Kumquaty It

let food be thy medicine

Pumpkin Pie (grain free/ fruit sweetened/dairy free) May 13, 2013

pumpkin pie

Pumpkin doesn’t taste like pumpkin pie to me unless it’s a little sweet otherwise it just tastes like squash. So I did some research on the internet to try and figure out what fruit or fruit juice I could use to sweeten my pumpkin pie. Apple sauce sounded to grainy, apple juice sounded not quite right either…and then I came across the idea of using dates and I thought that it would be a good complement to the pumpkin flavor making it taste rich.

Kumquaty Pumpkin Pie

5 dates
1/2 cup hot water
1 can pumpkin
3 eggs
1 tsp ginger powder
1 tbs cinnamon
1 tbs vanilla

Soak dates over nite in hot water (I did this in the food processor to save on cleaning up an extra bowl and it also gave me a chance to pulse the dates a few times to make sure they were fully submerged). The next day I added the can of pumpkin, 3 eggs, ginger, cinnamon, and vanilla and blended til well combined. Preheat the oven to 350 degrees. Then pour the mixture into a greased pie dish and bake for 40 mins or until it’s not jiggly anymore.


Kumquaty Coconut Porridge (grain free/dairy free/sweetener free) May 4, 2013

Filed under: Recipes — kumquaty @ 1:00 am
Tags: , , , , ,

coconut porridge

Mmmm. Something warm and comforting? and as white as a new born baby lamb? I was cleaning my pantry and found some coconut flakes and milk and had a sudden craving to try to make a coconut porridge. I saw recipes for flax porridge so why not. This is flavored with indian ingredient….you could just as easily sweeten it a little with a mashed banana, dates, or cut up fresh fruit

Coconut Porridge

2 cups unsweetened coconut flakes
1 cup coconut milk
2 cups water
Seeds from 1 cardamom pod
1 tsp vanilla
4 eggs
Splash rose water
Sprinkle cinnamon

Put coconut into food processor and pulse until it is finely chopped. Put into a pot and add coconut milk, water and cardamom pod. Cook on medium. Once it comes to a bubble add the vanilla. Put the eggs into a bowl and scramble with a fork. Add 2 ladles of the hot coconut mixture to the eggs and stir in well to temper then pour the egg mixture into the pot (this is to avoid having scrambled eggs strings in your porridge). Stir for a few minutes until the egg is cooked thru then turn off the heat and add a splash of rose water. Serve with a sprinkling of cinnamon.


Kumquaty Pulled Pork April 12, 2013

Filed under: Recipes — kumquaty @ 1:00 am
Tags: , ,

pulled pork

We love pulled pork! I am quite content with just throwing Sweet Baby Ray in a crock pot with some pork but my husband (JQ) thinks it’s sickeningly sweet so I decided to try to cut the sweetness of the BBQ sauce with some more vinegary flavors and came up with something surprisingly fantastic. JQ likes to make clear his praise so that I won’t think he’s just being nice there is

I’m sorry I can’t eat this
It’s good
I would be very happy if I was at a restaurant and ordered this
This is the best insert item I have ever had

This was a “I would be very happy if I was at a restaurant and ordered this.” Yay!!! It had a very familiar taste which we spent some time trying to figure out….It tastes like a subway sandwich…strange but delicious!

Kumquaty Pulled Pork

2 tbs olive oil
1/2 onion diced
2 garlic cloves minced
1 bell pepper diced
1 cup store bought bbq sauce (my favorite is sweet baby ray’s)
2 tbs Worcestershire sauce
3 tbs yellow mustard
2 lbs pork

Serve with mayo, banana pepper, pickled jalapeno peppers and potatoes

Heat olive oil (i used my own homemade garlic infused olive oil) in a dutch oven over medium heat. Add onion and cook until translucent then add garlic and green pepper and cook until green pepper is softened. Add BBQ sauce, yellow mustard and Worcestershire sauce, stir. Add the pork and cover with sauce. Bring to a simmer, put the lid on the dutch oven and simmer for 2 hours. Once done pull or chop the pork. Serve over potatoes which I boiled, sliced thin and cooked in a cast iron pan with olive oil until it had a nice brown. Season potatoes with salt and pepper or season all. Then put it all onto a plate with some banana peppers and pickled jalapeno peppers and a dollop of mayo yum yum you could probably also use sour cream instead.


Crockpot Ham with Brown Sugar Mustard Glaze April 8, 2013

Filed under: Recipes — kumquaty @ 1:00 am
Tags: , , ,

Ham’s on sale! woot! But I’m not going to be home all day to watch the oven booooo. I learned how to make the perfect ham when my husband and I lived in our first apartment when we got married. It wasn’t really an apartment before me moved in it was just a basement with a fridge. But we put in alot of work and spruced up the place and my husband even put in a new kitchen….problem was the electrical box was overloaded and we couldn’t plug in the stove without blowing the circuit breaker….so he jerry rigged the stove and had each element go to a different circuit 🙂 Safe? yes Approved by an actually electrician? No. But it worked well enough. The elements in the stove though, didn’t get as hot as they were supposed to so my oven never reached above 325 degrees so that was the temperature that I cooked EVERYTHING…but I learned it makes for some really tender meat 🙂

Stir together:

1 cup brown sugar
1/2 cup mustard
1 ham

Place 1/4 of mixture on bottom of crockpot. Score ham. Place ham in crock pot flat side down. Pour remaining glaze over ham. Tent ham with aluminum foil if cover won’t fit. Cook on low for 6 hours. I saved the bone the make a ham bone broth for some yummy pea soup (to be posted later).

This could also be a honey mustard or a maple syrup mustard glaze but my husband can be picky when it comes to honey and maple syrup flavors being too strong and I decided that it’s just a glaze it won’t kill us.






Kumquaty Thai Green Curry chicken soup March 2, 2013

Filed under: Recipes — kumquaty @ 1:00 am
Tags: , , , ,

thai chicken

Kumquaty Thai Green Curry Soup

2 split chicken breast skin removed
1 carrot sliced
3 cloves garlic sliced
2 boxes chicken stock
2 tbs approx green thai curry
1/2 bag frozen green beans defrosted
1 potatoe cut in chunks

Fill a large soup pot with broth. Add sliced carrot, sliced garlic clove and potato and bring to a simmer. Add chicken breast. Once chicken breasts are no longer pink take out of broth remove meat from bones shred and put meat aside. Add bones back to broth and stir in thai green curry and green beans. After 30 minutes remove bones and add back in chicken. Continue to simmer for 20 minutes and remove chicken bones.


Kumquaty Deviled Eggs February 23, 2013

Filed under: Recipes — kumquaty @ 2:00 am
Tags: , , ,

deviled egg

This is based off of my MIL’s potatoe salad which is DELICIOUS

Kumquaty Deviled Eggs

12 hard-baked eggs
2 tbs homemade baconnaise
1 tsp mustard
1 pickle diced
1/8 small onion diced
10 green olives diced

Peel the cooled hard-baked eggs and slice in half. Gently squeeze yolks into seperate bowl. Add baconaise, mustard, diced pickle, dice onion and diced green olives to egg yolks and stir til smooth. Carefull spoon or use a homemade pastry bag to pipe filling into empty egg white “cups”.

This post is on Food Renegade’s Fight Back Friday


Kumquaty Mac and Cheese (gluten free) February 22, 2013

Filed under: Recipes — kumquaty @ 1:00 am
Tags: , , , ,

mac and cheese

Two things that I have missed since eating gluten free is mac and cheese and pasta salad…so simple…so yummy. I finally got a chance to try Ancient Harvest quinoa pasta…my MIL warned me that she liked gluten free pasta fresh but it was sort of mushy the second day…still tolerable but not pasta like anymore. I thought mac and cheese would be a first good try for this brightly colored box of pasta since maybe the congealed cheese would help make it less noticeable if the pasta got mushy. It turned out great! and even the second day it tasted as good as the first…..yum!


This recipe is based off of my favorite tradition mac and cheese recipe from the America’s Test Kitchen cookbook

8 oz quinoa pasta
2 eggs
1 can evaporated milk
1 tsp dry mustard
4 tbs butter
12 oz cheddar cheese

Boil water in a large pot and sprinkle liberally with salt. Put pasta into boiling water and cook for the shortest amount of time on the box. While the pasta is cooking in a bowl mix the eggs, 1/2 of the can of evaporated milk, mustard, and black pepper. Drain pasta when done and put back onto stove. Add the butter and allow to melt. Pour the mixture of egg and milk. Stir constantly and slowly add the remainder milk and the cheese. And enjoy!

If you buy the products from my link I will get a small commission…which will then pay for me to buy more pasta 🙂


Kumquaty Cornbread (gluten free/dairy free/sweetener free) February 14, 2013

Filed under: Recipes — kumquaty @ 1:00 am
Tags: , ,

corn bread

I really, really, really wanted some southern food and I needed it fast. So I ordered pot roast, green beans, and apples from a local restaurant. But before I did I threw this recipe together and baked it off real fast…because you can’t have southern cooking without some cornbread or biscuits (I haven’t tried making coconut biscuits yet).

Kumquaty Corn Bread
(makes 8 wedges in a pie dish)

dry ingredients:
1 cup coarse cornmeal
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 tsp sea salt
1 tsp baking soda

wet ingredients:
1 egg
1 tsp vanilla
1 snack cup unsweetened apple sauce
1 cup coconut milk

Preheat oven to 350 degrees. Stir together dry ingredients. Add in wet ingredients and stir until just combined. Pour into greased baking dish (8×8 square or a pie dish) Bake for 20-25 minutes.

Serve with grass fed butter and if you wish some local honey. I think next time I might try replacing out the brown rice flour with something else, like teff, I could smell it when it came out the oven.

See me and other cool sites on Food Renegade


Kumquaty Cheddar Broccoli Soup- with Turkey (grain free) February 7, 2013

Filed under: Recipes — kumquaty @ 1:00 am
Tags: , , ,

cheddar brocolli

Kumquaty Cheddar Broccoli Soup (with turkey)

1/2 onion diced
2 tbs olive oil
2 lbs broccoli chopped
1 carrot shredded
1 quart low sodium chicken broth
8 oz heavy cream
salt and pepper to taste
6 oz mild cheddar
6 oz sharp cheddar
leftover turkey shredded (or other meat can be used like a roasted chicken or some baked ham….yum)

It’s been pretty cold out and the idea of yet another egg filled week sounded a little monotonous so I decided to make soup tis week. First I had to look up how to thicken without a roux and saw that my best options for this recipe was veggie puree and heavy cream since they didn’t include adding any ingredients that weren’t already in my recipe. It seems to have turned out pretty well. 🙂

Heat up olive oil in soup pot. Add diced onion and cook til soft. Add shredded carrot, broccoli and chicken broth. Once up to a simmer spoon out some of the broth and about 1/3 of the broccoli into a blender and let cool for a bit. Blend til smooth and add back to soup pot and stir. Add heavy cream and cheeses. Stir til cheese melts. Add turkey salt and pepper to taste. Cook on low until all flavors merge (about 30 minutes). This got a thumbs up from the husband yay!


Kumquaty Peanut Butter Muffins (Grain free/ Dairy free) February 6, 2013

Filed under: Recipes — kumquaty @ 1:00 am
Tags: , , ,

PB muffin

My absolute FAVORITE traditional muffin is Paula Deen’s Peanut Butter Muffin’s…..so good. SO needed to make a replacement…it smelled delicious baking mmmmm peanut butter.

Kumquaty Peanut Butter Muffins
makes 12 muffins

1 cup almond flour
1 cup ground flax seed
1 cup organic creamy peanut butter
1 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla
1/2 cup coconut milk
2 mashed bananas

Preheat oven to 30 mins. Stir together eggs, vanilla, coconut milk and mashed bananas til smooth. Add the dry ingredients and stir together til you can’t see the dry ingredients anymore. Line muffin tins and fill with batter evenly in all cups. Bake for 30 mins. Eat with raw honey, organic no sugar added jam, or a sprinkle of cinnamon. Num! Tastes just like a regualr PB&J on wheat. smiles all around.