Thanksgiving and G-F Cornbread

We just found out that we are hosting Thanksgiving this year... sweet.  Actually, I am excited, Thanksgiving is usually my favorite holiday and this year my bro is not working (but will be for Christmas) so it is definitely my fav. this year!

Thanksgiving is one of those holidays that you just have to make two versions of many (normally gluten-full) dishes.  I make the cornbread and pumpkin pies both gluten-full and gluten-free, I don't want everyone stealing my gluten-free food!!  Cause, clearly it is better than refined flour and white sugar- I mean, who would choose that?!  The funny thing is, this year when I made the cornbread, I ran out of regular corn meal and had to use polenta meal.  Ended up adding great texture and worked well in the bread!

I will post my pumpkin pie recipe after its made this year with a photo, but here is the recipe :)

Gluten-Free Cornbread
Ingredients:
1 1/4 cups corn meal (or half meal and half polenta)
1 cup brown rice flour
1 cup tapioca flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 TBS organic butter
1/2 cup applesauce
2 whole eggs
1/4 cup milk
1/2 cup local honey
How To:
Mix together dry ingredients (corn meal through salt).  Cut the butter into the dry mixture using two butter knives or a pastry cutter until you can no longer see big chunks of butter.  Next, gently whisk together applesauce through honey and pour into the butter and flour mixture.  Stir to combine.
Pour out into an 8x8 baking pan (I prefer glass) and bake at 425 degrees for 15 minutes and then turn the oven down to 350 and cook another 10-12 minutes until you can poke it with a cake tester or toothpick and it comes out clean.
Let cool in the baking dish and then slice into squares and serve.

O'Connor Christmas Zucchini Bread

Although the recipe has evolved over the years and I am even experimenting with a gluten-free version, my mom's whole grain zucchini bread is as much of a Christmas tradition for my family as the tree itself.  We only eat the zucchini bread on Christmas morning (and there after until it is gone!), saving the treat as a special holiday tradition.  Thinking back on my childhood, I realize how forward thinking my mom was, passionate about recycling, reusing, and up-cycling before it was popular.  Zucchini breads and homemade croutons packaged creatively in containers from our home were gifts to teachers, friends, family and even the mail-carrier!  Our art section of the playroom was a bookshelf full of recyclable or up-cycleable items that I still believe had a huge part in launching my creative thought process.  Creating something brand new out of ordinary found objects expands your mind so much farther than any plastic toy wrapped in plastic, wrapped in cardboard and surrounded by plastic (again) can possibly do!

The more I focus my thoughts on ways to improve the environment and make life healthier, the more it is clear that a simpler life, truly reflecting the meaning of going back to the basics can make the most impact.  We constantly need more and more and wonder why our landfills are so large, why our food has to be genetically modified and pumped full of pesticides to keep up with demand, why we have health and obesity epidemics.  I'm not trying to say it is easy, but I think we can all benefit from a little more creative thinking... next time you go to deliver fresh baked cookies or a gift (with the holiday season upon us) think of a way to present it wrapped in something you find in your home.  What a great way to save money as well.

I will leave you with this.  Although it stems from a rich sense of humor, my brother has never, literally never used wrapping paper and it has become something to look forward to... what is Ryan going to wrap our presents in this year?!  I will take a picture this year.  

...and back to the Zucchini Bread, here are the recipes 3 ways!:

Whole Grain Zucchini Bread (modified from the original to eliminate oil, refined sugar and white flour)
                                            Ingredients

3 eggs
1/3 cup molasses
1/3 cup local honey
2 cups fresh grated zucchini
3 tsp. vanilla
1/2 cup applesauce
1/4 cup flaxseed
2 cups whole wheat flour
1 cup oat flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
                                             3 tsp. cinnamon
                                            1/8 tsp. allspice
                                            1/8 tsp. nutmeg
Pre-heat your oven to 350 degrees.
In a large bowl, whisk together wet ingredients (eggs through applesauce), set aside.   Sift wheat flour and oat flour into a bowl and combine with the remaining dry ingredients (salt through nutmeg).  Add the flour mixture to the egg mixture and thoroughly combine.
Divide batter between two loaf pans and bake for 40 minutes or until you can poke it with a toothpick and it comes out clean.

Gluten-Free Zucchini Bread (made to be free of gluten, refined sugar and low in fat)
2 cups of brown rice flour
1 cup of tapioca flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 1/2 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg
2 cups freshly grated zucchini
3 eggs
2 tsp. vanilla
4 TBS melted and cooled butter
1/4 cup honey
1/3 cup molasses
1/3 cup applesauce
Pre-heat the oven to 350 degrees.  Combine dry ingredients (brown rice flour through nutmeg) in a large bowl and whisk to combine.  In a separate bowl, whisk together wet ingredients (zucchini through applesauce).  Make sure the butter has cooled before you add it to the egg mixture so you don't accidentally scramble the eggs!
Next, add the wet ingredients to the dry stirring until the batter is well incorporated.
Divide batter between two loaf pans (or one loaf pan and a muffin tin like I did!) and bake bread for 30-40 minutes and muffins for 20-25 minutes.  Gluten free should be watched in the oven because depending on the moisture in the air, the cooking time could vary.  Simply poke the muffin or bread with a cake tester or toothpick and if it comes out clean, pull those babies out!

To store, place in a sealable glass storage container and pop in the freezer, they will be good to go for a  month (but trust me, they won't last that long!), just re-heat in your toaster oven at 200 degrees.

Original Recipe (yummy and tender, but definitely a treat...)
Ingredients:
3 eggs
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
2 cups grated raw zucchini
3 tsp. vanilla
3 cups white flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
3 tsp. cinnamon
Pre-heat your oven to 350 degrees.  Mix the first 5 ingredients in order, beating after each addition.  Mix sifted dry ingredients (flour through cinnamon) into the egg/sugar mixture.  Pour batter into two loaf pans and bake for 50-60 minutes.

The Glories of Hummus!

This olive hummus is a slightly updated version of my favorite snack.  I made my traditional hummus: chick peas, olive oil, garlic, lemon, tahini, water and salt and added fresh kalamata and green olives.  I chose the green olives marinated in herbs de provence and I had to control myself from popping all of them in my mouth before they were added to the hummus!   I bought the whole olives, seeds intact just because I feel like they retain their flavor better that way (despite the extra effort involved!).
I made this hummus for a meeting I went to (I always bring food), so I accompanied it with a platter of local, organic tomatoes, cucumber, arugula and whole wheat pita wedges.  I figured people could dip or make mini sandwiches.  It really loosens people up and makes for a friendlier environment when food is involved... that's not really why I bring food, but it is a bonus!
Hummus is such a great thing to experiment with because you can get as creative as you want, adding herbs, all sorts of veggies, even nuts to change it up.

Baked Trout

We all know fish is good for us but for some reason there seems to be this general conception that fish is tricky to make so it becomes a once-in-a-while or never home cooked meal.  No more, my friends, no more.  Trout is one of the fish lowest in mercury, it is a lean protein and its pretty good for you too.  Here's how I like to prepare it.

First, always rinse your fish off so that you don't have any scales or yuks in on the flesh of the fish.  Pat it dry with a (recycled) paper towel and place on a baking sheet lined with parchment paper (easier to clean and your not using canned spray).  Drizzle each piece with a touch of olive oil, sprinkle with salt and pepper and an array of your favorite spices.  I like things hot so I typically use: ancho chili pepper, chipotle chili pepper, paprika, cayanne pepper, parsley and on occasion tarragon.  If you don't enjoy the heat, tarragon and parsley make a great combo on trout... it will give the trout a buttery taste.

I bake the trout in the oven at 375 for about 6-7 minutes and then broil for 1-2 minutes.

When I made the trout tonight (pictured above), my sides were sauteed swiss chard and button mushrooms and creamy brown rice with parmesan cheese and fresh parsley.

Give trout a try and you will see how quick and easy a fish dinner can be.

How do you make your Lentils?

During my trip to LA, I stayed with my good friend from HS and his girlfriend, Cristina.  Cristina made a giant batch of hearty lentils absolutely loaded with veggies... and we ended up eating them all week.  On salads, warmed with toasted corn tortillas, etc., etc.  They were delicious.  After asking me how I typically make my lentils I realized that the answer is- I don't.  It's a shame because lentils are such a great food, but I just never think to make them.

First thing when I got home I went to the grocery store and bought a bag of organic red lentils and whipped up the batch pictured above.  I think I overcooked them a bit because the lentils broke down and sort of melted into the veggies... which, turns out I actually love.  I seasoned this batch with curry, turmeric, cumin, cayenne pepper and of course a touch of sea salt.  Upon serving though, I either scooped them out as they were or I stirred them together with a dollop of creamy goat cheese and a drop of sarancho chili sauce (my preference).  Either way, they are completely satisfying and certainly a single meal in a pot!  Although my brother was wondering where the meat was and said he did love them but thinks of them as more of a snack.  I guess it depends on the size of your appetite.  I was just happy he liked them so much!

Pumpkin Cookies!

My mom used to make these unbelievable pumpkin cookies when we were kids.  They looked terrible, kind of lumpy and that slightly orangey-brown color that could remind you of something else!  BUT, they tasted so good I looked forward to them every halloween.  Surprisingly, I this is the first year I have tried to make a gluten-free variety (despite going on 5 1/2 years G-F!).
Well, clearly I had to do some tweaking to the original recipe, but so far so good!  The texture was not bad with these cookies, thanks to help from the pumpkin puree (*vegetable and fruit purees do wonders for gluten-free baking!).  I replaced refined sugar with local honey and used a combination of tapioca and brown rice flours.  To add fluffiness and a tiny bit of elasticity, I also separated the eggs and whipped the whites into stiff peaks.  In addition to being gluten, dairy, soy and nut-free, this recipe is also lower in sugar and made with only organic or local ingredients.  Definitely a cookie you can feel good about!

I'll have the fried chicken sandwich, but hold the bottom bun.

I have seen some crazy things in my day, but this has to come close to one of the least-logical food choices yet.  I am sitting on a plane in Atlanta (connecting from LA to NYC) and this man is sitting diagonally across the isle from me.  He is a rather full gentleman who's belly grazed up against the tray table.  I curiously looked around to see what food he brought on the plane... my own hunger and curiosity melded with the variety of aromas wafting up into the stale airplane air from everyone's delectable airport dinner choices.  Anyway, up comes a fast food bag.  Oh no I thought, please don't... really, whatever is wrapped up in that papery-tinfoil, its not worth it, I promise you it's not.  As he unwrapped, the fried chicken sandwich with all the fixin's, all I could see was it sitting there on the tray table like a heart attack.  Then, for some reason, the fried chicken man took off the tiny bottom bun and left it on the side.  Hmm, I thought, is he trying to be health conscious?  Is this an attempt to adhere to the Atkins diet or some other carb-limiting plan that would prompt him to remove that bottom half of his bun?  No it couldn't be, surely if he cared about the carbs, the top bun (the thicker of the two) would have to go as well, as would the oil saturated breading surrounding his (hopefully real) chicken!  Well, four bites later and the sandwich was gone.  All I could think was- hey, at least there were no fries!  I shouldn't have been worried about fries.  To my great dismay, the man reached down into his fast food bag and grabbed round two, another sandwich.  He performed the same ketchup/mustard- squirting/bun removal technique as before and once again, four bites and probably close to 1,000 calories later it was all devoured and rapidly absorbing into his body.
I wanted to run to the flight attendant, flailing my arms and screaming EMERGENCY!!!  Get that man some kale, get him a shot of wheat grass... ok, right, this is a plane- at least some bloody mary mix?!  Of course I held myself together, realized that I have to accept that people continue to make these (sorry for saying so) stupid choices and then wonder why they have to rely so heavily on medications, healthcare and their ever-expanding waist lines.
I know I am generalizing, being mean and that I really should not judge, but I the truth is, I feel worried about our society.  I feel concerned that in a world where more and more evidence points to the direct correlation between what you eat and how well you are... so many people don't seem to care.  We have to get them to care, or at least show them why they should.
*sigh*