Blueberry Cornmeal-Polenta Cake - Gluten Free

With all of the new gluten free mixes arriving on the market, I decided to try a few of the mixes.  So many have added flax meal, so I can only try a few.

I bought a few of Aldi’s liveGfree mixes and have tried a couple of them more than once!

The cornbread mix is a bit too sweet for cornbread for my taste, but I decided it would be great for polenta cake.  Of course my sisters loved the sweet corn muffins I made using it for a get-together!

This is a add-in things as you go along recipe, since I didn’t have to mix up the dry mix as in previous cornmeal/polenta cakes.

Suitable for ovo-lacto vegetarian.

Blueberry Cornmeal-Polenta Cake - Gluten Free

 

Ingredients

 

1 box Gluten free corn bread mix (used liveGfree brand)

2 tbsp powdered milk (used Sanalac)

 

Wet Ingredients

2 large eggs

2 tbsp sour cream

6 tbsp grape seed oil (any neutral oil)

1 tbsp maple syrup (for addl. flavor)

2 tsp vanilla extract (or 1 tsp lemon extract)

1/4 cup butter milk

1/2 cup half and half (or coconut cream)

 

Add Ins

1 cup dried blueberries -(ok to use fresh, cake may turn blue)

 

Topping (optional):

2 tsp Turbinado or coarse sugar

 

Procedure

 

Mix all Wet Ingredients together until smooth, whisk in the Dry Ingredients, Fold in the blueberries. Bake in a greased 9 inch pan in a preheated 350F oven, until edges are browned and top begins to brown. It bakes at least 25 minutes.

Remove from oven, let sit for about 2 minutes, loosen sides and shake pan to loosen bottom. Turn out onto a serving dish or cooling rack.

Slice and serve at room temperature.

 

 

 

Servings: 16

 

Nutrition (per 1/16^th of cake): 213 calories, 7.1g total fat, 1.4g monounsaturated fat, 3.7g polyunsaturated fat, 1.4g saturated fat, 30.2mg cholesterol, 293.9mg sodium, 29.9mg calcium, 104.5mg potassium, 5.6mcg folate, 25.7mg phosphorus, 9.2mg phytosterols, 0mcg lycopene, 2.2mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 1.3mg vitamin c, 2.2IU vitamin d, <1mg zinc, 33.7g carbohydrates, 2g fiber, 31.7g net carbohydrates, 15.5g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 2.5g protein.

 

 

 Just in case you plan to eat the whole thing!

 

Nutrition (entire cake): 3406 calories, 114.1g total fat, 22.6g monounsaturated fat, 59.2g polyunsaturated fat, 23.1g saturated fat, 483.3mg cholesterol, 4701.7mg sodium, 478.4mg calcium, 1671.8mg potassium, 89.3mcg folate, 410.8mg phosphorus, 146.9mg phytosterols, 0mcg lycopene, 35.8mcg selenium, <1mg thiamin, 1.9mcg vitamin b12, <1mg vitamin b6, 20.2mg vitamin c, 35IU vitamin d, 3.1mg zinc, 539.3g carbohydrates, 32g fiber, 507.3g net carbohydrates, 247.3g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, 11.4g sucrose, 40g protein.

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© 2014 http://retiredwithnoregrets.blogspot.com/

Hearty Soups and Pasta Sauce from Roasted Vegetables

 

Roasting vegetables and fruits brings out the best flavors in them without requiring much seasoning because the natural flavors come out during the roasting.

 

Roasted or baked sweet potatoes are sweet and flavorful enough that they can be eaten as is. We had baked sweet potatoes growing up. There was a time that was what we had for lunch! And nobody starved or suffered from malnutrition.

 

We enjoyed those fresh garden vegetables, fruits and berries from the area. If anything arrived by truck back then, it was from a few miles out from nearby farms. I remember seeing people bartering with vegetables for meat or poultry or eggs.

 

The last trip I took along US 49 in Arkansas heading West to Brinkley, there was a little shed with fruits and vegetables for sale. Every trip I’ve taken down that highway, there was always that little shed! Oh, and we always stopped even though we were days away from home!  Most of the time, we ate the fruit we bought within a day.

 

Most cities have large farmers markets, but those aren’t the same as those individual “stands”.  Sometimes you actually knew the family or even if you didn’t, you remembered them from year to year and knew their life stories.  Although the large farmers markets have some really good food, it’s the ‘knowing the providers/growers’ that make it more interesting.

 

If you have never roasted or baked vegetables or fruits, it’s time to try it.  That roasted or baked food will make you go …. um yum good!

 

It’s about time to heat up some of the last batch of soup, just writing about it makes my mouth water!

 

From September

From August

 

September - soup with roasted vegetables

This one included roasted potatoes, carrots, winter squash, peppers, green beans and corn.  It also has ‘fresh’ carrot juice instead of tomato juice.  I do not recommend canned or non-refrigerated bottled carrot juice! Basically if it does not taste like fresh squeezed, it will not have a good effect on this soup.

The finished soup - it comes out like stew, with potatoes doing some major thickening! Delicious for sure!

soup with roasted potatoes and carrots served this one is very thick

 

Soup - roasted vegetables with black and kidney beans added

 

Pasta Sauce

Roasted Vegetables served

 

Preparing soup with a few roasted vegetables

I needed to add other ingredients here, because there was only about 2 cups of roasted vegetables left.
over-ripe tomatoes, frozen mixed vegetables, roasted carrots, roasted corn, roasted potatoes and roasted squash. Cooked sliced okra will be added last

Adding a small amount of quinoa, which will thicken the soup, prior to adding the fresh tomatoes

 

Finished it off with fresh carrot juice

Preparing the okra separate

Added the okra - would be ready to serve in about half an hour

The finished soup  -  Delicious for sure!

Leftovers

                                                                            served with cranberry flax muffin

Prepping the Vegetables

I cover the pans with foil and rub oil over to prevent sticking.  The oil is absorbed into the vegetables. Makes for an easy clean-up.  These can also be roasted in a large covered grill.

Cut the summer squash in cubes

Winter squash

Winter squash carrots and corn

peppers in slices and strips

End pieces of the peppers can be diced for salads or adding to omelets

eggplant and summer squash

Potatoes

 

Get to it!   Roast those veggies and fruits!

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© 2013 http://retiredwithnoregrets.blogspot.com/

Mediterranean Inspired One-dish Meal With A Southern Flair

This Minnesota weather has been quite different than what is normal this time of year. A delayed spring just does something to the body, that junk food seems to alleviate.

I have made three kinds of cookies, a brownie, a breakfast cracker and mini muffins over the past two weeks!  At least, I am working on the cookbook again.

Usually Spring is warm with fresh berries and birds singing.  A week ago, a robin was walking on the lawn when the snow started again.  At the time, all of the snow had melted minus a few small mounds..  The poor bird didn’t even fly away although I was nearby. Wonder what happened to the robin, as it has snowed three times with freezing temperatures since.

Today, I decided to cook rice for dinner and then decide what to go with it.  For me, it is best to just make a one-dish meal and be done with it!

I fell in love with Black Japonica rice a few years ago, because, I was refraining from eating rice at all.  It is a mixture of black, brown and white rice, planted together in the same field. That makes it easier to mix rice without having to buy three kinds of rice.

I saw some really good fresh okra about two weeks ago, so I prepped it and froze it because I knew I would be using it within two weeks. 

Tonight, I cooked rice and pulled together some vegetables and made a meal!

No salt was added, the seasonings were enough

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Mediterranean Inspired One-dish Meal With A Southern Flair

 

 

Ingredients

 

1/2 cup black Japonica rice, soaked for 4 hours

1/2 cup Long Grain Brown Rice, soaked for 4 hours

2 tbsp olive oil, or less

1 12-oz bag  frozen cut green beans

2 cups okra, trimmed, cut into no larger than 1/2 inch pieces

1 cup carrots, diced

1 cup portabella mushrooms, diced

 

Seasonings

 

1 inch piece ginger, thinly sliced, diced

2 tbsp chopped basil

1 tbsp Italian herb mix (squeeze tube)

1 tbsp Bragg's Organic Sprinkle( or other dried herb seasoning )

4 garlic cloves, roasted in oil

 

Add last

2 tbsp sesame seeds

1/3 cup pine nuts

 

Procedure

 

Soak the rice separately for about 4 hours.

 

Rinse and drain the rice, place it in 2 cups boiling water with 1 tbsp oil. Reduce heat to a simmer for 15 minutes.  Turn heat off and test for tenderness.

 

As the rice is cooking, heat 2 tbsp olive oil in a large iron skillet, add the Seasonings and stir to blend, add the okra and stir, Stir in the portabellas. Place top on skillet to allow okra to steam for 5 minutes.

 

 

 

------If the garlic is raw, dice it finely and add it to the skillet at the same time as the Seasonings, so it will cook.-----

 

Microwave the carrots 5 minutes. Stir in the carrots.

 

 

Microwave the green beans 5 minutes. Drain and add to skillet.   Stir to mix.

 

 

Stir in the drained cooked rice

 

 

Stir in the sesame seeds.  Stir in the pine nuts.

 

 

 

Stir and allow seeds to warm to temperature of skillet.

 

 

Serve.

 

 

 

Servings: 6 (to 8)

 

Nutrition (per serving): 303 calories, 12.8g total fat, 5.4g monounsaturated fat, 4g polyunsaturated fat, 0g trans fatty acids, <1g alpha linolenic acid, 1.4g saturated fat, 0mg cholesterol, 32.4mg sodium, 106.7mg calcium, 1131.7mg potassium, 97.1mcg folate, 364.1mg phosphorus, 50.2mg phytosterols, <1mcg lycopene, 21.4mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 18.5mg vitamin c, 2.4mg zinc, 43.7g carbohydrates, 8.2g fiber, 35.5g net carbohydrates, 5.7g sugar, <1g fructose, <1g galactose, <1g glucose, 0g lactose, 0g maltose, 1.3g sucrose, 10.4g protein.

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© 2013 http://retiredwithnoregrets.blogspot.com/

It’s USA Tax Day! Do you Need A Smoothie?

I have been ‘working’ on my returns for about two months, but stopped because of the tax software glitch.  Minnesota stopped accepting returns prepared with the software I was using until it was fixed.  So I set mine aside and ‘sort of’ forgot that I still needed to finish it.

Thursday night, I realized that I only had a few days to get it done. So, quickly downloaded the updates, crossed check the deductions, recalculated all deductions by calculator and compared to tax software…..  Finally printed off draft copies of the ‘official’ forms for review.

By Sunday night, I decided to file Federal online and allow an ACH transfer for the balance. But, decided to do another quick check for the SS 1099 and discovered that I had taken the wrong number and was paying too much tax. Quickly, I changed the numbers and sent it to IRS.

Prior to my doing the last check, I had written checks for IRS balance, Minnesota balance, IRS first estimated payment and Minnesota first estimated payment!

The only advice I can give, that I didn’t take, is plan for taxes all year long, beginning in January! If you just cannot file by the deadline, file an extension! 

How to file that extension:   http://www.irs.gov/taxtopics/tc304.html

Now, relax and enjoy this smoothie to ‘smooth’ out the wrinkles from the stress of filing your taxes! It’s creamy and “smoothy”….

This is very filling and can be shared.  I tend to eat this mornings and go until around 4:00PM without another meal, because it keeps hunger away.

Appropriately named -

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 2013Tax Day Smoothie

Ingredients

 

1 small orange cut into slices

1/3 small avocado  (1/3 of fruit)

1/2 med banana, frozen, sliced

1/3 cup frozen strawberries, sliced

1/2 kiwi, cut into chunks, frozen

1 cup broccoli, cut into small pieces, frozen

1/4 cup almonds, whole natural

1/2 scoop protein powder

1/2 cup crushed ice, as needed

 

Procedure

 

Peel the orange and remove all white coating and strings.

 

 

Place orange and avocado in the machine being used as a blender, and then add the others, including the protein powder, if using, except ice.

 

.

 

 

Add ice last over the top, gently dropping it onto the powder, so it will not fly around. Pulse and scrape down the sides of the blender as needed.

 

This spatula works great, because the blades will not cut it as easily as a soft one

 

 

After the mixture is completed blended, remove the blender blade, carefully scrape it down, if needed.  Continue holding it by the tip and rinse it under water, using a sprayer if needed.  Place in a safe area, so no one could have it fall or be injured with the cutting blade.

 

 

 

 

Serve in parfait glasses. Eat with a spoon.

 

 

 

Final check, stamped the envelopes and enjoyed that smoothie!

 

 

Servings: 1

 

With almonds - worth adding them!

 

Nutrition (per serving): 513 calories, 26.3g total fat, 15.6g monounsaturated fat, 5.4g polyunsaturated fat, <1g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, 4.3g linoleic acid, 2.4g saturated fat, 0mg cholesterol, 220.5mg sodium, 211.4mg calcium, 1387.8mg potassium, 175.9mcg folate, 305.9mg phosphorus, 9.4mg phytosterols, 0mcg lycopene, 4.9mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 204mg vitamin c, 0IU vitamin d, 2.1mg zinc, 55.7g carbohydrates, 16.6g fiber, 39.1g net carbohydrates, 27.6g sugar, 6.6g fructose, <1g galactose, 6.3g glucose, <1g lactose, <1g maltose, 3.1g sucrose, 2.3mg stigmasterol, 23.8g protein.

 

Without almonds

 

Nutrition (per serving): 308 calories, 8.7g total fat, 4.5g monounsaturated fat, 1.1g polyunsaturated fat, 1.1g saturated fat, 0mg cholesterol, 220.2mg sodium, 117mg calcium, 1135.7mg potassium, 158.1mcg folate, 132.9mg phosphorus, 9.4mg phytosterols, 0mcg lycopene, 4mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 204mg vitamin c, 0IU vitamin d, <1mg zinc, 47.9g carbohydrates, 12.2g fiber, 35.7g net carbohydrates, 26.2g sugar, 6.6g fructose, <1g galactose, 6.3g glucose, <1g lactose, <1g maltose, 1.8g sucrose, <1mg stigmasterol, 16.2g protein.

 

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© 2013 http://retiredwithnoregrets.blogspot.com/

As Summer ends - Cinnamon Oatmeal ‘Chocolate Cookie’ Frozen Fruit + Veggie Protein Smoothie

No matter how much I try to eat other foods for breakfast, I eventually revert back to making a smoothie after a few days of omelets or oatmeal or breakfast casseroles.  Actually, I would rather put the oatmeal in a smoothie!

One of the reasons I try to make other breakfast items is the amount of sugar in the smoothie from the fruit.   So I get my daily allowance of fruit in one sumptuous meal!

For some, it’s their morning cup of coffee, for me it’s my daily supply of chocolate!  My preference is cocoa(cacao), because I can choose how to use it, and which sweetener to add to it.

I’m not sure one can get too much cocoa or theobromine (about.com), a chemical component in cacao bean. There is more info on what theobromine is and what effect it has on the body at Hershey’s.

Well, I just love cocoa and am not really worried about getting too much!

Enjoy this late summer delicious, yet nutritious smoothie!

Cinnamon Oatmeal ‘Chocolate Cookie’ Frozen Fruit + Veggie Protein Smoothie

 

 

Ingredients

 

·         1/2 cup broccoli, frozen, cut up

·         1/2 banana, frozen, sliced

·         1/4 cup pineapple, fresh, cubed, frozen

·         2 tbsp old fashioned oatmeal, uncooked

·         2 tbsp cocoa (used a robust tasting natural cocoa)

·         2 pkts. Stevia (1 pkt. = 2 tsp sugar)

·         1/2 scoop protein powder (used a vegan plant protein)

·         1/2 tsp cinnamon

·         1/3 cup homemade almond milk, unsweetened

·         1 tbsp sliced almonds for topping (optional)

 

Procedure

 

·         Place half of milk with remaining ingredients in a blender capable of crushing ice (or a frozen concoction maker). Replace the top on the blender jar.   Or use a tall cup and a stick blender

·         Pulse two or three times.

·         Stir the mixture so that it will blend easier.

·         Pulse again. Add remaining milk as needed.

 

I just love my stick(immersion) blender!

 

·         After the mixture is completed blended, taste to see if additional sweetener is desired.

·         Serve in parfait glasses, top with a tablespoon of sliced almonds, if desired. Eat with a spoon.

 

 

Sat down at the desk to eat this, while writing this post!

 

 

Servings: 1

 

 

Nutrition (per serving): 352 calories, 16.5g total fat, 8.1g monounsaturated fat, 3.2g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, 2.8g linoleic acid, 3.1g saturated fat, 0mg cholesterol, 195.9mg sodium, 119.1mg calcium, 765.5mg potassium, 62.6mcg folate, 247.4mg phosphorus, 12.3mg phytosterols, <1mcg lycopene, 4.1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 64.2mg vitamin c, 1.9mg zinc, 44.1g carbohydrates, 10.3g fiber, 33.7g net carbohydrates, 15.4g sugar, 4.1g fructose, <1g galactose, 3.9g glucose, <1g lactose, <1g maltose, 4.8g sucrose, <1mg stigmasterol, 20.9g protein, 27.6mg caffeine.

 

Notes

·         This can be made using fresh fruit, but will be liquid instead of frozen.

·         Warning: the top must be on the blender when pulsing, or there will be splashes everywhere!

·         2 tbsp of cocoa may be too much for some, so start with 1 tbsp as the cocoa taste is quite prominent in this smoothie

·         The protein powder adds 60 calories and 11g protein

 

 

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© 2012 retiredwithnoregrets.blogspot.com

Easy Meals - Vegetarian 'What's In The Fridge' Casserole

I love vegetables of all kinds and prefer vegetarian meals.

We were accustomed to making meals based on what we had on hand.  There was no meal planning!  If it was during the growing season, we had fresh vegetables, if the Winter months, it was dried beans and peas.  My mom canned lots of vegetables and fruits, so we had those thru a portion of the Winter months.  When you were from a large family, most home canned goods ran out before the next growing season.

We never had food to throw out as there were never left-overs.  It was basically everyone ate until the food prepared was gone.  Everyone was served and any additional was eaten basically by who wanted it.

The past week, I have been creating recipes or more like ideas of making meals with what is on hand rather than going grocery shopping.

I first made a  vegetarian (vegan) stir-fry dish that included peppers and corn.  I ate two meals with about two left.  I threw the left-overs into the food processor, along with some spicy seasoning and a can of diced tomatoes.  This was placed in a slow cooker with a 16 ounce can of lite coconut milk to make a spicy corn-tomato-sweet pepper based soup. 

The stir-fry dish was good, the soup was good.  I had about 3 cups of soup left.   I used a cup of the soup in this dish and threw the remainder out.

So now you can see, there are ways of using left-overs.

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Vegetarian 'What's In The Fridge’ Casserole

 

 

Ingredients

 

2 small green zucchini, julienne cut, inch in length

2 small yellow zucchini, julienne cut

1 large bell pepper cut into cubes

1 large red pepper cut into cubes

1 large egg plant cut into thin slices and halved

1 1/2 cups cottage cheese

1 tsp sodium free savory seasoning

2 tbsp fresh basil, chopped

3 tbsp olive oil, to cover dish, spray dish

1 tsp Bragg's Organic Sprinkle (or other dried herb seasoning or Herbes de Provence)

additional Italian type spices to season

 

Sauce Ingredients:

1 cup creamy vegetarian or creamy tomato soup

1/2 jar Alfredo Sauce (used Bertolli) - plus enough water to rinse jar

1 tbsp roasted garlic cloves (or 3 fresh finely diced)

1/2 cup cooked portabella mushrooms

1 tbsp dehydrated onion

1 tsp fresh grated ginger (squeeze tube)

1 tsp basil (squeeze tube)

1 tbsp fresh diced lemon grass (squeeze tube)

 

Procedure

 

Prepare all of the vegetables.

 

Prepare the sauce.

 

Heat and whisk the sauce ingredients to mix.

 

For the creamy soup, if you have vegetable vegetarian soup, puree  a cup in a food Processor with a 15-oz can of diced tomatoes along with a spoon of Italian type or Herbes de Provence spice.  The type of soup to use is anything that will complement a vegetarian dish containing zucchini.  Taste the soup for seasoning.

 

Prepare the Baking Dish

 

Spray or coat the baking dish with olive oil sufficient to coat the bottom.  The olive oil is also used to flavor the dish.

 

Assemble the Dish

 

Place half of the eggplant over the bottom of the dish.  Lightly spray with olive oil.  If you do not have a sprayer, lightly drizzle oil over the dish.  The eggplant does not have to be completely covered with oil.  This is just to disperse the oil over the dish.

 

Next, place about half the yellow and green zucchini over the eggplant. 

 

 

Continue with the green pepper, then the red pepper.

 

 

Next spread the cottage cheese over the dish.

 

 

Place the remainder of the eggplant and again lightly spray or drizzle with oil.

 

Sprinkle spices over the eggplant

 

 

Place the remainder of the zucchini over the dish.

 

Sprinkle the basil over the dish

 

 

Spread the sauce over the dish

 

 

Bake and Serve

 

Cover with aluminum foil.  Place one small slit in the top of the foil.

 

 

Bake in pre-heated oven at 350F for about an hour.  Remove foil, press down top of dish.  Sprinkle with topping.  Return to oven for about 10 minutes.

 

Remove and allow to rest about 10 minutes.

 

 

Serve with crusty bread, if desired.

 

 

 

 

Seasonings used includes Braggs Organic Herb Mix

 

Servings: 6

Yield: 6 - 8

 

 

Nutrition (per serving): 277 calories, 16.8g total fat, 5.9g monounsaturated fat, 1.1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, 6.6g saturated fat, 28mg cholesterol, 500.8mg sodium, 75.8mg calcium, 827.3mg potassium, 73.5mcg folate, 243.6mg phosphorus, 22.4mg phytosterols, 0mcg lycopene, 14.8mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 73.9mg vitamin c, <1IU vitamin d, 1.2mg zinc, 20.4g carbohydrates, 4.8g fiber, 15.6g net carbohydrates, 6.1g sugar, 1.4g fructose, <1g galactose, 1.3g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 14.1g protein.

 

This is a nutritional approximation of this dish as the nutrition can change depending on ingredients.
This was very filling, yet did not make me filled ‘stuffed’ like meat does.

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Tips
Instead of bread crumbs, sprinkle a small amount of shredded cheese over the top after cooking the dish.
Instead of cottage cheese or in additional to cottage cheese, sprinkle 2 ounces of pasta shells or penne over the first layer of eggplant.
© 2012 retiredwithnoregrets.blogspot.com