Super Bowl Sunday Recipes for the Big Game day!

Regardless of what team you route for, its just fun to get together and eat and have fun! So, here are some recipes that I hope will enhance your party for Superbowl Sunday! A lot of people are sensitive to gluten and dairy, but just don’t know it or don’t admit it. This is a good opportunity to introduce delicious products that are healthier alternatives to gluten and dairy. Check out my post from Christmas of my Favorite Things for ideas of store bought goodies to serve or use in your favorite recipes. To mention a few: Miyoko’s Vegan Butter & Cashew Cheeses, Parmela Cheese(made from cashew)-replace shredded cheese with this-it melts! Comes in Mozzarella and Cheddar, Kite Hill almond cheeses, refrigerated macadamia milk and cashew milk. I also love a few new box mixes for when you’re in a hurry: Simple MIlls Paleo Mixes(muffins, pizza crust, foccacia) and Paleo Baking Co muffin mixes! Bob’s Red Mill just came out with a Paleo Baking Mix…waiting for me to test it on my counter, but I’ll bet its good b/c they do things right!

Have fun and be safe and be sure your loved ones do not drink and drive…call UBER! Don’t take a chance. I’ve never seen anyone….ever….say I am too drunk to drive!

They always say, “I’m fine”! I once had to take the keys of a loved one b/c she said, “I’m fine” and I replied, “Then why are your eyes crossed?”! Ironically, I got pulled over b/c she kept changing her mind on where she wanted to go! When I told the cop look at what I am dealing with, two drunk people laughing and rolling around in the back seat….just help me out here….he promptly gave me a sobriety test, and I had not had any alcohol, so I was let go….that was a fun night, but at least I probably saved 2 people from a certain accident, injury or death!

Okay, here are your recipes…happy shopping and cooking and entertaining!

 

Clam Chowder

The first time I had this was as a small child in New England. This soup is rich and creamy with chunks of potatoes.

2 Tablespoons Grapeseed or Avocado oil

2 cups yellow or white onion, diced

1 cup fresh fennel, thinly sliced, optional

1 cup celery, diced

3 cups organic russet or red potatoes, diced

1 teaspoon dried thyme or 3 sprigs fresh thyme

½ teaspoon Old Bay seasoning

½ teaspoon celery seeds

freshly ground black pepper to taste

2 cups clams, cooked

1 bottle clam juice

1 cup water, filtered or bottled

3 Tablespoons oil

½ cup gluten-free oat flour

1 cup almond milk or cashew milk, unsweetened

2 cups vegetable stock

2 bay leaves

½ bunch fresh flat leaf parsley, chopped

¼ teaspoon fennel seeds or dried tarragon, optional

   In a large stock pot, over medium heat saute onions, celery, and fennel in 2 Tablespoons of oil until translucent. Pour clam juice, water and seasonings over onion mixture. Add potatoes and simmer until tender, about 10 minutes. In a small sauce pan add 2 Tablespoons oil. Whisk in flour, cook over medium heat for 2 minutes. Add stock and almond milk while whisking constantly and bring to a boil; then stir into potatoes. Stir in clams. Taste for seasoning, adjust if necessary. Sprinkle the chopped parsley over the top. Serve immediately. Do not cook clams for longer than 1 minute or they will become tough.

Crab Cakes

This takes me back to the crab shacks along the Atlantic seashore, and I can almost smell the ocean and feel the warm breeze on my face when I eat them! Keeping them simple is the secret.

Yields: approximately 12 cakes

3 Tablespoons organic mayonnaise or Veganaise, no preservatives please

1 lg. organic pasture-raised egg

1 Tablespoon Worcestershire sauce

1 teaspoon Bay seasoning

¼ teaspoon freshly ground black pepper

1 teaspoon honey

1 teaspoon GF Dijon mustard, no preservatives please

1 teaspoon GF Tabasco or hot sauce

zest and juice of 1 washed lemon

1/3 cup flat leaf parsley, chopped

1 pound lump crabmeat, cleaned

3 slices gluten-free bread, ½ inch dice or 3 cups cubed cornbread

Grapeseed or Avocado oil-for frying, about 2 cups or to fill halfway up frying pan*

2 lemons, washed and cut into 6 wedges each

In a large bowl, combine all wet ingredients, except egg and peanut oil, and whisk until smooth. Taste and adjust seasoning to your taste. Whisk in egg. Add parsley, crabmeat and bread, stir gently by folding with a wooden spoon from the middle to the edges. Cover and refrigerate for 1 hour. Make 12 equal sized round patties about 4 inches wide and ¾ inch thick-can use a measuring cup for this or a large ice cream scooper. Place on a baking sheet and set next to the frying pan. Pour oil into a cast iron frying pan or a deep frying pan with a thick bottom. Attach a thermometer to the side of the pan with the end just above the bottom. Heat the oil to 360 degrees over high heat. Using a spatula, gently slide four of them into the hot oil. Be careful, it will splatter. Adjust heat to keep oil at 350 degrees. Cook 3-4 minutes on each side until brown, but not burned. Turn only once by using a spatula underneath and a large spoon on the top of the cake and gently turn it over. Drain on a baking sheet lined with paper towels. Keep the baking sheet in the oven on the lowest temperature to keep them warm. *Can be baked at 375 for approximately 30 minutes instead of frying, but will not be as crispy. Serve immediately with a wedge of lemon. A green salad and a glass of white wine or champagne is a very nice compliment to these delicious crab cakes! Also good over a Caesar Salad (see index). Refrigerate any leftovers and reheat in a 375 degree oven for 10 minutes or until hot.

Oven “Fried” Chicken

This is a low fat and less messy version of fried chicken! The crust is thinner, but still crispy and delicious! Brining the chicken for 2-48 hours prior to cooking makes it very moist and flavorful so, start 1-2 days ahead.

Yields: 1 chicken cut up

1 Chicken, organic and free range, cut up with bones

Brine (see index)

juice of 1 lemon

4 cups gluten-free and/or paleo flour(oat or tiger nut or coconut or almond)

4 Tablespoons poultry seasoning or Herbs d’ Provence or Italian dried seasoning or a dry rub

kosher or sea salt/black pepper, freshly ground

extra virgin olive oil or grapeseed oil, approximately 1/3 cup

If you buy kosher chicken you can skip the brine. Otherwise, prepare the brine and soak the chicken 2-48 hours in the refrigerator. This will make the chicken much more flavorful, tender and moist.

Preheat oven to 375 degrees. Remove chicken from brine and place on a baking sheet. Discard brine down the kitchen sink and wash everything very well with hot water and soap to kill the bacteria from the raw chicken. Wash lemon, cut in half and squeeze juice over chicken evenly. Let the lemon juice marinate the chicken for 5 minutes. Put the flour into a large plastic zip bag. Sprinkle the chicken evenly with 4 Tablespoons of seasoning, salt and pepper. Place in the flour, seal the bag tightly and shake until well coated. Place chicken onto a baking sheet without them touching each other and drizzle extra virgin olive oil or grapeseed oil over them until they are lightly coated and all the flour is covered, but not so much that it is sitting in a puddle of oil. Bake immediately for 30-45 minutes or until internal temperature is 165 degrees when thermometer is inserted into the middle of the piece of chicken. Note: the smaller pieces will cook faster so, start to check them at 30 minutes and remove pieces when they are done. You may need to leave the thighs and breasts in longer than the drumsticks and wings. Serve with mashed potatoes (see index) or baked potatoes and a salad or green vegetable! If you are in a Southern mood, serve with sautéed kale (see index), candied sweet potatoes (see index) and cornbread (see index). Mmm, mmm, finger licking good!

Cornbread

This is wonderful served warm with honey spread! It goes very well with chili too. Makes a great stuffing for Turkey or anything you want to stuff.

Yields: 1 (8×8) pan

¾ cup GF oat flour

¼ cup millet flour

1 cup organic Non-GMO cornmeal, fine to medium grind

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt, fine

¼ cup whole millet, optional

1 cup almond milk  or cashew milk

1 lg. egg, organic

¼ cup grapeseed oil or avocado oil

¼ cup honey (clover, orange)

Spread: Whisk honey and vegan butter(I love Miyokos) together for a spread

Sift flours, baking powder, baking soda and salt into the mixing bowl of an electric stand mixer or bowl, add the remaining dry ingredients and mix. Add the wet ingredients and mix just until combine. Scrape sides and bottom of the bowl.

Grease an 8×8 glass baking dish with vegan Earth Balance. Pour batter into pan and let it sit for 15 minutes to let grains absorb the liquid. Preheat oven to 425 degrees. Bake on the middle rack of the oven for 20 minutes or until toothpick comes out clean from the center. Cool in the pan for 10 minutes, cut and serve. May be reheated in the oven for 5 minutes or microwave for 10-30 seconds depending on the size of the piece! *You can make these in muffin pan with parchment cups and add a 1 inch piece of Andouille sausage in the center of each muffin! 

BBQ Ribs

These ribs are tender and flavorful. They are finger liking good!

Yields: Serves 4 people

1 rack Baby Back Ribs, Neiman Ranch or free range organic pork 

1 organic lemon

salt and pepper

1/2 bottle Organicville or your favorite BBQ sauce(no preservatives or high fructose corn syrup)

Directions:

Preheat oven to 350 degrees.

1. Put Ribs on a baking sheet with meaty side up.

2. Squeeze lemon juice over ribs.

3. Sprinkle with salt and pepper

4. Pour BBQ sauce over top of the ribs and spread evenly with a spoon. 

5. Bake on middle rack for about 45 minutes.

6. Take Ribs out of the oven and check with a meat thermometer. It should be 170 degrees.

7. Let them rest for 5 minutes.

8. Cut in between bones.

9. Serve and enjoy. You can pour a little more BBQ sauce over the ribs or serve a little in a ramekin for people to dip the ribs. 

Sweet Potato Pecan Pie

A true southern dessert to die for-wait until you’ve eaten a piece! This was inspired by one of my favorite chefs, Paul Prudhomme, who is one of the kindest souls I’ve ever met. When you cannot decide between pumpkin or sweet potato or pecan pie, this is your answer-dilemma solved!

Yields: 1 pie

Ingredients

½ recipe pie crust (see index)

Sweet Potato Filling:

1 cup canned sweet potato

¼ cup coconut nectar

1 lg. organic egg, beaten

1 Tablespoon grapeseed oil or orange olive oil

1 teaspoon orange zest

1 Tablespoon real vanilla extract

¼ teaspoon sea salt, fine

¼ teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/8 teaspoon freshly grated whole nutmeg

Pecan Filling:

½ cup coconut nectar

¾ cup real maple syrup, dark grade B

2 lg. organic eggs, beaten

1 Tablespoon vegan Earth Balance/Miyoko’s vegan butter, melted

2 teaspoons real vanilla extract

1/16 teaspoon sea salt, fine

1/16 teaspoon ground cinnamon

¾ cup pecan halves or pieces (halves are prettier)

Directions

1.Preheat oven to 325 degrees.

2.Roll out ½ recipe of pie crust and press into an 8 inch glass pie pan crimping the edges with fingers or a fork and refrigerate.

3.In an electric stand mixer, fitted with the paddle attachment, mix all ingredients for sweet potato filling until well combined, about 2 minutes. Set aside.

  1. In a separate bowl, combine all pecan pie filling ingredients except pecans. In an electric mixer with the whisk, mix until well combined and opaque approximately 1 minute.
  2. Gently stir in pecans by hand.
  3. Remove pie crust from refrigerator.
  4. Pour sweet potato filling into dough lined pie pan and smooth out evenly with a spoon or offset spatula.
  5. Gently pour the pecan filling over the sweet potato filling.
  6. Bake pie at 325 for 1 ¾ hours or until a knife inserted in the middle of the pie comes out clean. Pecans will rise to the top when baking, but will settle when cooled.
  7. Cool at room temperature for 2 hours and then refrigerate until set, 4-8 more hours. This is best made one day ahead of when you want to serve it.

I make this for Thanksgiving every year-even if it is only a few people. Serve a la mode with vanilla ice “cream”. Shh, if there are any leftovers, it’s great for breakfast!

New Improved Pie Crust

This delicate, flakey pie crust can be made by hand, or in a food processor which is much faster. I learned how to make this from my Aunt. Her desserts are perfection and the whole family always looks forward to enjoying them at gatherings and holidays!

Yields: 2 single crusts

4 1/2 cups gluten-free oat flour or alternative flour of choice(sorghum, amaranth, millet)*

½ teaspoon sea salt, fine

1TBSP coconut palm sugar, optional

1 tsp. ground cinnamon, optional

3 sticks vegan Earth Balance or Miyoko’s Vegan Butter or 1 1/2 cups vegetable shortening, frozen and diced

1 TBSP-½ cup iced water (bottled or filtered), depending on humidity

  1. Put bowl and pastry cutter into the freezer while measuring out ingredients.
  2. You want to keep the pieces of Earth Balance or shortening cold, which will make the crust flakey rather than tough.
  3. Sift flour and salt into a large mixing bowl or mix in food processor.
  4. Add ½ cup shortening or Earth Balance and cut into the flour with a pastry cutter, or pulse with food processor, until it is the size and texture of cornmeal.
  5. Add remaining ½ shortening or Earth Balance and cut into the flour with cutter, or pulse with food processor, until it is the size of small green peas.
  6. Slowly drizzle 1 Tablespoon of water at a time and blend just until dough forms a ball or comes together so it doesn’t break apart.
  7. Take a tablespoon of dough, roll it out and if it cracks or falls apart, you need more water. If the dough is sticky, you added too much water-add 1-2 Tablespoons of flour if it is too sticky. The humidity in the air will determine how much water you will need.
  8. Cut dough in half and put into a freezer zip bag and freeze until ready to use. Thaw in refrigerator for 8 hours.

Rolling out dough:

  1. Cut the edges of the plastic bag open, with dough in it, so you have two pieces of plastic.
  2. Roll dough once with even pressure and turn a quarter turn and continue rolling and turning until it is ¼ inch thick. 
  3. If using plastic remove the top piece of plastic bag and lift up the bottom piece of plastic holding the dough and flip it over into a pie pan and peel off the plastic.
  4.   Roll out remaining half of dough after you have filled the pie and are ready to bake it.

Be sure to put a vent hole or slice 3 slits in top of pie crust for the steam to release while baking.

*Dough can be frozen up to 6 months if double wrapped in plastic and then put into a zip freezer bag. It will keep in the refrigerator for a few days. You can combine various flour.

Chocolate Ganache

This is the most versatile sauce. It can be used for an ice “cream” topping, dessert sauce, frosting and truffles. It is thick and fudgy when it is cold and thin and syrupy when it is warm. What’s not to like about that? Absolutely nothing! Shh, it’s great to just scoop out of the jar when it’s cold for that late night fix! Ganache is simply equal parts of chocolate and cream, but we will use coconut milk instead of cream.

Yields: 3 cups-enough to frost one 9×12 cake

Ingredients

12 ounces dairy-free high quality dark chocolate  or chocolate chips**

1 ½ cups regular coconut milk (not light)

½ cup unsweetened cocoa powder, optional but recommended!

*For sweeter frosting you can add ¼ cup real maple syrup to the coconut milk, optional

Directions

  1. Place chocolate in a metal or glass bowl and set aside.
  2. Put coconut milk in a sauce pot and bring to a boil, pour over chopped chocolate. See note for sweeter frosting above-if using chocolate chips it will be sweet enough.
  3. Let it sit for 1-2 minutes and then stir with a silicone spatula until smooth and well mixed.

For a shiny glaze over cake: pour ganache directly over cake and let it set at room temperature for a few hours-do not refrigerate. Best when the cake is in a pan. If you are doing it over a round cake on a stand, pour half over it and let it set and then pour the other half so it doesn’t all run to bottom of the cake onto the stand and not on your cake!

For a fluffy frosting: Chill the Ganache at room temperature for 2 hours, and then in the refrigerator until it is completely solid. Put into an electric stand mixer, fitted with the paddle attachment, and mix on medium-high speed until it is fluffy. For a really deep, dark chocolate flavor, add ½ cup Valrhona cocoa powder, and mix on low speed until smooth and completely incorporated. For sweeter frosting you can add ¼ cup agave nectar to the coconut milk, optional. Spread onto the cake and leave at room temperature or refrigerate.

For chocolate sauce or topping: use warm. Let the rest cool to room temperature and then store it in a glass jar or container with a lid in the refrigerator. Never put warm or hot food directly into any plastic as it releases toxins that can be absorbed into your food. Spoon out the amount you need and heat on low over stove, stirring constantly so it does not burn. Wonderful over ice “cream” or alongside cake or over fresh fruit or berries. See the ice “cream” soda recipe too. You can put this into a fondue pot and keep it warm and serve a platter of fruit and cut up cake cubes to dip in the chocolate fondue (see index).

**Be sure the chocolate chips are dairy free. I like Valrhona or Guittard chocolate and cocoa the best for deep dark flavor.

  

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