Savory Sunday: My Favorite Kitchen Tools

I hope you all are doing well. Things have been busy in the Brownie home. I will update you later this week on some of the exciting changes.

In this weeks edition of Savory Sunday instead of sharing a new recipe, I have decided to share my top five kitchen tools. Being an accomplished home cook, I have an array of kitchen tools. Many of my tools fill my kitchen counters, but listed below are the tools I use most. You might be able to guess what color accents my kitchen!

1. Mixing Bowls: I love my red mixing bowls. I use them almost everyday. They are great because they have a spout.
2. Wooden Spoon: I use my wooden spoon everyday. From cooking and sauteing to mixing cookie dough. This spoon does it all. Best of all it doesn't scratch any of my pans. 
3. Mason Jars: I use mason jars for several things around my house. In the kitchen I use them for storage and I often drink from them.
4. Dutch Oven: I love my Le Creuset cast iron dutch oven. I use it for cooking great soups and stews. I have also used it as a deep fryer. 
5. Whisk: I use my whisk often. I currently don't have an electric mixer, so I mix everything by hand. 

What are some of your favorite kitchen tools?

Savory Sunday: Chick-Pea Salad and Lunch Spread

I love chick-peas and so does my family. I am always thinking of new ways to incorporate this healthy ingredient in my recipes. This recipe is a marriage of two things I love. Chick-peas and egg salad. Since I can no longer eat egg salad due to Catherine's egg allergy, I took everything great about creamy egg salad and transferred it to a light and versatile chick-pea salad. This salad can be served over greens or in a pita pocket. I have even used it as dip with wide corn tortillas. I hope you and your family enjoy it as much as we do.

Chick-Pea Salad

2 cans of chick-peas, drained and rinsed
2 stalks of celery, diced
3 green onions, diced
2 tablespoons of Soy-Free Vegenaise
2 teaspoons of dill weed
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper

In a mixing bowl combine vegenaise,dill weed, salt and ground pepper. Stir and combine well. Add chick-peas, celery, and green onions until the salad is combined. Chill before serving.

* You can make many variations of this dish. Sometimes I like to add a little lemon juice or curry powder.

Savory Sunday: Allergy-Free Chocolate Chip Cookies

This recipe is an adaption from the Food Allergy Mama's chocolate chip cookies. I made this recipe for my family while we were snowed in. I hope you enjoy.

Yield: 2 Dozen Cookies

2/3 cup dairy-free shortening (I used Spectrum brand)
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
1 teaspoon best-quality vanilla extract
1 3/4 cups of gluten free flour mix ( I used Bob's Red Mill)
1/4 teaspoon of xanthum gum (Bob's Red Mill)
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of Enjoy Life mini-chocolate chips

Preheat oven to 375 degrees, and line a baking sheet with parchment paper. In a bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugars, applesauce, and vanilla until smooth.  In a medium bowl, combine the flour, xanthum gum, baking soda, and salt with a wire whisk. Add the flour mixture to the shortening mixture, and stir until just combined. Stir in the mini chocolate chips.

Savory Sunday: Easy Cranberry-Pecan Cookies

This recipe is an adaption from the Food Allergy Mama's chocolate chip cookies. I think this recipe is a good base for multiple variations.  Simply leave out the pecans if you or your little one has a tree-nut allergy. Luckily, Catherine does not. I hope you enjoy.

Yield: 2 Dozen Cookies

2/3 cup dairy-free shortening (I used Spectrum brand)
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
1 teaspoon best-quality vanilla extract
1 3/4 cups of gluten free flour mix ( I used Trader Joe's brand
1/4 teaspoon of xanthum gum (Bob's Red Mill)
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of dried cranberries
1/2 cup of chopped pecans

Preheat oven to 375 degrees, and line a baking sheet with parchment paper. In a bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugars, applesauce, and vanilla until smooth.  In a medium bowl, combine the flour, xanthum gum, baking soda, and salt with a wire whisk. Add the flour mixture to the shortening mixture, and stir until just combined. Stir in the cranberries and chopped pecans. 

Use a cookie scooper to place the batter onto the prepared baking sheet.  Bake for 12-15 minutes, or until lightly browned.  Cool completely on the baking sheet.

Savory Sunday:Warm Strawberry Bread

I hope you all had a blessed weekend. Today I want to share a recipe I tried this week. This strawberry bread is from The Food Allergy Mama's Baking Book. My family enjoyed this recipe and I hope it warms your hearts and tummies as well. It is a Valentine's-Day treat everyone can enjoy!

I did make a couple of adaptions. Instead of using all purpose flour, I used Bob's Red Mill Gluten Free All Purpose Flour. I also ended up baking my bread 10 minutes longer than recommended. I'm not sure if it was my oven, or the addition of the gluten free flour. I also added 1 teaspoon of vanilla flavoring. I just think all baked goods need a little vanilla.

Yield: 1 Loaf

11/2 Cups frozen strawberries
1/2 cup canola oil
3 tablespoons water
1/2 cup unsweetened applesauce
2 teaspoons grated orange zest
2 teaspoons freshly squeezed orange juice
21/2 cups of Bob's Red Mill gluten-free all purpose flour mix
2 teaspoons of xanthum gum
1/12  teaspoons ground cinnamon
3/4 teaspoon of baking soda
1/4 teaspoon salt
1 teaspoon of vanilla

Method

Preheat oven to 350 degrees and spray a 9x5x3- inch loaf pan with dairy-free baking spray.

In a blender, puree the strawberries, oil, water, applesauce, orange juice, orange zest, and vanilla until smooth.

In a medium bowl, combine the flour, sugar, cinnamon, baking soda, xanthum gum, and salt with a wire whisk.  Make a well in the middle of the flour mixture, and pour the strawberry puree into the well.  Stir with a rubber spatula until combined.

Pour into prepared pan, and bake 50 to 60 minutes, or until an inserted tooth pick comes out clean.

Cool completely before slicing.

Yummy strawberry bread