Thursday, October 20, 2011

Fake Pumpkin Pie with Gluten Free Crust

Cauliflower and Leek SoupWhy spaghetti squash you ask? Spaghetti squash has a lot less carbs and sugar content than pumpkin so it's more healthy for you.  I made a few updates to the original recipe including making a gluten free crust.  The original recipe does not call for making a crust at all but I like my pie crust. This is the first time I've tried making a gluten free pie crust and I thought it turned out pretty well.  Be warned, if you don't get the texture of the dough just right it is very difficult to roll out.  Mine was a little too wet and I had to keep adding some flour to it while I rolled it out.

The pie recipe below makes enough for one pie while the crust recipe makes enough for two crusts.  One spaghetti squash should be enough for two pies so what I did was just made two batches of the pie filling.  While the first pie was cooking I rolled out the dough and kept it in the fridge until the first pie was done.  By the time I finished the second batch of pie filling and cleaned up the mess I made the first pie was done.  I took the crust out of the fridge, filled it and put it in the oven to bake.

Instead of topping it with whipped cream you can try this fake cream recipe made with eggs, beef gelatin, butter and sweetened with stevia.  It's much healthier than whipped cream.  It's not bad tasting either but the texture is a little weird.


Sugar Free Fake Pumpkin Pie (modified from Bee's Recipe)
Ingredients:
  • 2 cups spaghetti squash, cooked (see below)
  • 1/4 cup melted butter
  • 2 tbsp melted unrefined coconut oil
  • 4 whole eggs
  • 1/2 tsp ground nutmeg, or to taste
  • 1 tsp ground cinnamon, or to taste
  • 1/8 tsp ground clove, or to taste
  • 1/4 tsp ground stevia leaf, or to taste
Directions:
  1. To cook spaghetti squash, cut in half, remove seeds and membrane with a spoon. Put cut side down on a cookie sheet and bake at 350°F for 45-60 minutes.  squash should be tender when poked with a fork. Let cool and shred out inside of squash with a fork.
  2. Preheat oven to 350°F.

  3. Put all ingredients in a blender or food processor, and blend until thoroughly mixed.

  4. Add to prepared pie crust (see gf crust recipe below) or a greased glass pie pan.

  5. Put it in the preheated oven, and bake it for 30-40 minutes, or until it doesn't jiggle when you reach in and shake it.  Let cool on wire rack.

Gluten Free Pie Crust Recipe (modified from verybestbaking.com):
Ingredients:
  • 2 cups all purpose gluten free flour
  • 1/4 tsp salt
  • 6 tbsp cold butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tbsp apple cider vinegar
  • 3-4 tbsp ice water
Directions:
  1. combine dry ingredients in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Form well in center. Add egg and vinegar; stir gently with a fork until just blended. Sprinkle with water; blend together with a fork and clean hands until mixture just holds together and forms a ball. (Don't add too much water as dough will be hard to roll).
  2. Shape dough into ball and divide in half. Cover one half with plastic wrap; set aside.  Place remaining half on lightly floured sheet of wax paper.  Flatten dough with hand and dust top with flour and cover with additional piece of wax paper.  Roll out dough to 1/8 inch thickness. Remove top sheet of wax paper and invert dough into 9-inch deep-dish pie plate.  Slowly peel away wax paper.  Trim excess crust. Turn edge under; crimp as desired.

Spaghetti Squash Spaghetti Squash Insides Spaghetti Squash Cooked

Tuesday, October 18, 2011

Breakfast Brunch Squares

This was another recipe in the Allergy & Candida Cooking Made Easy Cookbook from the Main Dishes - Egg Cookery section. I'm getting a little tired of the bland recipes in this cookbook so I decided to add a few things to the recipe for some flavor. I adde diced onions, a diced jalapeno and some fresh ground pepper. Even with the added onion and jalapeno it still seemed a little bland but the jalapeno did help. I served it with some crispy bacon which went pretty well together. Crumbling the bacon over the egg probably would have been even better.

Breakfast Brunch Squares Broccoli and Onion

Friday, October 14, 2011

Cauliflower and Leek Soup

Cauliflower and Leek SoupI've probably made this recipe 3 or 4 times in the last few months so I figure I should share it. It's my new favorite soup. I think I like it so much because it tastes a lot like potato soup and I can't eat potatoes on the diet that I'm on so this was a nice treat. The recipe is so simple and only has a couple of ingredients. The recipe I used is based on one I found on Earthbound Farm's site.  I left out several ingredients from the recipe and it was still tasty.  Below is my version of the soup.

Ingredients:
1 head of cauliflower, cut into 1" pieces or less
1 small head of garlic
3 Tbsp olive oil
Course sea salt and black pepper to taste
1 leek, thinly sliced
4 cups chicken stock
2 tsp chopped fresh thyme

Directions:
Preheat oven to 400 degrees.

Put cauliflower pieces in a large bowl and drizzle with 2 Tbsp olive oil, salt and pepper and toss to evenly coat.    Cover a baking sheet with aluminum foil and put cauliflower on the sheet.

Cut top off of garlic, just enough to display the inside of the garlic.  Drizzle a small amount of olive oil on the open end of the garlic.  Wrap garlic in aluminum foil and put on baking sheet with the cauliflower.

Transfer baking sheet to the oven and bake for 25-35 minutes, turning cauliflower every 10 minutes until evenly browned.  Check more often after 25 minutes to make sure cauliflower doesn't burn. Remove baking sheet from oven and set aside.

While cauliflower and garlic are baking, heat remaining Tbsp of olive oil (I actually used coconut oil here) over medium heat in a large sauce pan.  Add leeks and saute for about 10 minutes, until leeks are softened but not brown.  Add cauliflower and chicken stock to the pan. Raise heat to medium-high and bring to a simmer.

Remove the foil from the garlic and squeeze the garlic cloves into the pot.  Cover and simmer for 15 minutes.  Remove from heat and cool for 10 minutes.

Transfer soup to a blender or food processor and puree until smooth. You may need to blend in two batches depending on the size of your blender.  Return puree to sauce pan and add thyme and additional chicken stock if too thick.  Reheat slowly until desired temperature.  Serve.

 Makes about 4 good sized servings. Leeks Cauliflower Leeks and Garlic Roasted Garlic

Tuesday, October 11, 2011

Chaco Canyon Organic Cafe

Chaco Canyon Organic CafeI haven't been doing much eating out since I've been diagnosed with candidiasis.  It's important that I eat healthy which means avoiding eating out and eating processed foods so I've been doing a lot more cooking lately.   There are occasions when eating out is unavoidable so I try to find good healthy places to eat if I do need to go out.

Mark and I went to the Seattle Smug Meetup group to see Rod Mar's presentation on sports photography and needed to find a place to eat nearby.  I did a quick search for organic restaurants Seattle and came across Chaco Canyon Organic Cafe which is located in the University District.  That's less than a mile from where our meeting was so it worked out perfectly.  They also have a new location in West Seattle.

I walked in and had a seat near the counter to wait for Mark to arrive which was only a couple of minutes.  I looked at the online menu before picking the place so I already knew what I wanted to get but they have the menu displayed up on the wall behind the ordering counter.  They also have regular menus if you don't want to read the wall.  They have a wide range of sandwiches, soups, salads and drinks.  It's all vegetarian, serve breakfast all day and even have a happy hour.  Beer, wine, smoothies, juices and a couple of food items are on the happy hour menu.

I ended up ordering the green coconut curry and a green goddess juice (cucumber, celery, kale, fennel and ginger).  You can also make up your own juice combination using any of their many fruits and vegetables.  Most of their juices contained apple or pear as a base which I can't have right now because of the large amounts of sugar they contain.  Mark ordered the basic bowl and a beer.  After we ordered we got our colorful number and took a seat.  After 10 or so minutes our food came out but our drinks did not.  We looked around for a couple of minutes and Mark was just about to get up to see if they forgot the drinks and then our drinks arrived.  It would have been nice if they said be right back with your drinks or something after the food was served.  It would make more sense if they had brought the drinks out first.

The green goddess was pretty good though.  The green coconut curry wasn't bad. It was all raw vegetables so it takes a while to eat, lots of crunchy chewing involved.  I might have eaten half of it but got a box and had the rest for lunch the next day.  The basic bowl was as you might expect, basic. It was simply brown rice and beans.  I had a couple bites of it but not sure I could eat it as a meal, it seemed more something you would eat as a side dish.

Overall I thought it was a nice place for a healthy bite to eat and wouldn't mind going back again.


Order Menu 27 Green Coconut Curry Basic Bowl Chaco Canyon Organic Cafe on Urbanspoon