Rutabaga and Pear Puree

IMGP1976Many eons ago the spouse read somewhere that you could add pears to a rutabaga to mellow its taste.

Since he is a pear aficionado and I am not, this purée became his dish to make and consume. I still found it too bitter.

So when he said he was going to make it for our Easter meal, I was somewhat less than enthusiastic. I think I shrugged.

Hence you can imagine how surprised I was to discover that this dish was light and delicious! What had changed? The spouse had used canned pears in water instead of real pears.

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WOW! Gluten-Free Angel Food Cake

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Every once in a while, I get a real thrill when baking for this blog, and this is one of those times. Why? Because what I’ve made not only exceeds my expectations, it proves that gluten-free cakes and breads can be just as good as those that include wheat. (Other thrills were cornbread, a loaf of yeast bread, and non-yeast mini-bread loaves.)

So…ta-da! I’m utterly thrilled and delighted to be able to bring you a gluten-free angel food cake that rose beautifully in the oven and didn’t sink while cooling. This success was wonderful in itself because I’ve tried other angel food cake recipes and had major flops (pun intended).

Best of all, this cake tastes like the real deal—sweet, moist, light, and delicious. Mmmm.

The credit for this marvel goes to the Taste of Home website and what you see here is 99.9% of their recipe (somewhat rewritten for clarity). My .1% contribution? I added cocoa powder because one of my mottos is “Chocolate Whenever!”

Speckled swirls?

Speckled swirls?

I thought I could get a black/white swirly thing going. Instead I got a speckled somewhat swirl, but…well, who cares? It’s still…Mmmm.

However, I have plans for this recipe. Right now, it is not a low-carb version. It has 1¼ cups of sugar and, if you slice this 16 ways, each piece has 23 g of carbohydrate. (For more nutrition info, see below.)

I’d like to bring the carbs down because I’m pre-diabetic and need to be careful about my carb intake. I plan to experiment with creating a cake that has a sugar/xylitol or sugar/erythritol combination.

Both of these sugar alternatives have the crunch of sugar but are much lower on the glycemic index and, thus, will have less impact on my blood sugar levels. An added benefit? A lower calorie version as well.

I’ll keep you posted.  In the meantime, bake…eat…enjoy!

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Roasted Radishes

dsc01559Many, many thanks to Christine at The Perky Poppy Seed blog for discovering that radishes roast so beautifully. As she says,

When you roast a radish something happens to that in-your-face-bold radish taste. The radish becomes an elegant vegetable, with a mild delicate taste. Roasted radishes are lovely on their own or in a salad.  I like mine on top of a spinach salad with a bit of of lemon zest and a nice simple vinaigrette.

After reading her post, I bought 3 bunches of radishes (on sale—extra bonus), roasted them, and they were delicious! I had no idea that your could roast radishes and, probably, daikon as well.

This blog has her recipe, adapted from The Silver Palate cookbook, and her lovely photos. (Stars are mine.)

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French Toast Sans Bread

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This recipe was inspired by the kitchen in our rental casita in Tucson, AZ.

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The kitchen’s cute, but the lack of space and basic gear limited my culinary endeavours. Moreover, who wants to spend time in the kitchen when the sun is shining and the mountain trails beckon?

Still, I got a baking urge now and then although I had no supplies for baking. Which got me thinking about egg custards. Which led me, after a little research on the right ratio of egg to liquid. Which brought me to this very easy, very low-calorie dish and variations of it.

Oh, and the spouse also likes it. Also, we both agree that it doesn’t seem to matter if you use regular eggs (higher calories) or liquid egg substitute (lower calories).

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Happy Holidays and a Song Just for You!

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It’s that season again. At a Xmas potluck lunch for my Aquafit class, the dishes filled every square inch of the table. There were so many cakes, cupcakes, muffins, and cookies, it looked like a bakery gone wild.

What’s a GF, non-dairy, dieter to do? Be oh-so very, very careful. I had four choices: marinated shrimp, barbecued chicken wings, fruit, and the GF cornbread that I had brought. Needless to say, the tooth-picked pieces of melon were my mainstay.

And, this was really just the start—I still have the rest of Christmas and New Year’s to go.

Just when I was feeling sorry for myself, I discovered this musical spoof on food sensitivities, “One More Grain,” written by Michael Bihovsky, and based on the song, “One More Day,” from Les Miz.

It made me smile; it made me laugh. Enjoy!

Turkish Carrot and Lentil Stew

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Yep, carrots again. But this time, instead of making them sweet and spicy, I adapted a coriander-spiced dish from NPR’s show, The Splendid Table.

I was attracted to this recipe because it

  • sounded like a tummy-warming, tasty, vegetarian winter stew.
  • required a lot of carrots and I’d bought a lot on sale.
  • included bean protein, which is always a good and nutritious thing.
  • would use up the tomato paste languishing in my fridge.
  • needed fresh herbs which I actually had on hand (almost never happens!).
  • would help fill up my teenaged grandchildren who were coming to dinner. (The dinner was cancelled after this dish was made, and we’ve been eating it ever since…but that’s another story.)

So I re-fashioned the recipe: eliminated the oil, used more carrots and, generally, simplified where possible. The result was delicious, had delightful grace notes of parsley, and was every bit as warm and filling as I had hoped.

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Banana Bread with Carob Chips

chocolatechipbananabread2Okay, okay, it’s a recycled recipe. But here’s the good news.

I shaved 11 WW points (roughly 500 calories) from the original recipe by changing one flour and eliminating the oil altogether. Thank you, applesauce, for being such a great replacement!

Using millet flour instead of rice flour not only added nutrition and cut points, it also got rid of the need for milk—another calorie savings. Millet flour, I’m learning, is less thirsty than rice flour.

Of course, the applesauce may have something to do with it, but who knows? This is the kind of mystery that makes gluten-free, low-calorie baking so intriguing…she says with a smile.

Anyway, light and delicious, this banana bread can be served as a loaf, a muffin, or a square (as shown in the photo.)

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Sweet and Spicy Roasted Carrots

IMGP1894I admit it: I’m recycling. If you follow this blog, you know I write about roasted root vegetables ad nauseum* because I consider them a dieter’s best friends.

Then, to add insult to injury, I am also recycling a spice mix from Spiced Sweet Potato Round and (A Little Bit of) Squash Heaven.

It happened this way: I was staring at a 3 lb. bag of carrots and asked myself, “If that spice mix is so great with sweet potatoes and squash, why wouldn’t it be equally great with carrots?” Yes, such are the profound, metaphysical questions that mark my days.

And, happily, the universe went along because the answer was a resounding “Yes,” not only from the spouse, but also from two grandchildren (aged 13 and 14) who gave it a definitive thumbs up.

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Navy Bean Brownies with Carob Chips (no flour, no dairy)

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How’s your Chocolate Monster? Mine is alive and well, thank you very much.

In fact, I would say that she has been on a bit of a rampage lately. I’ve made two batches of brownies in 3 days. I eat them for breakfast, snacks, and dessert.

Breakfast! you exclaim. Brownies for breakfast? 

Yup, unless you’ve got something against eggs and beans first thing in the morning. No kidding. These brownies* are not only delicious and filling, they’re good for you—high in protein, low in carbs, and low in calories.

So how can your Chocolate Monster or mine resist?

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Curried Butternut Squash Soup with Plantains

IMGP1886Sometimes, American expats, like myself, get together for an American Thanksgiving. Which is how the spouse and I recently found ourselves with friends, Tony and Gail, eating turkey, stuffing, cranberry relish, etc., etc., and etc.

Tony had made a delicious entrée, Spicy Squash Soup, from a recipe on Oprah’s web site where it is billed as being influenced by “the vibrant flavors of the Caribbean.”

To be honest, I’ve been in various countries around the Caribbean and never had anything that tasted like this soup. But who cares? A yummy winter soup is a thing of culinary beauty and a joy to sup forever.

Here it is then, adapted to lower the calorie count and replace missing ingredients. I forgot to buy the required Vidalia onion and celery so I used leek and carrot. Furthermore, I didn’t have “Madras-style” curry.

Did you think curry was just curry? So did I. However, in addition to “Madras-style,” I’ve now also seen a recipe that calls for “Mexican” curry! Who can keep up with such fast-moving trends?

Throw caution to the wind, I say, and use whatever’s in the spice drawer.

Enjoy!

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