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.

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Kumquaty Pulled Pork April 12, 2013

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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.

 

Grain free “Burrito” April 4, 2013

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tacobell 5 layer burrito hash

Mmmm layer beefy burrito from taco bell… I made myself a copycat version in the past but this time since I’m cutting out the wheat I decided to try it as a hash with potatoes.

My regular copycat 5-layer beefy burrito recipe:

Large flour tortilla
1 jar nacho cheese
1 can refried beans
Taco bell beef (recipe below)
Sour cream

My taco bell beef recipe I use is from another website and it tastes pretty authentic.

Taco bell beef:
1 pound lean ground beef
1/4 cup flour (replace with corn flour/gluten free flour)
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water

Of course to be grain free I omitted the tortillas in this case I choose to use potatoes. Not top in the healthy category but not terrible. So then I just boiled the potatoes chopped them. Put the beef in the cast iron pan with the flour substitute and spices and mush them all together on medium heat and poured in the water continuing to mush until cooked through. Then I added the refried beans and potatoes cooked for 25 minutes until the flavors melded with the potatoes. Topped with nacho cheese and sour cream (or whole milk yogurt). FYI if you are using real good chili powder don’t get so excited that your lean over the pan and breath in deeply my nostrils burned for a little while….dum dum dum 🙂

 

Banana Pancake (grain free) March 11, 2013

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banana pancake

I had this one sad little banana on my counter (you know the ones that are barely recognizable because they are completely brown) and just got some local eggs yesterday and I had a sudden urge to try this recipe that I have seen floating around the web recently, 2 ingredient banana pancakes. It sounds good but I have been putting it off since my grain free cottage cheese pancakes were a fail (it does NOT taste like cheesecake I don’t care what anyone says)

Banana Pancakes

1 ripe banana mashed
2 eggs beaten

**So you can really stop there for a true 2 ingredient recipe but I like to add**

pinch sea salt
pinch cinnamon
1/2 tsp vanilla
1 tsp flaxseed

Just stir everything together. Heat up a skillet grease and fry these babies like regular pancakes. Just wait til the first side sets and you can flip it….easy….cheap…quick…and REALLLY good!

This recipe is all over the web so I don’t know who to thank for the original but the additional ingredient idea came from Skinny Confidential

 

Baby Cakes by Erin Mckenna- Book Review March 6, 2013

Filed under: Reviews — kumquaty @ 1:00 am
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babycakes

I give this a 5 out of 5 because I love polka dots….just kidding…it’s would probably be a 5 out of 5 if I was just looking for a great gluten free baking cookbook but since I am also trying to be natural and low carb I give it a


2 out of 5 stars

*over usage of Bob’s Red Mill gluten free flour and spelt (essentially still wheat)
*why do i need guar gum and xanathan in the same recipe
*she says that she uses coconut oil because it’s high in omega-3?? not true
*uses soy milk powder (eww non-fermented soy products)
*alot of sugar and agave (1+ cup measurements are sighted all over)
*great pictures, would be a great coffee table book
*cover is bland, compared to inside
*like the chapter breakdown
*celebrity shoutouts are cute
*recipe layout uber cute, each page looked like a gorgeous piece of edible art

But still really fun book to look at and I would love to visit her store

If you are interested in buying this book you can get it here and I will get a small commission

 

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

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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 Carrot Cupcakes (grain free/ gluten free/ dairy free/ sweetener free) February 13, 2013

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carrotcake

Very loosely based off of Elana Amsterdam’s Vanila Cupcake recipe in the book Gluten-free Cupcakes. Wow! why would anyone make cupcakes with almond flour this cupcake had a luxious mouthfeel and crumb I assume due to the oils in the coconut melting as you eat it…yum

Kumquaty Soft Moist Carrot Cake

(makes 10 cupcakes)

1/2 cup coconut flour + 2tbs
1 tsp baking powder
1/4 tsp nutmeg
2 tsp cinnamon
1 tsp ginger powder

1 cup carrots (shredded or leftover from juicing)
1/3 cup coconut oil melted
1 tbs vanilla
4 eggs

Preheat oven to 350. Stir together dry ingredients. Add wet ingredients and stir til combined. Put 1/4 cup of batter into each lined muffin tin. Bake for 25- 30 mins.

Serve with cream cheese icing or if you are forgetful like me and never remember to let out your cream cheese to softened just smear with some cream cheese and pour a little maple syrup on 🙂