Gluten Free Coconut Banana Cream Pie

We are accommodating a variety of diets this Thanksgiving, so I took up inspiration from a gluten free chocolate pie crust I found at Sprouts and the delicious Filipino dishes that my family and friends have introduced to me. I made a few adjustments to recipes from Detoxinista and AllRecipes for this super delish dessert.

Homemade Sweetened Condensed Coconut Milk

makes about 12 ounces

Ingredients:

1 14 oz. can full-fat coconut milk

1/4 cup maple syrup

Directions:

Pour the coconut milk into a small saucepan, and heat over medium-high heat until boiling, about 5 minutes. Watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning. Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it’s completely dissolved. Allow to simmer for 20 - 30 minutes, or until the liquid thickens to appropriate consistency. Remove from heat and cool.

Banana Coconut Cream Pie

Original recipe yields 8 servings

Ingredients:

3 tablespoons cornstarch

1 ⅓ cups water

Homemade Sweetened Condensed Milk

3 large egg yolks, beaten

½ cup flaked coconut, toasted*

2 medium bananas

Lemon or lime juice

1 (6 ounce) prepared chocolate pie crust

Heavy cream, whipped

Directions:

Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Whisk in 1 tablespoon lemon or lime juice. Cool slightly. Fold in coconut.

Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.

Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

*To toast coconut: Place coconut in dry nonstick skillet; cook over medium heat, shaking pan until coconut is lightly browned.

Comfort Food Kale and Cauliflower Casserole

While visiting Nashville, I happened to see a Food Network show with this recipe and couldn't wait to try it! My family and I were not disappointed!

http://www.foodnetwork.com/recipes/jamie-deen/kale-and-cauliflower-casserole.html

Real Simple Recipes

I want to break out of a food rut, so I am going to try some new recipes. All of these came from Real Simple magazine.

http://www.realsimple.com/food-recipes/browse-all-recipes/pork-fennel-apple-roast

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-chicken-celery-waldorf-salad

http://www.realsimple.com/food-recipes/browse-all-recipes/spicy-chipotle-chicken-tostadas-crunchy-slaw

http://www.realsimple.com/food-recipes/browse-all-recipes/crunchy-slaw

One Hour Spaghetti Sauce

I have been using sauce from a jar for several years now, but on New Year's Eve, my very busy friend pulled out some leftover homemade marinara sauce for the mozzarella sticks. I was flabbergasted that she made her own sauce, being as busy as she is. I subconsciously resolved to make my own spaghetti sauce, so I followed her advice, found a recipe with tomato paste and amped it up even more. I know it isn't low FODMAP, but it is something a crave every once in a while. This recipe was adapted from the Kitchen Konfidence website.

2 tablespoons olive oil

1 medium-sized onion, finely chopped

4 cloves garlic, minced

Pinch of red pepper flake, or to taste

3 14.5 oz. cans stewed tomato (I used Kirkland Organic)

2 6 oz. can tomato paste (I used Kirkland Organic)

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon sugar

Kosher salt

Freshly ground black pepper

1 teaspoon dried parsley

1 1/2 pounds cooked brown rice spaghetti, for serving

 

Instructions

1. Warm olive oil in a large, heavy-bottomed pot over medium heat. Once you see the oil shimmering, add the chopped onion and sauté for 1 minute, stirring occasionally. Add the minced garlic and pinch of red pepper flake then continue to sauté until onions are soft and translucent, stirring occasionally.
2. Add stewed tomato, tomato paste, oregano, basil, parsley, sugar, a few pinches of kosher salt and several turns of freshly ground black pepper, stirring to combine. Bring sauce to a boil, reduce heat to low then simmer, partially covered, for 1 hour.
3. Serve with pasta!

Lemon Pork Chops

It's getting close to lemon season! We have two lemon trees, so I am always searching for recipes that include whole lemons. This recipe looks delicious!

Pan Seared Pork Chops with Meyer Lemon

Deeper 'n Ever Pie

4 large potatoes, peeled and quartered
2 small turnips, peeled and cubed
2 beets, boiled and cooled
1 large onion, sliced
1 cup grated cheese
2 pie crusts, homemade

Make a crust for a covered pie. Roll out bottom crust and fit into a 9-inch pie plate. Put half of the cheese over the bottom crust. Boil potatoes and turnips until cooked; drain. Mash potatoes and turnips together and add 1 Tablespoon butter and 1/2 cup of milk. Put half of this into the pie curst. Sautee onions in a little butter. Mix all the beets and onions together and put on top of the potato and turnip mixture. Then put the rest of potato and turnip mix on and the rest of the cheese. Put the top crust on with an attractive edging and slits so steam can escape. Bake at 375 degrees for 35-40 minutes until crust is browned. (I do not remember my source, but this is a Redwall Food.)

Gluten Free Lemon Chia Muffins

All things lemon in my household this week inspired me to search for a lemon muffin recipe. I adapted this one from Joy of Baking.

1 1/4 cups Tom Sawyer Gluten Free Flour

3/4 cups buckwheat flour

2 tablespoons chia seeds

1/4 teaspoon salt

1/2 teaspoon baking soda       

1/2 cup coconut oil

1/2 cup turbinado sugar       

2 large eggs       

Zest of two lemon

1 cup plain yogurt

1 teaspoon pure vanilla extract

  

Preheat oven to 400 degrees F and place rack in center of oven. Line a 12 cup muffin pan with paper liners. 

In a bowl, whisk the flours with the chia seeds, salt, and baking soda. With a hand mixer, beat the coconut oil and sugar. Beat in the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest, yogurt, and vanilla extract until well blended. Stir in the flour mixture just until moistened. Do not over mix. Spoon the batter into the muffin cups using two spoons or an ice cream scoop. Bake for about 18 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool for about five minutes before removing from pan.