Cindalou's Kitchen Blues

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Mac and Cheese [Vegan] [Low Carb]
2007-09-07 18:24:00
This is my first experiment with shirataki noodles as a macaroni and cheese base and it worked well- a perfect comfort food and my childhood favorite (except that mac and cheese was the gluten and dairy kind). You can make this with any gluten free pasta, but I used shirataki noodles since they are low carb (actually all the carbs are from the yam fiber if you use the non-tofu based noodles, so you'd have no net carbs there. The tofu shirataki noodles by House Foods sold at Whole Foods have 3 carbs, 2 of which are fiber).The Magic Ingredients:1 bag drained shirataki noodlesdash sea saltabout 1/2 c. grated Vegan Gourmet cheddar cheese1 T. Smart Balance (Light) Vegan butterDrain noodles and add to a large microwave safe bowl with enough water to cover the noodles plus about an inch of water. Cook the noodles on high for about 4 minutes (or bring noodles to a boil in a pan for 2-3 minutes). Carefully remove the hot bowl and drain; add to serving bowl with sea salt, Smart Balance, ...
More About: Vegetarian , Dinner , Lunch , Cheese

Pear Pancakes
2007-09-06 17:22:00
I woke up at the ungodly hour of 5:30 this morning (and every morning during the week) to get to our nuclear reactions course way over at Duke on time. Jon and I live far enough away that the commute to class and our lab at Duke is about an hour from our daily combined bike, public bus, and walking excursion. It's a joy, a real pleasure trust me :) Actually, the course is great- it is just that 8:45 am time slot across town that bites.Anyways, I woke up groggy and unprepared for mealtime with the exception of a few over ripe pears mocking me in my refrigerator. In my sleepwalking state (this is pre-coffee) I decided to teach those pears a lesson and make Jon a yummy breakfast. Mission accomplished! Now where's that coffee...?2 ripe pears, mashed with skin3/4 c. all purpose gluten free baking mix1 t. sea salt2 eggs (or egg replacer)1 T. water2 T. organic virgin coconut oil, for frying*2 T. honey (or agave nectar or natural brown sugar)Melt the coconut oil in a large fry pan. ...
More About: Vegetarian , Recipes , Breakfast , Pear , Breads

Sesame Green Beans
2007-09-06 17:07:00
1/2 lb. fresh green bean4-5 T. agave nectar or honey4 T. sesame seedsWash and steam fresh green beans for about 5-7 minutes or until bright green. Drain beans and add agave (honey) and sesame seeds and mix. Serve hot or cold. These are a great side dish to my Sundried Tomato Meat Balls and Sauteed Baby Tomatoes.
More About: Vegetarian , Beans , Dinner , Lunch , Green

Sauteed Baby Tomatoes
2007-09-06 17:06:00
5-6 small fresh tomatoes (I used a few small fresh homegrown tomatoes)2 T. extra virgin olive oilSpray a pan with nonstick spray and preheat to medium (5). Add the olive oil and tomatoes and let tomatoes cook for 5-8 minutes or until they become soft and burst. Sprinkle with some fresh ground pepper and sea salt if desired. These are great little sides to my Sundried Tomato Meatballs and Sesame Green Beans.
More About: Baby , Vegetarian , Recipes , Dinner , Lunch

Sundried Tomato Meat Balls
2007-09-06 17:06:00
1 lb. grass fed ground beef3-4 sundried tomatoes, chopped3 T. extra virgin olive oil1 T. organic apple cider vinegarSeasonings:2 T. gluten free (Kraft Carb Well) bbq sauce (optional, but it adds a nick kick)sea salt and pepper1 T. cayenne pepperoreganoItalian seasoningCombine all ingredients in a large bowl and mix well. Spray a large pan with nonstick cooking spray and add 1 of the T. of olive oil. Preheat the skillet to medium heat (4). Using a large spoon and your hands, form small balls with the meat by rolling the mixture in your palms. Place 5 meatballs into the pan and cover, reducing the heat to medium low (3). Cook for 2 minutes then uncover the meatballs and flip them gently. Cover and continue cooking for another 3-4 minutes. Promptly remove the meatballs from then pan to prevent overcooking. Serve hot. These go great with spaghetti (of course) or a hearty chili, but I chose to opt for just meatballs, my Sesame Green Beans, and a few Sauteed Baby Tomatoes in oli...
More About: Recipes , Meat , Dinner , Lunch , Beef

Chocolate Covered Pear
2007-09-06 16:50:00
1 fresh organic pear (I used a red pear)4 T. homemade chocolate (or as much as you want)2 T. hemp protein powder (optional)Slice pear and top with hemp powder (or flax, rice bran, or nothing!) Spread homemade chocolate onto pear slices and put in a freezer-safe container. Freeze pear for at least 10 minutes or until chocolate thickens. Serve cold with or without agave nectar or honey... YUM!
More About: Vegetarian , Recipes , Desserts , Chocolate , Pear

Gluten Free RSS Feeds
2007-09-05 20:00:00
We came across a website, Gluten Free Feeds, solely dedicated to providing a one-stop source for Gluten Free recipes and information. If you've a gluten free blog or website, contact Smiffy and join the feed!Bloggers currently in the feed are:Cindalou's Kitchen BluesKarina @ [Gluten Free] GoddessMelissa @ Gluten Free For GoodSmiffy's Place: Life Without GlutenI'll update this list as more bloggers join the feed :)

Carrot and Pear Smoothie [Vegan]
2007-09-05 15:57:00
2 large organic carrots1-2 bananas (I used one)4-5 chunks frozen unsweetened mango or pineapple1/4 c. fresh red cabbage1 whole fresh pair, ripe4-5 ice cubes2/3 c. water or unsweetened fruit juiceWash veggies and throw everything into the Vitamix or your blender. Add water, ice cubes, and fruit juice if you chose to use it. Blend on high for 1-2 minutes or until smooth. I did not add any sweetener since the ripe pair and banana makes the shake fairly sweet (and you can always add honey or more fruit juice afterwards, but you can't un-add it!)
More About: Vegetarian , Recipes , Breakfast , Lunch , Desserts

Hemp
2007-09-05 01:49:00
Chet Day sent out a wonderful article written by Karen Railey on hemp. I have talked a bit about the health benefits of hemp, but I think Karen's article is a fantastic thorough review of hemp and its place in a modern healthy diet. I use hemp protein powder and hemp seed liberally in my recipes, especially in my shakes, smoothies, soups, salads, or just as a great topping to sliced fresh fruit. As Udo describes in his book Fats that Heal, Fats that Kill, hemp is an ideal food for long-term health since hemp provides a healthy balance of Omega 3:6 essential fats (EFAs).As a sidenote, I talk quite a bit about the benefits of flaxseed as well as hemp since flax provides the essential Omega 3 essential fats; however, over the long term, the body can become imbalanced if the delicate ratio between the Omega 3 and 6 fats is not maintained. Sole consumption of flax in the absence of Omega 6 EFAs (like hemp or sunflower or sesame seeds) will cause health deterioration due to the overa...
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Lentil and Hemp Veggie Soup
2007-09-05 01:39:00
6 quarts water1 large grass-fed beef marrow bone (optional: omit for vegetarian/vegan)1/4 c. green cabbage, chopped1/4 c. fresh red cabbage, chopped2 c. fresh collards, chopped3 organic carrots, sliced1 1/2 c. organic lentils2 stalks organic celery, chopped1 jalapeño with seeds, sliced1 onion, chopped1/2 c. fresh green beans, cut in half6 cloves garlic, minced1/2" chunk ginger, minced1" chunk fresh horseradish, minced1 T. organic apple cider vinegar3 T. Manitoba Harvest hemp protein powder** The hemp is optional if you don't have any, but omitting it would leave out the healthy Omega 3 and 6 fats which are vital in proper digestion and absorption of vitamins and minerals in the vegetables.Seasonings:rosemarycrushed red pepper flakessea salt and pepperoreganoItalian seasoningBring soup to a rolling boil. Put aside the collards and half of the carrots. Add the lentils, seasonings, and all the remaining veggies to the soup. Turn the burner to medium-low heat (3-4) and let the soup ...
More About: Recipes , Dinner , Lunch , Soup , Cabbage

Chopped Vegetable [& Salmon] Pizza
2007-09-04 04:48:00
Toppings:2 cans wild caught Alaskan salmon (optional; omit for vegetarian or Vegan)1/2 medium onion, slicedred bell pepperfresh or frozen spinach, cooked and squeezed drygarlic, choppedcut fresh green beans5 sundried tomatoes, chopped fine2 organic carrots, chopped1 c. fresh collards (or kale), chopped~ 7 oz organic black beans, drained2 jalapeños with seeds, slicedsliced fresh tomatoes (no sauce - we used 8 small homegrown tomatoes from Sandy)Vegan Gourmet Rice Vegan cheese, cheddar flavor shreddedGoat cheese (optional, I didn't use it but Jon loves it)Seasonings:garlic powderonion powdercrushed red pepper flakescayenne pepper (optional)Italian seasoningoreganorosemary (we used fresh)fresh basil leavesSlice and chop veggies and drain canned salmon (or you can use smoked salmon or nova lox). We used an assembly line of the toppings where everyone could chose what they wanted and top my homemade pizza crusts*. Bake the pizzas on pregreased (with nonstick spray) cookie sheets at 450...
More About: Vegetarian , Fish , Pizza , Lunch , Vegetable

Purple potato quiche
2007-09-04 02:01:00
This recipe is my attempt at Karina's scrumptious-looking purple potato quiche. It was a hit with my family, so thank you Karina for the idea!1 medium purple potato, sliced thin (I used the Saladmaster)8 eggs1/2 onion, chopped1/4 c. collards, chopped3 sun dried tomatoes, chopped8-10 Spanish olives3 T. thick and chunky salsaSeasonings:rosemaryItalian seasoningoreganogarlic powderparsleysea salt and pepperThinly slice the purple potato with the Saladmaster or your food processor. I recommend doing a little pre-cooking of the potato slices before adding them to the quiche. I cooked the potato slices in the microwave with a small amount of water (~1 T) for 3 1/2 minutes or until soft. Set aside purple potato. Chop onions, sundried tomatoes, and collards and set aside.Spray a pie plate with nonstick spray and preheat the oven to 400 degrees. Beat the eggs and seasonings in a large bowl with a hand mixer on high speed for about 2 minutes or until the eggs are frothy. Layer everyth...
More About: Vegetarian , Eggs , Lunch , Purple , Potato

Pizza Crusts [Vegan]
2007-09-04 01:41:00
3/4 c. buckwheat flour1/4 c. garbanzo flour1/2 c. fresh ground flax seed1 t. sea salt1 t. organic apple cider vinegar1 T. extra virgin olive oil1.5 c. waterSeasonings:pepperrosemaryItalian seasoningoreganogarlic powderMix all ingredients until smooth then spread onto 1-2 greased cookie sheets. Smooth out the batter into round pizza crust style shapes. Bake at 400 for about 25 minutes or until crispy.Paleo Option:1/4 c. flax1/4 c. garbanzo flour1 t. sea salt1 t. organic apple cider vinegar1 T. extra virgin olive oil1/2 c. waterSeasonings:pepperrosemaryItalian seasoningoreganogarlic powderMix all ingredients until smooth then spread onto 1-2 greased cookie sheets. Smooth out the batter into round pizza crust style shapes. Bake at 400 for about 25 minutes or until crispy.
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Indian Chicken Satay Skewers
2007-09-03 13:53:00
This whole Indian food theme is in honor of my mom who LOVES Indian food but claims she can never make it herself. I lured my family to come up to NC to visit for the weekend for "a little wedding planning," but really it is just a scam to get them up here to be treated for once. I mean how awful could it be to beg someone who works their rear off to relax and indulge in delicious healthy [gluten and dairy free] meals? :)Actually, I have an enormous ego and this is all about dragging my family out here to witness my passion and have fun trying their own hand at an easy and healthy gluten free lifestyle- cooking, working out, relaxing on our Co-op lawn to free jazz music.... Sounds good, I'm in! Who else?I want to spread the blessing of being gluten free- going GF was the best thing that has happened to Jon and myself in the recent past. We get more more variety, we are healthier and eating more veggies, and best of all I can finally be creative! Now, without further ado... India...
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Spiced Pumpkin Chowder with Collards
2007-09-03 13:52:00
1 large can (29 oz) solid packed pumpkin (or fresh cooked pumpkin)1 can (15 oz) unsweetened organic coconut milk1/4 c. unsweetened organic cranberry juice1 ear fresh corn, sliced off the cob2 c. chopped fresh collards1 can (15 oz) organic black beans, drained1/2 red onion, chopped2 organic carrotslime (garnish, optional)2-3 cloves fresh garlic1/2" piece fresh gingerSeasonings:2 T. curry powderdash cayenne pepperpeppersea saltCombine all ingredients except collards, corn,and beans in Vitamix. Blend on high speed for 6-7 minutes or until steaming. While the soup is mixing, slice corn off the cobs by holding the cob vertical and grazing the knife down toward the cutting board. Set corn aside. When soup is finished, pour it into serving bowls and add a spoonful of hot beans, a handful of collards, and a few spoonfuls of fresh corn kernels. Garnish with lime wedges if desired. This goes great on its own or with Indian chicken satay skewers.*Or you can use low sodium gluten free chi...
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Coconut Macaroons [Blueberry] [Dark Chocolate] [Vegan]
2007-09-02 23:58:00
Basic Macaroons:1 1/2 c. shredded organic (no sulfur) coconut6 egg whites3/4 c. agave nectar (or honey)[Dark Chocolate Covered Blueberry Macaroons]add 1 bag organic dark chocolate covered blueberries (we found these on sale at our local co-op)[Blueberry Macaroons]add 1/4 c. unsweetened frozen blueberriesSpray a cookie sheet with nonstick spray and preheat the oven to 400 degrees. Mix the coconut, agave (or honey), and egg whites in a large bowl. Stir in any add ins you want to use. Spoon onto the cookie sheet in little balls and bake for 10-12 minutes or until the tops are golden brown.
More About: Vegetarian , Recipes , Desserts , Coconut

Pear and Goat Cheese Blintz
2007-09-02 16:01:00
8 corn tortillas2 T. virgin coconut oil8 eggs, scrambled2 T. watersea saltOptional: Goat Cheese Optional: 1 T. applesauce (garnish)Topping:2 organic apples, chopped1/2 large onion, chopped2 T. cinnamon1 T. virgin coconut oil, for fryingMelt oil in pan and add diced onions, apple, and cinnamon. Saute onions and apples for 2-4 minutes or until soft then remove from the pan. Cover tortillas with a moist paper towel and warm tortillas in the microwave for ~ 40 seconds to soften the tortillas (otherwise they tear).Soak the warmed tortillas in the scrambled egg like you would French toast. Spoon the chopped pear into the egged tortillas in a thin line down the center. Layer a tiny amount of goat cheese (or your choice of cheese or no cheese at all!) down the center of the egged tortilla, but do not overfill. Fold a second tortilla the opposite way over the seam of the first tortilla (as seen in picture).Melt the 2 T. coconut oil in a large pan and add blintzes and fry for about 3 minutes ...
More About: Vegetarian , Recipes , Eggs , Desserts

Coconut Frosting [Vegan]
2007-09-02 03:34:00
1 15 oz. organic coconut milk2 T. potato starch flour (we use Ener-G brand)2 T. corn starch5 t. unflavored psyllium husk fiber powder2 T. natural brown sugar (can omit, but potato starch is slightly bitter)Mix all with a hand mixter until smooth and thickened. I whipped it for about 2 minutes and added the psyllium fiber 2 t. at a time while mixing until the frosting set into a spreadable form.In retrospect, I would just use coconut milk, cinnamon and a lot of unflavored fiber powder (2/3 c. or more or until the frosting thickened). Some ground flax, coconut flour, or almond flour would also do the trick (but then it wouldn't be nut free for almond flour). I used this to frost the Carrot and Veggie Spice Cake, but it would work well on any cake where you would normally use cream cheese type frosting.
More About: Desserts , Coconut , Vegan , Parve , Frost

Veggie Carrot Spice Cake [Muffins]
2007-09-02 03:32:00
Okay, this started as pumpkin spice muffins but morphed into a cake, some extra muffins, and no pumpkin once I got started... I thought pumpkin muffins sounded great (I'll do those later), but carrot and veggie "cake" sounded better :)I know there are a LOT of ingredients here but don't be intimidated. I used many substitutes for the canonical "butter" or "shortening" and sugar that are in regular [gluten free] carrot cake, so the ingredient list grows without bound. If you don't mind using shortening and oil then you can use those and omit the applesauce- I don't recommend this though since applesauce is a healthier option. I use fresh grated veggies and coconut to add moisture, texture, and a subtle natural sweetness to the heavier gluten free flours here. Using veggies, spices like cinnamon, and coconut help keep the glycemic impact of the cake down into a diabetic tolerant range (my dad can eat this fine with no insulin reaction). Drink a lot of water with this, it is...
More About: Vegetarian , Desserts , Cake , Muffins , Carrot

Paleo Veggie Stir Fry [Vegan]
2007-09-01 23:27:00
5 stalks organic celery, chopped1 jalapeno with seeds, chopped1/4 c. collards, chopped1/4 c. green cabbage, chopped1/4 c. red cabbage, chopped5 cloves garlic, minced1/2" piece fresh ginger, mincedsea salt and pepper2 T. extra virgin olive oil1 T. San-J Wheat Free Low Sodium Tamari1 T. Braggs Liquid AminosSpray wok or a large frying pan with nonstick spray. Preheat wok to 300 degrees then add chopped veggies to the wok. Saute the veggies at 375 for 7-8 minutes. If you like your veggies more done, you can cover the wok while cooking or increase cooking time. This goes great with bean sprouts, shiritaki noodles or brown rice, or my Paleo Ginger Bison.
More About: Vegetarian , Lunch , Side Dish , Vegan

Paleo Ginger Bison
2007-09-01 23:19:00
1 lb. all natural ground bisonsea salt and pepper2 T. extra virgin olive oil (1 T. for meat, 1 T. for pan)3 cloves minced garlic, minced1/2" chunk fresh minced ginger (optional)Seasonings:1 T. tarragon1 T. Italian seasoningPreheat wok/skillet to 300 and coat with nonstick spray and add 1 T. extra virgin olive oil. Turn temperature up to 325 and cook the bison for 3-5 minutes, stirring frequently. You can cook your meat longer if you like it more well done, but we like ours a little less done to preserve the enzymes as much as possible.Remember that bison, especially grass fed bison or meats, are very lean and require much less cooking time since they are not fattened up with corn or soy feed. When bison is done, remove from the wok promptly since the meat will continue to cook after leaving the pan. This goes great with a simple low carb veggie stir fry like my Paleo Veggie Stir Fry.
More About: Recipes , Lunch , Ginger , Glycemic Index

Paleo Ginger Veggie Spice Muffins [Vegan]
2007-09-01 21:49:00
1/2 c. minced green cabbage1 ripe pear, chopped1 organic carrot, grated3 T. ground flax seed3/4 c. water5 T. organic coconut flour1 T. rice bran1 t. sea salt1 t. apple cider vinegar1 T. baking powder (non aluminum)1 T. baking soda1 T. dried unsweetened cranberries (optional)Spices:2 cloves1 t. ground ginger1 T. cinnamon1 t. nutmegdash cinnamon and cayenne pepper 50-50 mixGrate the green cabbage and carrot with the Salad Master directly into a large mixing bowl. Mince ginger in a food processor or by hand and add to the veggies. Add the chopped pear, vinegar, and sea salt and mix. Add baking powder, baking soda, coconut flour, rice bran, flax, and seasonings and mix well. You may need to add more water if the coconut flour and flax absorb too much water. Let batter rest for 2-3 minutes then add to a pregreased (with nonstick spray) 12 muffin baking tin. Bake at 350 for 17-20 minutes or until toothpick comes out clean. Let cool before serving. These would be a great gluten and...
More About: Vegetarian , Desserts , Muffins , Ginger , Vegan

Rosemary Corn Grits with Apple and Onion
2007-09-01 15:28:00
2 c. cooked grits (or 1/2 c. dry grits, 2 c. water)1 T. olive oil or Smart Balance vegan butter1 T. coconut oil (or vegan butter), for frying1 medium organic apple2-3 slices onionSeasonings:2 T. rosemarydash sea salt1 T. cinnamonGarnish (Optional):Banana, slicedunsweetened jam or agave nectar (or honey)If you do not have pre-cooked grits, bring water and grits to a boil in a saucepan. Stir in vegan butter (or olive oil) and rosemary. Cover grits and simmer on low for 5 minutes. In a separate pan, melt coconut oil. Chop one medium organic apple and three slices onion (or so). Add chopped apple, cinnamon and onion to the pan and saute for 3 minutes or until the onions are soft. Top the cooked rosemary grits with the cinnamon apples and onions and serve. You may wish to add a dash of coarse sea salt before serving.
More About: Vegetarian , Apple , Corn , Glycemic Index , Parve

Spiced Flax and Apple Pancakes
2007-09-01 01:07:00
3 T. ground flax1 T. organic virgin coconut oil for frying1 large organic apple, chopped1 T. organic buckwheat or brown rice flour3/4 c. waterSpices:1 T. cinnamon1 t. nutmegdash cayenne & cinnamon 50-50 mix2 clovesTopping Options:extra 1 T. ground flaxSmart Balance Vegan Butterunsweetened jamorganic pear, choppedMelt oil in a large pan and preheat to medium high heat. Grind flax in a coffee grinder and add to a large bowl with chopped apple, spices, and buckwheat (or brown rice) flour. Stir to mix together; add water slowly while stirring. The flax will absorb the water and thicken the mixture quickly. Stir until the batter is just short of runny (you can add more water to make it thinner or more flax to thicken it).Spoon the batter into the pan and turn the heat to medium low (4 on our electric range). Cover and cook for about 4 minutes then flip pancakes with a greased spatula. Cover and cook another 3-5 minutes or until the middle of the pancakes is set. Serve hot with ga...
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Seaweed and Kale Soup [Vegan]
2007-09-01 01:07:00
1/2 c. low sodium organic vegetable broth (vegan)2 T. kelp (or your choice seaweed)2 c. water1 t. organic apple cider vinegar (optional, it gives it a nice flavor and kick)2 T. organic hemp protein powder (optional, I use it to add the good balance of Omega 6:3 fats and protein. Hemp is vegan, gluten, and dairy free; it is also low carb.)Seasonings:rosemarytarragon (optional- adds a very strong flavor and aroma, so omit it if you don't like tarragon)sea salt and pepperred pepper flakes (optional)Pour vegetable broth, water, and vinegar into 2 bowls. Add spices and kelp and microwave for 3-4 minutes on high (or you can use a stove top and pot if you object to microwaves). When hot, add torn kale leaves and a scoop of hemp powder. Serve hot with a large salad like my Hemp and Sprout Green Salad.Serves: 2
More About: Vegetarian , Lunch , Soup , Appetizer , Side Dish

Hemp and Sprout Green Salad [Vegan]
2007-09-01 01:07:00
Ah ha! My first excuse to use my pepper mill :) This is the high point to my recent depressing discovery that I may have a mild almond allergy (if you have been reading this for any amount of time then you know how much I adore almonds... sigh). Looks like some more allergy testing is in store..ergh. Anyways, I fooled myself into thinking I had slivered almonds on my salad by using dehydrated chopped garlic instead; it really has a nice crunch, which is part of what I wanted.2 c. organic lettuce (I used red leaf)1/2 pint or a few large handfuls sprouts2 T. organic hemp protein powder1 T. dehydrated chopped garlic (optional)Seasonings:oreganofresh pepperdried basilDressing:1 T. balsamic vinegar2 T. extra virgin olive oilToss lettuce and sprouts in a large bowl. Sprinkle over hemp powder and then top with garlic and seasonings. Mix (I just pour it on, but you can shake it together) olive oil and vinegar and pour over the salad. I had this with my hemp-inspired lunch of Seaweed an...
More About: Vegetarian , Recipes , Lunch , Green , Salad

Crunchy N' Spicy Onion Chicken
2007-09-01 01:07:00
1 boneless skinless chicken breast1 egg, beaten1 T organic coconut oil for fryingSeasonings:2 T. dehydrated onion flakes1 T. red peppersprinkle lemon pepper seasoning, low sodiumcayenne pepper1 T. dehydrated garlicoreganoSpray pan with nonstick cooking spray and melt coconut oil in the pan. Add chicken breast to the beaten egg and season. Mix the egg, seasoning, and chicken with a fork then add the battered breast to the pan. Cover and cook over medium to medium high heat (6 on our range) for about 4 minutes. Flip the breast and continue cooking (covered) for another 3 minutes or until juices run clear. Garnish with parsley or cilantro.
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Ode to my New Pepper Grinder [I love you!!]
2007-08-31 16:10:00
Thank you, thank you Abba and Momma J for my birthday present! This bamboo pepper grinder is my not-so-secret coveted love from our online gift registry (for our wedding, birthdays, etc). Since no one except my mom, Jon, and myself know the history behind this grinder, I'll fill you in on the short little saga....First, imagine registering for your wedding as a couple and picture in your head the glorious bickering which comes along with both the bride and groom shopping. I am obviously a kitchen stuff fanatic, but I also love tools (cordless drill you're sexy too); Jon is a great companion shopper since we like the same kind of practical things.... that is until I wanted a gigantic pepper grinder.I don't know what it is about a foot tall pepper grinder- maybe this is my one frivolous over-done obnoxious American indulgence, but I just HAD to register for a HUGE pepper grinder. I always loved them in fancy restaurants and there's just something about gripping this monster tha...
More About: Love , Pepper , I Love You , Grind , Grin

Simple Basil and Rosemary Chicken [Low Sodium]
2007-08-30 18:42:00
I was hoping this one would be a quick and easy recipe to help out Dianne at Gluten Free Journey. This is low sodium since I only used low sodium gluten free chicken broth and left out my staples of Bragg's and tamari.2 boneless, skinless chicken breasts1/2 c. low sodium gluten free (free range organic) chicken broth*1 T. rosemary5-6 leaves fresh basil1 T. oregano (optional)Spray a large frying pan with nonstick spray and add chicken and herbs. Pour low sodium broth (or sherry) over chicken and cover. Cook at medium heat for 5-7 minutes then flip. Cook covered another 5-8 minutes or until chicken juices run clear. Serve with a green salad.*We use Pacific brand. I bet some nice dry white wine or cooking sherry would be great here, but I'm out :(This recipe is dairy free and gluten free.
More About: Recipes , Lunch , Chicken , Basil , Simple

Orange Spice Cake [for Karina]
2007-08-30 17:55:00
Okay, so I feel low for posting all these recipes which are completely off limit to Karina and others in a similar situation with additional food allergies. After hearing Jon rave about how yummy Karina's brown sugar and blueberry muffins looked, I decided to break down and use some of our natural brown sugar, some leftover fruit, and a little love and compassion to whip up... something.Truthfully, this recipe goes along with the brown rice and eggplant bake- a frustrated and exhausted Cindalou (me) with little desire to cook and a need to use up leftovers. I hope this appeals to you Karina, and that I haven't missed an allergen! I have been racking my brain to find a thing to make but most of our staples are things you don't necessarily use.... I also hope this shuts Jon up- joking :)2 ripe bananas, mashed3 T. organic buckwheat flour (or white rice which we don't own)1 orange, peeled and chopped with juice*2 T. natural brown sugar2-3 T. water (or unsweetened organic applesauce)...
More About: Vegetarian , Orange , Desserts , Cake , Vegan