.  Set it aside for at least 5 minutes before using.
3. In a small bowl, make "buttermilk" by adding the vinegar to the non dairy milk. Mix and set aside.
4. Except for the sugar, whisk all the dry ingredients. 
5. With the mixer running, cream the oil and sugar.
6. Add the flax good and pumpkin puree.  Mix well.
7. In 3 batches, alternately add the dry ingredients and non dairy "buttermilk" to the pumpkin mix.
8. Scoop into prepared muffin pan.  Make sure each cavity is only 2/3 full.
9. Bake for 30-35 minutes. Use the toothpick test --- the toothpick comes out clean.
10. Let it cool in the muffin tins for 3 minutes before transferring to a cooling wire rack.
11. Top with powdered sugar for a festive look.

Makes about 18 standard sized muffins.

Easy Slow Cooked Drunken Beef Stew

         Early this morning I started buying school supplies. Can you believe it's already the second Saturday of August?  Though schools here in New Jersey are not starting until at least the first week of September,  I have this sense of urgency to prepare for the busy school year.  Oh, the autumn like temperatures lately aren't helping either.  Though I try my best to deny it, the school rush is just around the corner.  

 

          Talking about school, my growing kids seem to have a sudden jump in their appetites.  With the rate they are eating right now, I'm pretty sure putting food on the table and making their school lunches will be extra challenging.  Can you relate? 

         Anyway, one of my best helpers in the kitchen is my slow cooker.  For us with special food requirements and must cook at home all the time, that friendly device will definitely be a staple.  If you don't have a collection of trusted slow cooker recipes yet, here's a very easy to prepare and foul proof recipe that my family loves. 

        The cognac is my secret ingredient for this dish because it gives this rather simple stew some depth and complex flavor.  Don't have it on hand?  You can definitely substitute some red wine or even beer (just check the label if you want it to be gluten free).  If you are not comfortable using alcohol in a dish that you will serve your kids, feel free to use beef broth in place of the wine.  It will turn out delicious as well. 

         Give this one a try.  I'm sure you'll love it too. 

         Enjoy a relaxing Saturday my friends!

- Roz
            
 

 

Ingredients:

 

5 1/2 lbs. beef chuck (cut into 2 inch cubes)

2 Tbs. olive oil

2 Tbs. fresh garlic, minced

1/2 cup white onions, chopped

1 fennel bulb, chopped (about  1 1/2 cups)

1/2 cup cognac

2 cups water

2 Tbs. chili powder

1 Tbs. paprika

1 tsp. cumin

2 pcs. bay leaf

1 Tbs. salt

1 tsp. dried rosemary

2 lbs. potatoes (cut into 2 inch cubes)

2 tsp. fresh parsley, chopped

 

1. In a big heavy pot with medium heat,  sauté the garlic, onions and fennel bulb for about 3 minutes or until the onions become translucent.

2. Increase the heat to high and add the beef chunks. Cook until the meat is browned. 

3. Pour the cognac and let it evaporate for about 7 minutes. Make sure to stir the meat to avoid sticking on the pan.

4. Once the alcohol has evaporated, the meat and veggie mixture can now be transferred to a slow cooker.  Add the remaining ingredients except for the parsley.  Mix well, cover and let it cook on high for 8 hours.  

5. Just before serving, add the parsley.  Mix and let it stand for about 2 minutes.

6. Serve on top of rice or noodles. 

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.