Wednesday, March 31, 2010

Butternut Chicken Stew

The Stew is pictured on the left with the GF bread from here. The other is banana bread pudding made in the crock pot (I can post about that later if you want the recipe).

I got this recipe from It is so yummy and I didn't have to change very much at all! The butternut squash was like candy! My favorite way to eat this is with out the corn, you can decide for yourself. I've also made this with extra bell peppers, red and yellow ones. My oldest son said it was rainbow soup when we were eating it.

Butternut Chicken Stew
Ingredients and Directions
1 small onion, chopped
1 small red bell pepper, chopped
2 garlic cloves, chopped
2 T 'I can't believe it's not butter' spray (you can use butter or olive oil)
--------cook in a large pot over medium heat until onion has softened.
1 can diced tomatoes with garlic and onions
2 cooked chicken breasts, shredded (I have used left over chicken)
1 can kidney beans, slightly drained
1/2 small butternut squash, peeled and cubed to make 1 1/2 cups
1 can beef broth
1 can chicken broth
1 tsp chili powder
1/2 tsp cumin
1 tsp salt
1/4 to 1/2 tsp pepper
---------Add the next ingredients to pot, bring to a boil and then simmer for 15 minutes.
1 can corn
---------Add corn and cook another 15 minutes and then serve.
I didn't add all of the broths at once. I waited to see how soupy it would be. I like my stews to be really thick. Also as I said before I liked it better without the corn. If you're not putting in the corn just cook it for the additional 15 minutes or until the squash is as tender as you like it.

Tuesday, March 30, 2010

No-Bake Peanut Butter Squares

I have been experimenting with different desserts more lately. My mom requested that I post this recipe that I changed a little last weekend. I got the original recipe from Betty Crocker's Cooke Book that I talked about yesterday. I love butterscotch so this does have a little more sugar in it than I like. Also this recipe does have fat in it from the coconut oil and peanut butter. Some people shy away from coconut oil because it does have lots of saturated fat. What they don't understand is that it is much easier on your body to process besides all of the healthy qualities it has that I'll go over later. It is the only fat that my body can handle so I use it when I have to have a solid fat such as butter or Crisco and sometimes when I need a liquid fat. The liquid fat depends on why the fat is being used in the recipe.

No-Bake Peanut Butter Squares
1 cup organic powdered sugar
1/8 cup coconut oil, room temperature but not runny
1 T 'I can't believe it's not butter' spray
1/2 tsp vanilla
1 1/3 cups Gluten Free graham cracker crumbs (I like Smore'ables)
1/8 cup organic peanut butter (only peanuts and salt) room temperature
1/2 package carob chips
1/4 package butterscotch chips

Line square 8x8 pan with aluminum foil. Beat powdered sugar, coconut oil, butter spray, and vanilla in large bowl with electric mixer. Stir in graham cracker crumbs and a handful of butterscotch chips. Mixture will be very stiff. Press into pan.
Melt the rest of the butterscotch chips and spread over mixture. Then melt the carob chips and spread that over the butterscotch. Refrigerate about 2 to 3 hours. The carob and butterscotch will set before the rest of the mixture. Because you are using organic peanut butter it will take longer to set up. Once it is set remove from pan, using foil to lift; fold back foil. Cut into squares and serve. These must be stored in the fridge. The organic peanut butter and the coconut oil will become loose the longer they are out of the fridge. But at least you won't be eating all of the extra chemicals and stabilizers! :] Happy eating!

Sorry no picture again, they were gone too fast!

Low Gluten (LG) Flour mix

I guess before I post more and more recipes I should let you know what I use for my Low Gluten flour mix. With any flour that don't have gluten or has low gluten you really need to mix them. Gluten is a binding agent in food. There are a few things I've made with just Barley flour, I'll post those later, but for the most part you need a mix. There are tons of mixes out there that are great, but they all have one problem. They all have a little yeast in them. Now yeast isn't bad in most cases, but there are so many people with Candida problems (yeast overgrowth) that there should be other options too. I love this mix, he calls it Brandon's Flour, and it is what I use. It has great flavor. I haven't tried it in his bread but I love it in Healthy Bread in five minutes a day, I'll post about that too. I use their Gluten free low yeast version, oh so yummy!
So anywho, when I say LG flour mix this is what I use.

6 cups spelt flour
2 cups kamut flour
2 cups rice flour
1/2 cup oat grouts flour
Mix all flours well and set aside for use when baking

Monday, March 29, 2010

Strawberry Bars/Upside Down Cake/Cupcakes

It's Strawberry season now, well at least they are on sell at the stores. So I've been going crazy with Strawberries!! I've made jam, fruit leather, bars, syrup, sweet rolls, salads, and froze some so I can use them later in pies and breads.
This recipes is by far my favorite with Strawberries. I got my base for this recipe from the old Betty Crocker's Cookie book. I couldn't find the same printing online so here is a newer version, if you're interested.
They really didn't turn out like bars. They are more like cake and cupcake texture. So I started by putting it in a 8x8 pan, then a 11x7x1 pan lining the bottom with strawberries. I loved it so much I did some cupcakes with one sliced strawberry on the bottom. They turned out equally tasty and the best part is they are fat free and you can't tell! I liked the Upside Down Cake/Cupcakes versions the best so that is what I'm calling it.

Strawberry Upside Down Cake/Cupcakes

3/4 cup Packed organic Brown Sugar (this is evaporated cane juice and molasses)
3/4 cup Pureed strawberries (If they're tart add a little evaporated cane juice before adding them to batter)
1/4 cup no sugar added apple sauce
1 egg
1 1/4 cup Low gluten Flour mix
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp salt
1/2 tsp xanthan gum
1 tsp. baking powder
1/2 cup chopped strawberries
3-4 sliced strawberries (for cupcakes, you need more strawberries for a cake)
1/2 cup organic powdered sugar (I make my own, blend 1 T corn starch and 1 cup evaporated cane juice in blender until powdered sugar consistency, about 4 minutes)

Heat oven to 350*F. Mix brown sugar, pureed strawberries, apple sauce, and egg together with hand held mixer. Add GF flour, baking soda, cinnamon, salt, xanthan gum, and baking powder. Mix well. Stir in chopped strawberries. Line bottom of pan or cupcake liners with sliced strawberries. Sprinkle a little evaporated cane juice over the sliced strawberries. Pour batter over sliced strawberries and bake for 12-15 minutes for cupcakes, 25-30 mintues for cake, or until a toothpick inserted in center comes out clean. Cool cupcakes on cookie rack. Sprinkle organic powder sugar on top just before serving.
Yields 18 cupcakes.

If you don't have to worry about Gluten, simply substitute whole wheat flour for the low gluten flour and take out the baking powder and xanthan gum. They should turn out the same. :]

I didn't get a picture because they were eaten so fast!
Hope you enjoy!

Sunday, March 28, 2010

Vegetable Chicken Penne

Vegetable Chicken Penne

For dinner tonight I wanted to use lots of veggies. My kids love noodles, and we needed a meat. So this is what I came up with. My kids loved it, even my husband (who is sometimes harder to please). It might seem like there is a lot of garlic but when you saute it in the beginning it cooks out most of the flavor. I also cooked two different kinds of penne noodles, rice for me and whole wheat for the rest of the family. Either taste great with the sauce.

1 box Rice Penne (can use whole wheat penne)
½ yellow bell pepper cut up
½ red bell pepper cut up
½ green bell pepper cut up
1 cup cut up broccoli
2 boneless skinless chicken breasts cubed
1 can cream of chicken soup
1 can diced tomatoes with garlic and onion, slightly drained
½ small onion minced
2-3 cloves garlic minced
1 tsp parsley
2 T butter (I used I can't believe it's not butter spray)
Dash of garlic salt
Parmesan cheese

Boil penne pasta according to directions and set aside. While penne is cooking sauté garlic and onion in butter in large sauce pan. When onions turn translucent turn heat down to medium low and add chicken. Cover with lid, stirring occasionally. When chicken is cooked through add all bell peppers, broccoli, and cover. Let steam for about 5 minutes until peppers are cooked to your liking. Add diced tomatoes, stir well and uncover. Cook for 2 minutes to warm tomatoes. Add soup and parsley, stir well. Bring to a boil. Add salt. Serve over Penne, top with parmesan cheese.

Amy Young 3.28.2010