Zucchini Slice

I picked up some beautiful zucchini at the farmer's market last week.  I sliced and steamed one for Baby Brother and then had 3 left. I wanted to make zucchini fritters for dinner, but really preferred a more simple preparation, like a one dish meal. Then I remembered the zucchini slice recipes I had Pinned.  Grate veggies, saute and mix everything up in the Thermomix and then bake, so easy! I thought that in order to get Big Brother to try this new dish, I'd call it a "dinner cake".  He jumped up at the idea and was interested in coming up with the cake's ingredients.  He decided that the veggies should be carrots and cucumbers.  We then agreed to include eggs, olive oil, onion, garlic, bacon, eggs and rice in the form of flour.  We reworked a few recipes I had Pinned into this one: both gluten and dairy free and approved by Big Brother. He doesn't need to know that the cucumber is really zucchini!  Zucchini is not normally one of his approved veggies.   

What you need:
2 large zucchini
1 carrot
1 large onion
1 clove of garlic
4 rashers of bacon
6 medium pasture-raised eggs
100 grams brown rice flour
50 grams of olive oil, I will try coconut oil to see how it turns out
handful of fresh herbs, like dill and parsley

What to do:
Set oven to 350 degrees
Make Rice flour, speed 9 for one minute and set aside
Place carrot in TM bowl and grate, speed 6 for 10 seconds and set aside
Grate zucchini, speed 6 for 5 seconds and set aside
Chop onion and bacon, speed 6 for 5 seconds
Scrape down sides and add 50 grams of olive oil
Sautee, speed 1, 100 degrees, 2 minutes
Add back carrot, zucchini and rice flour along with eggs and fresh chopped herbs
Blend ingredients together, speed 3 for 10 seconds
Pour into oiled small square pyrex and bake for 45-60 minutes.  Perhaps even a brownie pan since similar in dimensions to the lamington pan I keep reading about in Australian Thermomix recipes.  
Slice and serve with salad.  I have begun to include fermented foods with dinner, and saurekraut works well here. 
We enjoyed with some leftover oven roasted mustard potatoes for a delicious weekend breakfast before setting out for the morning. 

Dark Chocolate Coconut Baskets

For Passover this year, Big Brother and I thought it would be fun to make chocolate baskets to hold Baby Moses.  I found this recipe for Easter nests and easily adapted them to be dairy free and to go on our Passover table.  Instead of milk chocolate, I used 88% cocoa dark chocolate.  There is very little sweetness, but we are used to this and actually prefer it.  I ran out of time and didn't make the macaroons, but I did have a store-bought container of chocolate ones.  It is so rare for me these days to buy store-bought treats. We placed one of the macaroons symbolically in each of the baskets.  One trick when making the baskets:  after placing into cupcake hole, I let set in the fridge until almost hardened.  It was easy this way to use my Thermomix silicone spatula to force an indentation.  

Next year, I plan to make these meringues or these macaroons. 

Later on in the week, we went out for lunch.  Oh how hard it is to eat out with my restricted diet!  And I really prefer to eat my own food anyway.  Although, it is fun to go out sometimes.  
I hardly ever order dessert with a tree-nut allergy.  I need to feel totally comfortable and safe, as I have had many mishaps in my life.  Although I was ensured that the Passover chocolate macaroon was tree nut free, it was actually studded with itsy-bitsy pieces of pecans.  I took it home and cut it in half before taking a bite.  I wasn't sure what those little nubs were, but I suspected an allergen.  I was told they were tree nut free twice by my waiter who double checked with the baker.  Also, the manager insisted that they were tree nut free when I called, and that the little pieces I thought could have been nuts were just toasted coconut. I told him that I know what coconut looks like and I know what nuts look like.  He later called me back confirming pecans; an allergic reaction averted thanks to my suspicion!  Strangely, I found a pecan in my salad a few days earlier when I went out to lunch.
What do you think? Have you had similar experiences? How careful are you?

look at all those chopped up pecans! 

Brisket

I can't say that I have a true recipe to share for my brisket.  I have been making it for several years now.  I started making it for Passover, but I now make it several times a year as it has become one of my most requested dishes.  Big Brother especially adores it, my husband's family also gets really excited about it when they come visit from far away. It is essential to get the best quality brisket, in this case grass-fed, and then let it braise for hours in a mixture of homemade chicken stock, diced tomatoes, sautéed/caramelized onions, some spices and lots of fresh herbs.  I think that it also helps that I make slits in the brisket and stuff with slivers of garlic before browning it.  

Here is an attempt, in writing, of how I make my brisket.  I never exactly measure; It's the method and mix of ingredients that I think really matter.

What you need:
Grass-fed Brisket, I order mine ahead of time from Whole Foods these days.  I ask for the biggest piece I can get.  This time it was about 5 pounds.
good quality flaky salt
fresh gound pepper
3 large yellow onions, cut in half-moons and sautéed over low heat
enough homemade chicken stock to cover 3/4 of the brisket lots of garlic, slivered
jar of Jovial diced tomatoes 
1-2 bay leaves
sprig of rosemary
a handful of parsley, or just stems if you have
1/4 cup of ketchup
and approximately one tablespoon each of: onion powder, garlic powder, oregano, paprika, honey, balsamic vinegar
you can add a dash of crushed red pepper for heat 

What to do:
turn on oven to 350 degrees while you brown the meat

make sure your brisket is cut in sections that make it easy to brown and braise in your dutch oven.  I usually cut mine in three sections. 

make slits in the brisket and stuff with slivers of garlic. Then season with flaky salt and freshly ground pepper

heat dutch oven on stove top, about medium-high heat with a few tablespoons of olive oil

brown brisket on all sides, one piece at a time.  Add all brisket back to dutch oven when finished browning.

cover brisket about 3/4 way up with homemade chicken stock.  place lid on dutch oven and put in 350 degree oven for one hour.  

meanwhile, slice onion in half moons and sauté in skillet with olive oil.  add some salt and pepper and a little balsamic vinegar if you fancy.

after one hour in the oven, remove lid and add in the rest of the ingredients. You can make a boquet garni with the fresh herbs if you like.  

leave brisket in oven for about 3 hours with the lid on.  

then, break apart the meat a little so that it absorbs the liquid.  If I am serving the same day, I leave on the stove top to simmer on low heat while I roast veggies and make salads to go with the brisket.  If you make the brisket ahead of time, it tastes better the following day.  

If you have extra sauce, it is great on top of spaghetti, polenta or mustard roasted potatoes.  

serve the brisket with lots of fresh chopped parsley.  If it is for Passover, fresh horseradish is super delicious on top.  My neighbor gave me a jar of homemade horseradish this year, and it is awesome!

It's delicious, much better than it appears photographed

Leftover sauce on top of mustard roasted potatoes with
sautéed spinach

Big Brother eats it all up

Coconut Black {R}ice Pudding

We love rice pudding, it's a true comfort food for all of us.  We made a deliciously simple eggless version in our Thermomix regularly; it had become a family favorite. Recently, Big Brother asked me why we hadn't been making it at all anymore and then made a special request to bring it back for afternoon snack.  True, I hadn't made it since we discovered Baby Brother's milk allergy, and have since preferred to limit the amount of dairy drool shared between them.  It can be hard to say goodbye to favorite foods due to allergies.  What favorites have you had trouble leaving behind? What are your new ones?  Today, we are on our toes, as we adapt and reinvent our favorite comfort food.  Switching up cow milk for coconut milk to make rice pudding is a simple change rather than a challenge.  We use coconut milk and coconut products regularly so there was very little adjustment in that sense, and we don't have the big jug of milk in the fridge any longer that needs to be used up in a rice pudding or similar treat. And there is something wonderfully lovely about coconut milk rice pudding, perhaps reminiscent of mango sticky rice? I'll hold off on the crushed peanuts for now, as I'd rather err on the side of caution around Baby Brother.

While looking around for coconut milk Thermomix recipes, I spotted this one.  At the same time, a favorite blog, My New Roots, posted a version.  Perfect timing, as we made this one very cold Houston morning when preschool was actually canceled to do black {r}ice.  Oh, how we laughed along to the humor behind this play on words. Or did we laugh more at the fact that school was canceled here because of icy conditions?  We often compare Houston's winter to Toronto's and talk about how we know longer leave the house in winter gear.  So it was meant to be, a coconut milk black rice pudding for me.  The black rice and coconut milk elevate humble rice pudding to the next level. Keep in mind that rice pudding is gluten-free, making this a good treat to share with everyone.  Combining both recipes, I came up with this:

What you need:
1 cup of black rice, soaked overnight
1 can of coconut milk, I use this one
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 tablespoon maple syrup

What to do:
Soak black rice in cold water overnight
Insert butterfuly, then place rice and coconut milk in TM.  Cook for 100 degrees, 45 minutes, speed 1, reverse.
Drizzle in maple syrup. 
Serve with a drizzle of coconut milk, coconut flakes, mango chunks, or anything else you fancy.  And more maple syrup too :)

 .

Coconut, Apricot and Cacao Bliss Balls

Left: chocolate energy bark
Right: Bliss Balls

I can't stop myself from making and eating these bliss balls.  Perfect for popping in your mouth for mid-morning snack, and perfect for getting the energy for nap-time nursing.  The best part is that there is no cooking involved.  I start with a simple base of equal parts soaked organic and sulfur-free dried apricots and desiccated coconut and then add in a few pantry favorites like raw cacao powder, cacao nibs and chia seeds.  Have you ever tried Crio Bru?  It is simple wonderful and the granules are good in these bliss balls.  These will be a huge hit with dairy-free, gluten-free and nut-free friends too. They are so simple, yet special at the same time.  

What you need for base: 

200 grams unsulfered, organic dried apricots-- I have the bulk guys at Whole Foods fill up a bag for me when the order comes in.  
200 grams desiccated coconut--I use this, and like to get several bags at a time with BoGo promo.
1 tsp of local, raw honey--I get mine from Urban Harvest Farmer's Market

What I like for add-ins, I'd say I use roughly one tablespoon each:

Some cacao nibs or  Crio Bru granules or leftover grounds
Some raw cacao powder
Some chia seeds

What to do:

Soak dried apricots in water for 2 hours, so that they soften
Drain off water and add to TM bowl
Add Coconut and honey
Blitz, speed 7 for 25-30 seconds
Add in extras, blend on speed 4 reverse speed for about 10 seconds
Roll into balls and roll into coconut to coat
Store in fridge

See here for original recipe
And for more lunchbox and bliss ball ideas, see here

The ultimate pick-me-up, with
a cup of Crio Bru brewed cocoa 

make a great gift

Vietnamese Chicken Meatball and Noodle Soup

I love soup, and this one is full of flavor.  I usually have bone broth in the fridge and/or freezer, but on the occasion that I'm out, it is easy to make the exact quantity needed in the Thermomix-it's just an extra step in the process.  Big Brother doesn't want to try the meatballs, but he drinks the soup with noodles and broccoli.  I'm going to jump right into how to prepare.  Don't fret by the length of the recipe, it's easier than it looks. This recipe is a good way to maximize your Thermomix, as the meatballs cook on both Varoma trays as the soup cooks underneath; a whole meal prepared start to finish.  See original recipe here.  I wrote out the recipe here according to how I go about making it.  Perhaps best to read the original along with my instructions to see which one reads easier for you.    

What you need and what to do in one go:
        
STEP 1, MEATBALLS:
Add to TM bowl:
piece of ginger
clove of garlic
2 spring onions
big handful of cilantro 

then blitz on speed 7, 5 seconds.

then add 500g ground chicken, or use Turbo to mince if not already ground
add in 1 Tablespoon or about 20 grams of fish sauce, I use this one. 
salt and pepper to taste

mix on speed 5, 10 seconds

now, form into small meatballs, about 16-18

place meatballs on small squares of parchment paper both Varoma trays

set meatballs aside 

STEP 2, STOCK:
Add to TM Bowl and blitz speed 6, 10 seconds:
small nob of ginger
2 cloves of garlic
2 spring onions
handful cilantro
teaspoon palm/coconut sugar

Add to Bowl and cook with meatballs on Varoma trays, 25 minutes,Varoma, speed 2/reverse blade:
1 Liter of chicken stock
500g filtered water
2 star anise
1 small chili pepper, or less, or none if children with sensitive palate involved.  You can always slice and add in individually
20 g fish sauce
30 grams coconut aminos

STEP 3, FINISHING AND ENJOYING:
Add to Bowl, cook for 5 more minutes, Varoma, speed 1/reverse blade:
handful of Bok Choy or similar greens

Fill bowls with pre-cooked vermicelli noodles, pre-cooked broccoli--if you are like us and eat broccoli in everything. Then top with hot soup and meatballs

Keep a small plate with cilantro, basil, chilis and other desired toppings in the middle of the table.  This week, I had fresh purple basil and red chiles from the farmer's market.  You won't miss the Hoison sauce (contains sesame!) in this soup.  

Valentine Chocolate Lips

giant chocolate lips stuffed with salted caramel filling
next time, will sprinkle with fleur de sal

I have been playing around with healthy homemade chocolates for the past few months.  I have been using this silicone mold to make really cute dinosaurs for after school snack, with my own version of this awesome chocolate coconut energy bar recipe.  I  will have to post the recipe with pictures. This week, I saw these Valentine Rawlos and nearly screamed in excitement with the salty caramel filling made with dates, maple syrup and good quality sea salt--I realize that I am posting two recipes from My New Roots in a row (and perhaps three with black rice coconut rice pudding).  I just love this blog on so many levels.  As soon as I saw the heart silicone mold used, I knew that I had to have a similar one but had no time to order one from Silikomart on Amazon in time for Valentine's Day.  So what did I do?  I was lucky to find these cute lips at Michael's and problem solved.  I also picked up some lollypop sticks to go with the lips, but then couldn't figure out how to insert them before the chocolates set.  Any ideas?  Wouldn't it be cute to have the lips on a stick?  

Eating chocolates with food allergies poses lots of problems.  And when making them, how do you know if the ingredients are free of cross-contamination with soy, dairy, gluten, nuts... I am going to research where to find guaranteed nut-free cocao powder and cocoa butter.  For this recipe I used this cocao powder.  I wrote to Navitas and got this response about cross-contamination with nuts:

"I am pleased to inform you that our organic, Raw Cacao foods and the entire Navitas Naturals line is gluten free, dairy free, soy free, and corn free. We do not have our line tested for parts per million of gluten currently, but we are strongly considering getting certification in the future. Since our entire line of foods and all of our processing and packaging facilities are gluten free, there is an extremely low risk of cross contamination.

We do sell Raw Cashews. This is the only nut in our facility. We package Cashews on the same bagging equipment as other foods. We do clean all of the equipment between runs."

Would it work with this cocoa powder from Vermont Chocolates?  Raw cacao powder is not the same as unsweetened alkalized cocoa powder, but my knowledge is limited.  

As for the cacao butter, I used this one from Artisana. This is the first time I've used cacao butter.  I have been enjoying their coconut oil and butter for some time now.  The package says that the facility is free from gluten, soy, dairy and peanuts.  But not the case for tree nuts......Oh, this is a headache!  I eat these products, but I am an adult.  Would you give them to an allergic child? 

Click here for the recipe! I used a simple glass bowl over a pot of simmering water for the chocolates (decided to follow a recipe for once instead of playing around with it during Baby's nap) and the Thermomix for the filling using Turbo and frequent scraping down the sides of bowl while alternating mixing on speed 4.  Here is a good Themomix dairy-free chocolate recipe with quality ingredients. Jo has the best recipes along with a lot of awesome ingredient tips.  And when it comes down to it, my daily focus is on the ingredients both for allergies, quality and nutrition.