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Archive for September 2016

Ratatouille

Summer’s Bountiful Ratatouille over Polenta Cakes Serves 4-6 End of summer’s bounty is truly amazing~zucchini summer squashes, tomatoes, peppers, eggplant, onions garlic OY VEY!! Truly a flavor gasim when cooked down! Ingredients: 1 eggplant ( a small globe, Italian, or Japanese) washed and peeled ~ Japanese eggplants don’t need peeling. (2 Cups diced) 1 small…

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Polenta Cake

Polenta Cake Ingredients: 1 ½ C Polenta (used Bob’s Red Mill organic polenta) 4 ½-5 C water 1-2 Tbl butter or goat butter*, or Melt (DF butter alternative) ¼ C Pecorino Romano, grated  alternative non-dairy cheese or nutritional yeast (optional) ½ Tsp Celtic Sea Salt add up to 1 tsp. if omitting the pecorino cheese…

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Pineapple Upside-Down Cake

Betsy’s Pineapple Upside-Down Cake (gluten free) Mind you, when I’m in Steamboat and my neighbor Betsy brings me one of her amazing baked goodies, I AM ECSTATIC!  She is an amazing gluten free baker, and like us, loves to find a great recipe to adapt and make gluten free! Betsy adapted this recipe from Epicurious…

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Cajun Grilled Shrimp

Cajun Grilled Shrimp Serves 12 as an appetizer or 6 people as a main dish  Ingredients: 1 ½ lb. deveined jumbo shrimp  (keep in shell) 2 TBL. Sunflower oil Cajun Rub: Use dried herbs 1 Tbl. garlic granules or powder 1 Tbl. Celtic Sea Salt 1 Tbl. fine grind black pepper 1 Tbl. paprika Method:…

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Peanut Butter and Jelly Smoothie

Fun breakfast smoothie or an afternoon snack! PB and J Smoothie 1 C fresh or frozen strawberries, hulled (about 1 basket) 2 TBL peanut butter, almond, cashew, sun butter or a blend ( YumButter pictured below) 2 C Coconut milk, almond milk, hemp milk, or your favorite milk! 1 TBL. coconut butter 1 Tbl. flax…

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