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Posts Tagged ‘dairy-free’

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My Daughter Posing with her Gluten-Free Jewel Pop

This is a quick and easy gluten-free, dairy-free, soy-free, vegan snack.

Lemonade Popsicles

Ingredients:

– Fruit juice of any kind – we used lemonade aid, (but you can also reconstitute the frozen kind,too)

80-3879_Jewel Pop Molds-Main

Tovolo Jewel Pop Molds

Supplies:

– Popsicle molds or Dixie cups and Popsicle sticks
(We love our Tovolo Freezer Jewel Pop Molds, Set of 6, because they’re a perfect size and fit right on your finger!)

Directions:

1. Pour lemonade aid or fruit juice into molds*.
2. Put in freezer. The amount if time will depend on how large your Popsicles are.

*NOTE: If using Dixie cups and Popsicle sticks, you might want to place a piece of aluminum foil over the cup, make a small hole in the center for the stick, and put the stick through the hole. That way, the stick will not fall over.

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Roasted Root Vegetables

Roasted Root Vegetables

Food Energetics:

I like to eat what’s in season, believing that I derive lots of needed nutrients from the seasonal plants.  Remembering that winter is a time of hibernation, and the sun, too is hibernating we often times  feel seasonal depression from the shorter days or just a waning of energy.  Many root vegetables live in the ground, and though they can have stems and flowers, most of these stems and flowers have died off and also gone into hibernation, returning their energy back into the ground.  Therefore the plant’s energy has shifted from creating flowers into its root by storing nutrients and minerals.  So, if we eat the roots of these plants during the winter, we are eating them at their fullest energy potential to help us energize through the darkness days.  Check out this link if you want to read more about the health benefits of root vegetables.

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This dish is one of the most simple dishes that I make, and other than chopping, there’s little prep work involved.  I usually use whatever I have on hand in my fridge especially when I’m trying to clean my fridge out.  Since I tend to use whatever I have on hand, the technical term for the vegetables is root crops, because as you’ll soon read, they are not all roots.

I am obsessed with researching and learning, which brought me to learn exactly what types of food are really going into this dish.  I will go into more detail below, but if you do not have the same passion that I am possessed by, no worries!  Just skip down to ingredients below.

Definitions:

A root crop is any edible, underground plant structure, thereby defining

The rest of the foods are all under the category geophytes, requiring a dormant period, and are a storage unit for the plant:

Root (carrot)

Root (carrot)

Roots – are the organs of the plant that absorbs water and nutrients, anchors the plant to the ground, and stores food and nutrients for the plant.

Bulb (onion)

Bulb (onion)

Bulbs – consists of layers that grow underground and store food for the developing plant.

Corm (Gladiola)

Corm (Gladiola)

Corms – resemble bulbs, but have a solid mass of tissue instead of layers that grow vertically underground.

Rhizome (ginger)

Rhizome (ginger)

Rhizomes – a shallow stem that grow horizontally underground. Off of rhizomes grow roots, and part of the plant can appear above ground.

Tuber (potato)

Tuber (potato)

Tubers – have leathery skin and eyes.  They are underground stems that grow thick instead of long.

Catch-All Roasted Root Vegetables Recipe

Ingredient (here’s a sample of what you throw in there, but keep reading for step-by-step instructions):

Tubers: sweet potatos, white potatos, beets, celeriac, rutabega, etc.
Winter Squash: hubbard, butternut, acorn, etc.
Roots: Parsnip, carrots, horseradish
Bulbs: onions, garlic, fennel
Corms: Celeriac
Rhizome: ginger
Herbs: thyme, rosemary, chives, parsley
Olive Oil
Salt
Pepper

Glass Baking Dish

If you DON’T want to be creative, continue reading for step-by-step guidance below: 

If you DO want to be creative, mix and match anything from the list above and skip to the directions below:

Ingredients:

1 winter squash – peeled and cubed into 1 inch pieces
1 onion – peeled and roughly chopped
4 cloves of garlic – peeled and roughly chopped
1 celeriac – peeled and cubed into 1 inch pieces
1 fennel – rinsed/dried, top part removed and bulb roughly quartered
2 sweet potatoes (or white) – scrubbed/dried and cubed into 1 inch pieces
1-2 parsnips depending on size – scrubbed/dried and cubed into 1 inch pieces
1-2 carrots depending on size – scrubbed/dried and cubed into 1 inch pieces
about 2 tbsp of fresh thyme (dried will do, but start with half the amount)
about 2 tbsp of rosemary (dried will do, but start with half the amount)
about 2 tsp of salt
about 2 tsp of pepper
extra virgin olive oil (about 1/4 cup)

You’ll want to have a glass baking dish about 9×12 on hand.

Serving size: about 6-8 portions

Directions:

1. Preheat oven to 400F

2. Throw all ingredients above (minus the olive oil) and toss in a glass baking dish.  Drizzle olive oil over vegetables and toss again.

3. Put vegetables in the oven, tossing them every 20 minutes for about an hour.  I like mine a bit crispier, so if you like them a little al dente, then check them after about 50 minutes or so.

4. Serve hot!  It makes for great leftovers, too.

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Adapated from the Oxmoor House

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Athena Winter Squash Muffin with Molasses

So, here I was, home again with my daughter, and instead of Hurricane Sandy, it’s Nor’Easter Athena.  Snow was falling in huge flakes at the beginning of November!!  First I decided that these storms should be named after a man instead of a woman.  I did a little research on names and came up with Seth, because according to mythology, he was an ancient evil god of Chaos, storms, and the desert, who slew Osiris.  That sounded perfect!
Then, I heard sounds of my daughter who slept all of an hour, got up to go to the bathroom, and never went back to sleep.  Great!  I had a whole L-O-N-G afternoon to entertain her.  First we decided to do a holiday craft project for her grandparents, and then we needed a new storm project.  I looked in the fridge and noticed that I had all this hubbard squash in there, so what better thing to make than pumpkin/squash muffins.  When I started looking for recipes, I saw some that had added molasses.  And, since my latest obsession is with molasses, (see Frankenstorm Chocolate Chip and Molasses Brittle Cookies), this seemed perfect.  So, I aptly named the muffins after our storm Athena, a.k.a. Seth.
A Review:
These muffins were super moist, like bread, deep in color from the molasses, not too sweet, and incredibly satisfying.  If wanting a bit more flavor, then I’d recommend ratcheting up the amount of spices.  However, everyone in the house including storm visitors ate more than one!

Athena/Seth GF Winter Squash Molasses Muffins (DF, SF)

Servings:
1 dozen large or 40 mini-muffins
Ingredients:
1/2 cup butter or margarine, softened – I used Earth’s Balance
3/4 cup firmly packed brown sugar20121107-200828.jpg
1 large egg
2 cups (1 can) of cooked squash or canned squash/pumpkin
1/4 cup blackstrap molasses
1 3/4 cups GF flour = 218.75 grams or 7.72 oz
1 tablespoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon cinammon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
*1/4 cup chopped nuts (optional)
Preparation:
If needing to roast squash ahead of time, see blog post on Hubbard Soup for roasting instructions in #1 & 2 of instructions.
1.  Beat butter at medium speed of an electric mixer until creamy, but you can use a whisk if your butter is room temperature.
2.  Slowly add brown sugar, beating/stirring well.
3.  Add egg, beating/stirring well.
4.  Add squash and molasses, beating/stirring well.
5.  Combine flour, baking soda, salt, and spice.  Whisk together to make sure they’re incorporated.
6.  Slowly add flour mixture to pumpkin mixture  (beating at medium-low just until blended).
7.  Stir in nuts.
8.  Spoon into greased muffin pans, filling three-fourths full.
9.  Bake at 375° for 20 minutes and remove.

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Fresh Out of the Oven

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