Healthy Recipes

  Easy Chick Pea and Potato Lettuce Wraps

This recipe is really was invented by necessity. Originally I planned to make chick pea and potato tacos, but discovered my blue corn tortillas were moldy. Mom fail! I forgot to put them in the refrigerator. So instead of tacos tonight, we are having lettuce wraps.

Homemade Taco Seasoning
2 tablespoons of chili powder
1 tablespoon of paprika
1 teaspoon of ground cumin
2 teaspoons of onion powder
2 teaspoons of garlic powder
1/4 teaspoon of cayenne powder
1/4 teaspoon of salt
 
 Mix all of the seasoning ingredients in a small bowl and set aside.

Chick Pea and Potato Lettuce Wraps
2 large russet potatoes, cleaned and diced
1 can of chick pears, rinsed and drained
1 head of lettuce, washed and dried
2 tablespoons of homemade taco seasoning
2 tablespoons of canola oil
1/4 cup of veggie broth
1 green onion chopped,  for garnish

Method

In a medium skillet, heat oil to medium high. Add diced potatoes. Stir making sure each potato is covered in the oil. Once potatoes begin to brown, add the drained chick peas. Again, stirring to make sure everything is browning evenly. Then add two table spoons of the homemade taco seasoning.  Stir again to coat. Add the vegetable broth and cover. Let potatoes and chick peas cook for ten minutes. Remove the lid and serve the warm filling in the lettuce cups. I garnish my lettuce wrap with green onion and daiya cheese. Enjoy!

 Apple Cinnamon Doughnuts

I love donuts. There is just something about sugary fried dough. I even wanted to have donuts served at my wedding reception, but there was a family intervention two weeks before our big day.

Although I have a love affair with donuts and love to bake, I had never attempted to make my own. It always seemed like it was too much effort. Since Catherine's diagnosis, I have craved donuts. Unable to go into a shop and buy a gluten-free,soy-free,dairy-free,and peanut-free donuts, I was forced to make my own.

After searching the Internet and my personal library of recipes, I decided to try Kelly Rudnicki, the Food Allergy Mama's recipe. What I liked about Kelly's recipe was it was simple. I could have hot donuts in about one hour. I didn't have to wait for the dough to rise.

The results were amazing. My family enjoyed the hot donuts. Listed below is the recipe I used. I did adapt the recipe a bit. Instead of regular all purpose flour, I used Bob's Red Mill's All Purpose Gluten-Free Flour.

What are some of your families sweet treats?


Apple House Cinnamon Doughnuts

Doughnuts
Canola Oil, for frying
3/4 cup unsweetened applesauce
2 teaspoons vanilla extract
3/4 cup granulated sugar
3 tablespoons dairy-free, soy-free butter, melted
4 1/2 - 4 3/4 cups unbleached all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup of rice milk

Cinnamon Sugar for rolling
1/2 cup granulated sugar
2 teaspoons ground cinnamon

Method

In a large heavy pot, heat 2 to 3 inches of canola oil until a candy thermometer is inserted in the oil reaches 375

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the applesauce, vanilla, and 3/4 cup sugar.  Add the butter, and mix well.  In a separate medium bowl, combine the 4 1/2 cups flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt with a wire whisk.  Add the flour mixture and the rice milk alternately to the applesauce-butter mixture.  Add more flour, if needed, to make a smooth and not-too-sticky dough.

Transfer the dough to a lightly floured board. Knead for about 1 minute, and roll out to 1/2 inch-thick circle.  Dip a doughnut cutter into flour, and cut it into the dough.  Remove the trimmings and reroll, repeating the process.

Slide a few doughnuts into the hot oil, being careful not to crowd the pot. Fry until the doughnuts rise to the surface, about 2 minutes, and turn over with metal tongs to fry the other side.  Doughnuts should be golden brown on both sides.  Lift out the doughnuts with the metal tongs and drain on paper towels.

Mix together the 1/2 cup sugar and the 2 teaspoons cinnamon.  Place the cinnamon-sugar mixture in a brown lunch paper bag.  Place the warm doughnuts, one at a time, in the brown bag, and shake to coat.  Shake off excess sugar, and place on a serving platter. Repeat with remaining doughnuts.

I'm always looking for something new for dinner. I often make oatmeal patties for my family, so today I decided do something different. We started eating quinoa as a family after Catherine was diagnosed,but have only enjoyed it in sweet breakfast recipes. This is my first attempt at making a savory quinoa dish. My family loved it. They were delicious. I wish I had a better camera. The pictures don't do them justice.

I served my patties with rice. For a round two recipe, I plan to break my left over patties up tomorrow and serve in corn tortillas. 

Curry Quinoa Patties

1Cup of quinoa
1 Cup of Water
1 8oz can of tomato sauce
1/2 teaspoon of salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 large carrots, minced
3 large cloves of garlic, minced
5 green onions, chopped
1 tablespoon of olive oil
1 can of Garbanzo Beans,drained
1 tablespoon of vegenaise soy-free
1/2 teaspoon of salt
1 teaspoon of chili powder
1 teaspoon of curry powder
1/2 teaspoon of cumin powder
1 teaspoon black pepper
1 teaspoon of paprika
 cooking spray of choice

Method

1. Rinse quinoa in cold water. This is really important. If the quinoa is not rinsed well, it will have a bitter taste.
2. Place rinsed quinoa, water, tomato sauce, salt, and garlic powder in a pot.
3. Stir and let ingredients come to a boil. 
4. Then cover and simmer for 10-15 minutes. Quinoa will be translucent when it is done.
5. Place cooked quinoa in the refrigerator to cool while you prepare other ingredients.
6. Heat a sauce pan on medium heat and add olive oil.
7. Once oil is hot, add carrots,green onions, and garlic. Saute for 3 minuted or until veggies are soft.
8. In a food processor, pulse garbanzo beans. You don't want to over pulse. Look for a ruff chop. Almost a thick paste consistency.
9. Remove cooled quinoa from the refrigerator. 
10. Add sauteed veggies, garbanzo beans and the remaining spices to the cooled quinoa. 
11. Stir well.
12. Heat an electric grill to 375 degrees/
13. Spray with cooking spray.
14. Form and cook patties. I make my patties about 1/4 cup. They cooked 2 minutes on each side or until browned.