This is a great meal for those crazy weeknights when I’ve forgotten to take something out for supper.
-
-
Lower Fat Coconut Flour Cupcakes with Marshmallow Cream Cheese Icing
My house is populated by health conscious teens and I was scolded for my flagrant butter abuse in my coconut flour cupcakes. This morning I made a lower fat version and they turned out to be just as tasty! I replaced the 1/2 cup butter with 1/4 cup coconut oil and 1/2 cup apple sauce. My main victim taste tester, the 3 year old, also approved.
-
Gluten Free Vegan Football Fritters
It's official. After an amazing 11 months in Thailand, we're moving back to the States. Needless to say, I have mixed feelings about this. It's been three years (2 in Canada and one here in Thailand) since life has been “normal”. I miss normal. On the other hand, a community like Verge @ 50 is a very rare one, and I can't imagine finding a situation that would allow me to “do life” with others in such a real way. I'll miss the great friends that have surrounded us here. There is one thing I don't have mixed feelings about. Football. You can't get all the games in Canada, and…
-
Peanut Butter Caramel
This caramel uses only 2 ingredients and is done completely on the stove. You just pour two cans of sweetened condensed milk into a sauce pan, bring it to a slow boil over medium-low stirring constantly, until it’s nice and thick and bubbly (like a thick cake batter). (This step is easy, but it takes FOREVER) Then remove it from heat and stir in a cup of peanut butter. Pour it into a parchment lined cake pan and refrigerate for at least 4 hours. This caramel is really hard to mess up. Even if you slightly burn the bottom and have little brown flakes floating around in it, you just…
-
Chicken Noodle Greek Salad
We had company last night. It was way too hot to cook so we ordered McDonald’s for some; but for me, and everyone else who wanted, I made salad. This salad was inspired by my craving for spaghetti coupled with my heat induced laziness. I had some left-over grilled chicken, tomatoes, cucumbers and onions. For the noodles I used individually packaged mung bean vermicelli (because you can soften it with hot tap water- no cooking), one pack per person, but you can use rice vermicelli instead, about 2oz or about 1/2 cup per person.(Unless you’re starving. Then throw in as many noodles as you want. No exact measurements here.) I…
