Author: Julie

Spinach Chopped Salad

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Ever since my sister posted this recipe two years ago, I’ve been in love with chopped salads.  I’ve followed recipes and also just played around with putting together my own favorite ingredients.  It always seems to turn out great.  I came across this recipe the other day and thought I would try and share.

P.S.  I also like to eat chopped salads with a big spoon instead of a fork!  Much, much easier.

Ingredients:
8 cups chopped fresh spinach
1 cup quartered grape tomatoes
1/2 cup kernel corn
1 1/2 cups chopped cooked chicken
1 large avocado, sliced and diced
1/2 cup crumbled feta cheese
1/4 cup toasted pine nuts

Dressing:
3 Tbsp. white wine vinegar
2 Tbsp. extra virgin olive oil
1 Tbsp. Dijon or Dusseldorf mustard
salt and pepper to taste

1.  Combine all salad ingredients in a very large bowl.
2.  Combine dressing ingredients and whisk together.  Pour over salad, a little at a time, and toss.  Serve.

You may not use all the dressing; it just depends on your taste.  Also, if the dressing has too much tang for you, add a little sugar to it.  Taste it first before you dress the salad.

Source:  Recipe Girl

Chocolate Sorbetto

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Earlier this year we took a trip to Busch Gardens in Williamsburg, Virginia.  I was in the midst of a 3-month elimination diet to help cure some GI problems and was off of all sorts of foods including dairy, wheat, and–of all things–vanilla.  As we were passing through “Italy” my husband spotted a little gelato stand and pointed it out.  I thought this was really cruel at first because I happen to ADORE gelato and obviously couldn’t have any.  However, it turned out to be fortuitous because they also had sorbetto.  Now, I’d never heard of it but it sounded like something worth investigating.  We asked and to my delight we were told that it had no dairy and no vanilla!  SCORE!!!  We shared a chocolate sorbetto and later returned for a combo of strawberry and chocolate because it was so good.  I vowed to find some sorbetto recipes and make some for myself.  This recipe comes VERY close to the Busch Gardens one.  All my kids loved it!  We served it with homemade strawberry jam to cut the richness a little.

Chocolate Sorbetto
Ingredients:
3 cups water
1 1/2 cups sugar
4 ounces bittersweet chocolate, finely chopped
1/2 cup unsweetened cocoa
1 1/4 tsp. vanilla extract*

1.  Bring the water and sugar to a boil in a medium saucepan, stirring often to make sure all the sugar dissolves.  Reduce the heat and let it simmer for 4 minutes.
2.  Take the saucepan off the heat and add in the chopped chocolate, whisking until the mixture is completely smooth.  Add the cocoa and whisk till smooth.  Add vanilla and whisk.
3.  Pour mixture through a fine sieve into a bowl to cool to room temperature.  Stir often while it cools.
4.  Cover and chill at least 4 hours.
5.  Pour into ice cream machine and process by manufacturer’s directions.  Transfer to freezer container and freeze at least 2 hours.

To serve, remove container from freezer and allow to stand at room temp for 15 minutes.

FYI–Sorbet and sorbetto are sometimes used interchangeably.  From what I can tell, sorbet is French in origin while sorbetto is Italian.  From what I have experienced, sorbetto seems to be creamier in texture than sorbet.

Source:  bittersweetblog.com (slightly adapted)

Dilly Ranch Dressing Mix

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My family loves Ranch dressing.  I mean LOVES.  This mix makes a tasty ranch that’s sure to please you ranch-lovers out there.  I’ve also added some variations you can try.

Dilly Ranch Dressing Mix

Ingredients:
1/4 cup black pepper
1 1/2 cups parsley flakes
1/2 cup garlic salt (5.25 oz can)
2 Tbsp. kosher salt
1/4 cup garlic powder
3/4 cup onion powder
2 Tbsp. dill weed

Mix together and store in a quart jar.  Makes about 3 1/2 cups of mix.

To make into dressing:  Stir 2 Tbsp. of mix into 2 cups mayo, 2 cups buttermilk, 1 tsp. lemon juice.  Chill for 2 hours.  Makes 1 3/4 quarts.

Variations:

  • Add powdered Parmesan and/or Romano cheeses to make Parmesan Ranch.
  • Add 4 Tbsp. Dijon mustard and a touch of honey for Dijon Ranch.
  • Add 1/4 cup finely chopped cucumbers and 1/4 tsp. celery seed for Cucumber Ranch.
  • Add a touch of BBQ sauce or Sweet & Sour sauce.
  • Add salsa and cumin for a Southwestern Ranch.
Source:  BYU Aspen Grove 

Coconut Oil Fudge

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Here’s another recipe found while searching for dairy-free dessert solutions.  I also have to have vanilla-free, so I subbed another extract for the vanilla in this recipe.  But if you’d like to use vanilla, use 2 teaspoons of it instead of the almond extract.  You could also try mint, coconut, orange, etc.

Now I’ll be honest with you–I wouldn’t make this if I didn’t have issues with dairy.  I’d much rather have regular fudge.  But in the absence of said fudge, I’ve learned to make some adjustments.  And I love trying new ways to satisfy a sweet tooth in the face of my recent food restrictions.

Ingredients:
1 cup coconut oil
1/3 cup coconut milk
1/3 cup unsweetened cocoa
1/3 cup honey
1 tsp. almond extract
pinch of sea salt

1.  Use a 4-cup Pyrex glass measure to melt the coconut oil in the microwave (just eyeball a generous cup’s worth).  Pour any excess back into the original container until you have exactly one cup melted in your measuring cup.
2.  Add the remaining ingredients and whisk well.
3.  Place a few cups of ice in a mixing bowl large enough to place the Pyrex measuring cup in; drizzle a little water in with the ice.  Set the Pyrex measure in the larger bowl so it is sitting on the ice.  Whisk the mixture every few minutes until it begins to thicken.  Don’t let it sit there too long or it will begin to hard on the bottom and edges.  This thickening is important because if you don’t do this, your coconut oil will separate and float to the top.*
4.  Pour fudge into parchment-lined 8×4-inch loaf pan.  Place in freezer until set.  Cut into pieces and serve.

*When I made this I followed the directions exactly (which say to mix and pour and freeze).  When I peeked into the freezer, the coconut oil had all risen to the top and solidified in a white mass.  So I took it out, melted the mixture and tried the ice technique just to see if I could save it.  It worked!  My pic at the top right is the mixture without the ice technique and you can tell it’s very liquidy.  Make sure to do the ice thing or you’ve have gross fudge!

Source:  slightly adapted ingredients and methods from Seeds of Real Health

Deluxe Chocolate Marshmallow Bars

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Ingredients:

3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
1 t. vanilla
1 1 /3 c. flour
3 T. baking cocoa
1/2 t. baking powder
1/2 t. salt
1/2 c. chopped nuts, optional
4 c. miniature marshmallows

Topping:

1 1/3 c. semisweet chocolate chips
1 c. peanut butter
3 T. butter
2 c. Rice Krispies

Directions:

1.  In a small bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.

2.  Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture.  Stir in nuts if desired.  Spread in a greased 15 in. x 10 in. x 1 in. baking pan.

3.  Bake at 350 degrees for 15-18 minutes or until set.  Sprinkle with marshmallows; bake 2-3 minutes longer or until melted.  Place pan on a wire rack.  Using a knife dipped in water, spread marshmallows evenly over the top.  Cool completely.

4.  For topping, combine the chocolate chips, peanut butter and butter in a small saucepan.  Cook and stir over low heat until blended.  Remove from the heat; stir in Rice Krispies.  Spread over bars immediately.  Chill until set.

Source:  tasteofhome.com

Nutella Cookies

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The original recipe calls for a filling, which we have used before as a frosting.  Didn’t use it this time but I’ve included it in case you would like to try it.  I’ve also just made a simple chocolate frosting to use on these.

Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup butter, softened
1/4 cup packed brown sugar
1/4 cup sugar
1 egg
1 tsp. vanilla
1 cup Nutella
sugar for sprinkling

1.  Whisk flour, salt, and baking soda together in a bowl and set aside.
2.  In a large bowl cream together the butter and sugars.  Add the egg and scrape sides of bowl.  Add the Nutella until well combined.  Mix in vanilla.
3.  Add dry ingredient mixture to wet ingredients and mix until combined.
4.  Using a scoop or your hands, form cookie dough into balls.  Place on parchment on a baking sheet a couple of inches apart.  Press tops of cookie balls with a fork and sprinkle with sugar.
5.  Bake 8-10 minutes.  Allow to cool completely on racks.  Frost or fill (or eat plain!).

Filling/Frosting6 Tbsp. butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
pinch salt
3/4 cup Marshmallow Creme
1/2 cup Nutella

1.  Cream butter and sugar together, then add vanilla and salt and mix well.
2.  Mix together the Marshmallow Creme and Nutella with a whisk until it’s light and fluffy.  You can add more powdered sugar if the mixture is not thick enough to spread.
3.  Use 1-2 Tbsp. of filling on half the cookies, then top each filled cookie with a plain cookie OR just frost all the cookies!

Makes about 2 dozen thin cookies

Source:  Wish I could remember……somewhere on Pinterest!!  Not my recipe, though.  If I can find it I’ll update here to link to the original site.

Avalanche Bars

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These glorified rice krispy treats are so yummy because of the addition of peanut butter and mini chocolate chips and white chocolate chips.  You just gotta try ’em!

Ingredients:

12 oz. bag of white chocolate chips
1/4 c. creamy peanut butter
3 c. Rice Krispies
1 1/2 c. mini marshmallows
1/4 c. mini chocolate chips + 2 T. for garnish

Directions:

1.  Lightly grease a 9×9 pan.

2.  In a microwave safe bowl pour in white chips and heat on 50% power for 1 minute.  Stir and continue in 30 second increments until chips are melted.

3.  Combine the peanut butter with the melted chips and add the krispies.

4.  Let cool approx. 15-20 minutes stirring every 5 minutes or so to help cool.

5.  Add the marshmallows and the mini chocoloate chips and stir to combine.

6.  Pour mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

7.  Press the remaining chocolate chips into the top for garnish.

8.  When the bars are completely cooled cut into squares and enjoy!

Chocolate Chip Cookie Cheesecake Bars

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Yes, this is for real!! The only thing that would make this better is to have brownies in it somewhere! I’m working on that one next.

Ingredients:
Batch of homemade chocolate chip cookie dough (or ready made cookie dough) 
2 8-oz packages of cream cheese, softened
2 eggs
1/2 cup sugar

Directions:
1. Spray a 9 x 13 baking dish (or whatever size you have!) with non-stick baking spray.

2. Take 3/4 of the cookie dough and press it into the pan like a crust. You will want to go about halfway up the sides of the dish with the dough.

3. In a bowl, mix softened cream cheese, eggs and sugar until smooth and well mixed.

4. Pour cream cheese mixture into cookie dough crust.

5. Drop remaining cookie dough in balls or clumps on top of the cream cheese mixture. 

6. Bake at 350 degrees for 35-45 minutes, or until the cookie is done and the cream cheese mixture has set. I prefer mine just barely done. I do not like it overcooked. 

7. Let it cool, then place it in refrigerator to chill for a few hours before serving. DELICIOUS!!

Notes:
1. If using prepared cookie dough, you might need 2 large rolls of dough or a tub of it from Sam’s Club.

2. Brownies must find their way into this dessert, and then I will have my 3 favorite sweet treats in one heavenly dessert. I was thinking of putting brownie batter blobs on top of the cream cheese mixture instead of the remaining cookie dough. Mmmmm…Let me know if you try it!

Source: This recipe comes from one of the most wonderful, talented teenagers I know: Madilyn Johansen. Thanks for this delicious recipe, and for making it for us!



Wheat-Free, Dairy-Free Pancakes

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About three months ago I was diagnosed with Leaky Gut Syndrome and was taken off of a HUGE list of foods that my body is sensitive to.  Sadly, wheat is on that list as well as all dairy.  Hopefully my gut will heal soon and I can reintroduce some of the “illegal” foods back into my diet in moderation.  For now though, I have to find ways to make do without them.  My naturopathic doctor gave me this pancake recipe when I told her I was struggling with breakfast choices and it has been very helpful.

Ingredients:
2 Tbsp. coconut flour
1 to 1 1/2 cups almond flour
1/4 cup ground flax seed
5-6 eggs
2 Tbsp. melted coconut oil or ghee
1 Tbsp. honey
1/2 tsp. baking soda
1 banana or 1 apple or 1 cup applesauce*

1.  Combine the flours and flax seed.  Combine the wet ingredients and add to the dry.
2.  Sprinkle the baking soda onto the mixture and stir to combine.
3.  Add the fruit and stir to combine.
4.  Drop by 1/4-cupfuls onto hot griddle (grease if necessary) and cook on both sides until done.

Makes about a dozen pancakes.
*Mash banana.  Finely dice apple.

Source: my doctor

Grilled Mushrooms and Leeks

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So I have been wanting to cook with leeks lately. I like expanding my knowledge and cooking repertoire. A few years ago, it was re-discovering fresh beets. I never liked the canned ones as a kid and thought I wouldn’t like them fresh. Boy was I wrong. Next it was brussel sprouts. They get a bad wrap and now they are one of my favorite veggies. I had always wanted to try using leeks and finally bought some. I consulted pinterest and found a simple recipe with mushrooms and leeks. It’s from Martha Stewart. Link, here. Rather than using a wok, I just used a saute pan and instead of tossing the veggies with the oil, I just put the oil directly in the pan, then the veggies and then seasoned them.

 
Ingredients: 

2 leeks, trimmed and cut into 2-inch pieces 
1 1/2 pounds button mushrooms (I used cremini), cut in half or quarter.
2 tablespoons olive oil 
Salt and pepper 
1 tablespoon Parmesan cheese (I didn’t use the cheese and loved them without it.)
 
1. Quarter 2 trimmed leeks lengthwise; cut into 2-inch pieces (I used 3 leeks and cut them in half and then into about 1 inch pieces.)
2. Heat a wok or a saute pan over med. high heat.  Pour 1 tablespoon olive oil in pan, then add the mushrooms. Season with salt and pepper. Cook until tender, 10 minutes. Remove from pan.
3. Pour another Tbsp oil in pan. Add leeks and salt and pepper to taste. Cook, tossing, until lightly charred, 15 to 25 minutes. Put mushrooms back in pan and toss to combine. Dust with 1 tablespoon Parmesan, if desired.