Sweet Scallop

Peapod had these cute frozen bay scallops last time I ordered.   I have made sugar chicken forever and figured sugared scallops would be good too!  Last time I made them, the scallops were quite large and difficult to control while getting the sugar carmelized but not to burn.  I was able to keep these little guys moving with a wooden spoon and get them all coated in sugar, ginger and Bragg's Liquid Aminos.

2 tablespoons margarine
1/2 cup sugar
1 teaspoon Bragg's
Dash of ground ginger
1 lb bay Scallops, thawed and drained
10 ounces frozen spinach
Roasted garlic, 2-4 cloves

Melt the margarine in a skillet/fry pan.  Add the scallops, sugar, ginger, and Bragg's.  Cook over medium-high heat until the sugar is carmelized.  Remove from the heat.

Remove the scallops from the pan, leaving the sugar and any liquid there.  Put the spinach in the pan and some roasted garlic (I made some last weekend).  Heat until spinach is heated thru.  Return the scallops to the pan.  Serve over rice or even pasta or noodles.

Little Goldie Girlie Cake

My Twiggy cat (aka Goldie) is sooooo happy to see Len today! And we are all happy to eat cake!

Easy. One bowl. No mixer.

1/2 cup margarine, softened
1-1/2 cup GF baking mix
3/4 cup sugar
2-1/2 teaspoons baking powder
Dash of salt
3/4 cup Very Vanilla Soymilk, room temperature or slightly warmed in microwave

Preheat oven to 375.  Grease and flour 9" square cake pan.

In large bowl, put the margarine.  Cut it up a bit.  Put the sugar, baking mix, baking powder and salt on top of it.  Mix with wooden spoon until combined.  It will be thick batter, sort of like biscuit dough.  Whisk in the Soymilk.

Today, I put the margarine, sugar, baking mix, baking powder, and salt in a bowl. I poured the Soymilk in measuring cup. I covered both items with Saran and left to pick up Len. When I came back, the margarine was soft and the Soymilk was room temperature. I even greased and floured the pan and covered it before I left. I just mixed it all when I got home and baked it.

Super easy!

Pour into prepared pan. Jiggle it around a bit to evenly distribute.  Bake for 25 minutes.  

Cool in pan 5 minutes.  Loosen edges with a knife and jiggle it around again to loosen.  Turn out onto cooling rack and cool completely.

If you're smart, you'll frost with Chocolate Cloud Frosting!

These Stuffed Peppers Are Wild

We have this rice medley from Whole Foods that the guys really like.  I'm using it today to stuff tri colored peppers with roasted garlic and beef.  You can easily make this vegan with mushrooms or almonds or even pine nuts instead of beef.  You can even top with Daiya or another cheese of your choice for the protein.

The sweet roasted garlic will be the star of the filling anyway!  You can really make the garlic and rice ahead of time too.

Preheat oven to 325.

One head of garlic
Margarine

Cut the top off the head of garlic just to remove and expose the very tops of the cloves inside.  Peel away the loose parts of the papery skin. Spread soft margarine over the cloves. Wrap in foil and bake at 325 for about 45 minutes or until cloves are soft. My garlic head was small. 45 minutes was perfect!

3 cups cooked rice of your choice, add rice ingredients while it is warm. So, if you make the rice ahead, season it before storing.

To the cooked rice add the following and mix well with a fork:

1 tablespoon margarine
Salt
Pepper
Cayenne
Oregano
Splash of Bragg's or soy sauce
Squeeze 2, 3, or 4 cloves of the roasted garlic, whatever you like, into the rice mixture
Add 1 lb cooked ground beef, mushrooms, or nuts

6 peppers (red, green, yellow, orange) cut in half lengthwise with stems and seeds removed.

Cutting them this way allows you to use the whole pepper and not waste any tops! I kept half a pepper of each color to use later in the week.

Arrange your peppers back side up in a roasting pan and broil until you get a little color and blisters on them. Don't walk away. Keep an eye on them. Remove from broiler and then preheat oven to 325.

Flip the peppers over with tongs. Stuff the peppers with the rice mixture evenly. Bake for about 20-25 minutes until filling is heated through. You can add the cheese to the tops here too if desired.

Dinner 1, 2, 3

1 bag cooked edamame
1 teaspoon Bragg's Liquid Aminos
2 tablespoons margarine
3 tablespoons sugar

Combine Bragg's, margarine and sugar in small frying pan.  Cook until sugar carmalizes. Remove from heat.  Add cooked edamame (Target has great, steam in bag mukimame) and stir to coat.

Great alone, with rice or noodles.

Frosting confusion

Sorry about the wrong title being on the Chocolate Cloud Frosting.  It published the right recipe but it was not, obviously, Classic Red Velvet Cake Frosting.

It is the best frosting I have had since I was a kid though.

Chocolate Cloud Frosting

I am missing frosting so freakin bad! Powdered sugar, even the corn free versions, give me hives.  I have no idea why. This is a flour frosting that turned out to be a delicious surprise!

I have made flour frosting before and it was NOT good eats.  I am trying a different one today.  Right from the beginning, I could tell it was different, better, and I got hopeful!

I would not make cake unless I knew the frosting was successful.  Hooray! There will be cake today!

1 cup granulated sugar
1/4 GF baking mix
1 cup Very Vanilla Soymilk
Dash of salt
Cocoa powder (about 1/2 cup)
1 cup cold but firm margarine, cut into pieces

I used half Smart Balance Light tub margarine and half Earth Balance stick margarine. Earth Balance will make better texture but can taste a little olive oily while Smart Balance has a milder flavor, the water content is greater. Earth or Smart, together, they Balance each other!

Whisk sugar, baking mix and salt in medium saucepan.  Add the Soymilk.  Whisk constantly over medium- high heat until thick and bubbly.

Remove from heat and pour into bowl of your mixer.  Cover with plastic wrap and refrigerate until cool.  Using the paddle attachment on the mixer, beat the cooled mixture. Slowly add the margarine one bit at a time on low speed until all is incorporated.

Switch to whisk attachment and beat until smooth. Cover and refrigerate until cold. Still using the whisk attachment, add by tablespoons the cocoa powder until you achieve fluffy frosting that clings to the whisk in peaks. SO GOOD!  I feel like I am 10 and it is my birthday and my mom made me cake!

Chocolate Cloud Frosting

I am missing frosting so freakin bad! Powdered sugar, even the corn free versions, give me hives.  I have no idea why. This is a flour frosting that turned out to be a delicious surprise!

I have made flour frosting before and it was NOT good eats.  I am trying a different one today.  Right from the beginning, I could tell it was different, better, and I got hopeful!

I would not make cake unless I knew the frosting was successful.  Hooray! There will be cake today!

1 cup granulated sugar
1/4 GF baking mix
1 cup Very Vanilla Soymilk
Dash of salt
Cocoa powder (about 1/2 cup)
1 cup cold but firm margarine, cut into pieces

I used half Smart Balance Light tub margarine and half Earth Balance stick margarine. Earth Balance will make better texture but can taste a little olive oily while Smart Balance has a milder flavor, the water content is greater. Earth or Smart, together, they Balance each other!

Whisk sugar, baking mix and salt in medium saucepan.  Add the Soymilk.  Whisk constantly over medium- high heat until thick and bubbly.

Remove from heat and pour into bowl of your mixer.  Cover with plastic wrap and refrigerate until cool.  Using the paddle attachment on the mixer, beat the cooled mixture. Slowly add the margarine one bit at a time on low speed until all is incorporated.

Switch to whisk attachment and beat until smooth. Cover and refrigerate until cold. Still using the whisk attachment, add by tablespoons the cocoa powder until you achieve fluffy frosting that clings to the whisk in peaks. SO GOOD!

Chocolate and Coke Holding Hands

What a perfect pair!  Since I got the frosting right, had to make cupcakes don't you think?

1 can original, regular, full sugared, Coca Cola
1 cup sugar
1/2 cup margarine
1 cup cocoa powder
1 egg replacer egg
2 cups GF baking mix
1-1/4 teaspoon baking soda
1/2 salt

In medium saucepan combine the Coke, cocoa powder and margarine.  Heat on medium heat, stirring constantly until margarine melted.  Set aside to cool.

Generously grease muffin tins. Preheat oven to 325.

In a bowl combine the baking mix, baking soda and salt.

Mix your "egg" separately and add to cooled chocolate mixture.  Put the dry ingredients into the pan of wet.  Gently stir until just moistened. Small lumps are good.

Pour batter into prepared tins.  Bake for 20 minutes, rotating the pan after 10 minutes.

Cool on wire rack.  Frost with Chocolate Cloud Frosting just before eating.

Souper Speedy

Dinner doesn't have to be hard! I was going to do pancakes tonight but standing over the griddle did not sound appealing this evening.  Maybe this weekend.  I work late tomorrow night and I'm thinking I will be dog tired Thursday and Friday the boys order out. Len told me she put dry, broken spaghetti in her soup the other day. I happened to have half a bag in the cabinet so I ran with it!

One package boneless, skinless chicken thighs
2 tablespoons margarine
1/4 cup Bragg's liquid Aminos
One bag frozen spinach
Garlic
Pepper
1/2 pound dry, broken spaghetti noodles

Combine margarine, chicken, Bragg's, garlic, pepper, spinach in your favorite soup pot/pan.  In the interest of time today, I used my large Food Network pan instead of a Dutch oven.  The water came to a boil faster.  

Pour enough water to cover the chicken and spinach.  Bring to a boil.  Reduce heat, cover and simmer for as long as you've got.  The longer you simmer, the more tender the chicken.

Add the dry pasta, breaking into bite sized pieces as you toss them in.  Simmer until pasta is tender. Shred the chicken with two forks right in the pan.

Serve with some warm bread.

Best Vegan Pizza

I wanted to make pizza for meatless Monday.  It was no accident I bumped into a mini deep dish pizza pan set while out with my mom today.  I knew I had to have them!

My pizza dough is already really good but to be able to surround toppings with dough and bake it so the sides get golden and delicious will be awesome!

I made the Gettin Saucy Carrot Sauce and am using spinach and olives for these little babies.

I put a pat of margarine and about 1/4 cup frozen spinach in the bottom of the pans and put them in a hot oven just long enough to melt the margarine.  I added garlic, pepper, oregano, red pepper flakes, the carrot sauce and then the olives.  I put the Daiya Cheese on top of that.  Then you press the dough in and I brushed with melted margarine.

Bake at 425 until dough is golden and toppings beneath are bubbly. Allow to cool slightly then overturn onto serving dish.

Melty and so traditional looking!

My Mofongo with Coca Cola Pork

I saw a funny joke about Mofongo and then saw someone on TV making it.  I decided I needed to make it too.  As usual, mine will be a little different than I saw on TV but it seems like there are a lot of variations. And who isn't putting their own spin or fusion on food these days?

Prepare and set aside:

2 roasted poblano peppers, peeled and rough chopped

In a gallon sized zip top bag, combine the following:

2 boneless sirloin pork chops, pounded slightly and cut into cubes
1/4 cup Coke
Salt
Pepper
Garlic
Cumin
Turmeric
Chili powder
Cayenne

You make it your own with whichever spice you like best. The boys love cumin and cayenne so mine will be heavy on those. Let the meat marinate in the fridge for a bit.

Put the pork and poblano peppers in a skillet.  Stir until all edges of the meat have some color.  Reduce heat and add 2 cups water and 1/4 cup of Coke.  Cover and simmer for about 2 hours. While that is simmering, you can make the Mofongo!

3 tablespoons melted margarine
3/4 teaspoon garlic (3 peeled cloves would be best but I forgot them)
5 slices of crispy bacon, crumbled
2 peeled plantains, sliced

Combine 3 tablespoons melted margarine, 3 peeled garlic cloves and smash them together to make a paste.  You can use mortar and pestle or a food processor.  Add the bacon and set aside.

Heat about an inch of oil in a Dutch oven to 350. Add the sliced plantains.  Fry until slightly golden, about 10 minutes.  Add them to the garlic mixture and smash or process until smooth. While you are doing this, take the lid off the pork, increase the heat and let the sauce thicken a bit.

Quickly shape the plantain mixture into balls or press into bottom of small bowls and overturn to serve.


Fun to say. Good to eat.

Whole Foods Gnocchi

The Whole  Foods closest to our house has GF fresh made gnocchi. Potatoes and rice flour only. They are sweet and tender.  It's nice to make them as the pasta they are meant to be but I also like to cook them in a frying pan with margarine. Crispy little pillows!  Bub is enjoying his with vegan Daiya Cheese!

Sugar Chicken

Simple. Easy. Delicious.

3 boneless, skinless chicken breasts, cut into bite sized pieces
2 tablespoons margarine
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon garlic
Dash of ginger

Melt margarine in big skillet.  Add the rest of the ingredients.  Cook on high until chicken is no longer pink and sugar begins to caramelize.

Serve over rice with vegetable of your choice.  They had edamame tonight.

Take That You Brownies!

GF and vegan brownies (and waffles) are always EPIC FAILURES...  until today!

I am not even supposed to be home right now but my FL (fearless leader) was so sweet and let me go home early today!   The office would have been dead.  There are no more closets to clean out.  I can't get farther ahead on work.

The cosmos were a little off this week and everyone seemed to be on edge.  I was over the edge on Tuesday!  Felt like I needed an ER yesterday.  This afternoon, at home, with no one sick, in my kitchen, with my cats, is a delightful little gift!

I have had to wave my white flag and surrender to the fact that brownies and waffles are just not meant to be enjoyed by people who are both gluten free and vegan.  One or the other yes. But both?  NOT.  I am feeling on top of the chocolate world right now having kicked brownie butt!  I may fight you again someday, waffles...  but you are safe today.

These brownies take a few extra steps but so worth it!

Set your oven rack to the lowest option.  Preheat oven to 350.  Line an 8" square pan with parchment paper, leaving enough overlay to use to remove brownies from pan later.

1 tablespoon tapioca starch
1 tablespoon quinoa flour
2 tablespoons hot water

Mix the above in small bowl and set aside.

1/3 cup cocoa powder
1/3 chocolate morsels (Trader Joe's)
1/3 cup Very Vanilla Soymilk, very hot

In a large bowl or bowl of your electric mixer, combine the cocoa and morsels.  Add the hot soymilk and stir into a paste.  To this add the following:

6 tablespoons melted stick margarine (I used Earth Balance)
1-1/4 cups sugar
Your tapioca/quinoa flour mixture prepared above      

Mix with electric mixer until smooth.  By hand with a spatula, stir in:

1-3/4 cup GF baking mix
1/4 teaspoon baking soda
1/8 teaspoon salt

The batter will be thick.  Spread into your prepared pan with spatula.  Bake for 30-35 minutes.

Remove from oven and place pan on wire rack and cool for an hour.  Remove from pan by using the parchment paper and cool completely on wire rack before cutting.

Cut carefully with serrated knife.

Meatless Friday?

Why not! Pasta night for the boys. I went to the freezer to get bacon for the pasta but saw the bag of frozen tricolored peppers. I melted 2 tablespoons of margarine in a little fry pan, added the peppers, a little garlic, red pepper flakes, and salt and I'm calling it dinner.

It smells so good! Sometimes I wish I was normal and could eat yummy things... sigh.

Oh well. At least I will be able to drive in the dark again soon. Going to pick out some new glasses tonight!

Break Up Banana Cake With Peanut Butter & Bacon Frosting

I am hoping this is a remedy for a broken heart.  I would be glad if it is just a temporary distraction. Comfort in the form of food can't be wrong!

I think this is the sort of dessert Bub will really enjoy too.  I mean, come on? Bacon... and peanuts, and bananas!

Banana Cake

3/4 cup of sugar

1/3 cup softened margarine

3/4 cup (2 medium) over riped smashed bananas

3 tablespoons Very Vanilla Soymilk

1 tablespoon Coke

1-3/4 cup GF baking mix

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chopped peanuts

Grease and flour 8" square pan and preheat oven to 350. 

I was able to mix the cake with a spatula in a medium bowl,  leaving my mixer clean for the frosting!

Cream the margarine and sugar until light and fluffy.  Add the smashed bananas, Soymilk and Coke and mix well.  Add the baking mix, baking powder, baking soda and salt.  Mix well to combine.  Stir in the chopped peanuts.

Pour into prepared pan and bake 20-25 minutes or until knife in center comes out clean.

Cool completely while you make the frosting!

Peanut Butter Frosting

1/4 cup margarine

1/2 cup creamy peanut butter

2 to 2-1/2 cups powdered sugar (Trader Joes is corn free)

Very Vanilla Soymilk
5 strips of crispy bacon, cooled and chopped and divided

In your mixer, with whisk attachment, cream margarine and peanut butter.  Add one cup of the powdered sugar. Mix well to combine.  Add more powdered sugar until frosting is firm.  Drizzle in a tiny amount of Soymilk until the frosting is of spreading consistency.  Stir in half the cooked bacon and reserve the rest for garnish.

Eat away the hurt and lick your fingers when you are done!