Friday, November 20, 2015

ETTAbles with Kristin and Etta!!

We can't get enough of this girl.  She's a special something, I know that much, so we thought we'd share.  She has been in love with the idea of cooking shows since she first watched one with me a year or so ago, and LOVES to narrate any of our cooking projects.  We finally set it up, and recorded her first episode.  It has actually always been a dream of mine to have a cooking show, but for now, I'll let her have the spotlight, she really deserves it (and demands it, you might say, haha).
Birthday Cake Cookies!

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Birthday Cake Cookies

A little secret... these are just my chocolate chip cookies, but with white chocolate chips.. and sprinkles!!  Our first Ettables episode recipe.. hope you enjoy!

1 c. sugar
1 c. brown sugar
1 1/3 c. butter
2 eggs
1 T. vanilla
3 1/2 c. flour
1 t. baking soda
¾ t. salt
12 oz. white chocolate chips
2-3 T. rainbow sprinkles

cream together sugar, brown sugar, and butter, until completely smooth; make sure to scrape bottom of the bowl
add eggs to butter mixture and blend thoroughly, scrape bottom of bowl, then add vanilla, mix well
add about half the flour, mix thoroughly, then add the rest of the flour with the baking soda and salt mixed in; the dough should just barely be dry enough so it doesn’t stick to your fingers
add chocolate chips and sprinkles!
use a spoon, or a cookie scoop; you should fit about 12 on a buttered pan; bake at 375 for 8-10 minutes, until edges are just turning brown; if the bottom of your cookies tend to brown, put a sheet of foil under your pan, shinny side down.

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Thursday, November 19, 2015

Back to the blog...

My favorite little 4-year old in the whole world has inspired me a bit.  Due to her love of cooking and cooking shows we've decided to start a little project, and it has set me in high gear!  We'll be posting our "epidsodes" of Ettables here on the blog!  Hopefully we'll get a few up before I go back to school.  Life is busy, with 3 little ones, school and just trying to enjoy life, so we'll see what we can do.

I mean.. can you blame me!?  I've been snuggling babies and trying to finish nursing school the past few years and it is just going by so fast.  

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Friday, December 14, 2012

Gluten Free Peanut Butter Cookies

A while ago I posted this recipe for peanut butter cookies, it's my favorite, always turns out amazing.  THIS recipe is just the gluten free and slightly less processed version.  My goal is to make it completely unprocessed and more natural but I'm not completely there yet.  Surprisingly I didn't have to change the amounts of any ingredients, just simple substitutions, which was amazing! I might actually keep this healthy baking up now :)  So, all I did was sub Bob's Red Mill all purpose gluten free flour, for traditional all purpose flour, and organic coconut sugar for granulated sugar.  It wasn't much of a change, but gluten free!  My next step is substituting all the sugar, and switching out the butter for coconut oil.. next time!

gluten free peanut butter cookie

Gluten Free Peanut Butter Cookies

1/2 c. butter

1/2 c. brown sugar
1/2 c. organic coconut sugar (or regular sugar)
1/2 c. all natural peanut butter
1 T. honey
1 egg
1 1/2 c. Bob's Red Mill all purpose gluten free flour
3/4 t. aluminum free baking soda
1/4 t. salt

Cream butter and sugars till light and fluffy.  Add the peanut butter and honey, mix thoroughly.  

Add egg , make sure to scrape bottom of bowl, and continue to mix.  

Mix in flour, baking soda, and salt.

Use a cookie scoop or spoon, and then roll into 1 inch balls.

Use fork to make cross marks, dip fork in flour if it sticks to the dough.

Sprinkle the top with sugar (I used the coconut sugar).

Bake at 375 for 8-9 minutes.

Makes about 2 dozen.

I like my cookies soft and chewy, so I'm very careful about when I take them out of the oven.  The cookies will puff up slightly and start to gain a little color around the edges before ready to be taken out.

*Important side note: the dough should not stick to your hands.  You should be able to roll a ball without a mess, so if it's sticky, add a little more flour.   Reason that the recipe doesn't always have the same moisture levels include, size difference in eggs, temperature of butter, brand of flour, brand of peanut butter.. tons of things!  So just keep this in mind.

gluten free peanut butter cookies

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Saturday, December 8, 2012

Chicken pot pie.. from leftovers! Oh and did I mention.. it's gluten free!

I love when we have leftovers and I can create a completely different meal with it!  It's just the best thing ever.  A few nights before this dinner I had baked a chicken, potatoes, broccoli and carrots, and we just had a whole bunch left.  I did end up adding a few extra things, just because.  Keep in mind this recipe is just estimated amounts of ingredients.  The point, is that you can use whatever vegetable/meat leftovers you have!  You might not be as excited as me, but this was a big deal for us at the murray house :)

gluten free chicken pot pie

Gluten Free Chicken Pot Pie
You can make the recipe with regular flour for the filling and crust, but because we have gluten issues at our house, we kick the gluten.

2 cups chicken cooked and chopped
2 cups potatoes cooked and chopped (cubed)
2 cups broccoli steamed
1 medium white onion chopped
1 cup carrots chopped
1 cup celery chopped
oil or butter

In a large skillet I sauteed the onion, carrots, and celery with a little olive oil (if you don't already have cooked carrots).  Added salt, pepper, and seasonings to taste (I like rosemary, sage, and thyme).  Should take about 10-15 minutes to get everything soft and cooked through.  I had a large bowl with the already cooked chicken and broccoli, and added the freshly cooked vegetables to the mix.  You don't have to have any one of those ingredients.  So if you have potatoes, peas, and carrots, already cooked, just use those, and you skip a step.

4 Tablespoons butter (or oil)
1/4 cup brown rice flour (or regular ap flour if you don't do gluten free)
2 1/2 cups milk ( you can use chicken broth, but not quite as much)
Salt and season to taste

In the same pan, melt 4 tablespoons of butter (or you can use oil), and with a wooden spoon mix in the flour.  Over medium/low heat continue to stir this mixture in the pan, letting it sit occasionally.  I just like to make sure that the flour cooks a little bit.  Slowly add your milk to the pan while mixing.  A whisk works best, but I use a wooden spoon so I don't scratch my pans.  By slowly, I mean you only add a little bit, completely mix it in, and repeat.  This sauce isn't always going to turn out exactly the same, because it depends on how long you cook it at every stage, and at what temperature, also the kind of milk/broth you use.  So I never add all the liquid until I know what consistency I have and what I want.  I like my sauce a little thicker, so that the slice of pot pie holds better, while others don't mind the soupy consistency.  You can now salt and pepper to taste.  Then add to the bowl of your pot pie filling!  Mix lightly so that everything doesn't just mash up.

1 1/2 cups gluten free flour (you can use ap flour)
1/2 teaspoon salt
1/2 cup coconut oil (you can use shortening)
about 6 Tablespoons of water
extra flour for rolling out

In a large bowl mix the flour and salt.  Add the coconut oil and with a fork, mix away!  This step takes a while, you can use a food processor or a hand pastry mixer to speed this up.  You want all clumps of flour/oil to be smaller than a pea.  Add the water slowly.  You may need more, you want the mix to completely hold together, enough to roll out, but not too wet that it sticks to your hands or cutting board.
Roll out dough just larger than your 9x13 pan.  After I rolled it out I place the pan on top, and cut out the shape of the crust so that it can lay just on top of the filling (but inside the sides of the pan).  Add the filling to a butter/oiled 9x13 pan.  Using your rolling pin, roll up your crust and unroll over the filling.  Don't worry too much about how perfectly it fits as long as it doesn't lay over the sides of the pan.  Make some kind of an air vent for the crust, by using a sharp knife.  I usually just do a line maybe 5 inches long down the center.

Bake at 375 for 40-50 minutes.  You want all the edges to bubble, and then you know it's heated through.  Let sit for at least 15 minutes before you serve.

gluten free chicken pot pie

*I had extra dough, so I cut out a few leaves and placed them on top of the crust, which is why you see so many layers and what not.  You could probably half this recipe to make it in an actual pie pan or a smaller corning ware type dish.  I actually made the 9x13 and a medium corning ware size dish because I had quite a bit of filling, and I just made more sauce/gravy for the extra dish.

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Thursday, December 6, 2012

Wonderfully Raw Macaroons!

So, I will confess that this cookie is a 100 % knock off of the Wonderfully Raw Coco-Roons that I love oh so much, but are too pricey to buy in bulk.  Although my sweetheart of a husband said they were better :) I've been searching for a couple weeks with foodgawker/google/pinterest and other places for similar-looking recipes, and I think I found/created a winner.  I've only made them once (I stupidly made a huge batch so I couldn't justify make more the next day, even though I wanted to, just so I could make some tweaks to the recipe).  Obviously things can end up different depending on the brand of the ingredient you use, or your specific oven and things like that, so don't be made if it doesn't come out perfect :/

Raw Vanilla-Maple Macaroon

1 1/2 cups almond flour
3 cups coconut flakes (dried and unsweetened)
3/4 cup maple syrup (real maple syrup)
1/2 cup melted coconut oil
1 1/2 Tablespoons vanilla
1/2 teaspoon sea salt

Mix the dry ingredients (flour, coconut, and salt) thoroughly.  Add the wet ingredients (syrup, oil, and vanilla), and mix.  If for whatever reason it feels to dry to roll into a ball and stay intact, add a little more coconut, but this mix should work fine.
On cookie sheets lined with parchment paper I scooped/formed the cookies, using a small cookie scoop.  You could roll them if you want, if you don't have a scoop, but that made it the easiest for me.  The size of the cookie doesn't really matter, but you will have to change the cook time accordingly.  If you had a dehydrator, you could use that, which would make this cookie truly raw, but I don't.  One recipe I found that used a dehydrator said 8 hours, but it really just depends on how you want the cookie to turn out.  So try it out half way through!  I used my oven at 200 degrees, with the door open.  This took almost 2 hours.  Yes, this very simple recipe has a painfully long finish time.  I checked the cookies at the hour and a half mark to make sure they had not dried through the middle and the bottom was still quite moist (not easy to handle) so I let them stay in longer.

vanilla-maple coconut macaroons


This recipe made about 2 dozen, maybe a little more (I forgot to count darnit).  You only need one pan because they don't expand, you can place them right next to each other.  Let them cool and store in an airtight container.  I didn't refrigerate them and they lasted just fine for a week.

Wonderfully Raw, has an amazing assortment of these cookies!  We've tried the lemon (my favs), vanilla-maple (martin's fav), and the chocolate brownie one (I'm not the biggest choco fan).  I'm trying the apple pie next!  You should try them first and then you really know how to create this perfect little cookie.  My next flavor to make will be lemon :)  This is the basic recipe so I would assume I'll use this and add to it.
Bob's Red Mill is the brand I use for most of my flours/grains and other things.  I buy my almond flour and coconut flakes in bulk on amazon :)  They really have everything, especially if you have to do gluten free, which I'm obviously going for.  We just love their gluten free pancake mix.

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Friday, October 5, 2012

The new us..

So around here we've been working pretty hard on creating a healthier lifestyle for the whole family (Martin, Jen, Etta, and myself of course); most of this includes how and what we eat.  Martin and I decided a long time ago we were going to try our best to have our children eat healthy and naturally, even if that meant we ourselves had to change quite a bit, and we needed to change quite a bit.  This year Martin cut out soda, candy, and icecream, and I have somewhat kept up with him.  But in order to really make sure I'm doing the best I can I took it a step further and decided to cut out all artificial colors and flavors, at least to the best of my ability.  I've always felt that anything artificial should not be put into our bodies, but it really is just so hard to avoid!  In our house it hasn't been a problem at all, because we do most of our own cooking and from scratch, but ANY where else, it's an issue.  I know that if I go to a baby shower, or a dinner invite, or birthday party that a majority of the food will be something that I would prefer to not eat, as well as Etta, and that doesn't bother me.  What's really hard is when people make you feel that you're making a bad decision by eating healthier, how does this make sense!?  I've always known and realized that sometimes others don't support good decisions, perhaps because it makes them feel bad for their decisions and lifestyle, but regardless, we're doing this!  The last few weeks I have felt so much better (less headaches and body aches, less abdominal cramping, more energy) and I think that with keeping the artificial out of my diet, it makes the decision of what to eat or not to eat so easy.  I see desserts and candy and I can just easily say no.

Well with all this being said, my recipes that I post are going to unfortunately reflect this.  I have a lot of growth to do, in terms of recipe knowledge and what not.  Trying to create delicious and fun recipes but that keep out the artificial, the gluten, the sugar, a lot of the dairy, and even less meat as well, is going to be tough, but so far, we're figuring this out.

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