Last week I shared a new recipe I had discovered and really enjoyed: Orange Juice Coffee Cake. Because we had enjoyed it so very very much I wanted to make it again. A friend was visiting us from the US and she cannot usually eat dairy so I adapted the recipe to be dairy free. It is really no different but we preferred this version so I thought I would share.
It is lighter and even more orangey!
Orange Juice Coffee Cake: Dairy Free
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup sugar
- 1/2 cup coconut oil or vegetable oil
- 3/4 cup orange juice
- 1 egg
- zest of one orange or 1 tsp lemon juice (optional)
- Preheat oven to 400F (200C) and grease a loaf pan or 12 muffin tin
- Sift together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together oil and sugar until light and fluffy.
- Whisk in egg, orange juice, and zest until fully combined.
- Gently stir in dry ingredients. Careful not to over mix.
- Pour into greased loaf pan/muffin tin. Fill muffins 2/3 full.
- Bake for 15 minutes. Muffins will be done. Cover loaf pan so as not to burn the top and bake for 15 minutes more.
This morning I got a request for a casserole. They are John’s favorite things. I thought “hmmm… what sounds good at this moment?” The answer: Chicken Caesar Salad sounded delish. So I decided to adapt a casserole to fit my wish for Chicken Caesar Salad. 🙂 Here it is!
Chicken Caesar Casserole
- 3 chicken breast, diced into 1 inch pieces
- 1 head of broccoli. cut into bite size pieces
- 1 cup uncooked rice
- 1 cup milk
- 2 tbs Creamy Caesar dressing
- 1 1/2 cup shredded cheese
- salt and pepper to taste
- Put rice on to cook.
- Preheat oven to 350F.
- Boil 4 cups of heavily salted water. Add broccoli stalk pieces while bringing to a boil. Once boiling add in florets and cook for 4 minutes. Drain and set aside.
- Sprinkle chicken with salt and pepper and cook chicken in frying pan with 1/4 cup water until done. Drain and return to pan.
- In a small sauce pan heat milk and Caesar dressing together until simmering. Add in 1/2 cup cheese and stir until melted.
- Mix rice, chicken and broccoli together and pour sauce over. Gently toss to make sure the sauce is evenly incorporated.
- Pour into a casserole dish and top with remaining cheese.
- Bake for 30 minutes or until cheese is golden.
This was my favorite soup growing up. It is just so warm and simple and satisfying. This blustery day called for soup! Just throw in your left over stir fry veg and you are golden!
- 2 1/3 -1/2 cups chicken stock
- 1 tsp soy sauce
- 1 baby bok choy, sliced
- 1 egg, scrambled
- 1 carrot, sliced
- 1/2 cup bean sprouts
- 1/4 of a small onion
- 5-8 shiitake mushrooms, sliced
- 3/4 cup diced or shredded chicken
- Bring chicken stock to a rolling boil and add in onions and carrots.
- Boil 3 minutes and add in mushrooms and bok choy.
- Boil 3 minutes then add bean stouts and chicken. Add soy sauce to taste.
- Drizzle scrambled egg over boiling soup and simmer for 5 minutes, until egg is fluffy.
Last night I just needed a pick-me-up that was fruity and sweet but not a baked good. So I looked around and decided a nice lemony apple sauce was the way to go! I try to remember what my Aunt Dot’s apple sauce tasted like and that is what I tried to replicate. 30 minutes later I was curled up in front of the Sport Relief Bake Off eating this tasty Rustic Apple Sauce. I call it rustic because I was too lazy to peel the apples :p It turned out beautifully!
Rustic Apple Sauce
- 3-4 small Braeburn apples (mine were tiny, like lunch box size)
- 1 tbs lemon juice
- 1 tbs Golden Syrup
- 1 tsp cinnamon
- Cut apples into chucks and toss into a pot on medium heat. Add in lemon juice and simmer. Once apple juices begin to collect, about 5 minutes, add in golden syrup and cinnamon.
- Simmer covered for 15 minutes, stirring occasionally.
- Simmer uncovered 10 minutes.
- Mash with a potato masher and serve.
These pancakes are so wonderful and easy, I just had to share! They are 2 ingredient pancakes with lots of room for tasty additions! I have made them twice and for me they are easier to flip and hold together really nicely when I add 1 tbs of protein powder or flour (almond flour would be delicious!). They are very delicate and fluffy! The original recipe can be found on Gimme Delicious Food.
I would love to hear what you add in to your pancakes!
- 2 medium ripe bananas
- 2 eggs
- Butter or oil for the pan
- ADD INS:
- pinch of salt
- 1 tbs Almond flour, cocoa powder, or protein powder
- Break bananas up into sections and mash.
- Add in eggs and beat until it becomes custard like. There will still be a few banana lumps.
- Add in what you would like or leave as is.
- Melt butter in frying pan over medium heat. Pour desired pancake size and cook for 1 minute or until golden. Flip very carefully, as these lovely pancakes have a tendency to tear. Cook for another minute and remove from heat.
- Repeat until out of batter and serve drizzled with honey!
This is one of the first things I learned to make when John and I first dated. I used to make it once a week during our first year of marriage and we never got tired of it. This is a tried and true recipe that has served us well over the last 3 years. Last week we were both craving Shepherds Pie. I hadn’t made it since we moved here in September. Oh, it was the most scrumptious thing we had eaten in a while.
- 1 pound ground beef
- 5-6 small potatoes
- 2 tbs salted butter
- 1 1/2 -2 cups frozen peas
- 3 carrots, diced
- 8 oz shredded mozzarella cheese
- Peel and boil the potatoes until tender. Drain and mash potatoes with the butter. Set aside.
- Brown the ground meat and drain and rinse the fat. Season with salt and pepper. Set aside.
- Saute peas and carrots with a little olive oil and salt. Set a side.
- Grease a pan ( I have used anywhere from an 8×8 pan to a 9×11. It all works,) and spread 2/3 of the mashed potato evenly over the bottom of the pan. Layer beef and veggies and finish with the last 1/3 of the potatoes. Top with shredded cheese and bake at 350F for 30 minutes or until cheese is golden.
I love Pinterest. It is really fun to see what people have come up with to get around gluten or dairy. Today we are trying Cloud Bread for the first time! I got this recipe from Body Rebooted, a blog written by a gluten-free food enthusiast! I didn’t have cream cheese or cream of tartar so I improvised and here is my rendition. It tastes so very good! – And its no carb!!!!!
- 3 eggs, room temperature and separated
- 3 Tablespoons greek yogurt, room temperature
- 1 teaspoon honey
- dried rosemary
- Preheat oven to 300° and line two cookie sheets with parchment paper.
- Separate three eggs.
- Mix 3 yolks, greek yogurt, and honey together by hand or by mixer until blended well.
- Whisk together 3 egg whites until stiff peaks form.
- Fold yolk mixture into egg white mixture carefully and spoon onto baking sheets.
- Bake for 25 minutes or until golden brown. (Watch time carefully as all ovens and cookie sheets differ).