Chicken Marbella (Dairy, Gluten and Refined Sugar Free)

This is my husband's recipe.  It is a dish he often makes for guests.  We have altered the original recipe to cut out the sugar and most preservatives.  By using organic prunes (Prana) and organic white wine, we have eliminated almost all sulphites; not all, as organic wine still contains some sulphites.  Instead of brown sugar we have used maple syrup which adds a hint of sweetness.

Ingredients

• 8 organic chicken pieces
• 3 tablespoons grapeseed or olive oil
• 1 tablespoon apple cider vinegar
• 1 1/2 cup soaked pitted prunes in 1/2 cup water
• 1 cup white wine*
• 1/2 cup capers with juice (125 ml jar)
• 6 bay leaves
• 4 cloves minced garlic
• 1 cup pitted Spanish olives
• 1/4 cup maple syrup
• 1/2 cup fresh parsley or cilantro (for garnish)

Directions

1. Combine all ingredients except fresh parsley/cilantro and marinate with chicken in the fridge for at least 6-8 hours or overnight.  
2. Preheat oven to 350F.
3. In a large or two baking dishes place chicken and marinate.  Ensure that the chicken is not overlapping, but in a single layer and the marinate mainly on top of the chicken.
4. Bake for 50-60 minutes or until chicken is no longer pink.  Serve over rice with fresh parsley/cilantro.

* wine does contain sulphites, however organic wine does have less  as sulphur dioxide has not been added to the process

Vanilla Cupcakes (Dairy, Gluten and Refined Sugar Free)

These cupcakes are light, sweet and have a great flavour.  The palm sugar does give it almost a caramel taste.  I feel they would also be a great base for fruit, nuts of chocolate chips.  I have also made these with my Almond Butter Frosting  making them even more delicious.

Note: This recipe has been revised on June 7, 2013

Ingredients (makes 12-15 cupcakes) 

• 1 cup rice, almond or coconut milk
• 1/4 cup honey or natural sweeteners for vegans
• 1/4 cup apple sauce or mashed bananas (banana does make it more muffin like)
• 1 1/2 teaspoon apple cider vinegar
• 1/4 cup coconut or grapeseed oil
• 2 eggs
• 2 teaspoons gluten free vanilla
• 1 1/3 cup white rice or sorghum flour (or combination of both)
• 1 cup coconut or palm sugar
• 1/2 cup tapioca starch
• 1 1/2 teaspoon guar gum, xanthan gum or psyllium husk
• 2 teaspoon gluten free baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Directions

1. Preheat oven to 350F and grease or line muffin cups.
2. In a small bowl combine milk, juice, vinegar, rice flour, oil, applesauce, eggs and vanilla.  Let sit for 3-5 minutes.
3. In a large combine tapioca starch, guar gum/psyllium husk, baking powder, baking soda, salt and coconut sugar.
4. Gently add small bowl contents with large flour bowl and stir until fully combined.
5. Pour into prepared muffins cups about 3/4 full.
6. Bake 20 minutes until inserted toothpick comes out clean for regular size cupcakes and 10-15 minutes for mini cupcakes.

Hearty Chicken Stew (Dairy and Gluten/Grain Free)

With the sight of snow on the ground this morning in April, I thought a stew might make for a nice dinner.  This is a nice hearty dish, which can serve many and is easily be adapted.  I have made it with both the cashews and with the tapioca.  I like the additional flavour of the cashews but the tapioca is nice as well and is more often on hand.  This recipe does work with just using water and no broth, just increase the spices a little to increase the flavour.

Ingredients (serves 6-8)

• 1/2 cup cashews soaked in 1/2 cup boiling water for 2 hours then puréed or 1/4 cup quick cook tapioca
• 1 tablespoon olive oil
• 1 diced onion
• 3 cloves garlic
• 3 chicken breasts cut into bite size pieces
• 3 stalks diced celery
• 4 diced carrots
• 4 diced potatoes
• 1 pound diced mushrooms
• 1 diced zucchini
• 1 diced sweet pepper
• 1/4 cup peas
• 3 cups gluten/MSG free chicken or vegetable broth, or just water (I also substituted 1/4 cup with white wine)
• 3 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon parsley
• 1 teaspoon paprika
• sea salt and black pepper to taste

Directions

1. In a large pot, heat oil and cook onion until translucent.  Add garlic and cook for another minute.  
2. Add all other ingredients except cashews/tapioca.  Cook for 15-20 minutes until chicken is no longer pink and vegetables are soft.
3. Add cashews or tapioca and cook for another 10-15 minutes or until stew becomes thicker.

Spinach Basil Soup -Vegan (Dairy and Gluten Free)

Some recipes just come out of whatever is left in the fridge.  We will be going away for the weekend so I wanted to use up some spinach and the basil too.  So this is what became of the fridge leftovers.  This soup is not only nutritious but it tastes great too.

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic
• 1/2 cup chopped onion
• 2 stalks chopped celery
• 2 cups chicken or vegetable broth
• 1 bunch chopped basil (3/4 cup)
• 6 tightly packed cups spinach
• 1 teaspoon sea salt
• 1/2 teaspoon cayenne or to taste
• 3 tablespoons nutritional yeast
• 1/4 cup unsweetened almond milk

Directions

1. In a large pot, sauté onions with oil until clear.  Add garlic  and continue to sauté for another 1-2 minutes.
2. Add all remaining ingredients and cook until potato is soft (approximately 20 minutes.)
3. Purée until smooth.

Roasted Cauliflower (Dairy, Gluten and Sugar Free)

I will admit that cauliflower is not one of my favourite vegetables, but since I like to eat a variety of foods, I do make it once and a while.  Cauliflower is a good source of vitamin C, K, B6 and fibre.  I did enjoy this dish, the cauliflower did not get mushy and had some great flavour.  I also found that it didn't smell strong during roasting which is one of the things I don't enjoy about cooking this vegetable.  I will definitely be making it again.

Ingredients

• 1 head cauliflower chopped into bite size pieces
• 2 cloves diced garlic
• 1 tablespoon olive oil
• 1/2 teaspoon cayenne or to taste
• 1 teaspoon sea salt
• 1 teaspoon paprika
• 1 teaspoon onion powder

Directions

1. Preheat oven to 425F.
2. In a large bowl add cauliflower, oil and garlic.  Stir to coat.
3. In a small dish, combine all other ingredients and add to cauliflower.
4. Stir cauliflower and ingredients, until the cauliflower is fully coated.
5. Place cauliflower into a oven safe dish.
6. Roast for 20-25 minutes stirring 1-2 times in between roasting.

To the Netherlands and Back

    I am back from a wonderful week away with my dad.  I feel truly blessed to have spent so much time with him and my extended family.  It was a quick whirl wind of a trip, however very relaxing at the same time.  We were greeted by my aunt and uncle who were also our hosts for the week.  They spoiled us with attention, excellent food and an place to sleep.
     I spent the week touring around, visiting with relatives and enjoying great conversations with my dad.  I definitely missed my husband and girls but loved the break from the "everyday."  The wedding of my cousin was definitely the highlight.  They organized a delicious dinner and an awesome dance party.  I will never forget the image of my cousin lifting up my dad so he could jump even higher to one of the songs.  The evening gave me even more insight into Dutch culture and music.  I am truly thrilled to have had this opportunity and will cherish this time forever.
    Now back to some cooking and learning!

Enjoying some salted herring at the market in Epe.

Update

     I am overwhelmed with the positive feedback about my blog.  I am thrilled that I have viewers who are as interested in eating well I am.   As I learn more about the changes in wheat production, the negative effects of dairy and the almost drug like addiction caused from refined white sugar, I am happy to keep these foods out of our bodies and hope my recipes will make this easier.
     If you have read my "About" page, you will have learned that my dad has a cancerous tumour growing on this kidney.  Thanks to God's grace his tumour has shrunk over 60% and is now only in one are to another organs, opposed to seven places it was before!  He has been feeling great and looks fantastic.  Tomorrow, I have the opportunity to join my dad on a trip to the Netherlands.  I am looking forward to this time to travel with just him and to meet up with some family while we are there.  Once we return, dad will be undergoing surgery to remove what remains of his tumour.  We pray God will ensure this surgery is a success and cancer will never enter his body again.  See you again in a week or so.
Tot ziens,
Irene

Natural Sweeteners - What Are They?

Here is a list of natural sweeteners that I use  I tend to vary them depending on the flavour of the recipe.

Palm Sugar and/or Coconut Sugar
Is considered to be the closest natural, unrefined version of sugar.  It will dissolve the same as sugar but adds an even richer taste.  Palm sugar is low glycemic and rich in nutrients such as potassium, zinc and iron.

Agave Syrup
Agave nectar is derived from the Agave plants from Mexico.  The syrup is extracted from the core of this cactus type of plant.  Agave can be found in a light or a dark syrup form.  The lighter syrup has had less heating and a more thorough filtration, resulting in a milder flavour.  Agave is low glycemic and considered by some to be raw.  Warning: it has a very high fructose content.

Stevia
Is an herb from Paraguay.  It is a natural sweetener which does not contain chemicals.  It has a zero glycemic index, meaning it will not alter your blood sugar.  Stevia is SUPER concentrated so you need very little in your recipes and comes in a powdered or as a liquid form.   Stevia does have an after taste which makes it less popular than some other natural sweeteners.


Maple Syrup
Being Canadian I have to love this sweetener.  It is made my boiling down the sap of maple trees until you produce a thick, sweet syrup.  It has a lovely flavour, few calories and lots of zinc.  It can create a maple flavour so may not be suitable for all recipes.

Honey
Is a natural energy booster and wonderful for the immune system.  I have also heard that eating local honey can help ease the effects of allergies.  Honey is anti-viral, anti-bacterial and anti-fungal properties making a natural healer.  Raw honey, meaning it hasn't gone through the heating process of pasteurization, contains more nutrients and has stronger healing properties.  

Toddler Friendly Banana Muffins (Dairy, Egg, Grain/Gluten and Sugar Free)

My little niece is coming next week so I thought I would come up with some mini muffins that would be safe and appropriate for her to eat.  These muffins are great for little ones as they are dairy, grain and egg free.  The apple sauce works well as a light sweetener if you prefer.  I look forward to creating these with different fruits as well.

Update: I have recently tweaked this recipe I think for the better but do let me know. (August 2012)

Ingredients (makes 24-36 mini muffins)

• 1 1/4 cup buckwheat flour
• 1/2 cup tapioca starch
• 1/2 teaspoon sea salt
• 1/2 teaspoon guar gum or xanthan gum
• 1/2 teaspoon baking soda
• 1 teaspoon gluten free vanilla
• 1 teaspoon apple cider vinegar
• 1/4 cup melted coconut oil or grapeseed oil
• 3 ripe bananas
• 1 tablespoon egg replacer, or 1 flax or chia egg
• 1/2 cup apple sauce or other natural sweeteners

Directions

1. Preheat oven to 375F and grease or line muffin cups, I used mini muffin cups.
2. In a large bowl combine all dry ingredients (first 5 ingredients)
3. Purée bananas, vanilla, oil, egg replacer, apple sauce and add to the dry ingredients.
4. Gently stir just until combined.
5. Fill muffin cups 3/4 full.  Bake for 20-25 minutes for large muffins and 12-15 for mini muffins or until an inserted toothpick comes out clean.

Bathroom Cleaner for Tubs, Tile and Sinks (Chemical Free and Environmentally Friendly)

This cleaner works well in the bathroom along with a microfiber or soft cloth.  On really tough stains I often combine this cleaner with a scrub-type cloth. I really like the one from Norwex.  http://antibac-cloths.com/kitchen-cleaning/kitchen-scrub-cloth.

Ingredients

• 1 lemon juiced
• 1 cup baking soda
• 1/2 cup castile soap
• 5 drops tea tree oil
• 1/4 cup water

Directions

1. Combine all ingredients into a bottle and shake well.  I found an empty dish detergent bottle which had a nice squirt top.
2. You will need to shake up this solution throughout use as it will separate.
3. For tougher stains, spray solution and let soak for 3-5 minutes.