Coconut-Lemon Whip: Chicklets in the Kitchen Post

Finished Lemon Whip

Coconut-Lemon Whip

I apologize for the lack of posts. March and April were extremely crazy for me but I didn’t forget about you. April saw me take an actual vacation, to see my daughter in southern California. We enjoyed the beach (cold!) and Solvang, CA, (hot!), and my daughter’s and her room mate’s new house. It’s small, but the back yard has producing fruit trees. One was a Meyer lemon, the lemons ripe and ready to pick. So of course, I brought home five of them. What else could I do but make a dessert?

I’m still sticking to my Paleo life-style. Whatever your eating style, there’s nothing wrong with whole, fresh food, especially straight from the tree! Fair warning, because of the coconut oil and milk, this isn’t low fat but it is “good” fat. Enjoy in moderation. It makes four 8oz, ramekins of dessert.

Paleo Lemon Curd

Hardware

Sauce Pot

Strainer

Measuring cups and spoons

Knife

Cutting board

Zester or Micro-plane

 

Ingredients

1/2 cup juice: 5 Meyer Lemons (6 or more regular lemons depending on how juicy they are.)

1 T Lemon zest

3 eggs (whole)

1/4 C Honey

6 T Coconut Oil

See the rest at Chicklets in the Kitchen.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Baked Cauliflower: Chicklets in the Kitchen Post

Serving of Baked Cauliflower

Baked Cauliflower

One thing I do miss while on my new eating plan is pasta. I have always loved pasta and for many years dedicated Saturday night to pasta dinners. But eating paleo has changed all that. I still want that comfort food for dinner though. So what to do? Recreate it, of course. Now no one is ever going to think that cauliflower is pasta but nevertheless, I made this baked cauliflower and it was so good, the hubby went for seconds!

To make this work, since I also am off of dairy, I had to make a cauliflower ricotta. So, this month you get two recipes, three, if you count the sauce, for the price of one! You can find my spaghetti sauce recipe here.

Cauliflower Ricotta, Makes 1 1/2 cups. From FrugalFreebiesandDeals.com

Hardware

Pot

Strainer

Clean Dish Towel

Measuring spoons

Food Processor

 

Ingredients

16 oz frozen cauliflower

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1 tsp apple cider vinegar

1 T nutritional yeast (Optional)

1 egg (optional if you’re not using this in a baked dish)

 

Read the whole recipe here.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite baked dish to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Avocado Pesto: A Chicklets in the Kitchen Post

Avocado Pesto

I was scrolling through the channels the other day and landed on Food Network’s Trisha Yearwood’s show, Trisha’s Southern Kitchen. She had a vegetarian guest on and they were making Avocado Pesto Toast (http://www.foodnetwork.com/recipes/trisha-yearwood/avocado-pesto-toast). I didn’t copy the recipe down and I didn’t go back to look it up when I made this for dinner but my recipe and hers is pretty close.  Next time I’ll remember the lemon. That would be even better.

Why avocado pesto? Some people, my daughter included, find a full basil pesto too much. Basil is a powerful flavor and it can be overwhelming. Cutting down on the basil with avocado (or Swiss Chard, Spinach, Arugula, Asparagus, or some other green) is a really good alternative. The avocado lends the sauce a smooth, rich mouth feel and is good for you too!

The best thing is that this is a no cook sauce and serves 2 – 4.

the ingredients

Hardware

Blender

Serving Bowl

Pot for Spaghetti

 

Ingredients

2 oz package of pine nuts

1 package fresh basil (about 1/2 cup) stems removed

1 cup shredded parmesan

1 4oz package avocado (guacamole that is just avocado) (or 1 whole fresh avocado)

1 Tblsp minced garlic

1/2 cup extra virgin olive oil

Salt and Pepper to taste

Lemon juice (2 Tblsp Optional)

In a large pot, cook 12oz spaghetti according to package directions.

Go here to see the full recipe.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite pesto supper? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Gluten and Dairy Free Oatmeal Chocolate Chip Cookies

Gluten and Dairy free Oatmeal Cookies, Milk

Gluten and Dairy free Oatmeal Cookies with Milk by Randy Cockrell

February, for a lot of you, has been a cold, snowy misery. What better than warm from the oven cookies to make everything feel better. At my house we love oatmeal cookies. My mom sometimes eats them as breakfast. I mean, they’re oatmeal, right? Anyway, this recipe comes from the back of the oatmeal box so super easy to find. I made it both gluten and dairy free by making some substitutions. I also replaced the chocolate chips with raisins so that makes them even more like a bowl of oatmeal in the morning, am I right? Here we go.

Oatmeal Chocolate Chip Cookies

From

The back of the box of Great Value 100% Old Fashioned Oats

Mise-en-place for cookies by Randy Cockrell

Mise-en-place for cookies by Randy Cockrell

1 Cup All Vegetable Shortening (I use lard but if you can find a gluten free veg shortening, go ahead and use it.

1 Cup Sugar

1cup light brown sugar firmly packed

2 eggs

2 T Milk (I used cashew milk with makes this recipe dairy free for my hubby)

1 1/2 tsp vanilla

1 1/2 cups All Purpose Flour (I used a 4 bean flour blend to make the cookies gluten free for me! See the recipe for it below.)

1/2 tsp salt

1 tsp backing soda

1 tsp cinnamon

4 Cups Old Fashioned Oats

1 cup semi-sweet chocolate chips (I used 1 cup of raisins instead)

See the rest over on Chicklets in the Kitchen!

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