Split Pea Dal

I don't know how many of us out there love split peas and curry, but for those who do, this recipe is warming and delicious.

It's a grain-free recipe if served plain, without the brown rice.

Split Pea Dal

1 cup split peas
2 cups water or stock
1 cup onion, chopped
1 Tbsp garlic cloves, peeled & minced
¼ tsp sea salt
1 tsp curry powder
1 Tbsp olive oil

Brown rice, cooked (opt.)

Sort and wash split peas. Place in a pot with water or stock, onion, and garlic; bring to a boil. Reduce heat to low, cover, and cook for one hour.

Add salt, and stir until the peas are pureed.

In a small skillet, heat the oil; remove from heat; add curry and stir until it foams. Stir into the split pea puree and mix well. Add more sea salt, if necessary.

Serve over brown rice, if desired.

Carrot Soup

Nick and I both love this soup. The kids, not so much. We don't complain about that. That just means that we get to go back for seconds!

Carrot Soup

2 qts GF vegetable stock

6 med carrots, sliced

2 lge onion, chopped

2 med red potatoes, peeled and chopped

1 cup celery, chopped

1 tsp cumin

1 tsp curry powder

2 Tbsp lemon juice

2 tsp sea salt

In a large soup pot, combine all of the ingredients except the lemon juice and sea salt. Bring to a boil, cover, and reduce the heat.

Simmer until the vegetables are tender, about 30-45 minutes. Add the lemon juice and sea salt to taste. Puree the soup in the Vitamix until completely smooth.

Enjoy!

Pasta Florentine

Pasta Florentine


1 med onion, chopped

1 med carrot, grated

1/2 cup water or red wine

3 garlic cloves, peeled & minced

2 cups mushrooms, sliced

15 oz chopped tomatoes, with juice

28 oz chunky tomato sauce

1 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

1 lb firm organic tofu (opt)

2 Tbsp tamari

2 cups baby spinach, chopped

12 oz gluten-free shells

1/2 cup fresh parsley, minced



In a large pot, cook the onion and carrot in the water or wine until soft, then add
the garlic and mushrooms; continue cooking until mushrooms are brown.

Stir in the tomatoes, tomato sauce, tamari, and dried seasonings and simmer
20-30 minutes.

Drain and mash the tofu, and add to cooked tomato sauce (opt).

Cook pasta shells until done, rinse and drain. Add to tomato sauce.

Stir in spinach; heat through. Stir in fresh parsley.

Strawberry Applesauce Muffins

1 c GF Rice Flour Blend
¾ c sorghum flour
¾ tsp xanthan gum
2 tsp baking powder
2 tsp cinnamon
½ tsp sea salt
½ c coconut sap sugar
1 ½ tsp Darifree powder
1/2c warm water
1/3 c expeller-pressed coconut oil
½ c strawberry applesauce
2 Tbsp warm water
1 Tbsp expeller-pressed coconut oil
1 tsp baking soda
Powdered sugar, opt.

Preheat oven to 350 degrees.

In a small bowl, mix 2 Tbsp warm water, and 1 Tbsp coconut oil.  Stir until coconut oil melts, then stir in baking soda.  Set aside.

In a mixing bowl, mix flour blend, sorghum flour, xanthan gum, baking powder, cinnamon, sea salt, and sucanat together.

Mix Darifree powder with warm water.  Set aside.

Gently melt coconut oil over low heat.  Remove from head and add mixed Darifree, applesauce, and baking soda mixture.  Mix well.

Stir wet ingredients into dry ingredients.

Using a cookie scoop, fill mini-muffin cups.  Bake in preheated oven for 12-14 minutes, until done. 

Roll in powdered sugar, if desired, for a taste similar to donut holes.

Corn Bean Dip

2 cups cooked black beans
2 cups cooked corn
1 16-oz jar salsa
1 red onion, chopped
1 red bell pepper, chopped
1 Tbsp cumin
Juice of 1 Lime
1 tsp garlic, chopped


Mix together beans and corn. Add remaining ingredients and mix well.

Ratatouille

I'm not usually an eggplant fan (it's a texture thing) but I do enjoy this ratatouille.

Ratatouille

1 Tbsp olive oil
1 lge onion, diced
1 bay leaf
4 Tbsp water or red wine
1 cup tomato juice
5 garlic cloves, peeled & minced
1 Tbsp dried basil
1/2 Tbsp dried marjoram
1/4 tsp dried rosemary
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
2 med zucchini, sliced
1 med yellow squash, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 small eggplant, cubed
28 oz chopped tomatoes
4 oz tomato paste

Brown rice, cooked



Heat the olive oil and a little water in a large saucepan over medium
heat. Sauté the onion until translucent, about 5-7 minutes.
Add the bay leaf, water, and tomato juice and stir well. Add the
garlic, herbs, sea salt and pepper, and mix well. Cover and simmer for 10
minutes on low.

Add zucchini, yellow squash, and yellow, green, and red peppers. Mix
well, cover and simmer for 5 minutes. Add the eggplant, tomatoes, and
tomato paste; mix well. Cover and simmer until vegetables are tender,
about 15 minutes.

Serve over brown rice.

Allergy Progress!

E passed his egg challenge!

This means that he can now eat baked goods with eggs in them, as long as they have been baked for at least a half-hour at a temperature of at least 325 degrees.

I was thinking (mistakenly) that he would now be allowed to have pancakes and waffles, but that's not the case. But at least he can have birthday cakes and bar cookies...as long as there aren't any nuts in them!

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