Posted on 3 Comments

Marinara

I think you should have two really good red sauces in your repertoire: a meat-sauce and a marinara. I know they are both red sauces. However, I use the meat-sauce for something that is hearty. I use the marinara sauce for a lighter touch. This marinara is great for pizza.

dsc_0002

 

  • 1 tbsp vegetable broth
  • 1 onion, large, diced
  • 4 garlic cloves, minced
  • Mediterranean Seasoning
  • 6 oz. tomato paste
  • 2 26.46 oz. can/box diced tomatoes (Pomi)
  • 1 29 oz. tomato sauce
  • 2 tbsp maple syrup
  • 2 bay leaves
  • basil, garnish

Add onions, garlic, and sprinkle a generous amount of mediterranean seasoning to a large dutch oven. Cook over medium heat until onions are translucent, add vegetable broth as needed to keep onion mixture from sticking. Add tomato paste to onion mixture. Stir in tomato paste, working the paste into the onion mixture. This takes only 2-3 minutes. Add some more mediterranean seasoning. You want to layer flavor at every step.

Add diced tomatoes, tomato sauce, maple syrup, bay leaves, and some more mediterranean seasoning. Stir occasionally. Turn heat down so the sauce is at a low simmer. Simmer for 2-3 hours. Serve. Eat. Enjoy.

To store in freezer, let sauce cool and transfer to gallon ziplock bags. Make sure you get out the air, close and lay flat. Remember to date your bag, and first in is the first out.

Posted on 1 Comment

Thai Sauce/Dressing

This Thai Sauce/Dressing is Amazing. Actually it might be addictive. I’ve used this as a marinade, dipping sauce and dressing. It is very versatile and a good one to keep on hand in your refrigerator.

dsc_0004

  • 13.5 oz. coconut milk
  • 2 tbsp cilantro, fresh, chopped
  • 1 tbsp maple syrup
  • 1 1/2 tsp red thai curry paste
  • 1 tsp ginger root, finely minced
  • 1 lime, zested
  • pinch of sea salt
  • 1 tsp arrowroot

Combine all ingredients in a saucepan. Bring to a boil; reduce heat and simmer until sauce has reduced to about a 3/4 cup. Let cool and transfer to mason jar with lid. Refrigerate until needed.

Posted on 2 Comments

Pumpkin Donuts

I almost get giddy thinking about these donuts. Really, I am that excited about this recipe. I told my husband that and his response was, “obviously”. Then he said, “They are really good.” Now I have a recipe for donuts that I do not have to feel guilty over. These are grain-free, no refined sugars, not fried and completely DELICIOUS. I had to use caps because they are that good. I already have been thinking of different flavors to bring to you. Stay connected with us at Cathryn’s Kitchen so you can see what is coming.

Pumpkin Donuts

  • 5 large eggs
  • 1/2 c almond milk
  • 1/2 c pumpkin puree
  • 1/4c raw honey
  • 1/4 c maple syrup (the real stuff)
  • 1/4 c melted butter, ghee
  • 1 t vanilla
  • 3/4 c almond meal (run through a spice mill to get a finer flour)
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg, freshly grated
  • 1/4 tsp ground ginger
  • 1/4 tsp sea salt

Preheat oven to 350 degrees and grease donut pan.

Place eggs, almond milk, pumpkin puree, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.

In a medium bowl sift together almond-date meal, coconut flour, baking soda, cinnamon, nutmeg, ginger and sea salt. Add sifted ingredients to food processor and blend until well mixed.

I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe in batter into donut pan.

For best results put donut pan onto sheet pan. It just makes it easier to place and remove from oven.

Bake for 20-25 minutes. Let cool for 10 minutes before removing from donut pan. Cool completely on cooling rack. Now you could just eat them like this; however, frosting them would make them even better.

Chocolate frosting:

  • 1/4 c dark chocolate chips
  • 1 1/2 tsp coconut oil
  • 1 tsp honey

Melt all ingredients in microwave for about 30 seconds. Remove from microwave; stir.

Dip the top of each donut into the chocolate frosting. Return to cooling rack. Refrigerate for 15 minutes to set frosting. Share. Eat. Enjoy.

Posted on 5 Comments

Focaccia

This is one of my favorite breads to make because it is so fast and easy. You can use it for sandwiches, or on the side with my hearty beef stew. I have even started developing some recipes for the sweet tooth and for breakfast. there are lots of possibilities.

dsc_0003

Wet Ingredients:

  • 1 c almond flour
  • 1 c tapioca flour
  • 1/4 c nutritional yeast
  • 1 tsp baking powder
  • 1 tsp all-purpose seasoning
  • 1/4 tsp sea salt

Aquafaba:

  • 3/4 c aquafaba, whipped

Wet Ingredients:

  • 1/2 c unsweetened applesauce

Topping:

  • 1/2 tsp Italian seasoning

Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper.

In food processor pulse almond flour. This will give it a finer texture. Add tapioca flour, baking powder, all-purpose seasoning, and sea salt. Pulse processor to combine dry ingredients.

Combine dry and wet ingredients into a large bowl.

Fold the whipped aquafaba into the batter by thirds. Be gentle.

Pour mixture into prepared baking dish. Sprinkle Italian seasoning on top of batter.

Bake for 25 minutes, or until golden brown. Cut into squares and serve warm. Store leftovers in refrigerator, if you have any. It is that good.

Serve. Eat. Enjoy.

Posted on 1 Comment

Dark Chocolate Cranberry-Date Truffle

My original Dark Chocolate Date Truffle got me thinking of making another version. Something that had a little tart and sweet. This new version captured what I had in mind. I hope you enjoy thee as much as my family did.

dsc_0001

  • 7 Medjool dates
  • 1 c dried cranberries
  • 2 tbsp almond butter
  • 1/2 tsp cinnamon
  • 1/2 c dark chocolate chips

Add dates, cranberries, almond butter and cinnamon to food processor. Pulse until well combined.

Use a tablespoon to scoop out mixture and roll into balls. Place on a sheet pan lined with either a silicone mat or wax paper.

In a small bowl melt chocolate in the microwave for 30 seconds; stir. Repeat. Remove bowl from microwave; stir well.

Place 2 date-cranberry balls into the melted chocolate and turn to coat. Lift out of bowl letting the excess chocolate drip back into bowl. Place truffle back onto silicone mat/wax paper. Repeat with remaining truffles.

Freeze for 10 minutes. Remove from freezer and transfer to a container with lid. Store in the refrigerator.

Share. Eat. Enjoy.

 

 

Posted on Leave a comment

Creamy Southwestern Chicken Soup

I was inspired to make this soup  because it actually got cold down here in Florida. Well, if you think 30 – 40 degrees is chilly. That is a bit chilly for down here. I made this in the slow cooker. The house smelled so good. Serve this with a side salad and a biscuit and you are set.

dsc_0003

  • 1 lb. chicken breast
  • Smokey Southwestern Seasoning
  • 1 onion, medium, diced
  • 4 garlic cloves, minced
  • 3 c each of red, yellow, orange peppers, diced
  • 5 slices of bacon, cooked, chopped
  • 26.46 oz. diced tomatoes (Pomi)
  • 6 oz. tomato paste
  • 5 dashes of fish sauce
  • 4 c chicken broth, low sodium
  • 1 c cashew cream
  • 3 tbsp arrowroot
  • Feta, garnish (optional)
  • Cilantro, garnish

Place chicken breast in the bottom of the slow cooker. Season generously with Smokey Southwestern Seasoning. Layer onions, garlic, peppers and bacon. Season again with Smokey Southwestern Seasoning. Add in diced tomatoes, tomato paste, fish sauce, chicken broth,  and cashew cream. Stir.  Spoon out 1 cup of liquid; add arrowroot and stir to make a slurry. Return slurry to slow cooker and let it do its thing. Serve. Eat. Enjoy

 

 

Posted on 5 Comments

Fudgy Chocolate Cake

If I could eat chocolate every day I would be a happy girl. This is a fudgy chocolate cake. Two of my favorite things combined, chocolate and cake. Yum. The cake is such a surprise. It actually has butternut squash as the main ingredient. Nothing like sneaking in some veggies into a chocolate treat. It gives this fudgy cake moisture and some sweetness. I have had fudgy cakes that were so dense it was more fudge than cake. This delicious bite is the perfect combination, not too light or dense.

dsc_0007

  • 2 c uncooked butternut squash, peeled, diced
  • 1/4 c water
  • 2 tsp vanilla extract
  • 3/4 c maple syrup
  • 2/3 c paleo all-purpose flour or GF All-purpose Flour Blend
  • 1/4 c raw cacao powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1 1/2 oz. dark chocolate (70% cocoa), finely chopped
  • 2 tbsp almond butter
  • 2 flax eggs, prepared
  • 1 tsp apple cider vinegar
  • 2 tbsp mini chocolate chips
  • whipped coconut cream, garnish

Preheat oven to 350 degrees. Grease 8-inch square baking pan.

In food processor add flour, cacao powder, baking soda, and salt to processor and pulse until ingredients are well combined.

Combine squash and water in microwavable bowl; cover. Microwave on high until squash is fork tender, about 8 minutes. Transfer to food processor and blend until creamy; add vanilla extract. Pulse ingredients until they are combined.

In a small bowl combine almond butter, and chocolate, microwave on high for 30 seconds. Stir until all chocolate is melted. Pour chocolate into processor and pulse . Add vinegar and pulse until all ingredients are well combined.

Transfer chocolate mixture to 8-inch square baking dish. Bake until toothpick inserted in center comes out clean, about 25-30 minutes.

 

Posted on Leave a comment

Roasted Baby Potatoes

This is one of my family’s favorite kind of potatoes that I make. They take only about 20-25 minutes to make. I like them because they are easy, fast, and tasty.

dsc_0006

Preheat oven to 400 degrees.

Quarter potatoes.

In a large bowl toss potatoes, vegetable broth and seasoning to coat potatoes.

Place potatoes on prepared sheet pan (parchment paper or silicone mat).

Bake in oven for about 20 minutes, or until fork tender. Stir after 10 minutes.

Serve. Eat. Enjoy.

 

 

Posted on 2 Comments

Orange-Ginger Carrot Puree

This is my favorite carrot side dish. It has the perfect balance of orange and ginger. This recipe calls for roasting the carrots first. Roasting the carrots brings out the natural sugars and develops the flavor of the carrots.

dsc_0002

  • 1 lb. of baby carrots
  • 2 tbsp vegetable broth
  • pinch of sea salt and pepper
  • 1 inch ginger, grated
  • 1 orange, zested and peeled
  • 3 tbsp of vegan butter (optional)
  • 2 tsp of raw honey agave

Preheat oven to 400 degrees.

Place carrots in a large bowl. Add broth and seasoning. Toss carrots so they are well coated.

Spread carrots out on to a sheet pan in an even layer. Roast in oven for 30 minutes, or until carrots are easy to mash with a fork.

Add carrots,  vegan butter, orange zest, orange segments, and sweetener. Pulse until carrot mixture is a puree.

Serve. Eat. Enjoy.

 

 

Posted on Leave a comment

Dark Chocolate Date Truffles

I have not made these in a long time, and I do not know why. They are so delicious. They make you feel like you are cheating, but you are not. These are a wonderful treat and so easy to make. Just a little FYI – these are only 2 smart points each, if you are following weight watchers.

  • 14 Medjool dates, pitted
  • 2 tbsp almond butter
  • 1/2 tsp ground cinnamon
  • 1/2 c dark chocolate chips

Add dates, almond butter and cinnamon to food processor. Pulse until well combined. Use a tablespoon to scoop out mixture and roll into balls. Place on a sheet pan lined with either a silicone mat or wax paper.

In a small bowl melt chocolate in the microwave for 30 seconds, stir. Repeat. Remove bowl from microwave, stir well. Place 2 date balls into the melted chocolate and turn to coat. Lift out of bowl letting the excess chocolate drip back into bowl. Place truffle back onto silicone mat, wax paper. Repeat with remaining truffles. Freeze for 10 minutes. Remove from freezer and transfer to a container with lid. Store in the refrigerator. Eat. Share. Enjoy.

dsc_0004-7