Are we for real? Yup. Tomorrow we’ll be sampling gluten-free cheese pizzas at the market. We’ll be selling ready-to-eat cheese pizzas as well at 4-packs of crusts to take home and top yourself. Come early-they won’t last long!
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If you need a laugh, or have small children, this video is for you. It’s for a product from Japan called Giga Pudding. Everyone looks so happy-where can I get one? The funny thing is that this pudding is supposed to serve 20, but in the video only about four people at a time are devouring a whole one.
Enjoy!
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Ugy tomatoes: usually cheap to buy and with a simple chop chop, they go from ugly to soupable!
Don’t be afraid of the tomatoes in the picture! With this recipe you can turn them into something wonderful.
One of my daughters is a very picky eater. It has taken years to develop her palate beyond scrambled eggs and noodles with butter. I have found that if I can feed her something once, the next time will be a breeze and by the third time, she’ll request it! Several weeks ago, out of the blue, she asked me for my tomato basil soup.
So I went to my favorite tomato guy at the farmer’s market and asked him for his uglies. And ugly tomatoes are just that. They are over-ripe or spotty, or have a crack. They are just plain ugly. But more than that, they are cheap and so I can afford enough to make a giant pot of soup! For dinner I usually serve this with a home made Caesar salad and for lunch I serve it with some tasty very sharp cheddar grilled cheese sandwiches (gluten-free of course!).
Ingredients:
Makes about a gallon
Fresh Ugly Tomatoes or pretty ones if you have them, about 10-14, chop them
1/2 large sweet onion, diced
3 stalks celery, diced
4 cloves of garlic, minced
About 4 cups of tomato juice, this helps stretch it out and make it smooth
3 T olive oil
salt and pepper to taste
1/2 c. half and half (optional)
About 10 fresh basil leaves (more or less to your taste)
Method of preparation:
In a large stock pot, heat the olive oil, saute the onions and celery on medium heat until they begin to caramelize. Throw in the garlic, stir briefly making sure not to brown the garlic. Throw in the tomatoes and tomato juice. Bring to a boil. Reduce heat and let the soup simmer for about 45-50 minutes. Add the heavy cream if you wich, chop and add the basil. Salt and pepper to taste. At this point if you have an immersion blender:
run it though your soup. I like this method because you can leave the soup a little bit chunky. If you don’t have one of these, use your blender (be careful with hot soup in a blender!!!). You can make this soup as chunky or smooth as you like. And then you are done. Serve the soup, put away the leftovers for lunch tomorrow, wash the dishes, and go to bed:)
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Brazilian carrot cake. It has carrots in it, but it is nothing like its American counter-part aside from being extremely moist. And it has chocolate frosting. Yes, chocolate frosting.
It takes about 5 minutes to mix up and about 40 minutes to bake. It takes 1 minute to glaze with chocolate and then it’s time to eat it up.
Ingredients:
4 medium carrots, grated (about 3 cups or so)
3 large eggs
1 3/4 c. sugar
1/2 c. oil (olive or canola)
1 t. vanilla extract
2 c. My GF Flour Mix (click here for recipe)
1T. plus 1 t. Baking Powder
1 t. salt
1 1/2 t. xanthan gum
1/2 t. cinnamon (optional)
Glaze:
2T cocoa powder
2T butter
5T milk
8T sugar
Method of preparation:
In your blender combine the shredded carrots, oil, eggs and vanilla. Puree the ingredients in the blender until smooth. In a bowl, place all the dry ingredients and stir together. Pour the blender concoction into the dry ingredients and stir together until everything is well mixed and very orange. Put cake batter into a greased and floured 10-inch bundt pan and bake at 350 degrees for about 40 minutes. While still warm, invert the cake onto the serving platter.
In a small saucepan, mix all the ingredients for the glaze. Gradually heat the pan while stirring the ingredients together. The icing will begin to bubble, keep stirring for about a minute. Pour hot glaze over the cake while the cake is warm.
Here is a video of how to make Brazilian Carrot Cake
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My husband came back from Brasil with the recipes for several blender cakes. We are having the carrot one tonight for my daughter’s 12th birthday. I’m pretty sure I’m making a whole new one to blog about tomorrow because I don’t think this one is going to last!
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I have a pretty carnivorous family. Until recently. Until I read too many food articles about what is really in food and how food is processed. Suddenly, the vegetarian entrees are at an all time high on my dinner table. Mostly no one is complaining. Which is good, because complaining gets you no where around my house. If it hits the table, it’s what’s for dinner!
Actually there are two other reasons for the high veggie content at our table these days. First, a wonderful friend of ours who is a vegetarian in staying with us for a few weeks. Second, I work Saturdays at a farmer’s market. There are 3 for $2.00 gigantic squash and a million other outstanding veggie deals. I would be a dummy to pass them up.
I’ll be sharing recipes for some good, easy and family filling-up veggie meals.
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