Quinoa-Stuffed Eggplant

We are cruising through the Eggplant Expanse at the moment.  Well... it's not really THAT expansive, supplies are low with those lovely purple fruits so the pressure is on to find good recipes.  It is sometimes tricky being the Captain and Cook aboard this ship called Wheatless because as cook, I can't complain to the Captain!

Last night I found a recipe that was a real hit!  YAY, I love it when that happens!  It's a fairly simple recipe.... ok... well... except for hollowing out the eggplant.  I flipped it everywhere and almost took out an eye, but I was hanging tough till I did a round with the onions.  I tried to work fast since those things give me an aromatic sucker punch every time.  Luckily I made it through with minimal tears this time. :)

So let's get to it!
*I did take a picture of the stuffed eggplant, but for whatever technical reason, it's not on my memory stick!  The following is a picture of all the ingredients mingling and doing their thing in the skillet before getting cozy in the eggplant shells. 

Quinoa-Stuffed Eggplant

1 medium eggplant ( 1 1/4 pound )

2 Tablespoons olive oil

1 cup chopped & peeled apples

3/4 cup chopped apples

1/2 cup chopped celery

1/4 cup chopped fresh parsley

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon dried sage, crushed

1/4 salt, or to taste

1/4 teaspoon pepper

1 cup cooked quinoa

1.  Preheat oven to 350 degrees F

2.  Cut eggplant in half lengthwise.  Scoop out and chop flesh leaving 1/4 inch of flesh in the eggplant.

3. Place the eggplant shells in the oven and bake for 20 minutes.

4.  Heat the oil in a large skillet.  Add the eggplant, celery, apples and onions.  Cook, stirring until softened (about 4 minutes). Stir in the parsley, rosemary, sage, salt, and pepper.  Stir in the quinoa.

5.  Place 1/4 of the filling into each eggplant shell. Bake 20 minutes or until heated through.

Variation: Add 1 cup chopped walnuts when you add the quinoa.

Exploring The Zucchini Nebulae and Enjoying Zucchini Coleslaw

Wow!  Looks like I've neglected my log reports for some time here.  My adventures have taken me a lot of places and exploring a lot of things.  In a previous post or two, I shared that my mom had passed a few years ago (not long after I started this blog).  I was having a hard time after that with family, life and health.  Did I mention that we (husband and I) lost 10 people in less then 2 years after my mom died?  The majority of that number were very close.  Let's just say I was drifting out there among the stars kind of aimless for a while and I honestly didn't care much that I was.

But there comes a time that that you have to get back in that Captains chair before your ship gets sucked into a black hole. Never to be seen from again!  I still sometimes feel like I'm struggling against the gravity hold of that blackhole, but I'm making progress!

So... time to share my adventures in the Zucchini Nebulae with a lovely Zucchini Coleslaw.
I'm sorry I do not have a photo to share.  I know photos make recipes rock! I'll add one when I make this again. :)

Zucchini Coleslaw

1 1/2 cups chopped cabbage
1 cup coarsely shredded zucchini
3/4 cup finely chopped pineapple
1/3 cup finely chopped green bell peppers
1/4 Mayo
1 Tablespoon thinly sliced scallions (green part only)
1/8 teaspoon salt or to taste
Freshly ground black pepper

Directions
Pretty much just toss it all around in a bowl.

Variation
 Substitute carrots for the zucchini

My Report.
It scored high with my First Mate (and hubby). I usually like a coleslaw made with vinegar and not mayo, but I did like this and will be making it again today!  I LOVE the pineapple in it too!!!!  Give it a shot, it is simple and easy.

Encounters of the Raspberry Chocolate Cheesecake Kind

I grew up eating Jell-O brand box cheesecake mixes.  I loved it and I thought that was what a cheesecake was all about.  Now... fastforward to the day I ate some REAL cheesecake, it was like being hit with a photon torpedo!

I've made cheesecake a few times and my hubby even took a crack at it once.  Needless to say you really have to work at getting the cream cheese and egg well blended or you come out with something that is like a big baked egg thing with lumps of cream cheese! This is no longer a problem, thank you Vitamix!!!!

So let's get to it, you don't want to read and endless ramble do you?  You just want to know how to make this delicious wheatfree confection of AMAZING!

I apologize for the photo.  Also I didn't use a springform pan so it got a little mangled when I was trying to get it out of the baking dish!  I didn't get pictures of the process of making it, I just didn't think of grabbing the camera or posting it online at the time.  It truly is wonderful though.  Enjoy!

Raspberry Chocolate Cheesecake

Crust

1 1/2 cups - ground pecans (or walnuts)
4 Tablespoons - melted coconut oil (or butter)
2 teaspoons - xylitol or 1 drop liquid stevia ( I used Truvia baking mix at less then 2teaspoons)
2 teaspoons - unsweetened cocoa powder

Filling

16 oz. - cream cheese at room temp
3/4 cup - sour cream
3 eggs
1 Tablespoon - vanilla extract
1/2 cup - xylitol or 1/4 teaspoon liquid stevia or to desired sweetness ( Ok I did less then a 1/2 cup of Truvia baking mix and eyballed it)
1 1/4 cup - frozen sugar-free raspberries, pureed and strained*
1/4 cup - raspberries for garnish

Chocolate Glaze

1/4 cup - bittersweet (85% cocao) I just used dark chocolate Hershey's Morsels
2 Tablespoons - butter
1 teaspoon - milk or half & half ( I just used some canned coconut milk I had leftover from something else)

Preheat the oven to 350 degrees

Make the crust by chopping the nuts and mix the butter or oil, sweetener and cocoa.  Press into the bottom of a 9" springform pan. Then bake for 10 minutes.

To make the filling.  With an electric mixer, beat all the ingredients (except raspberries) until smooth then stir in the pureed raspberries. Pour into the crust and bake for 40 minutes or until knife inserted into center comes out clean.

Cool completely on rack then refrigerate until ready to serve. Remove from springform pan an place on serving plate.  Glaze.

To make the glaze I placed chocolate chips, butter and coconut milk in a dish and melted it down in another pan of boiling water. Drizzle over the cooled cake.  Refrigerate for 30 mins or until glaze is set. Garnish with raspberries.

* Personal notes: I didn't puree or strain the raspberries since I threw everything for the filling into the Vitamix starting with liquids first and then hit the puree option. I also didn't drizzle the glaze I just smeared it on the top in a layer. I didn't have parchment paper to place under the cheesecake so I made the cheesecake in a round glass baking dish. Of course you can imagine how fun it is getting out the first piece without a proper pie server.  The picture may not show a beautiful, perfect piece BUT it was delicious!

The Vitamix Expanse

We have found ourselves adrift in the "Vitamix Expanse". 

After a meeting with the crew ( yeah ok it was my husband and I, but that doesn't really sound as fun now does it?), we decided to take the plunge.  He made the final call on the model and put an end to my almost OCD obsession with finding just the right one for the cheapest price.  I'm so happy he did, I'm a penny pincher and I admit that I can drive myself crazy and yes... I had made a spreadsheet.  Oh yes, yes I did. 

With a health scare too horrible to even talk about, I've been making changes over the last year and a half.  The Vitamix is going to help me build my immune system back up by helping me get more leafy greens, veggies and nutrients in my body.  A healthy immune system can heal the body on its own... without it, you will see all manner of symptoms pop up (which are categorized as different diseases).  I wont trip off into all that, I've learned a lot and it's easy to want go on about it!

Another GREAT reason for a Vitamix is the fact my hubby doesn't take the time to eat breakfast. To remedy that situation I've been mixing him up hearty smoothies in the mornings to get the nutrients and calories in him!  Take that! 

So far the journey into The Vitamix Expanse has us exploring smoothie options, but we've recently discovered gazpacho, guacamole, cheesecake and I've made some nut meal.  Oh the possibilities!

See next post for a wonderful Raspberry Chocolate Cheesecake!   

Strawberry (or blueberry) Coconut Biscuits

Since I didn't have strawberries, I decided to grab the wild blueberries out of the freezer.  So the recipe "Strawberry Coconut Biscuits" turned into Blueberry Coconut biscuits.  Another change I made was the use of sweetened shredded coconut instead of unsweetened and then I omitted the sweetener.

The original recipe is as follows, but I'll put my substitutes in ( ) for you!

This is what the strawberry-coconut biscuits are suppose to look like.

Sorry about the orientation, I do not know how to fix that.  :(

Strawberry-Coconut Biscuits

*Makes 20 biscuits*

1/4 cup ground golden flaxseeds

1/4 cup cold water

1    cup coconut flour 

1/2 cup shredded unsweetened coconut ( I used sweetened )

Sweetener equivalent to 2 Tablespoons sugar ( I omitted )

1 teaspoon baking soda

1/4 teaspoon sea salt

3/4 cup strawberries, finely chopped ( I used frozen wild blueberries )

1/2 cup coconut oil

1 egg

Directions

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper ( or silicone baking liner ).

In a small bowl combine flaxseeds and cold water. Place in freezer for 5 minutes.

In a large bowl combine the flour, coconut, baking soda, salt, sweetener, and strawberries (blueberries).  Mix well and stir in the oil and combine thoroughly.

Remove flaxseed mixture from the freezer and whisk in the egg.  Stir into the flour mixture.  The dough  will be stiff!  Use a cookie scoop or a spoon.  I just used a spoon, it worked.

Bake for 17 minutes, or until a wooden pick comes out clean when inserted into the middle of a biscuit.

YES... The blueberries turned them green! 

My Review

 Ok when the directions said the dough would be stiff, the author wasn't kidding on that.  It took some effort to really mash it all around when I combined the flaxseed mixture to the dry.  I wanted to make sure everything was moist and wet.  I'm thinking now that perhaps I probably should have defrosted the blueberries.  Yeah, that might have gone a bit better!

Anyway it all was actually pretty easy and I enjoyed making this recipe.

Taste test.  Personally, I can taste the baking soda and I'm not diggin' it too much.  It seems a bit crumbly, but it is also moist and light at the same time.  The blueberries are making them look a bit weird, but I can get over that!  All in all, I would make this recipe again with strawberries and maybe try less baking soda.  For the most part, the texture and taste is a winner for me.  Now.. time for another bite.

P.S.  The recipe is from Wheat Belly 30-Minute (or less) Cookbook by William Davis, MD.  I HIGHLY recommend his Cookbooks.  His original book Wheat Belly is an awesome source if you want to know WHY we shouldn't eat wheat and a wealth of other info on health and nutrition.  He is a cardiologist and some of his patient stories are interesting.

Chia Pudding

I have been exploring a sector of nutrition in the Chia Cluster.  My findings show that they have amazing benefits, are rich in antioxidants, all the carbs in them are fiber, they are high in quality protein,  high in Omega-3 fatty acids, improve certain blood markers which may lower the risk of heart disease and type2 diabetes, and...

Chia seeds are reported to really pack a nutritional punch:

A 1 ounce (28 grams) serving of chia seeds contains (1, 2):

• Fiber: 11 grams.
• Protein: 4 grams.
• Fat: 9 grams (5 of which are Omega-3s).
• Calcium: 18% of the RDA.
• Manganese: 30% of the RDA.
• Magnesium: 30% of the RDA.
• Phosphorus: 27% of the RDA.
• They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.

I'm very fond of a Chocolate Chia Pudding recipe I found on YouTube.  But the recipe calls for chocolate drinking mix which is more sugar then chocolate so I just used 100% chocolate powder and added sweetener.  Sometimes I got too much of a Stevia aftertaste and sometimes I got it just right.  But that's the thing... tweaking is unpredictable.  Also each person will like more or less sweetener.  If you do not mind the sugar, totally go for the chocolate drinking mix.  I'm sure that would be very good!

Here is the video I found that I really like for  Chocolate Chia Pudding

Just last night I made this Vanilla Chia Seed Pudding 

It was pretty good, instead of using all coconut milk, I used half greek yogurt to make the thicker version.  I just finished eating some for breakfast.  I like it.  I didn't have any toppings this time around, so the picture I took really doesn't look that appealing.  

Have fun with Chia!  I know I will.  :)

Wonderful Chocolate Chip Cookie Way

A crewman pointed out last week that we have not documented the wheatless chocolate chip cookie phenomenon.  After reviewing my logs, this was confirmed.  So we made a coarse correction and were on our way to a familiar and wonderful region of space known as "Chocolate Chip Cookie Way".  We've decided to spend a little extra time for shore leave and I didn't hear any complaints about that!

The chocolate chip cookies are wonderful!  I would prefer them over the regular type made with wheat flour any day.  I started out making the recipe with almond meal that I ground in my food processor.  The texture was not like the traditional cookie, but I honestly didn't care.  I LOVED the taste so much and the texture seemed irrelevant.  Eventually I did decide to splurge and purchase some finely ground almond flour and just see what the fuss is all about.  It did come out looking and preforming like a traditional cookie in the texture department.  I might consider using almond flour when preparing some as gifts or having people over to entertain!

I highly recommend this recipe.  Don't be afraid to dabble with it and change it up.  I do find myself wondering about using 1/3rd or 1/2 coconut flour?  But that is an adventure for another day.

Almond Flour Chocolate Chip Cookies

4 cups almond meal/flour
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1/2 cup butter or coconut oil, melted
1/4 cup sour cream or coconut milk (I have used whipping cream and raw cows milk and it's fine)
2 teaspoons vanilla extract
1/2 teaspoon liquid stevia (Sweetener equal to 1/2 cup sugar)
10 ounces bittersweet or dark chocolate chips ( I just use the semisweet)

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Whisk together almond meal/flour, baking soda & salt in a large bowl.

Combine eggs, butter (or coconut oil), sour cream (or coconut milk), vanilla, and stevia in a small bowl and whisk.  Stir this into the flour mixture just until combined.  Stir in the chips.

Drop heaping tablespoons onto the baking sheet.  Press each cookie to 1/2 inch thickness.

Bake for 25 minutes, or until edges are lightly browned.  Remove and place on rack to cool.

ENJOY!