Black Cherry Summer Ice

black cherry ice cream b SimpleHealthyHomemade

On days when it is just too hot to cook or for that matter eat anything that isn’t iced or at least from the fridge, this quick little recipe comes in extra handy. You don’t need an ice cream maker, and therefore don’t have to plan on freezing the ice cream maker container the day before, so it can be quite a spur of the moment thing!

 

And all it takes are 3 ingredients, or two, if the cherries are quite sweet and your taste is not terribly sweet spoiled 😉

black cherry ice cream

Ingredients

  • 1 cup frozen black cherries (pitted, yes please no stones in these!)
  • 1 tsp to 1 tblsp raw sugar
  • 1/4 cup cream, or light cream, even some nice raw milk will work.

Directions

  1. In the bowl of a good food processor, combine the cherries and the sugar, pulse until everything is crushed and starts to resemble a powder.
  2. With the machine running, in a slow stream add cream (or milk or half & half) through the feed hole on the lid of the blender bowl. You may have to scrape down the sides once or so as you are going through this, but work quickly as the cherries will start to thaw rapidly as you are processing them. Keep adding cream through the feed hole in the lid until desired consistency is reached. This will create a soft ice cream,(almost like soft serve) either eat right away, or place in the freezer for approximately 15 to 20 minutes to firm up a bit before serving.

2014-07-21 17.09.34

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Zucchini Bread Muffins from the grill

…or what to do with the overload of zucchini on those hot days of summer

Zucchini Bread muffins from the grillI tell you, if you don’t watch your garden 24 hours a day, you are bound to have a few zucchini slip past  and they end up looking more like baseball bats. Yeah, it even happened to an invisible cucumber I apparently had growing for a couple of, I dunno, hours???

Zucchini overloadAnyway, one of the great things to do with this zucchini madness is to make zucchini bread, right? Sadly when it is 90 and high humidity the idea f turning on the stove, let alone the oven, seems suddenly a whole lot less appealing. So I wondered if I could possibly, somehow trick my gas grill into thinking its an oven for a while? I mean I made these and I often make Pizza so really the next logical step would be to bake something for real. Could it be done? Can one do such a thing?

Zucchini Bread muffins from the grill

As you can see, yes, indeed you can! I could not believe how well it worked, they even browned nicely on the top, see?

Zucchini Bread muffins from the grill

So how did I do it? It’s really pretty easy. Here we go

Ingredients

  • 7 to 8 tbsp butter ( I had a  bit less than a stick of butter left, that’s why)
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup raw sugar
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 cup ground almonds/almond flour
  • 2 cups (roughly) grated zucchini (grated on the coarse side of the grater

Zucchini Bread muffins from the grill

Directions

  1. First you need a gas grill that has multiple burners, so you can create in direct heat. What you want to do is heat up the grill, then turn the center burners (or wherever you will place the muffin tin) off and keep the others on high. It also helps if you have a handy-dandy grill surface thermometer like you can see in one of the pictures, but the built-in temperature gauge works pretty well too.
  2. Line a standard muffin tin with paper cups or grease well, set aside.
  3. In a  large bowl combine the softened butter and sugar and stir until well combined. Then add vanilla and eggs and mix.
  4. Stir in the zucchini.
  5. Add the flour, baking powder, and ground almonds.
  6. Preheat the grill on high, all burners. Goal is to get to about 350°F.
  7. Fill dough into prepared muffin tins.
  8. Turn the two center burners off, place muffin tin on the grill grate in the center of the grill, leaving the burners on either side of the muffin tin on high (Adjust if necessary to remain at approximately 350°F) Close the cover of the grill and bake for 20 minutes. Just like with your oven, don’t open the grill a lot to check on your goods, or you will lose all the heat.
  9. After 20 minutes, check muffins, by inserting tooth pick in the center to test if they are done. If you have a warming rack that is higher up in your grill, and it will fit the muffin tin, place the muffins on that rack for another 5 minutes to brown the tops.
  10. When they are all done, turn off gas to the grill, turn off burners, remove baking tin from grill and cool the muffins on a wire rack.
  11. Try not to eat them all before your family comes home, though if you cool them outside there would really not be any evidence of their existence for them to smell, but it’s just not nice 😉

Zucchini Bread muffins from the grillCopyright © 2014 Simple Healthy Homemade. All rights reserved

 

 

 

 

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Grilled Harmonica Zucchini

Grilled Harmonica Zucchini with Garlic

So just a quick and easy one, since it looks like it is going to storm real soon and that means I will unplug the computer. But the
zucchini is flourishing and liking the rainstorms! Less watering for me is also a good thing.

 

IngredientsGrilled Harmonica Zucchini with Garlic

  • 1 medium Zucchini
  • 1-2 cloves garlic
  • 1/2 tbsp olive oil
  • sea salt for sprinkling (optional)
  • 1 tbsp Romano or other hard cheese, shaved bits

Directions

  1. Heat up the grill. I am using a gas grill for no with time, but I bet this would be fabulous on a charcoal grill!
  2. Place Zucchini on work surface and slice a little more than 3/4 way into (but not all the way through) about every 1/8 to 1/4 inches. The easiest way to do this is to place a wooden spoon or spatula on either side of the zucchini, that way it will stop your knife from slicing all the way through.
  3. Slice the garlic clove(s) paper thin. Then stick one garlic sliver into each of the harmonica cuts on the zucchini. Drizzle or brush the whole thing with some olive oil, sprinkle with a little sea salt. The zucchini won’t lie flat, after you are adding the garlic, so you will have to grill it slightly on its side. Making sure to cut the garlic really thin minimizes the curve, and the vampire deterrent breath 😉
  4. Grill with the cover closed until soft and slightly browned, about 6-8 minutes per side. If your grill has limited temp. adjustment, you may have to grill partially over in direct heat, meaning you turn the grill on but not right under the zucchini.
  5. Remove from grill carefully and sprinkle the cheese over the top.

Grilled Harmonica Zucchini with Garlic

Ready to be devoured! (And the grilled avocado? To die for! If you’ve never had it, you must try it!)

Grilled Harmonica Zucchini with Garlic

 

Copyright © 2014 Simple Healthy Homemade. All rights reserved

Posted in Bootcamp approved, dinners & main meal, frugal, gluten free, quick & easy, Sides | Tagged , , | Leave a comment

Blackberry Sweet Cream Scones

 

 

Blackberry Sweet Cream Scones by SimpleHealthyHomemadeEasy to make, quick and yummy. Just the treat you can make when company shows up unexpected or you want something for tomorrow’s breakfast, but really have no time or patience to stand in the kitchen. Which is what has been happening around here a lot lately, the having  no time, not the unexpected visits. Gosh that would REALLY throw off my schedule! I have been so busy, I cannot even keep up with the planned visits some weeks!

But enough about me, let’s get to baking!

These scones are only ever so slightly sweet. I honestly had no sugar in the house, all I had was coconut sugar, so that’s what I used. Generally they would get a sprinkle of raw sugar before they go in the oven, but again, that only works if ya got some!

I used frozen blackberries for this one, but you could use raspberries as well. If you are using fresh berries, be careful folding them in, they are very delicate. You may also need to adjust baking time.

Blackberry Sweet Cream Scone

Blackberry Sweet Cream Scone

Ingredients

  • 2 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 cup coconut sugar (or turbinado/raw sugar)
  • 1 cup heavy cream
  • 1 egg
  • 2 tbsp coconut oil
  • 1 cup frozen blackberries
  • 1 tsp lemon essence/flavor (optional)

 

 

Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper or a  baking mat.
  2. In a bowl, mix flour, sugar and baking powder.
  3. Then add the coconut oil, cream, lemon essence (if using) and the egg and stir until a lumpy dough forms.
  4. Gently fold in the blackberries.
  5. Drop onto prepared sheet by the 1/4 cup fulls. This should make about 10-12.
  6. Bake for 22-25 minutes or until golden and tester inserted sideways comes out clean.

Blackberry Sweet Cream Scone

 

Copyright © 2014 Simple Healthy Homemade. All rights reserved

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Lavender and Honey Pancakes

Gluten Free Lavender Honey PancakesIf you look closely, you can see the lavender flowers in the pancake

When you are craving pancakes, being gluten free can be a bit trying at times. So today I set out to make myself a non egg-heavy breakfast for once.

And to spice it up a bit, I decided to go in the direction of Provençe… Yes, lavender flowers and 🙂 I added honey because it goes well together!

Serves 2, unless you are super hungry like I was this morning

2014-04-28 11.36.17 Ingredients

  • 3/4 cups gluten free flour mix (I used the Bob’s Red Mil Biscuit mix)*
  • 1/2 cup milk
  • 1 egg
  • 1 tsp dried lavender
  • 2-4 tsps local raw honey, for topping

* You an also use your own mix, try a 60/40 ratio of rice flour and chick pea flour, add a 1/4 tsp baking powder, 1/4 tsp baking soda, a pinch of salt, a pinch of xanthan gum

Gluten Free Lavender Honey PancakesDirections

  1. Mix dry ingredients then add egg, and milk and stir until combined and almost smooth (a few small lumps are ok) If dough seems thick, add little more milk
  2. Heat a little oi in a skillet and cook by the 1/4 cup fulls like you would for regular pancakes. Repeat until all the dough has been used up. Makes about 6-8.
  3. Serve topped with a spoon full of raw honey as shown.

2014-04-28 11.36.27Copyright © 2014 Simple Healthy Homemade. All rights reserved

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Sweet Potato Quinoa Flake Pancakes

Gluten Free Sweet Potato Pancakesthey are fantastic with some apple butter!

It’s been a busy few months around here and yes, I have been eating but I have shifted to making less involved and more quick fox meals, that at times I felt did not actually constitute in a recipe. And photography, well I have done some of that, but in my other field. But today I made these really delicious quick ‘pancakes’ and wanted to share that with you.

Gluten Free Sweet Potato Pancakes

 

Some of you know that I am eating gluten free for a few months to try and minimize seasonal allergies. I had done this a few years back and had barely any allergies at all. Last year, well, let’s just say I was not in a really good place and with being frustrated over things, we often tend to let go of what we know would be best in exchange for something that is easily accessible or time-saving or promises comfort in some other way. Long story short, allergies were BAD (yes capital letter bad)

So what is one to do if tired of omelets for breakfast? Modified pancakes, that’s right, AND they have vegetables in them 🙂

Ingredients

  • 1 small sweet potato, peeled and grated on the coarse side of a grater, about 1 1/2 to 2 cups
  • 2 eggs
  • about 1/2 cup milk (more if necessary)
  • 1/4 cup gluten free flour (I used a gluten free baking mix)
  • 3/4 cups Quinoa flakes
  • 1/2 tsp baking powder
  • 1 pinch cinnamon
  • (if you like it sweet, add 1 tsp sugar)

Gluten Free Sweet Potato Pancakesmix it up good!

Directions

  1. Mix grated sweet potato, eggs and milk in a bowl, add quinoa flakes,  then add flour, baking powder and cinnamon, stir until mixed well, adding more milk if necessary. You are looking for a thick sticky dough
  2. Heat a little oil in a heavy skillet over medium heat, add the sweet potato mix by the 1/4 cup full, spreading it out and pressing it down until you have a patty about 1/4″ thick using a fork. Cook until golden brown, flip and brown second side.
  3. Repeat with the rest of the mix.
  4. Serve warm, they taste great with:
  • cinnamon and sugar
  • Apple butter
  • Apple sauce
  • Maple Syrup

Gluten Free Sweet Potato Pancakes

Copyright © 2014 Simple Healthy Homemade. All rights reserved

Posted in Bootcamp approved, breakfast, corn free, frugal, gluten free, low sugar, quick & easy | Tagged , , , , | Leave a comment

Pax Flammkuchen

Flammkuchen

What to do when it won’t stop snowing? I mean besides shoveling, which I have done plenty of, in the past few weeks. If you have kids you can build a snow giant. Me by myself, i would probably get more than the occasional raised eyebrow from the neighbors for doing that by myself, not like necessarily stops me. But you know, I gotta live there and they already think I am odd, not having a TV and all 😉

Well, I think I am not the only one that bakes more (between you and me, I am firmly convinced some of my neighbors only bake, or cook for that matter) during these prolonged snow events. Today I made awesome shortbread cookies, yogurt and then Flammkuchen for dinner! What the heck is that, you ask? Flammkuchen is a Alsatian specialty that is sort of a flame cooked version of an extra thin and crispy pizza.

Simone's Pax Flammkuchen

But let me start at the beginning here. I was planning some meals for when I would have time to indulge due to Nor’easter-in-the-house-locked-ness, and I came across one of my cookbooks from Switzerland, glanced over (Okay, I really thought I READ, this will become important later) a couple of things to try, took some general grocery notes and picked up the things needed at the store the next time I was there. Well, upon closer inspection, I realized that I either read wrong or the book changed since I had opened it last. (Guess which one?) So I ended up with stuff the recipes did not call for and without things that would have been integral to trying those recipes. So in the end, the only thing I really got from the book was the idea to make Flammkuchen. With whatever I had on hand. And it turned out fabulous so  am sharing it with you all!

And Pax just so happened to be the name of the storm, thought it was fitting 🙂

(Serves 2-3 as main meal, 8 as an appetizer)

Ingredients

  • 1/2 to 3/4 lb Pizza dough (enough to fit a large baking sheet when rolled out thinly)
  • 4 oz Vermont Cheddar or Monterey Jack cheese, grated on the coarse side of a grater
  • 1 medium zucchini
  • 1 smallish celeriac (celery root)
  • 2 medium potatoes
  • 3-4 oz Speck, have the butcher cut you one 1/4″ thick slice (a German smoked, cured pork belly/bacon, has much more meat than white)

Flammkuchen  Flammkuchen  Flammkuchen

Directions

  1. Preheat oven to 400°F
  2. Clean and peel the celeriac
  3. Using a mandolin slicer, slice the zucchini, potato and celeriac into thin slices
  4. Prepare the baking sheet by lining it with parchment paper. Roll out the Pizza dough thinly to fit the baking sheet. Place on backing sheet
  5. Spread 1/2 of the cheese over the surface, then layer the vegetables and Speck over the dough, overlapping rows like shingles on a roof. Start with zucchini, then celeriac, and potato followed by some Speck, repeat all the way across.
  6. Top with the rest of the cheese and a drizzle of olive oil
  7. Bake 30 minutes or until the cheese is melted and browned in places.
  8. Serve with a side salad and a nice glass of white wine.

Simone's Pax Flammkuchen

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