Puree Cranberries and set aside. In a saucepan combine Corn Starch, Monk Fruit Powder and water. Stir on low heat until dissolved. Add raspberries and cranberries. Turn up the heat to medium high heat stirring constantly until it starts to simmer. Remove from heat when the mixture starts to get thicker like jam.
Amount per serving – 1 tablespoon = 2 g carbs 1 g sugars
This cranberry sauce is super easy and delicious blend of tart and sweet. This sauce is not only gluten-free and vegan but also diabetic friendly too.
There are many substitutions that are commonly used in cooking. There are many other substitutions that are less common that I am finding out about. It’s through trial and error that I have found out what specific measurements are needed when substituting ingredients.
Baking Powder 1 tsp = 1/4 tsp Baking Soda with 1/2 tsp Cream of Tartar
Brown Sugar 1/2 Cup = 2 Tablespoons Molasses and 1/2 Cup Granulated Sugar
Corn Syrup 1 Cup = 1 Cup Sugar cooked with 1/4 Cup Water
Dry Mustard 1 tsp = 1 tsp Tumeric
Egg 1 = 1 Tablespoon Flaxseed + 3 Tablespoons Water
Herbs (fresh) 1 Tablespoon = 1 tsp (dried) Herbs
Pine Nuts 1/2 Cup = 1/2 Cup Walnuts and pinch of Sage
Powdered Sugar 1 Cup = 1 Cup Sugar processed in a grinder
Unsalted Butter 1 Cup = 1 Cup Vegetable Shortening
I hate that so many things are made with high fructose corn syrup. When ever I have a recipe that calls for corn syrup. I make my own syrup. It will not be exact to corn syrup, but is very close and much healthier. When making your own syrup it is helpful to use a candy thermometer. If you make this recipe as specified below your syrup should look like the jar in the middle. The jar on the left Syrup was made with 1/2 cup of Brown Sugar. The Jar on the right shows Syrup made with Granulated Sugar only. When making the white Syrup make sure you substitute the amount of Brown Sugar used, for Granulated Sugar.
3/4 cup Water
2 1/2 cups Granulated Sugar
1/4 cup Brown Sugar
1/2 tsp Cream Of Tartar
1 tsp Vanilla (Optional)
Add all ingredients to a sauce pan. Cook on medium heat. Once it starts to simmer, stir constantly for 5-7 minutes, or until temperature reaches 220-230 degrees. Don’t cook too long or you will end up with hard candy. This recipe makes approximately 1 pint of Syrup.
The syrup has a short shelf life. It is recommended that you store syrup at in the refrigerator. Like honey when kept for long periods of time, it may start to crystallize. You can heat the jar slightly to make the Syrup pourable.
The translation of “Pico De Gallo” refers to Fresh Salsa. All items are inexpensive, especially in the summer when everything is in season. If you make this salsa in the winter time you will want to use Roma tomatoes. For me the easiest method to make salsa is to measure all the ingredients then place in a food processor. If doing by hand you will want to prepare each ingredient as directed.
3-4 diced Tomatillos (1/4 cup)
4-6 diced Tomatoes
1/2 cup Cilantro finely chopped
1 Green Bell Pepper chopped
1/4 cup Sweet Onion chopped
2-3 Jalapeño Peppers chopped (if you like it hot, use seeds)
1 clove of crushed Garlic
2 tbsp. freshly squeezed Lime Juice
Salt and Pepper to taste
Tomatillos are a green husk tomato. When preparing them you will remove the husk, they will be sticky and you can rinse them off with water and dice in small pieces.
To measure cilantro I remove the leaves from the stems and place in a measuring cup, when the measuring cup is full then I chop the cilantro very fine.
After all ingredients have been chopped, mix everything together. For best results refrigerate for a couple of hours to let all the ingredients meld together.
3 tablespoons Basil finely chopped (fresh is preferred)
1 tsp Oregano
1 tsp Thyme
1/4 tsp Black Pepper
1/2 tsp Salt
1 28 oz can of diced Tomatoes
Heat oil in sauce pan on low – medium heat. Add Garlic and Onions, cook until translucent, do not brown. Add spices, cook for 30 seconds, then add diced Tomatoes. Cook sauce and simmer for 10-15 minutes.
This sauce has many uses, can be used as sauce on pizza, pasta, and over veggies. This sauce is a favorite served over Spaghetti Squash. If you would like to have a meaty flavor try adding mushrooms or TVP.
Making your own Zucchini pasta is very cheap and easier than you think. There are a few ways to make Zucchini pasta. Using a peeler you can slice into thin long strips.
If you purchase a special shredder peeler, it will shred the Zucchini like short spaghetti.
If you have a mandolin or a food processor with a shredder attachment often you can achieve the same results. You may come out with long spaghetti like noodles.
You can also hand cut your own noodles using a knife. There are also a variety of ways to cook the noodles. The easiest method is in the microwave on a plate for 1-2 minutes. No need to add any water or anything, they steam nicely as is. You can boil noodles for 1-2 minutes in your favorite pasta sauce over the stove. Another method is to lightly saute the noodles in a frying pan with a little Olive Oil, Garlic and fresh Basil, and then adding a little salt and pepper.
Flaxseeds are the most awesome egg substitute in baking and they are very economical to use. I have found they are much cheaper and taste better than traditional egg substitutes. I have learned there is a right way and a wrong way to use Flaxseeds when using them to replace egg in baking recipes. I am including a step-by-step guide on how to use them the right way in baking.
1 Tablespoon Flaxseeds + 3 Tablespoons Water = 1 Egg
1. Grind up Flaxseeds into a flour consistency, using a mill or coffee grinder.
2. Mix Flaxseeds with water.
3. Let it sit for at least 15 minutes. It will be ready to use when the mixture becomes a slimy consistency like an egg.
If you don’t have a grinder and want to use whole Flaxseeds as an egg substitute, you will have to soak them longer (30 minutes).
Many years ago, there was a time when I worked in a restaurant and I had to prep garlic everyday. Needless to say, it was very difficult to get rid of the garlic smell. I started smelling like garlic all the time only because I touched it. I have used many garlic presses over the years. This one by far is my favorite, and the best part about this garlic press, is that I don’t have to touch garlic! Even when I clean it.
How it works; you place a whole clove of garlic skin and all in the press (unpeeled). Once you get the garlic you need, you use the tool it came with to clean out the holes. One of my favorite gadgets in the kitchen. If you use a lot of garlic in your cooking, this is a must have.
This could be considered a mock graham cracker crust, but it’s made of gluten-free Chex® cereal. This crust is a good basic for pies. It’s great that a totally gluten free crust tastes this good.
6 Cups Rice Chex® cereal (once crushed will be about 2 1/2 cups)
1/2 Cup Coconut Butter (or butter substitute)
1/4 Cup Brown Sugar
1/8 Tsp Salt
1/2 Tsp Vanilla
Using a food processor or coffee grinder, these work well to grind up the cereal to a flour consistency. Otherwise if you don’t have one of these kitchen gadgets, you will need to crush the cereal as much as possible (as if you were making a graham cracker crust). Once crushed mix together all ingredients and press into a pie plate.
This crust can be refrigerated and used as a no bake crust. It also works if you bake it. If you choose to pre-bake prior to adding your pie filling, you can bake at 375 degrees for 7-10 minutes.
There are a few handy kitchen gadgets that I use all the time that are helpful in the kitchen. For example my Coffee grinder. There are so many uses for this thing, more than just grinding coffee. I grind nuts to a smaller more manageable size. The thing I use it for the most, is for grinding my own flour. There are many great uses for this small appliance. I purchase my own gluten-free oats, buck wheat, rice, coconut etc., and I can use this handy gadget to grind my own flour. I pay far less by making my own gluten-free flour. The only down fall is it only grinds about a half cup at a time.