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Forbidden Rice Bowl and Roasted Vegetable Bowl

I had some Forbidden Rice at a restaurant sometime ago. I cannot remember the restaurant or when it was, but I do remember how good it tasted. I had purchased a bag of this delicious rice with intentions to make this delectable rice myself. I bought the Forbidden Rice and then put it into the pantry to be forgotten. The rice was found when I decided to clean out and organize my pantry.

To my surprise and delight I found this treasure and decided to bring it to you. Forbidden Rice is also called Black Rice due to its color, yet when it is cooked it turns into a purplish hue.

I hope this will inspire you to try something new this week. It is still as good as I remember.

Forbidden Rice:

  • 2 c vegetable broth
  • 1 c Forbidden Rice (black rice)

Roasted Vegetables:

  • 2 c carrots, sliced
  • 1 c parsnips, sliced
  • 1 bag broccoli (12.6 oz) frozen
  • avocado oil
  • All-purpose seasoning
  • Fresh Herbs, garnish

In a medium size saucepan add vegetable broth and rice. Bring to a boil; reduce to a simmer and cover with lid. Simmer about 30 minutes, or until liquid is completely absorbed. Fluff rice with fork.

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Preheat oven to 400 degrees. Scatter carrots, parsnips and broccoli onto a sheet pan.

Drizzle avocado oil onto veggies. Sprinkle all-purpose seasoning onto veggies and stir.

Roast veggies for 25 minutes. Stir veggies midway through roasting time.

Assemble bowl:

Layer your base – Forbidden Rice

Top with veggies and fresh herbs.

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Serve. Eat. Enjoy.

 

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Smokey Southwestern Black Bean Soup

I had been planning to make this soup for days. The day before I did all my dicing and mincing so that while we were out and about the following day we could have a hot and nutritious soup cooking away in the slow cooker. Every few hours my husband would say, “It smells so good.” I love hearing that from him.

Serve this with a slice my Gluten Free Sandwich Bread and you have a filling nutritious meal. This makes enough to have some for lunch the next day and freeze some for a future meal. That is what I plan on doing.

Since I did all the prep work the day before all I had to do was put all the ingredients into the slow cooker, set it, and let it do its work.

  • 3 cans Black Beans, low sodium
  • 1 large onion, diced
  • 1 1/2 c carrots, diced
  • 1/2 c celery, diced
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 can tomatoes, low sodium, diced
  • 2 c corn, frozen
  • 15 oz butternut squash, cubed, frozen
  • Smokey Southwestern Seasoning
  • plain coconut yogurt, garnish
  • cilantro, garnish

Into a slow cooker (crock pot) add all the ingredients, except the yogurt and cilantro. You will be using those to garnish each bowl of soup. Make sure you generously season with the smokey southwestern seasoning.

Set slow cooker to low and let it go all day. Stir occasionally, and taste for seasoning. I added more seasoning when I did a taste test.

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Serve with a dollop of non-dairy yogurt and some fresh cilantro.

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Brussel Sprouts and Cranberries 3.0

This might just might be my favorite version of Brussel Sprouts and Cranberries. The original version was Brussel Sprouts and Cranberries. The second version I add butternut squash, just as appealing and tasty as the first. However, this version ranks right up there with the first two.

The 3.0 version uses an orange and pecans – Yum. Just a little twist, but oh so good.

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  • 1 pound of Brussel sprouts, halved
  • 1 c cranberries, fresh or frozen
  • 1/2 c pecan, pieces
  • 3 tbsp vegetable broth
  • All-Purpose Seasoning 
  • 1/4 c maple syrup

Preheat oven to 400 degrees.

Spread Brussel sprouts, cranberries, pecans evenly onto a sheet pan.  Drizzle vegetable broth over veggies. Generously sprinkle all-purpose seasoning onto veggies.

Roast in oven about 20 minutes or until Brussel sprouts are fork tender.  Stir vegetables about midway through roasting time.

Drizzle Maple syrup over veggies. Stir. Serve. Eat. Enjoy.

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Traditions

The past week I have came across probably over a hundred posts regarding Christmas traditions. It got me thinking about ours and how they have changed or evolved over the years.

For many years we pastored and a lot of our traditions were centered around our church.  We always had a children’s program. That was always fun, you never knew what was going to come out of the mouth of babes. We would have a Candlelight Christmas Eve Service with Communion. It was only an hour long, but it was a wonderful time, reminding us of the true meaning of Christmas. We would then gather at my in-laws and have a meal, nothing extravagant, but we were all together. Sometimes our boys and their cousins would stay at Mamaw and Papaw’s house Christmas Eve night. Somehow Santa always knew where the kids were going to be in the morning.

Our boys always knew why we were celebrating Christmas, Jesus. Santa was just fun, and that was okay. Christmas Eve night George (my incredible husband of almost 33 years) and I would fill the boys stockings and lay out a few things to keep them occupied until we got up Christmas morning. What is funny is that as the boys grew older they slept in longer and we were waking them up to see what Santa brought.

Some Christmas mornings I would make Cinnamon Rolls (Just like Cinnabon – No lie), or a Breakfast Casserole. I plan on make a Breakfast Casserole this year. I am still working on a gluten-free cinnamon roll recipe. I sure do miss those cinnamon rolls. Anyway – traditions.

I would say over the past decade we have been making up stockings for my in-laws. That has been fun. Mamaw (mother in-law) loves Christmas. We always put in some Christmas themed magazines and her favorite candy, plus some other goodies in her stocking. My mother in-law loves Christmas, so much that there are some decorations that stay up all year. For a while, every year I would paint a miniature house/building and give that to my Father in-law for Christmas. Now he has quite a collection that have a permanent place on their mantle all year round.

Now that the boys are men, 28, 26 and 24 years old. I know, where does the time go? Our traditions have changed. The past few years we have been having all the boys with their girlfriends over Christmas Eve Night. We have a no fuss buffet of simple fare: Meatballs, Turkey Sliders, Crudites with dip, Assorted Fruit and Dip, and Cookies, Easy. Lots of stories are shared, presents opened, and tons of laughter. It is wonderful.

Christmas day we all head to Mamaw and Papaw’s house (the in-laws) and have lunch. All the cooking duties are divided up so it is not a burden to just one person. I am usually in charge of the veggies, rolls, and desserts. This year my Green Beans with Walnuts was requested. I am still thinking on the desserts.DSC_0037 6

Of coarse there is presents to open. Soon after, the boys and their girlfriends leave and participate in the festivities of their girlfriends’ families. Now that they are grown we do not get to keep them all to ourselves. Just like everything else, things change and evolve. There will be a time when they will have their own traditions. My hope is that we will have a part in what they choose for their own lives, future families and traditions.

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Have a Merry and Joyous Christmas and a Happy and Blessed New Year!

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Easy Fruit Cobbler

I have been thinking about making a cobbler for a few days. I had some berries frozen in the freezer that would work just fine. That is what is nice about this recipe. You can use fresh, frozen and even canned fruit and they all turn out wonderfully. Serve this with a scoop of ice-cream or whipped cream and you have a easy and tasty dessert in no time.

This recipe has no refined sugars, or gluten, and can be adapted to be a Vegan recipe.

Place the stick of butter in a 9×9 or 11×7 pan. Place pan in oven and preheat oven during this time to melt butter. Melt butter until browned. The browning of the butter will add a richer, slightly nutty flavor to the butter.

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Meanwhile, blend together flour, maple sugar, baking powder, salt, milk, and vanilla. blend until well combined.

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Add batter to browned butter. Do not stir. Sprinkle fruit and pecans on top of the batter.

The pecans give the cobbler some added texture.

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DSC_0037 12Bake for 60 minutes, or until golden brown.

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DSC_0035 20Serve with ice cream or whipped cream. Share. Eat. Enjoy.

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Pumpkin-Cranberry Cookies

I had about a cup of pumpkin puree left over from the pumpkin maple scones I had made. I was trying to think of something to make with the remaining pumpkin so it would not go to waste. I do not like waste, especially food. I had been thinking of making some type of cookies, and then I remembered I use to make some soft and fragrant pumpkin cookies. Perfect! I had to search for the recipe, and then change it to fit how we eat now compared to those many years ago.

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I first did not realize it, and was a little bit surprised, but these are VEGAN. Yep, I said the V word, and they are so delicious. My house smells incredibly good from baking these cookies.  They are cooling on the counter. I can’t wait anymore, gotta have one now.

  • 3/4 c maple syrup
  • 1 c pumpkin puree
  • 1/2 c almond butter
  • 1 tsp vanilla
  • 2 1/2 c Paleo All-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 c dried cranberries
  • 1/2 c pecans, chopped

Preheat oven to 350 degrees. Line sheet pans with parchment paper.

Mix maple syrup, pumpkin puree, almond butter and vanilla.

In a separate bowl mix together dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, ginger, cranberries, and pecans.

Mix dry ingredients into pumpkin mixture. Stir until well combined.

I used an ice cream scoop so the cookies are of substantial size. that is just the way I like my cookies. Bake 15-18 minutes. Let cool for at least 5-10 minutes. Share. Eat. Enjoy.

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Roasted Green Beans and Walnuts

This is a little twist to my roasted green beans. I made 1 1/2 pounds of green beans for Thanksgiving and they were all wiped out. I would say they were a hit. The walnuts adds an extra crunch to the dish. They looked pretty on the platter too.

This is a twenty minutes, minimal effort kind of dish. It only requires you to stir it once midway through the cooking process. The recipe is for a smaller quantity.

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Preheat oven to 400 degrees.

In a large bowl bowl together ingredients.

On a sheet pan spread out evenly the greens beans and walnuts.

Roast in oven for 20 minutes, until green beans are tender. Midway through roasting stir green beans. Remove rom oven. Serve. Eat. Enjoy.

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How to: Make Cake Flour

Depending on the type of cake you are baking, the recipe may call for all-purpose flour or cake flour. So far I have developed an all-purpose flour blend, a self-rising flour blend and now a cake flour blend. I am very happy with the results of all the flour blends. It makes baking grain-free and gluten-free so much easier.

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This recipe should also work with traditional flour.

Sift well. Store in a sealable container in a dry place.

I would love to see some pics of the things you have baked with the flour blends.

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How to : Make Self-rising Flour

Giving up grains makes you creative when it comes to baking. It took some experimenting to get the just right all-purpose flour mix. Yet, there are still recipes that I had that called for self-rising flour. More experimenting. This recipe will work for conventional and alternative flours. I hope this will help you whether you use traditional or alternative flours. It is super easy.

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Mix ingredients well. Store in a sealable container in a dry place.

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Pumpkin Scones with Maple-Cinnamon Glaze

I have been thinking about scones for weeks. Since I love the flavor of pumpkin and maple I thought I would combine the two and have one great scone.  You can definitely taste both the maple and pumpkin. These are perfect for any time: breakfast, snack, afternoon tea, or a “just because” treat. They would make wonderful home-baked gifts.

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Dry Ingredients:

  • 1/2 c maple sugar
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 2 c paleo all-purpose flour
  • 6 tbsp cold vegan butter, cut into 1/2 inch cubes

In a medium bowl combine dry ingredients: maple sugar, baking powder, cinnamon, nutmeg, ginger, salt and flour. Whisk to thoroughly to combine.

Using a pastry blender cut butter into dry ingredients until mixture resembles a coarse meal.

Wet Ingredients:

  • 1/2 c pumpkin puree
  • 1  flax egg (1 tbsp flax meal/3 tbsp water)
  • 1/2 c almond milk

Mix together flax egg and set aside for about 15 minutes.

In a separate bowl combine wet ingredients.

Fold wet ingredients into dry. Form a disk about an inch thick. Wrap with plastic wrap and chill for 30-60 minutes.

Preheat oven to 400 degrees.Cut disk into 6 pieces. Place on a sheet pan lined with parchment paper. Bake until golden brown. 12-15 minutes. Let cool on baking sheet.

Maple – Cinnamon Glaze:

Mix together glaze ingredients

Drizzle glaze onto each scone. Place on a cooling rack and let glaze set.

Note: Store in refrigerator if you have any leftover.