For this week I decided to try a “Fruit Newton” recipe from a fellow Allergy Mom. This is a fantastic recipe that tastes really good…especially considering how few ingredients are required and how flexible the recipe is!
3 cups flour -any kind or a mixture of a few
4tsp baking powder (I used 1/3 baking soda, 2/3 cream of tartar)
1 tsp salt (could also add a Tablespoon of maple syrup or honey)
1 1/2 cups liquid (milk, alternative, water, or juice)
1/4 cup oil
filler (jelly, jam, apple butter and cinnamon, etc)
Roll out a little thinner than 1/4″ thick, cut into a rectangle, put jam on half and fold over on itself. Bake at 350 for 12-14 minutes.
This week I tried making a Chocolate Icebox Pie for the first time in a long long long time. The recipes (for the teff crust and chocolate pie filling) was good, but I made a few mistakes… First of all, I used too much cream of tartar in the meringue and it turned out a bit sour tasting. Second of all, I cooked the chocolate pudding too quickly and had to beat it well to finish mixing in all of the ingredients. I am pretty sure that’s why it didn’t really set up. It looked beautiful, but definitely not my best work! However, it went well enough that I plan to try it again….and this time I might make it paleo with a mix of coconut milk and almond milk! 🙂
My daughter also enjoyed making a little blueberry pie with leftover ingredients from my pie!
This week, I decided to try a recipe from a fellow homeschool mom that she got from her Arab mother-in-law: Kofta.
I had to make a few alterations to account for what I had available to use, but turns out Kofta is a dish that everyone makes their own way! The final recipe I ended up with was:
2 lbs ground beef (mixed with an egg, salt, pepper, garlic, and leeks)
1 bag of red potatoes cut into thick discs
1/2 jar of tomato sauce
Nut sauce (3 Tablespoons cashew butter, splash of lemon juice, salt, water, and dill)
Form meat mixture into long skinny footballs and brown in a skillet. Then place meat into a 9×13 pan. Cover with sliced potatoes (she uses big potatoes and slices them like steak fries). Pour tomato sauce over (or use fresh tomatoes if you have them). Slice leaks on top. Cover and bake at 350F until potatoes are soft. Make Nut sauce, adding water until sauce is soupy (she used tahini but I couldn’t use it so I subbed cashew butter). Pour Nut sauce over the dish and stick it back into the oven for another 10-15 minutes. Serve over rice.
We also had Hamantaschen cookies tonight while we read the Megillah (Esther) for Purim!
For this week, I decided it would be an excellent opportunity to pull out my new instapot!! I placed my frozen roast in the instapot with a little water and cooked it on meat/stew for 70 minutes. Then I let off the steam, threw in some chopped sweet potatoes and radishes, and re-set it for meat/stew for 35 minutes. The sweet potatoes were a little soft, but otherwise it was excellent with just a little salt and pepper!!
For this week, I made a pumpkin pie smoothie…and just kept adding things until it tasted good!
Pumpkin Pie Smoothie
1 can coconut milk
2 small cooked pumpkins
2-3 handfuls of ice
1/2 cup maple syrup
1 Tablespoon of cinnamon
small amount of ginger (don’t get too much!)
Optional: add gelatin or some protein powder
Combine and puree!
For this week, I decided it was the perfect opportunity to try my hand at making this Paleo Ice Cream Recipe and my previously mentioned Paleo Fudge Pie. I had to make a few substitutions, and the ice cream came out tasting like a good coconut ice cream. I think I will be trying it again (with different tweaks), but before I do, I am going to buy an ice cream maker so I dont have to stir it every 20 minutes for 4 hours!!!!
I decided to try making this Paleo Pasta for Week 6: Italian. It was ok… My husband and my son wouldn’t try it. My daughter tried it but wasn’t really a fan (and she is rather open minded food-wise). Overall….not really impressed and probably won’t go to the trouble again. (And yes, they were a little thick, but I lost all of our baking supplies when we de-glutened our kitchen…so I did the best I could with what I had)