"Everything-free" Currant, Orange & Honey Scones

I just made these for the first time last night and I like them so much that I want to share the recipe right away. Why wait? Scones now! :-)

"Everything-free" Currant, Orange and Honey Scones
vegan, gluten-free, dairy-free, soy-free, egg-free, nightshade-free 
(nut-free if you use a different milk)
Makes 8-10 scones

Preheat oven to 375 degrees Fahrenheit
Line baking sheet with parchment paper

Combine:
1/2 cup coconut milk (or other alternative milk of your choice)
     I use SoDelicious Unsweetened Original or Silk Unsweet coconut milk
2 Tablespoons lemon juice

In a mixing bowl, combine:
2 cups gluten-free flour 
      I use 1 cup millet flour & 1 cup arrowroot or tapioca starch
2 1/2 teaspoons baking powder  
      (a full tablespoon is just a little too much- gives them a bitter edge) 
       I use Rumford's aluminum-free baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
     I usually use pink Himalayan salt

Whisk dry ingredients together well.

Add, and cut in well with pastry blender:
1/2 cup Spectrum palm kernel oil shortening (or butter alternative of your choice)

Make a well in the center and add soured coconut milk, along with:
3 Tablespoons honey
2 tablespoons dried currants 
      (I've found these in both the bulk section and pre-packaged with the dried fruits)
2 teaspoons melted buttery-flavored coconut oil
     Important for flavor and texture
Zest of one orange     
     My orange was large, so this equaled about 1 Tablespoon. 
     I use a micro-plane grater for zesting.

Mix wet ingredients into dry with a fork.
When about halfway combined, add:
2 Tablespoons dried currants
Mix well.

Turn dough out onto a lightly (gluten-free) floured surface. Fold/knead very gently just a few times, to combine the dough well, then pat out into a rough circle, about 1" thick. I use a 2 1/4" biscuit cutter, with a nice, sharp cutting edge. A dull cutter will mash the edges, and inhibit the rise. Dip the cutter into a bit of gluten-free flour between cuts. Arrange on the parchment-lined baking sheet with about an inch of space between the scones. Let rest for five to ten minutes before baking.

Bake in preheated 375 degree oven for 15-20 minutes, until bottoms are lightly golden and centers are cooked. Remove from pan and set on a cooling rack. If left on the pan, the bottoms will continue to brown.

**Leftover gluten-free baked goods are usually better if they're warmed up slightly. I warm a single muffin, scone or biscuit for 9 or 10 seconds in the microwave. When they're slightly warm, they are much softer and have a more enjoyable texture.

Store in an airtight container and eat within a few days. They will also freeze well.


*We live in an RV/travel trailer, so my baking is done in a small (15" square) gas oven. The time and temperature may vary, depending on your oven size and type. I use an Air-Bake baking sheet, to prevent over-browning of the bottoms. The oven is so small, and the rack so close to the heat, that things burn more easily than in a standard oven.



  

"Everything-free" Tuscan Soup

I have a wonderful recipe for Zuppa Toscana (Tuscan Soup) that I got from a friend some years ago. It is truly delicious. Unfortunately, when you take out all of the things I can no longer eat (potatoes, cream, onions, garlic) there is not much left: broth, meat and kale. Doesn't that sound delicious? Um...no.

For the past several years, I have been working on a version of this soup that would fit my new food world. I have hit on a satisfactory result a few times...only to find out that yet another food had started bothering me, so back to the drawing board. Or chopping board... ;-)

This is the version I am currently using. In fact, I just finished making a batch for my lunch today.

It is creamy and hearty, just right for a cold Winter day.

"Everything-free" Tuscan Soup
dairy-free, gluten-free, soy-free, nightshade-free
Serves 4
Total time: about an hour

1/2 pound each gluten-free bacon and mild Italian sausage- chop bacon into bite-sized chunks
    (I buy a pound of each, cook it all & save half to freeze for the next time I make soup)
1 quart chicken stock or broth
    (I usually use reduced-sodium, so I can control the overall saltiness. The meats tend to be very salty, which make can the soup far too salty if you also use full-sodium stock)
3-4 "white" sweet potatoes, peeled and cubed
    (These can be hard to find in some places; then I use standard orange sweet potatoes/yams)
(1/4 teaspoon dried minced onion- if you can tolerate it)
3/4 teaspoon dried thyme 
Several large leaves of kale, thoroughly washed, ribs cut out, leaves roughly chopped
1 (13.5 fl.oz.) can thick coconut milk (I use Native Forest brand)
Salt and black pepper to taste- I use roughly 1/4 teaspoon salt, 1/8 teaspoon pepper, added at the end

While the meats are cooking, I prepare the sweet potatoes and gather the other ingredients.

In a large soup pot, over medium to medium-high heat, cook sausage, stirring often, until cooked through. Remove to a bowl lined with paper towels, to drain off grease. Add chopped bacon pieces to pot. Keep at medium to medium-high until a few pieces start to brown, then turn down to medium-low. Stir often to avoid burning. When the bacon is mostly cooked (the fat has mostly rendered out and most of the pieces are browning) remove to a paper towel-lined bowl to drain grease. Pour the rest of the grease into a heat-proof container. (Don't pour it straight into the trash. The hot grease will melt a plastic garbage bag- voice of unfortunate, absent-minded experience!)

Add the quart of chicken stock to the pot, along with the sweet potato chunks, dried onion and thyme. Cover, bring to a boil, then turn down to a strong simmer. While waiting, prepare the kale. Check soup after 15 minutes. The sweet potatoes should be tender, but not falling apart. When ready, add meats back to the pot, along with the chopped kale. Add the can of coconut milk. As soon as the coconut milk is fully melted and stirred in, check the broth for flavor. Add salt and pepper if needed.The seasoning of sausage can vary widely, so it's good to wait until the end to finish seasoning. Cook for just a few minutes, until the kale just begins to soften.

Everything-free Chicken and Dumplings

You guys.

You. Guys.

For real.

Chicken and Dumplings...gluten-free, dairy-free, egg-free, nightshade-free... all of the things.

I have been working on this for months. As in..the first version I tried was February 24. This is January 10. I have labored on this one! It needed to be right.

*** And then, when I was less tired, I read over this recipe again, and noticed some glaring mistakes that must be fixed and some amounts that I needed to refine. So...updated version...March 9, 2020.**

It's chilly and dark out, and I feel like I've just been listening to rain for days and days. It made it all feel better and more cozy, puttering around my little kitchen, cooking up a batch of comfort food.

I cooked late tonight, because tomorrow is a travel day and I will not want to cook dinner at the end of it. I roasted some broccoli, and I made my newest version of chicken and dumplings. And it is so good. The soup is creamy and flavorful, and the dumplings are light and delicious.

I will put a picture in here, but this is from an earlier version. I have a picture of tonight's batch, and I will add it later. It's on my phone. The blog is on my computer. I'm not that fancy. Right now, I just want to share this recipe! The batch in the picture was a more "brothy" soup. The final version is creamy and golden. Still, this will do for now.

 "Everything-free Chicken & Dumplings"
Serves 4 (or 2, with leftovers, which is how we roll)
Total time- about an hour

Boneless, skinless chicken breasts-1 package (usually around 1 to 1 1/4 pounds)
Lay pieces on a plate and season well on both sides with salt and pepper. Let rest while you prepare the rest of the ingredients.

*You will want to have everything ready before you start cooking. Those veggies can burn fast, while you're rummaging for the carton of stock! Voice of burnt-soup experience here!*

Olive oil - about 1/4 cup total
Carrots - two or three medium carrots, peeled and cubed = 1 1/2 cup
Celery - finely chopped = 1/2 cup
Fresh thyme - leaves stripped from the stems and slightly chopped = 1 Tablespoon
     **trust me, you want to use fresh thyme rather than dried, if you possibly can! I've used dried, several times, and it's not nearly as flavorful.**
Chicken broth/stock - about a quart
1 (13.5 ounce) can thick coconut milk (I use Native Forest brand)
Gluten-free flour - about 1/3 cup (I use half millet flour, half tapioca starch- 3 Tablespoons of each)
     **I tried arrowroot starch, but it loses its thickening capacity when heated- tapioca starch it is!
Salt and black pepper
 --------------------------
*Gluten-free flour mixture for soup:
3 Tablespoons millet flour
3 Tablespoons tapioca starch
1 teaspoon salt
1/4 teaspoon black pepper



Mix up dumpling dough while the chicken and veggies are having their turns to cook. Letting the dough rest before using lets the baking powder start to work, giving you lighter dumplings. (ingredients for dumplings listed below) 

Lay the chicken on a plate, season both sides, set aside. Chop veggies, prepare seasoned flour, prepare the fresh thyme and get out the other seasonings, stock and coconut milk.

When all your ingredients are assembled and ready, heat 2 Tablespoons  of olive oil in a soup pot over medium-high/high heat. Add chicken pieces, moving around a few times, to help prevent sticking. Sear on both sides, just until the outer part changes color (turns from pink to white, with maybe a few spots of browning). The inside will still be completely raw. This is what you want. Trust me. Remove chicken and save for later. [While the chicken is cooking, start making the dumpling dough]

Reduce heat to medium/medium- high and add 2 Tablespoons more olive oil to the pan. Let heat briefly, then add carrots, celery and thyme. Cook, stirring a few times, for a minute or two. [Work on dumpling dough while they cook.]

Reduce heat to medium/medium-low. Add flour mixture and other seasonings, and stir well. Cook, stirring frequently, for a couple of minutes.

Be very careful with the first addition of stock. Steam will come boiling out of the pan and it's easy to get your hand or arm scalded.
 
Slowly add about 1 cup of chicken stock, stirring until completely absorbed. Add the rest of the stock, about one cup at a time, stirring the whole time and scraping the bottom to get all the flavor bits loose.

Add coconut cream. Let heat and thicken for several minutes, scraping the bottom of the pan from time to time, to prevent sticking and burning. The consistency should become creamy and slightly thick. Taste for seasoning. Add more salt if needed. Do this now- you don't want to be tasting it once you've added back the mostly-raw chicken!

Cut chicken into bite-sized pieces and add to soup. Bring to a simmer, stirring often, and add dumplings. I use a spoon or fork to scoop up globs of dumpling dough about the size of a walnut/golf ball... about two or three tablespoons of dough at a time. Drop the pieces of dough gently onto the surface of the soup.

Cover and cook on low or medium-low heat for 20 minutes. Do not lift the lid! The dumplings cook by steaming. If you take the lid off, it slows the cooking and makes the dumplings heavy and dense.

On our stove (gas stove in a travel trailer), the low setting is equivalent to medium-low on our previous stoves (electric, glass top). Use the lowest setting on your stove that will maintain a gentle simmer. The low side of medium-low should be right for other stoves. If the heat is too high, the soup will scorch before the dumplings are done. Lower the heat and be willing to wait for it. :)


After twenty minutes, remove pan from the heat and let sit for five minutes or so.

I scoop the dumplings into a serving bowl, using a slotted spoon. I ladle soup from into bowls, then add two or three dumplings to each serving.

Herb Dumplings (gluten-free, dairy-free, egg-free)

1 cup millet flour
1 cup tapioca starch
1 Tablespoon baking powder
3/4 teaspoon xanthan gum
3/4 teaspoon dried parsley
1/2 teaspoon salt
--------
2/3 cup shortening (I use Spectrum palm kernel oil shortening. Earth Balance sticks or something similar would also work.)
1 teaspoon buttery-flavored coconut oil 
    (even this small amount makes a difference to taste and texture)
    (this won't always cut-in nicely with the shortening, so I often melt it and stir it in after the Spectrum is all cut in. If melted coconut oil is added to cold milk, the oil will turn to hard clumps.)

   
-------
3/4 cup milk alternative (I use SoDelicious or Silk unsweetened original coconut milk beverage)
  
Whisk together dry ingredients. Cut in shortening until no large clumps remain. Sprinkle in melted coconut oil and stir briefly with a fork. Stir in milk with a fork until well combined. Let dough rest until needed.


If making the dough mid-soup is stressful or chaos-inducing for you, mix it up before you start cooking the soup and cover the bowl with plastic wrap or a towel until it's needed.

Either way, letting the dough rest before using it makes a difference. "Double-acting" baking powder is activated by two things: liquid and heat. It first starts to work in reaction to the liquids in the dough. It's activity is boosted by the heat of steaming. Giving the baking powder a chance to start doing its thing before the dough goes onto the soup gives you lighter-textured dumplings.

My new favorite Sausage, Sweet Potato, White Cabbage Soup

This has become one of my favorite soups. It's a great one for cool Fall or Winter evenings, hearty and flavorful but not heavy. Most of the ingredients are simple things you can keep on hand for when you need to whip up a pot of soup.

If I did not live in a travel trailer, with very limited storage space, I could build a collection of pretty bowls and plates to make food pictures more tempting. ;-) I wrote in my first post about deciding to ignore my perfectionist tendencies, which were telling me I should not publish a single thing until I knew how to do every part exactly right. I just went ahead and started the blog, willing to let it be imperfectly good. Silly, I think, to not share the yummy recipes I've developed and tips I've learned, just because it won't be perfect. :-)

Back to the recipe...

It began as a German Sausage Chowder recipe that our son brought home from Culinary Arts class when he was in high school. It quickly became a family favorite. As our food world grew increasingly complicated, we had to make changes to our favorite recipes. This one was no exception. Out went the cheese, cream, potatoes, and wheat flour thickener. The original called for bratwurst, which started to give me trouble for some reason, so I looked for another sausage that would work. I smiled when I saw that I was still calling this "German Sausage Chowder" on meal plans and recipe notes. Precious little of the original recipe remains. I made my adapted version recently, and it was so good that I wanted to share it with everyone. I hope you like it, too.

Favorite Sausage Soup
Total time ~ about one hour
Serves 4-6

1 pound mild Italian Sausage (gluten-free; I also use garlic-free when I can find it)

2 cups white sweet potatoes, peeled and cubed
*4 cups finely sliced and chopped white cabbage
     (time saving tip- use a bag of cabbage pre-shredded for coleslaw)
1/4 tsp. dried onion
     (I can't tolerate onions, but a small amount of dried onion seems okay for me)
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried parsley
 2 cups water

1 can (14.5 oz.) reduced sodium chicken stock
1 can (13.5 oz.) thick coconut milk (I use Native Forest)

1/4 cup gluten-free flour mix (I use 2T millet flour with 2T tapioca starch*)
1/2 cup water

(*I use tapioca for this, rather than arrowroot. Arrowroot starch loses its thickening powers when heated for long. I have had soups and sauces get nice and thick, then suddenly go watery, when I used arrowroot starch.)

 In a medium-sized soup pot, cook sausage completely. Remove most of the grease from the pot. (Either by draining sausage in a strainer, or soaking up grease from pot with paper towels)

Add potatoes and cabbage to the sausage in the pot, along with all of the seasonings, the can of stock and two cups of water. Stir, scraping up browned bits from the bottom of the pan (flavor nuggets!). Cover and simmer for 20 minutes, until sweet potatoes are nearly tender. Add coconut milk and heat to a low simmer. Taste and adjust seasonings to your preference.

In a small bowl, mix half-cup of water with the flour. Stir into soup, reduce heat and cook just until thickened slightly. Stir often to avoid scorching.

*If you like your cabbage less soft, add after sweet potatoes have cooked for fifteen minutes.
** Arrowroot starch loses its thickening properties if overheated. If you use arrowroot starch, it's important to add it at the end and turn off the heat as soon as it's thickened.
***White sweet potatoes are my favorite substitute for potatoes. As we've roamed the country this year, I've learned that these are not available everywhere. The recipe will work with orange sweet potatoes/yams. The white ones with their milder flavor are my preference, but I make it with yams when they're all I can get. :-)

Almond Chia (not poppy!) -seed Muffins

I have been in a sort of internet wasteland, without the bandwidth to make blog posts. For this brief moment, it's flowing, so I'm going to get a recipe posted before the window closes. :)

In the work world where mandatory, random drug tests are common, poppy seeds are a cause for concern. They are trying to refine the standard tests so they'll be able to differentiate between opium use and having a bagel. In the meantime, it's good to be careful.

In thinking of this, I started to ponder what could substitute for the poppy seeds in some of our favorite muffins. This recipe is the result of my quest. I am happy with it and have thoroughly enjoyed the results of my research. :) These are moist, tender and tasty, and the chia seeds give that good crunch we love from poppy seeds. :)

Just a note- I've been working to cut our sugar intake, so the sweetness is less than when they're made with regular sugar. I've tried using more agave nectar, but it made the batter too wet to cook normally and gave them that funky too-much-agave aftertaste. At some point, I'll experiment with adding just a bit of honey to this recipe. If I do, and the results are good, I'll add a note here.

In addition to being a substitute for poppy seeds, chia seeds bring a number of nutritional benefits to the table. They are a "super food."

"Everything-free" Almond Chia-seed Muffins
no gluten, dairy, egg, soy, etc. etc. etc.
Makes 12 muffins

Preheat oven to 425 degrees Fahrenheit
Line baking tin with paper liners

Hydrate chia seeds~combine
1/4 cup chia seeds
1 cup water

While those soak, in a large bowl, combine and whisk together thoroughly:
1cup Millet flour
1cup Arrowroot or tapioca starch
1 Tablespoon baking powder
1 teaspoon coconut flour
1/2 teaspoon xanthan gum
1/2 teaspoon salt

In a separate bowl, combine:
1/2 cup light agave nectar
1/2 cup oil
2 teaspoons melted buttery-flavored coconut oil
2 teaspoons almond extract
~ and the hydrated chia seeds

Add wet ingredients to dry and stir well. Scoop into prepared muffin tins. I use a two-tablespoon dough scoop, with one heaping scoop per muffin.

Bake at 425 for 4 to 5 minutes, then reduce oven temperature to 350 degrees. Bake for 10 to 13 minutes more. I learned this trick from another recipe. When I find my note on who had this great suggestion, I will add that information here, to give proper credit to the blogger who shared it. She said that those few minutes at the higher temperature help give more rise to the muffins and I've found that to be true.***

When muffins are done (tops don't squish down when gently pressed) remove and let cool in the pan for just a minute or two. Remove from the pan to a cooling rack.

***I found it! The site where I learned this tidbit was called Sally's Baking Addiction. :)

Creamy Artichoke Chicken Bake

I wish I could remember the source for the recipe that inspired this dish, because I would love to give that cook the credit they deserve. If I ever do find those notes, I will add a note here. **I found it! The recipe that inspired my adaptation was from Taste of Home! :)

This has quickly become one of our favorite dishes. It was so great to find a new thing to do with chicken! We serve it over noodles (egg noodles for my hubby, gluten-free for me) with veggies on the side. One of the things I missed the most when going dairy-free was creamy sauces. This has that creamy feeling I love, and the touch of vinegar gives it a delicious tang. It's not a strong vinegar taste, just enough to give it a lift. :)

Creamy Artichoke Chicken Bake
Gluten-free, dairy-free, nightshade-free
Serves 2-4 (easily doubled, just don't fully double the salt)
Takes 45 minutes to an hour, start to finish

Preheat oven to 350

1 to 1.5 pounds boneless, skinless chicken breast

-Lay pieces on a plate or tray and season with salt, pepper, and a little bit of onion powder.

2 Tablespoons olive oil

¼ cup gluten-free flour mix (I use 2 Tablespoons millet flour/2 Tablespoons tapioca starch)

 ~ season flour with a little salt and black pepper

1 cup low- sodium chicken stock

1 cup thick “cream” from a can of coconut milk (I use Native Forest brand)

 + ¼ cup liquid from the can (if you prefer the sauce a little thinner, just use the whole can)

1 Tablespoon finely minced fresh rosemary

1 teaspoon salt

¼ - ½ teaspoon black pepper

½ teaspoon dried onion flakes

6 ounces marinated artichoke quarters, roughly chopped

2 teaspoons vinegar (I use coconut vinegar)

Two options: cook the entire dish in a saucepan or skillet that can go straight into the oven, or cook in the pan, then transfer to an oven-proof dish for baking.

-Heat olive oil in the skillet or saucepan over medium-high heat. Lightly cook the chicken breasts on both sides, then set aside on a plate. Reduce heat to medium or medium-low.

-To the remaining oil, add the seasoned flour. It might look too dry but be patient. Keep stirring it, and all the oil should absorb into the flour. Cook, stirring often for one or two minutes.

- Start adding the chicken stock a little at a time, stirring constantly. Be careful, as it will steam madly at first. Stir each addition in well before adding more. If it seems lumpy, you can try using a whisk to smooth it. Add the coconut “cream” and liquid. Let cook, stirring often, for 5-10 minutes. (While waiting, start heating water for the pasta)

- Add seasonings and chopped artichoke quarters and stir into sauce.

- Chop browned chicken into bite-sized chunks and add to sauce. Remove from heat.

-Stir in vinegar. (This just gives a subtle tang to the sauce, not a strong vinegar flavor)

-If using an oven-proof pan, put it directly into the oven at this point.

-If not, transfer sauce to an oven-proof baking dish.

-Bake, uncovered, for about 20 minutes, until the chicken is cooked through.

-Let cool for 5-10 minutes. Serve over noodles.

Pancake Hope

After months of frustration, I may finally be on the trail of a solution to my pancake failures. This has been a long, long frustrating road. I have come closer to slinging a skillet through the window or crying over pancakes than I would ever have imagined. No other food experience in my entire life has provoked such long-lasting frustration.

And then, tonight, I made the best pancakes I've seen since December! They're still not absolutely perfect, but they are a vast improvement on what I've been producing.

The answer? Well, answers...

I have been doing diligent work to reduce refined starches and sugar in my diet. In my zeal, I may have gone a little too far. Both for taste and for browning, I just need more sweetener in the batter.


The larger, hidden factor: my skillet. When choosing which kitchen implements to include in this tiny kitchen (we now live in a travel trailer), I selected one non-stick skillet. Therein lies the main reason for these months of pancake failure. There is just something about this skillet that does not cook pancakes properly! Now, the skillet I've been using was actually a replacement for the first one I'd chosen. That one had a light colored ceramic lining. The current skillet does a slightly better job- it has a more traditional, darker lining...but it's pretty lightweight. It was cheap- what can I say. ;)   There have been times when it has taken fifteen minutes per side to get pancakes to brown, and they were still raw batter in the middle. Revolting, and a massive waste of time.

Tonight, to test my theory, I have used Lee's small egg skillet to cook my pancakes. The results are balm to my soul. They are browning, and they are mostly cooked in the middle. A little more fine-tuning on the consistency of the batter, and I think I'll have it nailed.

Ironically, cooking two batches of pancakes one single cake at a time in this small skillet has actually been faster than cooking several at a time in the large skillet!

I have added a new skillet to my shopping list for tomorrow. Life is too precious to waste so many hours on revolting pancakes of disappointment when a new skillet can solve everything.

I'll take some more time to choose it than I did the last one- making sure it has a dark lining and a nice, heavy bottom. I may have to spend a few more dollars than I did last time, but it will be worth it.
(I usually buy my pots and pans at Ross Dress For Less- I can generally find higher quality tools for less money than at a department store. I do love a good deal.)  :)

It is a sincere, deep relief to have finally solved this unbelievably frustrating mystery.