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consulting-celiac-in-the-tardis · 4 years

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47 Gluten Free Sweet and Savory Recipes for Cooking with Kids

New blog post! If you're like a lot of families right now, you're spending more time together than you have in a while...which means now is the perfect time for cooking with kids and finding kid friendly recipes!

Personally, some of my favorite memories from childhood involve cooking and baking with my parents. When I was young, it was a tradition for Dad and me to bake my cake together, and while we had a few less-than-ideal results, the memories are definitely very sweet. And if you want to start the same tradition in your own house, these 47 kid friendly recipes are the perfect place to start. In particular, this round up includes 18 savory and 29 sweet recipes that kids will enjoy cooking and/or eating with you. Whether you're looking for recipes that are keto, paleo, low carb, low sugar or vegan, there are also plenty of options. So let's dive right in to these cooking with kids recipes!

Gluten Free and Savory Cooking with Kids Recipes

1. Chickpea Squash Fritters (Vegan) - Piping Pot Curry

If you need kid friendly recipes that are also loaded with hidden veggies, these vegan fritters are a tasty place to start.

2. Egg & Potato Breakfast Muffins (Grain Free, Dairy Free, Whole 30) - Raia's Recipes

These are easy to make and even easier to eat on busy mornings.

3. Rainbow Vegetable Tortilla Wrap (Vegan) - Recipes From a Pantry

Your kids will have a blast cutting up the veggies of their choice to make this colorful and easy gluten free wrap.

4. Paleo Chicken Tenders (Low Carb, Keto) - Allergy Free Alaska

These chicken tenders are much healthier than their traditional counterpart but still addictively delicious.

5. Loaded Potato Wedge Nachos (Paleo and Vegan Options) - Casey the College Celiac

If you bake these potato wedges ahead of time, your kids can have a blast covering their wedges with whatever nacho toppings they want!

6. 3-Ingredient Tuna Salad - High Chair Chronicles

Tuna, mayo and a surprising third ingredient combine for a delicious and simple gluten free sandwich filling everyone will love.

7. Creamy Baked Mac And Cheese (Nut Free, Vegan) - Wow Its Veggie

Mac and cheese GOALS...whether you have kids or not!

8. Crustless Pizza (Low Carb, Keto) - Low Carb Yum

No crust, no problem. This ham and cheese combo is just as delicious without it.

9. Cornbread Muffins (Dairy Free) - Hot Pan Kitchen

These gluten free muffins are soft, slightly sweet, moist and very kid friendly!

10. Simple Homemade Salsa - Simply Full of Delight

I know one toddle who eats salsa on its own with a spoon...but even if yours doesn't love salsa quite that much, this is delicious with gluten free chips.

11. Vegan Potato Cakes with Carrot and Rice - Little Sunny Kitchen

Leftover mashed potatoes, rice, carrots, onions, and parsley combine into a "cake" that kids and adults will love.

12. Broccoli Cheese Nuggets - Joy Filled Eats

Because what kid doesn't love nuggets of some sort?!?

13. Socca Flatbread (Grain Free, Vegan) - Emma Eats and Explores

This gluten free flatbread only calls for four simple ingredients, and you can stuff or top them however your family likes!

14. Avocado Deviled Eggs (Keto, Low Carb, Vegetarian) - Tasty Galaxy

Serve these with ham so your kids can enjoy green eggs and ham, no food coloring required.

15. Pizza Eggs (Keto, Low Carb) - Peace, Love and Low Carb

Eggs are transformed into an easy and delicious pizza with some creative toppings and seasoning.

16. Healthy Bell Pepper Nachos - Momables

These are "nacho" your traditional nachos, but they're still super tasty!

17. Oven-Baked Healthy Chicken Nuggets - Goodnesst

Rice flour, corn flakes and an egg combine to give these healthy chicken nuggets an addictive crunch.

18. Sausage Balls with Cream Cheese (Keto) - Wholesome Yum

These keto sausage balls are as easy to make as they are to get addicted to, so consider yourself warned!

Gluten Free Sweet Cooking with Kids Recipes

19. Secretly Healthy Sweet n' Salty Trail Mix (Vegan) - Casey the College Celiac

Get your kids involved in the kitchen by having them help you pick out what ingredients to add to their special trail mix.

20. Easy Flourless Peanut Butter and Jelly Thumbprint Cookies - Mash Up Mom

Kids will love how hands-on this four-ingredient recipe really is!

21. Sweet Potato Muffins (Vegan) - Cass Clay Cooking

Gluten free oats, sweet potato and spices combine into a kid-friendly recipe that's especially delicious with nut butter and chocolate.

22. The Fluffiest Waffles (Dairy Free) - Eating on a Dime

These gluten free waffles are crisp on the outside, soft on the inside and one of the best kid cooking recipes you could pick for a lazy Sunday morning.

23. Banana Donuts with Chocolate Coconut Walnuts - Fearless Dining

These gluten free donuts actually have pretty healthy ingredients, but your family won't be able to tell!

24. Maple Walnut Cookies (Paleo, Vegan) - A Sweet Alternative

These cookies are actually super nutrient-dense and the recipe is simple enough for little hands to help.

25. Taste the Rainbow Bliss Balls (Vegan) - Casey the College Celiac

Kids will have a blast playing around with the superfoods that give this gluten free snack so many fun colors.

26. Healthy Snickers Ice Cream Bites (Vegan) - Rhian's Recipes

Because who can resist ice cream flavors and getting to play around with melted chocolate?

27. Gluten Free Chocolate Chip Cookies - Ripped Jeans and Bifocals

Because what's a better recipe for cooking with kids than a classic chocolate chip cookie?!?

28. No Bake Chocolate Covered Coconut Balls (Vegan) - The Simple Cooking

No baking needed, easy ingredients and a super tasty result.

29. 3-Ingredient Blueberry Cheesecake Bagel (Egg Free) - Casey the College Celiac

This gluten free bagel recipe only calls for three simple recipes, and your kids can have a blast shaping the bagels before they're baked!

30. Peanut Butter Protein Balls (Vegan Options) - Texanerin

This gluten free snack recipe is so simple, your kids can make them on their own!

31. Frozen Chocobananos - Bacon is Magic

Your kids will need help melting the chocolate, but after that, they can go wild with their choice of toppings.

32. Easy Coconut Oil Chocolate (Dairy Free, Vegan Option) - Eats Amazing

Watching this healthy chocolate form will feel like magic for young bakers.

33. Chocolate Chip Pancakes - Fab Food 4 All

The gooey chocolate center ensures that your kids will gobble these pancakes right up.

34. Thin Mint Cookies - Well If She Can Do It

If your little one is bummed that Thin Mint Girl Scout Cookies aren't gluten free, these are the perfect family baking activity.

35. Mini Apple Pizzas (Vegan) - Veggie Desserts

Kids will have such a fun time decorating their own fruit pizzas.

36. Super Easy Raspberry and White Chocolate Muffins (Dairy Free) - Super Golden Bakes

A dairy free muffin recipe for kids who really want to get busy in the kitchen...

37. Dye-Free Coconut Rainbow Cookies (Vegan) - Casey the College Celiac

These gluten free cookies only call for simple ingredients and are colored naturally with superfood powders and spices. What kid doesn't want to taste the rainbow?

38. Super Fudgy Brownie Cupcakes (Vegan) - My Pure Plants

You measure the ingredients and your little one can pour and mix. As always, just make sure you use gluten free oats.

39. Soft-Baked Almond Flour Chocolate Chip Cookies - Kitchen Treaty

Kids will definitely give these soft gluten free cookies two thumbs up.

40. The Best Healthy Gummies - Marathons and Motivation

You only need three ingredients to whip up these healthy gummies with your kids.

41. Lemon Coconut Energy Balls (Refined Sugar Free, Vegan) - Natalie's Health

Your kids will love how hands-on this recipe is as they roll their own energy balls.

42. Chocolate Pecan Cookies (Keto) - All Nutritious

These cookies only have 3 net carbs per serving, and are the perfect treat for a family following a low carb diet.

43. Strawberry Fruit Roll-Ups (No Added Sugar) - Served From Scratch

Your kids will have as much fun making these fruit roll-ups as they do eating them.

44. Cookie Dough Pumpkin Pops - My Joy-Filled Life

Because what kid (or adult?) doesn't love a tasty treat they can eat off a stick!

45. Easy Keto Blueberry Muffins (Paleo Option) - Here to Cook

You can make these keto muffins in just one bowl if you need to, and the crumbly texture will win all eaters over.

46. Apple Slice Donuts - Crafts 4 Toddlers

Apple slices get an upgrade from a homemade frosting!

47. Best Chocolate Fudge Recipe (Vegan) - Happy Kitchen Rocks

This fudge recipe doesn't call for any condensed milk or sugar, and is easy enough to make that your kids can join in.

The Bottom Line of Cooking with Kids and Kid Friendly Recipes

Now that you may be enjoying more time with your family than ever before, I hope that this list of recipes gives you some ideas of how to spend your evenings in...once you figure out which kid-friendly recipe you want to try first, anyway. ;) And if you do end up trying any of these recipes, be sure to tag me in your photos on Instagram (at @collegeceliackc) so I can see and share! What's your go-to recipe when cooking with kids or for kids? I'd love to hear in the comments!

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the-cookie-of-doom · 6 years

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Would you explain Keto eating a bit further? I don't understand how you're picking what to eat.

First off, I just realized I didn’t explain what Ketoactually does! So a brief summary would be this: It’s your bodies normalmetabolic response to not having enough carbs, so it’s perfectly fine. When youdon’t eat carbs/enough, your body goes into ketosis (which in a healthy person, briefly happens overnight), and start burning up fat instead, which produces ketones. Ketones power your bodyin place of fat, which is super good because it is way better for maintainingmuscle (ya girl is toning up finally!!) But also, not every cell in your bodycan be sustained on ketones, which is why it’s EXTREMELY IMPORTANT to shoot for“below 50 grams” instead of “0 grams” which a lot of peopledon’t know. The people shooting for closer to 0 grams of carbs are the ones whoget affected by the keto flu the worst. (and yes, you can technically survive on 0 carbs, but why would you want to put yourself through that?)

Now onto your actual question!

The primary goal is to avoid carbs and sugar, because thoseare what get packed into fat cells. Also sugar is pretty much just bad allaround but I have a major sweet tooth, so I shelve that particular addictionfor another day. For keto in particular, fat is actually a good thing to eat,because it is essential to our bodies; it should be the primary source ofcalorie intake. But only certain kinds; the good kinds of fat, if you will.Saturated, monosaturated, and naturally occurring polyunsaturated are great.Trans fats should be avoided like the plague. Mostly the point behind fats andoils is to make sure you’re getting enough omega-3s and -6s.

Next up is meat, which is very important because protein isalso essential. This is where Keto borrows a page from Atkin’s. Howeverit’s important to remember that too much protein can lead to lower levels ofketone production, which is not good because it defeats the purpose, andincreases glucose production, which is actively bad. Also just eating too muchprotein in general isn’t very good, because it can make you feel terrible x_x

Now this is where I start to disagree with keto, and deviatea little from The Plan: fruits and veggies.

Mostly for vegetables, the dark leafy greens are what you shouldbe eating, and avoiding sweeter veggies like carrots, because they have higherlevels of carbs and sugars, as well as root vegetables for the same reason. Fruitsespecially are to be cut out of the diet, because they are pretty much all highin natural sugars. But anyone who has ever had an interest in pirates knows thatnot eating fruit is a terrible decision. This may be 2018 but scurvy can stillbe a thing if you don’t eat enough fruit.

Keto takes an exception with berries (thank god) but I takean exception with most fruits, after a lot of research. Mostly, the kind ofsugar naturally occurring in fruit cancels out the carbs, so it’s perfectlyfine to eat. Just, like everything else, in moderation.

That brings us to dairy. Mostly what I eat is cheese and Greekyogurt, (Zoi is life) which is where I get most of my fat and protein for the day.Aside from fats and oils in meat in fish, this is also another good place to get fat. (And I forgotto mention, but the reason fat is such an important part of keto is becauseit’s more filling, rather than something sugar and carb filled that will haveyou hungry again in an hour). My mom, on the other hand, likes to drinksomething called a “fat bomb”, which you can make yourself or get atstarbucks, since they’ve jumped on the train. It’s a kind of coffee that soundsdisgusting (and is, don’t get me wrong, but I also hate coffee) that’sbasically plain old coffee, and a whooole lotta heavy whipping cream, the bestsource of fat in the liquid dairy department. Some people that are superdedicated to the diet will also melt in some butter which…. Yeah, no, sorry. Also,milk isn’t really on the “approved” list, since it’s been processedand has a lot of carbs. Half-and-half is slightly better, but heavy whippingcream is still the best option when it comes to dairy fat.

Finally, that brings us to nuts and seeds, yet anothersource of fats, and one that I lowkey avoid. Macadamia nuts, brazil nuts, and pecansare the best, with low carb and high fat, but there’s a whole list of em. Reallythese are probably the easiest; the ones with higher carbs, like peanuts, justeat less. But even then, they don’t typically have a lot, so you can’t go wrongwith any kind of nuts.

After that, it’s just beverages/drinkable things. Water isking. It’s very important that you drink a lot, because that’s a big part ofwhat flushes out the fat. Coconut water is another really great option, if youlike it, because it’s a good source of the all-Important electrolytes. Brothsare good too if you need a quick hit, because sodium~ Super important, must notbe cut out, don’t do what my grandma did and eat only steamed vegetables andcorn tortillas in an effort to avoid it. There will be Regrets.

Beyond that, tea is a pretty good middle of the road drink,provided it doesn’t have added sugar. In my opinion raw honey is fine, becauseit has added health benefits, so that’s another of those weigh the pros andcons decisions. If it NEEDS to be sweetened, stevia is always an approvedoption.

And then there’s the thing that makes most people (myselfincluded) quit keto: the Keto Flu. After much research, I figured out that itis just your bodies reaction to dehydration coupled with not enoughelectrolytes. It literally feels like the flu, and it’s entirely avoidable,despite people saying it’s “just a part of keto"… no.

That ended up being super long winded, but hopefullyeducational! But another thing Keto does is seriously boost energy, because the neurotransmitters in your brain love ketones. (and seriously, you don’t want to even getme started on the effects of ketosis on the brain because I could probably writea whole essay xD)

I hope this helped! And if not, let me know and I’ll clarify anything

#cookie speaks #ketosis #its v interesting #also i do Know What I'm Talking About #mom's a nurse with a degree in nutrition #and we've both been trying out p much every diet in existence #so i got that research and empirical data backin me up!#xD

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asfeedin · 4 years

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how i stock the smitten kitchen – smitten kitchen

It’s true: I’ve dragged my feet over writing a guide to what I keep in my “pantry” (I don’t have a pantry) and fridge for 14 years now. I have my reasons, primarily that I’m not sure I know what your kitchen needs. I mean, shouldn’t you stock the stuff you need for what you’ll want to cook and not some arbitrary list from a lady who loves Triscuits? Maybe you don’t love Triscuits! (Sorry you’re so wrong.) The idea of buying a kitchen full of someone else’s groceries is very much against the way I think anyone should shop. I know your kitchen will grow organically, and accurately reflect what you need if you buy things for what you want to cook as you want to cook them. Second, due to the nature of my work here I have an absolutely unusual amount of stuff in my kitchen cabinets and fridge. It’s totally justified for me, while making little sense for others. On the flip side, I live in NYC and have grocery stores and Greenmarkets quite close, but also as a small kitchen with very few cabinets, meaning that not only can I not stock very much at a time, I don’t need to — I can always dash out for vinegar or dried pasta. This is not the way most people shop.

So why now? Shopping and stocking up has taken on a whole new meaning during the pandemic, for us too. I can’t safely go to the store as often as I used to and there isn’t as much on the shelves when I do. I have to be strategic; I need a system. And of course I’ve amassed a lot of opinions on groceries after 14 years of a cooking career. Thus, please, think of this less as The Last Pantry Shopping Guide You’ll Ever Need, but a tour of the things I keep around more often than not — and would make a point to restock when I’m out of them (vs. say, the 00 flour I’ve bought for a few recipes over the years but don’t consistently keep around). Perhaps you’ll find something useful in planning your own next grocery order or pantry meal; I hope you do.

Things I Keep In The Pantry

Dried

Flours: All-purpose and whole-wheat flour get me through 99% of my baking. I never buy cake flour, preferring to make my own. I also keep whole-wheat flour around; it goes rancid (it will smell musty) much faster than white flour; if you only use it sporadically, keep it in the freezer. I rarely buy bread flour unless I’m on a bread-making kick, but if you make enough pizza or other breads, it can be worth it. If you like to make pasta, you should buy fine semolina. For specific cooking projects, I sometimes keep rye flour, barley flour, spelt, oat, almond meal, and/or gluten-free flour blends around, but I don’t consider them staples that must be replenished as soon as they’re depleted. // New York Deli Rye Bread, Whole Wheat Apple Muffins

Pasta and noodles: I keep a mix of pasta shapes around, some long, some short plus some tiny ones, like orzo, ditalini, and fregola/large couscous. When I find it, Setaro is one of my favorite brands of dried pasta. I like to stock dried rice noodles and ramen-style noodles, too. // Quick, Essential Stovetop Mac-and-Cheese, Crispy Tofu Pad Thai

Rice and grains: My personal favorites are a really long-grain white and a short-grain brown rice; it’s a bit random. I also keep a short-grain white rice like arborio or carnaroli for risotto and rice pudding, plus small couscous and farro (or barley, wheatbeeries, or freekeh). I tend to only buy quinoa, millet, or buckwheat when working on specific recipes that use them. Worth knowing: Cooked grains freeze fantastically for future dishes. // One-Pan Farro with Tomatoes, Crispy Rice and Egg Bowl with Ginger-Scallion Vinaigrette, Arborio Rice Pudding

Dried beans, lentils, and split peas: I like to keep dried black, small red, and chickpeas around but would caution you not to buy much more than you think you’ll use, as they will ultimately get stale and there’s no crime in being a canned bean person. A few random favorites of mine: dried chana dal (also sold as split chickpeas or bengal grams) makes for the smoothest hummus, no peeling required. Lentils de puy are dark green and don’t fall apart in soups and salads. Yellow split peas make a fantastic everyday dal, and black lentils make a stunning special one. // Ethereally Smooth Hummus, A Really Great Pot of Chickpeas, Burrata with Lentils and Basil Vinaigrette, Everyday Yellow Dal, Punjabi-Style Black Lentils

Sugar: Granulated sugar, raw or turbinado sugar, light brown, dark brown, and powdered sugar are always around in my pantry but I, of course, bake quite a bit. I mean, I also have pearl sugar, but I’m still on the bag I bought we-will-not-talk-about-it years ago. Brown sugars should be keep as airtight as possible. Nothing here goes bad. // Unfussy Sugar Cookies

More dry goods: Rolled oats and Irish oats, panko-style breadcrumbs, cornstarch and tapioca starch/flour (which is my favorite pie thickener these days), dried unsweetened coconut, cornmeal, nuts (we like whole and sliced almonds, peanuts, and I like walnuts; keep nuts in the freezer for longer storage as they will get rancid at room temperature) a mix of dried fruit, and always, non-negotiably, ground espresso for our Moka pot. (Lavazza Crema e Gusto is our current favorite). // Thick, Chewy Oatmeal Raisin Cookies, Chicken Milanese, Even More Perfect Apple Pie, Green Beans with Almond Pesto, Stovetop Americanos

Spices: I have a rack off the side of my kitchen with my spices. Listen, I can tell you to buy Aleppo flakes, allspice, anise, bay leaves, cayenne, and celery seed — and that’s just the first row — but it will make a lot more sense for you to buy spices as you long for them in your food. I firmly disagree with anyone who tells you spices that are 6 months or a year old have to go — trust your nose and your food. When it doesn’t smell like much anymore or you’re not finding flavor in the dishes that contain it, it’s time for a refresh.

Canned

Beans: Black beans, kidney beans, small red beans, cannellini beans, small white beans, and chickpeas are my standards but you probably know that I really love beans. I often buy a canned black bean soup, pouring off some of the extra liquid at the top instead of mixing it in, for shortcut saucy black beans. For everyday beans, I mostly buy Goya. For special cooking, or simpler bean dishes that really glow up with better ingredients, I use Rancho Gordo. // Crisp Black Bean Tacos, Red Kidney Bean Curry, Cannellini Aglio e Olio, Crisped Chickpeas with Herbs and Garlic Yogurt

Tomatoes: 28-ounce cans (one whole and one crushed) prove the most versatile to me, as well as tomato paste (although I also like to keep a tube in the fridge for when I need less than a can). Should you only have tomato paste cans, you can freeze the extra paste in tablespoon-sized dollops for future recipes and be glad you did. // Quick Pasta and Chickpeas, Tomato Sauce with Onion and Butter

Coconut milk: I always regret it when I don’t have a can. In my unscientific studies, I’ve found Trader Joe’s coconut milk to be the richest/creamiest. // Braised Ginger Meatballs in Coconut Broth

Liquid

Vinegars: Vinegar keeps for eons and we love acidic stuff, so I keep many around, including plain white vinegar, white wine vinegar, red wine vinegar, apple cider vinegar, sherry vinegar, rice vinegar, and black vinegar. Do you need all of these? Of course not. But I don’t think I could pick two desert island favorites. // Use in: Easiest Fridge Dill Pickles, Pickled Vegetable Sandwich Slaw, Giardinera, and Pickled Cabbage Salad.

Olive oils: I like to keep a “good” olive oil around (something delicate for finishing a dish or salad dressing) and an everyday one around (for roasting, sautéing, frying, and baking). Repeat after me: There is no reason to fry an egg at high heat in your best olive oil. California Olive Ranch makes a great everyday olive oil; 3-liter cans, decanted as needed, brings the price down. If not, the bottles are generous. // Crisp Rosemary Flatbreads and Chocolate Olive Oil Cake.

Other oils: Toasted sesame, safflower/sunflower (my go-to vegetable oil for high-heat cooking and roasting, and cakes that need a neutral oil), coconut oil, and I don’t deep-fry often, but peanut oil is my favorite for when I do. Toasted sesame oil has the shortest shelf life; keep yours in the fridge if you use it infrequently. Do you love the taste of butter but dislike that it burns easily at high temperatures? I am the last person on earth to discover ghee — which is like clarified butter but tastes a bit toastier, due to the way it is made — I’ve been making up for lost time. Known better for its application to Indian cuisine, I also love it for frying eggs (even The Crispy Egg) and rather luxuriously roasting potatoes. It keeps a very long time at room temperature // Black Pepper Tofu and Eggplant, Double Chocolate Layer Cake, Easiest French Fries, Ginger Fried Rice

Liquid sweeteners: I keep molasses, honey, and golden syrup (which I prefer to corn syrup for flavor) around, mostly for baking. (I keep maple syrup in the fridge.) // Flapjacks, Majestic and Moist Honey Cake, Pecan Pie, and Nutmeg Maple Cream Pie

Vanilla extract and vanilla bean paste: I make my own vanilla extract. I recently picked up vanilla bean paste for a wedding cake project; I don’t use it as a replacement for vanilla extract (to me, they have different flavors) but in recipes where I’d otherwise add all or part of a vanilla bean. Heilala vanilla bean paste is highly concentrated and wonderful. // Make Your Own Vanilla Extract, New Classic Wedding Cake + How To

Etceteras

Everything else: Nutella; Triscuits; Ryvita or Wasa crisps; cheddar bunnies or rockets, sadly not homemade; at times, granola, chocolate, and cocoa for baking. I actually keep a box of baking chocolate in a cooler part of our apartment because our kitchen runs warm and I don’t want to melt and bloom it. My favorite baking chocolate is Guittard, but it’s not widely-enough available near me that I buy it exclusively. The pound-plus bars from Trader Joe’s are excellent for bittersweet baking. My favorite cocoa powder (Valrhona) is one of the most expensive and I can only encourage you not to try it because I’ve found it impossible to use others since. Should you buy it, I highly encourage you to buy a 3kg package (in 3 1-kg bags) to bring the price down and split it with friends who like to bake.

Things I Keep In The Fridge

Butter: Like olive oil, I keep two levels of butter around, one that is more everyday and unsalted for baking, usually a store brand or whatever was on sale, and a fancier or European-style (higher butterfat) salted around for toast and other finishes, where the flavor difference is more apparent. Butter absolutely goes rancid — and unsalted butter turns faster than salted butter (salt is a preservative) — so if you’re not going to use it within 3 to 4 weeks, I’d definitely keep it in the freezer.

Dairy: Milk, cream, half-and-half, sour cream, yogurt, buttermilk. Yes, we keep an unusual amount of dairy around. I don’t believe in buttermilk expiration dates. There, I said it. // Buttermilk Roast Chicken, Dreamy Cream Scones

Dijon and spicy mustards: I’m not going to tell you how many types of mustard we have in the fridge because you’ll unfollow me forever. But if I had to only choose one, it would be a smooth Dijon — this is a great everyday Dijon mustard. This is a delightfully crunchy whole-grain Dijon, and this our current favorite spicy mustard, // Mustard-Roasted Potatoes, Dijon and Cognac Beef Stew

Bouillon: I am a great fan of Better than Bouillon concentrates, which have much better flavor than most boxed stocks, keep for ages, and are wonderfully space-efficient. I actually keep one of each (beef, chicken, vegetable, mushroom, turkey) but if you were just choosing one, don’t sleep on that No-Chicken Base one because it has a cozy soup flavor but is also vegetarian. The turkey is great when you need extra stock for Thanksgiving cooking.

Cheese: We also love cheese and keep sharp white cheddar, aged parmesan and pecorino, halloumi, cotija, cream cheese, and sometimes feta around. Halloumi and cotija keep a very long time. Always save your parmesan rinds for flavoring soups. Nobody asked, but this is my favorite grocery store cheddar and my favorite feta is Bulgarian. // Parmesan Broth with Kale and White Beans, Foolproof Cacio e Pepe

Eggs: Most baking recipes call for large eggs. // 44 Egg-Centric Recipes

Yeast: I keep both active dry and instant yeast around, but I mostly use the latter these days and so can you. (Here’s an excellent primer on why.) Instant yeast keeps longer than active dry, but both keep longer in the fridge, and longest in the freezer. SAF Instant yeast is considered one of the best // No-Knead Bread

Miso: This also keeps for ages in the fridge and adds an unmistakable boost to food. // Miso Sweet Potato and Broccoli Bowl, Avocado Salad with Carrot-Ginger Dressing

Jams: Our go-tos are raspberry and apricot, but we also have fig, cherry, and more. We use a lot of jam because my kids (cough “kids”) like peanut butter and jelly a whole lot, and because I think a freshly baked biscuit with salted butter and apricot jam is a very fine thing. // Austrian Raspberry Shortbread, Easy Jam Tart, My Favorite Buttermilk Biscuits

Nut and seed butters: Peanut butter, tahini, almond, or sunflower seed butter. Sunflower seed is my favorite nut-free peanut butter swap. // Salted Peanut Butter Cookies

Extras that make us happy: Fish sauce (Megachef and Red Boat are my go-tos), mayo, preserved lemon paste, (a great alternative to chopping all or part of a preserved lemon for recipes), a favorite harissa (or a homemade one), capers, olives, I get these anchovies when I can, salami, chile-garlic sauce, this hot fudge sauce, maple syrup, and we always have this chili crisp.

Things I Keep In The Freezer

Bread: We don’t go through bread fast enough to keep it at room temperature, but the freezer keeps it perfectly.

Fruit: Mango, berries, strawberries, sometimes old bananas, and other fruits we might use to make smoothies. Frozen fresh pineapple and/or watermelon chunks make for some fine cocktails. // Frozen Watermelon Mojitos, Piña Colada

Vegetables: I like to keep edamame, peas, corn, and artichoke hearts around.

Pasta and dumplings: Potstickers, wontons, pelmeni and vareniki (we have a ton of these right now because my MIL got us Russian groceries last weekend), and tortellini are very helpful to keep around for kids lunches and easy dinners. // Spring Vegetable Potstickers, Chicken Wonton Soup, Potato Vareniki

Burritos, Tarts, and Casserole-ish things: I don’t plan well enough ahead to do this often, but when I do, I’m thrilled to have burritos, galettes or quiches, an extra lasagna, ziti, or pizza beans in the freezer for future meals. // Breakfast Burritos, Perfect Vegetable Lasagna, My Old-School Ziti, Pizza Beans

Meat: Bacon, sometimes pancetta, sausage, and recently I’ve been buying some vacuum-sealed steaks and pork chops, although I’ve yet to get in the habit of remembering that they’re there and need to be defrosted at least half day before we want them. // Bacon Corn Hash, Steak Sandwiches

Stock: I love to make extra chicken stock and freeze it in quart bags. I don’t think every soup needs homemade stock, but for simpler ones, the extra depth of real bone broth makes a difference. If I don’t have time to make stock, I keep a “stock bag” in the freezer with the backs, wings, and/or other unused parts of chicken plus any onions, carrots, or celery that I don’t think I’ll get to. // Perfect, Uncluttered Chicken Stock

Ice cream and sorbet: I’m married to someone who (understandably) requires a bowl of Haagen Dazs chocolate each evening, so that’s a given, but I also should confess that I splurged on a no-bowl-to-chill ice cream maker last summer and it’s definitely led to an ongoing supply of homemade delights like lemon sorbet, passionfruit sorbet, and real mint ice cream; I get 95% of my ice cream recipes from David Lebovitz’s Perfect Scoop.

Produce

Fruit: Lemons and limes keep and are two of my favorite ingredients; don’t underestimate the importance of acidity in making simple ingredients taste magical. Until better local fruit is available, we look out for decent apples, oranges, mango (our family favorite), cantaloupe, and pineapple to keep around, as they have a longer shelf life than raspberries (which we also buy, but eat quickly or regret not doing so). // Whole Lemon Tart, Even More Perfect Apple Pie

Fridge vegetables: Carrots, celery, cabbage (green, red, and savoy), cauliflower, broccoli, leeks, scallions, and greens (curly kale, broccoli rabe, spinach) are my go-tos. If you’re buying greens to cook, try to wilt them down when you get home from the store, as they’ll keep better in softened bundles (and can be frozen) than they will in boxes and bags, and take up less space too. I find that leafy herbs like mint, cilantro, and parsley keep 1 to 2 weeks longer if I first wrap them in a barely damp paper towel and put them in a zip-lock bag. // Roasted Cabbage with Walnuts and Parmesan, Carrot Salad with Tahini and Crisped Chickpeas, Broccoli Slaw

Room temperature vegetables: Shallots, onion (red, yellow, white), garlic, ginger, potatoes, and winter squash keep and keep // Caramelized Shallots, Slow-Roasted Sweet Potatoes, 44-Clove Garlic Soup

Notes

I lean brand-ambivalent. Sure, I like Goya beans and Better than Boullon but I try not to get too stuck on a brand of flour (I use King Arthur or Gold Medal but also Heckshers sometimes) because I think it does SK readers a disservice if my recipes work best with xyz brand that maybe isn’t easy to get. Before you buy any fancy brand of olive oil, why not taste the reasonably priced ones and see if you like it? Are you sure you can’t make great cookies with 365 brand butter? (Spoiler: You can.) Where I’ve linked to product here, however, I really just buy that one specific brand so it’s worth noting.

Most dry goods that you hope to keep for a longer period of time or don’t go through quickly benefit from being stored in the freezer, from yeast to whole wheat flour to nuts and seeds and coffee. Everything I just listed here doesn’t need to be defrosted either; you can use them very cold as you would at room temperature.

I keep all dried goods — everything — in jars. I honestly think there are people who don’t keep things in airtight containers and there are people who have had… crawly things. I had them one time four kitchens ago and I will not let that happen again. When everything is self-contained, even if you bring home something compromised, it would keep to itself. I have jars from all over (Weck, Le Parfait, Bormioli Rocco) but when I need more, usually buy 6- or 12-packs of Ball Wide-Mouth Jars in 16-ounce and 24-ounce because (praise hands) they stack! I have various sizes of these small clamp-top jars for easy access to salts, baking powder, and baking soda I buy in larger quantities. I keep my flours and sugar in Borgonovo 145-ounce jars I can never find anymore but I’m working on a new solution — for you and me.

As always on Smitten Kitchen, nothing here is sponsored. I do all my own shopping and most of the schlepping.

Feeding others

Finally, it’s always a little incongruous to write about shopping and cooking in a casual way (“Ugh, my quinoa went rancid again!” — me, too often, not proud of this) at a time when so many people are don’t have enough to eat. If you’re looking for a place or places to help, I can tell you what I do: I have automatic monthly donations (my favorite no-planning-required way to support what I feel strongly about) set up for No Kid Hungry (which focuses on ending child hunger) and Feeding America (a nationwide network of more than 200 food banks).

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kristinsimmons · 5 years

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Vegan Salted Peanut Butter Crunch Torte + 10 Years!

10 YEARS!!! Can someone please tell me how it’s been a decade since I wrote my very first blog post? We’re celebrating today with this incredible vegan dessert and a week-long OSG Recipe App sale for charity (deets below).

When I started my blog on October 31, 2008, Eric and I were newly married and living in Toronto while I was working full-time as a researcher and wrapping up my Master’s degree. Life was pretty chaotic, and completing my degree was starting to wear me down (at one point I thought I was just going to cut my losses, throw in the towel, and move on!). This blog was the most amazing creative outlet during a time when my life was lacking the kind of creativity that I absolutely craved. It allowed me to explore a side of myself that I hadn’t since I was a kid (like my love for photography, baking, creative writing/journaling, and just being a goof). My blog’s first tagline was “Food. Fitness. Fashion. Fun.” Pretty epic, right? lol. I’m grateful to Eric for encouraging me to “find a hobby” after years of exhausting myself with school and work. He still jokes that my “hobby” turned into my career, so I need to find a new hobby now. (Fine, I’ll start my own animal farm! YOU WIN!)

I find writing therapeutic in soooo many ways. In the early days, I didn’t have more than a handful of readers, and I found it quite easy to talk about my struggles online. I was like no one is going to read this anyway! It was an online journal of sorts, and I wrote about my history with disordered eating and how I was finally getting myself on a path to recovery. I shared the challenges I faced finding a career that I was truly passionate about (and, eventually, how I relinquished my need to people-please by completely changing my career path). I had the most supportive response from those first early blog readers (as well as my friends and family), so I kept writing with my heart on my sleeve.

After coming in the top 3 of the food blogging challenge Project Food Blog, an editor from a major publishing house emailed me saying she loved my work and was wondering if I’d like to write a cookbook. Pretty sure I fainted! It was the email that changed everything and solidified the fact that I was on the right path after doubting myself and my decision to change careers for so long.

So here we are 1 blog, 3 moves, 2 cookbooks, 2 kids, and 1 recipe app later…including countless late nights, self-doubt, and (ongoing) indecision for good measure! It sure has been a wild ride! I’m still learning and dreaming of new goals every day (all while not having the slightest clue how to get there!). Above all, I’m really proud of the fact that I’ve stayed true to myself and the values I have for this hobby-turned-business. The best part is that I’ve been lucky to meet so many of you amazing people online and in person, and I still can’t quite believe how freakin’ genuine, cool, and supportive everyone has been! It’s so crazy to think that some of my best friendships have been made through this blog. Forever grateful. Thank you from the bottom of my veggie-lovin’ heart for making this such a fun journey. And cheers to the next 10 years! Any guesses as to what adventures they’ll bring for you or me?

To celebrate OSG’s 10-year anniversary, we’re having a big OSG Recipe App sale this week with 100% of the proceeds being donated to Mothers Against Drunk Driving Canada. Right now our app is just 99 cents, so if you’ve been thinking about downloading it, this week is a great time to do so and support a fantastic cause that’s near and dear to my heart! You can find our recipe app on both the iTunes and Google Play stores. Thank you so much for all of your amazing support and for helping us give back to our community.

I had so much fun celebrating Canada’s food writers at the Taste Canada Awards Gala last night! We were nominated in the Food Blogs Health and Special Diet category, and I was so honoured to take home Gold! All I could think about was how grateful I am to have this recognition, especially so close to OSG’s 10-year milestone. Plus, Adriana and Arlo have been calling all of my food “YUCKY” lately, so now I can show them the award and explain that they’ve been outvoted, lol.

Last but not least, we’re having a little party to celebrate 10 years and this new dessert is on the menu. I hope you’ll enjoy every bite as much as we have! With Halloween tomorrow, I can’t think of a better time to indulge in some creamy, dreamy, chocolaty PB goodness.

Salted Peanut Butter Crunch Torte

Vegan, gluten-free, refined sugar-free

While dreaming up a recipe to celebrate Oh She Glows’ 10-year anniversary, I immediately thought of one of my all-time favourite flavour combos: salted peanut butter and chocolate! Hubba hubba. This salted peanut butter torte (of pure sweet heaven) is easy to throw together and only takes a couple hours to freeze. Its creative presentation will impress the heck out of your guests, and that irresistible sweet-salty flavour and creamy, crunchy texture will blow your taste buds away! I’ve also tested this torte with 3 different fillings: peanut butter, almond butter, and a nut-free sunflower seed butter version! And guess what? They’re all so delicious we couldn’t pick a favourite! See my Tips for how to make the sunflower seed and almond butter versions.

Yield 12 small or 9 medium servings

Prep time 25 Minutes

Cook time 10 Minutes

Chill time 2 hours

Total time 35 Minutes

Ingredients:

For the crust:

1/2 cup (78 g) almonds

1 cup (100 g) gluten-free rolled oats

1/4 teaspoon fine sea salt

1/4 cup (60 mL) coconut oil, melted

3 tablespoons (45 mL) pure maple syrup

2 tablespoons (30 mL) smooth natural peanut butter

For the filling:

1/2 cup (125 mL) coconut oil

1/3 cup (80 mL) coconut cream*

1/2 cup (125 mL) pure maple syrup

3/4 cup (185 g) smooth natural peanut butter

1/4 teaspoon fine sea salt, or to taste

1/2 teaspoon pure vanilla extract

For topping (optional, but recommended):

Coconut Whipped Cream**

1/2 cup (95 g) non-dairy chocolate chips + 1 teaspoon (5 mL) coconut oil, melted***

1/2 cup (80 g) chopped toasted walnuts and large-flake coconut****

Directions:

Preheat oven to 350°F (180°C). Lightly grease an 8x8-inch square pan with coconut oil (including up the sides, too). Cut a piece of parchment paper to fit the width of the pan with a bit of overhang so it’s easy to lift out.

For the crust: Add the almonds, oats, and salt to a food processor and process until the mixture resembles a coarse flour, about 30 seconds.

Melt the 1/4 cup coconut oil in a medium pot (you’ll be using the same medium pot for the filling) over low heat. Add the melted oil, maple syrup, and peanut butter to the processor and process until the mixture comes together in a heavy dough, 10 to 15 seconds. The dough should look like a wet cookie dough. If you find it a bit dry, add a teaspoon or two of water and process again until a wet dough forms.

Spoon the dough into the prepared pan and crumble it evenly all over the base. Lightly wet your fingers and press the dough into the base firmly and evenly. Level the edges with your fingertips. Poke the base with a fork about 12 times to allow air to escape while baking.

Bake the crust for 9 to 11 minutes, until it looks pale and a bit puffy. The crust might look underbaked when you remove it, but this is what we want to avoid drying it out.

Meanwhile, make the filling: In the same medium pot (no need to clean it!), melt the coconut oil and coconut cream over low heat. Now add the maple syrup, peanut butter, salt, and vanilla and whisk until smooth.

Spoon the filling onto the crust (there’s no need to cool the crust first) and carefully transfer the dish to a level surface in your freezer. Chill until solid, about 2 hours. If I’m not serving the torte right away, I’ll cover the pan with tinfoil after a couple hours of freezing. While it chills, prepare the Coconut Whipped Cream and gather the toppings so they’re ready to go.

Once frozen, remove from the freezer and let it sit on the counter for 10 minutes. Slide a knife around the edges to loosen the slab. Using the parchment paper, lift the slab out and place it on a serving platter. Slice into slices of your desired width. Now add the toppings: I add a large dollop of Coconut Whipped Cream on each and then top it with lots of drizzled melted chocolate, walnuts, and large-flake coconut. A pinch of coarse sea salt is nice too. If you have leftover melted chocolate, serve it on the side in a small dish so you can spoon some more chocolate over top while eating (trust me on this one!). Serve immediately—the combo of cold filling and warm melted chocolate is just dreamy! But the chilled leftovers (with hardened chocolate) are totally irresistible too.

Storage tips: The filling softens a great deal at room temperature, so it's best not to leave leftovers on the counter for longer than half an hour. Return it to the fridge or freezer for best results. Cover leftover slices and store in the fridge for up to 1 week, or you can freeze the slices for 4 to 6 weeks. I like to wrap frozen slices in tinfoil and then place them all into a freezer-safe zip bag.

Tips:

* Chill your can of full-fat coconut milk for at least 12 hours before you begin this recipe so that the cream on top is solid. After making the torte, you’ll have some leftover coconut cream in the can which can be used to make Coconut Whipped Cream for the topping!

** Feel free to use store-bought coconut whipped cream instead. I like “So Delicious Dairy Free CocoWhip!”

*** To a small pot over low heat, add the chocolate and oil. Stir until smooth and combined.

**** Of course you can use roasted peanuts instead. I’m not a big fan of them so I prefer to use walnuts.

Make it nut-free: In the crust, swap the almonds for sunflower seeds and in the filling swap the peanut butter for roasted sunflower seed butter. I like to add an extra tablespoon of maple syrup and a pinch of salt to this version—the filling tastes like salted caramel!

Almond butter version: Swap the peanut butter for roasted almond butter.

Don’t have an 8x8-inch square pan? You can make this in an 8x4-inch loaf pan or standard-size muffin tin (both greased with coconut oil).

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Vegan Salted Peanut Butter Crunch Torte + 10 Years! published first on https://wittooth.tumblr.com/

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bestnaturalsecrets · 5 years

Link

Salted Peanut Butter Crunch Torte

Vegan, gluten-free, refined sugar-free

Yield 12 small or 9 medium servings

Prep time 25 Minutes

Cook time 10 Minutes

Chill time 2 hours

Total time 35 Minutes

Ingredients:

For the crust:

1/2 cup (78 g) almonds

1 cup (100 g) gluten-free rolled oats

1/4 teaspoon fine sea salt

1/4 cup (60 mL) coconut oil, melted

3 tablespoons (45 mL) pure maple syrup

2 tablespoons (30 mL) smooth natural peanut butter

For the filling:

1/2 cup (125 mL) coconut oil

1/3 cup (80 mL) coconut cream*

1/2 cup (125 mL) pure maple syrup

3/4 cup (185 g) smooth natural peanut butter

1/4 teaspoon fine sea salt, or to taste

1/2 teaspoon pure vanilla extract

For topping (optional, but recommended):

Coconut Whipped Cream**

1/2 cup (95 g) non-dairy chocolate chips + 1 teaspoon (5 mL) coconut oil, melted***

1/2 cup (80 g) chopped toasted walnuts and large-flake coconut****

Directions:

For the crust: Add the almonds, oats, and salt to a food processor and process until the mixture resembles a coarse flour, about 30 seconds.

Bake the crust for 9 to 11 minutes, until it looks pale and a bit puffy. The crust might look underbaked when you remove it, but this is what we want to avoid drying it out.

Tips:

** Feel free to use store-bought coconut whipped cream instead. I like “So Delicious Dairy Free CocoWhip!”

*** To a small pot over low heat, add the chocolate and oil. Stir until smooth and combined.

**** Of course you can use roasted peanuts instead. I’m not a big fan of them so I prefer to use walnuts.

Almond butter version: Swap the peanut butter for roasted almond butter.

Don’t have an 8x8-inch square pan? You can make this in an 8x4-inch loaf pan or standard-size muffin tin (both greased with coconut oil).

via Oh She Glows

#IFTTT #Oh She Glows

0 notes

susantregre · 5 years

Text

Vegan Salted Peanut Butter Crunch Torte + 10 Years!

Salted Peanut Butter Crunch Torte

Vegan, gluten-free, refined sugar-free

Yield 12 small or 9 medium servings

Prep time 25 Minutes

Cook time 10 Minutes

Chill time 2 hours

Total time 35 Minutes

Ingredients:

For the crust:

1/2 cup (78 g) almonds

1 cup (100 g) gluten-free rolled oats

1/4 teaspoon fine sea salt

1/4 cup (60 mL) coconut oil, melted

3 tablespoons (45 mL) pure maple syrup

2 tablespoons (30 mL) smooth natural peanut butter

For the filling:

1/2 cup (125 mL) coconut oil

1/3 cup (80 mL) coconut cream*

1/2 cup (125 mL) pure maple syrup

3/4 cup (185 g) smooth natural peanut butter

1/4 teaspoon fine sea salt, or to taste

1/2 teaspoon pure vanilla extract

For topping (optional, but recommended):

Coconut Whipped Cream**

1/2 cup (95 g) non-dairy chocolate chips + 1 teaspoon (5 mL) coconut oil, melted***

1/2 cup (80 g) chopped toasted walnuts and large-flake coconut****

Directions:

For the crust: Add the almonds, oats, and salt to a food processor and process until the mixture resembles a coarse flour, about 30 seconds.

Bake the crust for 9 to 11 minutes, until it looks pale and a bit puffy. The crust might look underbaked when you remove it, but this is what we want to avoid drying it out.

Tips:

** Feel free to use store-bought coconut whipped cream instead. I like “So Delicious Dairy Free CocoWhip!”

*** To a small pot over low heat, add the chocolate and oil. Stir until smooth and combined.

**** Of course you can use roasted peanuts instead. I’m not a big fan of them so I prefer to use walnuts.

Almond butter version: Swap the peanut butter for roasted almond butter.

Don’t have an 8x8-inch square pan? You can make this in an 8x4-inch loaf pan or standard-size muffin tin (both greased with coconut oil).

from Oh She Glows https://ift.tt/2OYDKZK

#Oh She Glows

0 notes

kristinsimmons · 5 years

Text

Vegan Salted Peanut Butter Crunch Torte + 10 Years!

Salted Peanut Butter Crunch Torte

Vegan, gluten-free, refined sugar-free

Yield 12 small or 9 medium servings

Prep time 25 Minutes

Cook time 10 Minutes

Chill time 2 hours

Total time 35 Minutes

Ingredients:

For the crust:

1/2 cup (78 g) almonds

1 cup (100 g) gluten-free rolled oats

1/4 teaspoon fine sea salt

1/4 cup (60 mL) coconut oil, melted

3 tablespoons (45 mL) pure maple syrup

2 tablespoons (30 mL) smooth natural peanut butter

For the filling:

1/2 cup (125 mL) coconut oil

1/3 cup (80 mL) coconut cream*

1/2 cup (125 mL) pure maple syrup

3/4 cup (185 g) smooth natural peanut butter

1/4 teaspoon fine sea salt, or to taste

1/2 teaspoon pure vanilla extract

For topping (optional, but recommended):

Coconut Whipped Cream**

1/2 cup (95 g) non-dairy chocolate chips + 1 teaspoon (5 mL) coconut oil, melted***

1/2 cup (80 g) chopped toasted walnuts and large-flake coconut****

Directions:

For the crust: Add the almonds, oats, and salt to a food processor and process until the mixture resembles a coarse flour, about 30 seconds.

Bake the crust for 9 to 11 minutes, until it looks pale and a bit puffy. The crust might look underbaked when you remove it, but this is what we want to avoid drying it out.

Tips:

** Feel free to use store-bought coconut whipped cream instead. I like “So Delicious Dairy Free CocoWhip!”

*** To a small pot over low heat, add the chocolate and oil. Stir until smooth and combined.

**** Of course you can use roasted peanuts instead. I’m not a big fan of them so I prefer to use walnuts.

Almond butter version: Swap the peanut butter for roasted almond butter.

Don’t have an 8x8-inch square pan? You can make this in an 8x4-inch loaf pan or standard-size muffin tin (both greased with coconut oil).

Vegan Salted Peanut Butter Crunch Torte + 10 Years! published first on https://wittooth.tumblr.com/

0 notes