Wednesday, May 2, 2018

Homemade Pasta Sauce


My advise for the pasta lovers is to make your own pasta sauce at home, especially if you do it for kids. Try not to buy a ready-to-use one from grocery shop. And if you are in a hurry and just don;t have time enough ot prepare one, then buy an ecological one.

Advantages for the homemade sauce: better taste, much healthier, and a lot cheaper.

You don't need so much time or some chief skills to make it right, so don't panic.

Ingredients (for 3 persons - 1 adult and 2 children):

2 medium tomatoes
1 big carrot
1 medium onion
1 medium red sweet pepper
olive oil - 2-3 tablespoons
iodine free salt
Provensal Herbs - 1 tablespoon

Chop the vegetables into small pieces, with a knife. In this case, I advise you to grate the carrot. Or use the food processor to chop them all together, easy peasy :)

In a pan add the oil and the vegetables, stir with a spoon and let them cook with a lid over, 20-30 minutes. Add 2-3 tablespoons of water, if the mixture starts to be too dry, to avoid burning Add the salt and Provencal Herbs at the end.

When the mixture is done (that means the pieces of onion and carrot are soft), use a blender to obtain a creamy texture of the sauce.

If you have toddlers, you can add in this sauce (after blending the sauce in the blender) small pieces of chicken breast meat, just boiled before. If you have bigger kids, you can add a good quality ham (soy free), chopped.

Top this sauce over your favorite gluten free pasta. My kids love the fusilli shape.

If you are not dairy free, top it with some fresh grated parmesan.


Sunday, April 22, 2018

Tortilla Wrap


Ok, this is not quite a recipe for little picky eaters. It is obviously that my kids are growing up and they start to eat much more diversified. Which is a good thing, but they still have a lot of issues to improve about their diet. So, why did I invent this homemade recipe? For 2 reasons:

1. to use the always remaining leftovers of all kind of steak, roasted meat and so on.
2. and to camouflage some kind of meat that is very healthy but the kids don't want to eat (venison, hunting meat like rabbit).

My mother helps me and she usually cooks the venison for us, by keeping it for days in marinade in order to change the taste, baking it in oven for hours to tenderize it. But my kids still don't want to eat it. So, i came with this amazing idea, to add some sauces over to change the taste and the smell, and to wrap it with salad in tortilla.

First, to trick them, I added also some baked potatoes in the wrap, and then replace them with baked sweet potatoes. But now I don't add sweet potatoes all the time, and that makes the wrap more light and healthy.

So, this is the way to make it: cut the meat into small pieces and cook it for a few minutes in a pan with some olive oil.


I add over 2 sauces: a little of Thai Sweet and Hot Chilli Sauce and Rich Hoisin Sauce.  In the third jar there is homemade hot peppers jam, which I sometimes use instead of the Sweet and Hot Chilli Sauce.

 

For this recipe I use a gluten free tortilla.

Steps:
1. I warm the tortilla for a minute in a hot pan. 
2. Then add some sweet mustard. 
3 - 4. Add some grated carrot, the meat and the salad, and wrap it!
For my eldest son, I add a little of Sweet and Hot Chilli Sauce over, because he likes spicy food.


You can use corn tortilla (picture below) instead of the gluten free one, or any kind of tortilla you prefer, even a gluten version one, if you don't have gluten intolerance.



Friday, April 20, 2018

Chocolate Chip Cookies - changing the recipe!

Hi, everybody!

Today I want to tell you something which could be very useful to you and can make your work in the kitchen much easier: don't be afraid to change my recipes. Or any recipes. 

If you don't have an ingredient or you don't have it in the amount that it is prescribed in the recipe, fell free and use your imagination to replace it with another suitable one, or to reduce the amount of one ingredient and increase the amount of another. Play with the ingredients and try to be creative. Preparing food could be a funny activity, especially if you avoid boring and repeating recipes.  

For example, today I wanted to prepare Chocolate Chip Cookies, one of my old recipes and very loved by my kids. But I realized that I don't have enough walnuts, my recipe requires 500 grams (17.6 oz). So, I used only what i had, like half of the amount (250 grams = 8.8 oz).

Now, the question is how to fill the missing quantity. So, I added 100 grams more gluten free flour, and 30 grams Raw Almonds Flakes. And I reduces the butter quantity a little bit (from 200 to 170 grams), because I dont need the same moisture. 

Now the recipe looks like this:

walnuts - grinded (soaked before; see here how) 250 grams (8.8 oz)
- all purpose gluten free flour 350 grams (12.3 oz)
cane sugar 200 grams (7 oz)
- raw almonds flakes 30 grams (1 oz)
- ghee butter 170 grams - melted (6 oz)
- 2 free range eggs
- dark chocolate chips 100 grams (3.5 oz)

The way you prepare the recipe and cook the cookies is the same as for Chocolate Chip Cookies.


Thursday, April 19, 2018

Chocolate Chip Cookies


This is the recipe that I have done the most times in my life. Sometimes even every week, for months :). My kids just adore this cookies with chocolate chips. Plus, these kind of cookies are very suitable like school snack. 

Ingredients:

walnuts - grinded (soaked before; see here how) 500 grams (17.6 oz)
- all purpose gluten free flour 250 grams (8.8 oz)
cane sugar 200 grams (7 oz)
ghee butter 200 grams - melted (7 oz)
- 4 organic pasture eggs
dark chocolate chips 100 grams (3.5 oz)

Mix all the ingredients together in a blender. Keep for at least one hour in the fridge. Shape by hand flat biscuits (any size you wish) and cook them in a preheated oven at 170 degrees Celsius for 20 minutes. Let them cool before eating.


Monday, June 27, 2016

Lemon Muffins


Muffins:
1 cup coconut milk
3/4 cup coconut oil (or butter) at room temperature
2 eggs if there are big; otherwise 3 small
1 cup cane sugar
finally grated zest from one lemon
2 cups all purpose gluten free flour
1 teaspoon aluminium free baking powder

Syrup:
finally grated zest from one lemon
juice of 2 lemons
honey (same quantity as the lemon juice)


If you are not on a dairy free diet, you can replace the coconut milk with: goat milk/ sheep yogurt/ Mascarpone Cheese/ whipped cream. 

I made these cupcakes with coconut milk, but also with sheep yogurt. When I don't have coconut milk and I have to use dairy products, I usually choose goat or sheep products. I avoid as much as possible the cow ones. And the same you can do with the coconut oil, just use butter, or ghee butter, if you don't have coconut oil. 

Baking: 20 minutes at 180 degrees Celsius in the preheated over.

After cooling, stab the folk couple of times in the middle of the muffin and pour 3 teaspoons of syrup, in each muffin.

For a few muffins, I tried to add some black chocolate chips on top of it. There were good, but not as good as the ones with honey and lemon syrup.

Keep the muffins in the refrigerator. The taste is better!