Dairy Free Brownie Cookies

4 Sep

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I found another recipe for my grandchild who is allergic to dairy.

I’m so happy because he loves chocolate.

3 cups powdered sugar

3/4 cup unsweetened cocoa powder

1 teaspoon kosher salt. Only use kosher salt or else it will be too salty.

2 egg whites

One whole egg

8 ounces of dairy free chocolate morsels

Sift the sugar, cocoa and salt together.

Set aside.

Beat the egg whites until they are whiter but not stiff.

Add the whole egg and mix  into the whites

Add the dry ingredients and mix well.

It forms a pretty, silky chocolate batter.

Add the chips and fold them into the batter.

Drop one full tablespoon on a baking pan coated with parchment paper or a Silpak.

Place the cookies at least two inches apart.

Bake at 350 degrees for 14 minutes.

I did not grease the baking pan but when I made my second batch I did spray the silpak just a little.

These cookies only have the fat from the dairy free chips so they do stick a little.

Wait till they are cool before removing them from the pan.

The cookie is chewy and delicious.

 

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Sliced Oven Fried Potatoes with Goat Cheese

30 Aug

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OMG this recipe is a must make.

It is a Bobby Flay recipe that I changed just a little but his salad dressing is a do not touch delicious.

6 large red and white potatoes

Kosher salt

2 tablespoons oil

Dressing

1/2 cup balsamic vinegar

2 cloves garlic

4 teaspoons Dijon mustard

1/2 cup basil leaves

1 1/2 cup oil

Fresh ground pepper

Put all the dressing ingredients into a blender and swirl till smooth.

Set aside.

12 ounces goat cheese

6 tablespoons chopped chives

Heat your oven to 450 degrees

Slice the potatoes into 1/4 inch slices

Lightly oil a non stick foil lined baking pan

Arrange the potatoes on the pan but do not overlap

Sprinkle with Kosher salt

Bake till the tops start to brown then turn over to brown the other side.

Place the potatoes on a paper towel to drain any oil.

Take one tablespoon of goat cheese and spread it on each potato.

Put the potatoes back in the oven and melt the cheese just a little.

Take out and drizzle with the dressing and the chives.

I served these on a bed of greens.

I also didn’t have any chives so I diced up a red onion.

Bobby Flay made beautiful potato stacks but these are open face so I can eat more.

Thank you Bobby Flay.

 

 

Tuna and Steak Platter

21 Aug

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I  just put together a help yourself dish.

It is one plate serving.

6 hard boiled sliced eggs

10 slices of crisp cooked bacon

One bag of small potatoes that you roast in the oven with salt, pepper and oil.

One bag of steamed broccoli

Three tuna fillets just quickly seared.

Three boneless rib eye steaks. Grill them to rare. Remove any excess fat and slice the steaks into 1/4 inch thickness.

Two large sliced onions.

Two tablespoons butter

Slice the onions and stir fry in the butter untill still crunchy.

Add the steak and stir fry for a minute just to get it warm.

Season with salt and pepper

One big wedge of good blue cheese

Slices of Italian bread and a good tomato salad are a must.

Serve with a Chimichurri sauce.

The recipe for the sauce is on the blog.

Shrimp and Vegetable Salad

20 Aug

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Salad can be anything but I decided to include everything.

I just get carried away when I am not following a recipe.

The vegetables are so good now that I couldn’t decide what to choose.

So, just get a pretty platter out and starting filling it.

I steamed almost everything.

Green beans, Brussel sprouts and edamame.

I did roast red peppers with oil and garlic.

I also stir fried zucchini.

Sliced a large cucumber

Boiled two pounds of shrimp, garnish with lemon slices.

Serve with cocktail sauce for the shrimp and a dijon vinegrette dressing for the vegetables.

 

 

Confetti Corn

13 Aug

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This is not my recipe.

It is the Barefoot Countess’s.

Her books are fabulous.

My friend Susanne made this and I had to come home and make it myself.

It’s almost too easy.

2 tablespoons oil

One medium chopped onion

One red or orange chopped pepper

2 tablespoons butter

The kernels from six ears of cooked corn

The recipe called for uncooked corn but I had leftover corn.

1 1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh basil and chives for garnish

Heat the oil and cook the onion and pepper till it is soft

Add the corn, salt, pepper and cook till warm.

Add the basil and chives

This is so good.

Thank you Ina.

My family loved it.

 

Cherry Pie with Fresh Cherries

9 Aug

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The cherries have been great and on sale so of course I over bought…

I pulled out my trusty cherry pitter and decided to be thrifty.

After I pitted the cherries, I could have frozen them but I decided to make a pie.

6 cups of cherries

1 1/2 cups white sugar

2 teaspoons lemon juice

4 teaspoons corn starch mixed with 4 teaspoons water to make a slurry

Put the cherries, sugar and lemon juice in a saucepan.

Mix everything together on medium high heat

Keep stirring until all the sugar is melted and the cherries are coated.

Taste to see if you want more sugar and add maybe 1/2 cup more if you like.

Bring to a boil and slowly add the cornstarch mixture.

Keep stirring until the liquid starts to thicken.

Take off the heat

Preheat the oven to 350degrees

Bake a single pie crust to a light brown in a deep dish pie plate.

Mix one pound of cream cheese with one cup of powdered sugar and 2 teaspoons vanilla.

Beat till fluffy

Put it into the pie shell

Top with the cherries

This will thicken up as it sets.

Serve with whipped cream.

This is fabulous with strawberries, blueberries, peaches or any other fruit in season.

I actually put some strawberries and blueberries in with the cherries.

 

 

 

Oatmeal Raisinet Cookies

7 Aug

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2 sticks butter

1 cup brown sugar

1/2 cup white sugar

2 teaspoons vanilla

2 large eggs

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 cups uncooked quick oats

14 ounces raisinetes

Heat oven to 350 degrees

Beat butter, sugar and vanilla till creamy.

Add eggs and beat until fluffy.

Mix flour, baking powder and salt and beat all together.

Add the raisinetes

into a 2 inch ball

Bake 16 minutes until the edges are brown.

Cool on a wire rack

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