Columbus Day Cannellini Spinach Pesto

Trying to stay true to Meatless Monday's around here!  The boys won't even miss it tonight.  They really aren't that dependent upon it.  They both like legumes...  A LOT.  They appreciate good flavors and spices more than what those flavors and spices are attached to.  Since I had the day off today, thanks to my man Christopher Columbus, I feel extra domestic... except for the fact that I have been watching Jersey Shore all day! We are still acclimating to the first few chilly days in Chicago and this is a comfort food that will stick to their ribs a bit.  I used to make this recipe back in the day when I was eating more types of foods.

One 10 oz package of frozen spinach, thawed and drained

One 14 oz can of cannellini beans (or white kidney beans), drained and divided

12 large leaves of fresh basil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic

A few red pepper flakes

2 tablespoons olive oil

Combine half the can of beans with the remainder of the ingredients in a food processor.  Blend until smooth.    

The reserved beans should be placed on top of the pesto that's on top of whatever pasta you are serving.  It looks so pretty!  We happened to have ONE last red pepper in the garden that gives that little pop of red which goes well with the green and white of the pesto in honor, again, to Columbus.  

Sweet & Spicy Spud-tastic Doughnut Holes

I made a half recipe of these since a whole recipe calls for 6 cups of flour!  6 cups of GF baking mix can run me close to $15 and while I want to eat doughnuts, I can't justify that for a random Saturday afternoon.  Besides, half a recipe got me 32 doughnut holes.  I think that is perfect!  They taste best same day so no need for any left over!

I love the way the cinnamon sugar melts on the roof of  your mouth while the doughnut crust is a crispy.

I am listing the whole recipe here for the sake of making it easier to read/write.

1 package of yeast

1 cup Silk Very Vanilla 

1-1/2 cups mashed potatoes (just potatoes), slightly cooled

2 tablespoons Coca Cola

2 egg replacer eggs of your choice

1/3 cup margarine, melted

3 cups of sugar, divided

4 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon nutmeg

6 cups GF baking mix

1 teaspoon cinnamon

Deep fryer or however you deep fry things.  

I got 32 doughnut holes.

I realize not everyone can deep fry on their deck in their pajamas like I do!  But, if you can, I highly recommend it.  No deep fry smell hanging around in the kitchen and trapped in your hair and clothes.  When I fry on the deck, it smells like the carnival without the screaming children, scary people, and over priced activities.  I use a Fry Daddy and a spider.  The basket that came with the Fry Daddy kind of sucks.  Everything sticks to the bottom of it!  I put things in and take them out of the fryer with my spider.

Put the yeast in your mixer bowl.  Heat soymilk to 115 degrees. Add the Coke and stir slightly.  Add that to the yeast and stir to combine.  Add the warm potatoes, egg replacer, and melted margarine and stir to combine.

Add 3 cups of GF baking mix, 2 cups of sugar, baking powder, baking soda nutmeg and salt.  Mix until smooth.  Slowly add more baking mix until dough pulls away from sides or bowl.  It should be soft and slightly sticky.  Cover and refrigerate for 2 hours.

Plug in your Fry Daddy and set temperature to 375.  Combine 1 cup of sugar and 1 teaspoon cinnamon in a freezer bag.

Line two large baking sheets/jelly roll pans with parchment.  Take rounded teaspoons of dough and roll into doughnut holes.  Line them upon the parchment lined pans.  Fry a few at a time (6-8) for 3-4 minutes or until they float.

Drain on paper towels. Get those warm doughnuts in the freezer bag and shake to coat in cinnamon sugar a few at a time.  I let them drain only as long as it takes me to get the next batch loaded in the fryer, just like when I make churro bites.

Day 2 - No rice cakes

Day 2 no rice cakes.  I still felt pretty lousy yesterday.  I am going to keep it up for an entire week.

I am going to call my mom today and see if she has the mashed potato doughnut recipe she used to make when she was a baker.  I can't seem to get it looking right when I try to re-create it on my own.  I am hoping to just modify her recipe and a have warm, crispy, and spicy sweet treat for breakfast tomorrow.

It has finally cooled off in Chicago!  Doughnuts and coffee sound so good to me right now!

Sack Lunch Carrots with a CA-POW

I can't seem to escape the same stomach pain day after day after day after day...

I am going to quit the rice cakes and peanut butter lunch (and sometimes breakfast and sometimes dinner). I am hoping it helps! If not, I may have to break down and try the meds my GI wants me on. I am just not ready to do that.

The rice cakes aren't doing anything nutritional for me except to be an avenue for protein in the form of peanut butter.

I'm going to go the veg route and a peanut butter sauce instead. I used carrots today but have used edamame in the past.

1 lb cooked carrots
2 tablespoons cooking liquid from carrots
2 tablespoons Bragg Liquid Aminos or soy sauce
2 tablespoons peanut butter
Dash of ginger
Dash of garlic
Black Pepper to taste

Cook and drain carrots reserving some liquid. Gently fold in remaining ingredients. Season to taste. (I like mine heavy on the Braggs!)

If you like it a little spicy, add some red pepper flakes.

Tomorrow is day one without rice cakes!