Mary's Busy Kitchen

Mary's Busy Kitchen

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Monday, March 23, 2015

Tasty Portobello Mushroom Sandwich




Here's a tasty idea for Meatless Monday!


Gluten free bread - toasted.



This recipe is amazing to say the least. I wasn't expecting to like it at all, because I have tried grilling portobello mushrooms and just didn't have good luck. Maybe I gave up too soon. I probably wasn't seasoning them well. Anyway, none of that matters anymore because we now have this delicious and easy recipe from the book, TheEngine 2 Diet.

I am not exaggerating when I say that every single recipe I've tried from that book so far has been great.
I hope you try this one!  I hope you try all of them. Even my husband likes the recipes.

Weight watcher points, you will be happy to know, are just 1 point per Portobello Mushroom.  So you only have to add on your bun or bread. The only other points might be from hummus, store bought has 1 point per Tbsp.
I have made just a few changes to the original recipe,  Portobello Mushroom Burgers.

Tasty Portobello Mushroom Sandwiches/Burgers - GF        Makes 4 sandwiches
4 Portobello mushrooms, rinsed and dried off
Soy Sauce, I used gluten free or Bragg's Liquid Aminos (I've used both, either works well)
Worcestershire sauce
Cracked pepper
1 large red onion, sliced thin (don't chop)
4 buns or sandwich rolls of your choice (gluten free if needed)
Dijon Mustard (both Dijon and Honey Mustard are good)
Hummus, I made my own Fat Free Hummus.
Fresh spinach or lettuce
Tomato slices


Preheat oven to 450.    Lightly spray a glass baking dish or casserole type dish with a non-stick spray.
Remove stems from mushrooms (don't throw them away) and place mushroom caps in the baking dish so that you are looking at the underneath side.

Sprinkle each mushroom with soy sauce and Worcestershire, about 2-3 Tbsp  (more if you like.)  I just shake it over the mushrooms until the caps are holding the liquid. Season with pepper, several grinds over each. Replace stems back into the mushroom caps.

Bake for 15 minutes, less for a smaller sized mushroom. (some are huge)

Saute sliced onion in a hot skillet for about 5 minutes. Set aside.

Toast buns if preferred.  Top one side of the bun with Dijon, and the other side with hummus. Then add tomatoes, cooked onions and fresh spinach.  When mushrooms are finished baking remove the stem and add the mushroom  to your sandwich. You can eat the stem if you like.  Close the bun and bite into an amazing combination of flavors!

Serve with some gluten free seasoned fries or a salad.  You will be surprised how filling this is!






Enjoy!




Easy Steps:
Mushroom caps filled with Soy Sauce and Worcestershire.  Cracked pepper over all.



Here are some items we like to add to our sandwiches/burgers



Sauted onions -  I use whatever I've got and sometimes mix a couple kinds together. Purple is my favorite though.



Maybe you won't just wait for Mondays to enjoy this!!


Sunday, March 8, 2015

Nutty Banana Pancakes - gluten free




Another fantastic recipe from my daughters collection!   These are healthy, gluten free and there's no added sugar.  

Why not freeze some for those busy mornings or  pack a few for a long hike.  Add some peanut butter , or your favorite nut butter, and jam….delicious!



Weight watcher followers can add the following points for these pancakes: 
-with nuts - 3.2 points each
-with 1/8 cup nuts - 2.8 points each
-without nuts - 2.5 points each
these amounts are assuming there are 8 pancakes made from recipe. 
                                                                                            

Slightly crispy outside and slightly creamy inside, top with some pure maple syrup or a favorite nut butter.  Maybe just eat them plain they're so yummy!!





Use any pancake mix you like, I prefer the Craving Place Gluten Free Pancake and Waffle Mix because there is no sugar added.

We used walnuts, but feel free to change up the nuts to whatever you like or to your own allergy needs. You can also leave them out, but you will lose that lovely crunch.






















Nutty Banana Pancakes                   Makes 7-8 large pancakes
1 cup pancake mix, any gluten free or regular pancake mix is fine. I used Craving Place Gluten Free Pancake Mix and Waffle Mix.
2 ripe bananas, mashed
1 tsp cinnamon
1 tsp vanilla extract
1 Tbsp chia seeds
1 Tbsp ground flax seed
1/8-1/4 cup walnuts, finely chopped.  I used 1/4 cup, I love the crunch!
1 1/3  to 1 1/2  cup water - amounts will vary  
*Add more or less water depending on  desired consistency. For thinner pancakes add more water, for a thicker pancake use amount on recipe.

Heat a griddle or large frying pan. Brush lightly with oil or spray with a non-stick spray.
In a medium bowl add all ingredients, water being last. Gently stir to combine.
Let sit for 3-4 minutes to thicken. Scoop about 1/2 cup of batter at a time for big pancakes like mine, or 1/4-1/3 cup for smaller pancakes.  Add more water as needed,  batter will thicken as it sits.

Serve  with traditional butter, (or butter substitute) and syrup, nut butters, fruit or maybe even eat them plain…they're delicious.



Cool completely and freeze for a quick breakfast or snack.




So easy to make…
Mix everything together adding water last.



Cook on a hot griddle or in a large skillet.                                                                                               Flip over pancakes when top is full of bubbles.



                                                  Cook both sides until golden brown.


Serve up or cool on a wire rack and freeze for a quick breakfast on a busy morning.





It's just another great way to use up ripe bananas!!


























Enjoy!


Wednesday, March 4, 2015

GF Pumpkin Delight Muffins




























Here is a great way to get into the "pumpkin" season. Try these little tasty, yet heathy muffins. I used the Forks Over Knives Cookbook again...making changes to fit my gluten free needs.


I love them!! Great pumpkin flavor, just what I was hoping for. The recipe was for a pumpkin bread, but I prefer muffins so the baking time was changed as well.






I also made them with whole wheat pastry flour as the original recipe suggested for my husband. He liked them too. So whether you make the gluten free or regular muffins I think these are going to be gobbled right up!

If you count weight watcher points... count each muffin at 2.6 points whether you make them gluten free or with whole wheat pastry flour. Points with nuts added 3.3 for each muffin.






















GF Pumpkin Delight Muffins            Makes 14 muffins (15 if nuts are added)
2 cups gluten free flour mix ( I used 1 cup Bob's Red Mill GF Baking Mix, or any favorite GF flour combination you have will work.   * *See below
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/8 tsp cloves
1 1/2 tsp xanthan gum (only for gluten free, do not need in whole wheat version)
2 cups pumpkin puree
1/2 cup pure maple syrup
1/3 cup apple butter (see below my super quick & easy method)
1 tsp vanilla extract
1/2 cup raisins (original recipe uses golden)
1/2 cup chopped nuts (optional) I used nuts in my husbands but not in mine.
1/4 cup mini semi-sweet chocolate chips, (optional) I use Enjoy Life Semi-Sweet Mini Chocolate Chips.

Preheat oven to 350. Prepare muffin tins with paper liners or a non-stick cooking spray.
In a large mixing bowl add flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves. Mix well.
In a smaller mixing bowl add pumpkin, maple syrup, apple butter, and vanilla. Mix well.
Pour the pumpkin mixture into the flour mixture and mix. Stir in raisins (and nuts if choose) be careful not to over mix if using regular flour.
Spoon into prepared muffin tins.
Bake for 23-25 minutes.
Remove from muffin tins and let cool on wire racks.

Serve some up and enjoy your Fall.





Freeze in good quality freezer bags or containers - perfect for a quick breakfast or snack!





**Special Tips
If you don't have apple butter on hand use this quick and easy method:
In a microwavable dish add 2 cups unsweetened applesauce, 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp cloves, mix well.  Microwave until bubbly - about 3-5 minutes. Instant apple butter. Store leftovers in refrigerator.

An easy homemade gluten free flour mix that is nice for this recipe is:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Tuesday, March 3, 2015

National Pancake Day…Hope you try one!!

National Pancake Day

- Do you have a favorite pancake?




























I love pancakes but my personal favorite…French Toast Pancakes.

Click on one of the links (blue highlighted) and try one soon!! I'ld love to know which one is your favorite!!


Pancakes with a Coconuty Twist  


Chocolate Banana Pancakes



Pumpkin Pancakes



French Toast Pancakes




Banana Nut Pancakes

Enjoy!!

Saturday, February 28, 2015

Gluten Free Chocolate Snack 'n Cake


 Here is a recipe you are going to want to keep handy I think.  It's delicious and simple!
The texture of this simple little cake is so soft and tender. and it has just the right amount of chocolate.




If you count weight watcher points, you are looking at 6.5 points per serving.

You can make this recipe with regular flour or gluten free, eggs or any egg replacer, and regular brown sugar or use date sugar like I did.  If you use regular all purpose flour leave out the xanthan gum.











Gluten Free Chocolate Snack 'n Cake                 Serves 9
3 ripe bananas - medium size, not super huge.
3/4 cup date sugar, brown sugar is fine too.
1/2 cup unsweetened applesauce
1 tsp pure vanilla extract
1 egg, or egg replacer. I used EnerG Egg Replaceer.
1 cup gluten free flour baking mix. I used Bob's Red Mill Gluten Free All-Purpose Flour.
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp xanthan gum
1/2 cup mini semi-sweet chocolate chips, I used Enjoy LIfe Allergy Friendly Mini Chocolate Chips.
1/4 cup mini semi-sweet chocolate chips.

Preheat oven to 350 degrees. Prepare a 8"x 8" pan with a non-stick spray.
Mash bananas in a large mixing bowl. Add sugar and mix well. Add applesauce, vanilla, and egg or egg replacer. Mix well.

In a small mixing bowl add flour, cocoa powder, baking soda, xanthan gum, and salt. Mix well.
Stir in 1/2 cup chocolate chips. Pour into prepared pan.  Top with 1/4 cup of chocolate chips.
Bake for 28-30 minutes.

Serve at room temperature…unless you are like me and can't wait and dig right in!!


Enjoy!

Friday, February 27, 2015

Old Fashioned Potato Salad - gluten free

This potato salad recipe has been enjoyed by our family for about 50 years.  It seems to have just the right "twang" and also makes a fabulous macaroni salad by substituting pasta (gluten free if needed) in for the potatoes.


Creamy, homemade dressing is a "win-win" with this potato salad.


If you need a gluten free dressing check the labels carefully!   Kraft Miracle Whip is suppose to be gluten free, I used this product in my salad.

Maybe try making your own using this recipe, Basic Mayonnaise Recipe.


Lots of flavor in all these ingredients, and chopped up finely so there's a little bit of everything in every forkful.







 Old Fashioned Potato Salad                       Serves 6
4 cups cooked, cooled and cubed potatoes.
6 boiled eggs, chopped.
1/2 cup chopped green onions.
1/2 cup chopped sweet pickles.
1/4 cup sliced olives, optional.
1/4 cup cooked, crumbled bacon - optional.
1 cup Kraft Miracle Whip or any store brand dressing. (check label for gluten free)
1 tsp prepared mustard
1/2 tsp celery seed
1/2 tsp salt
1/8 tsp pepper
2 tsp sweet pickle juice, right from the pickle jar.

In a medium bowl gently conbine cubed potatoes,  chopped eggs, chopped green onions, pickles and optional olives.

In a small mixing bowl combine miracle whip, mustard, celery seed, salt, pepper, and sweet pickle juice. Mix well. Pour over potato and egg mixture and gently combine. Sprinkle  optional crumbled bacon over top,  cover and chill until ready to serve.

Eat left-overs up within 3-4 days. And don't leave salad out at room temperature over 2 hours.























Enjoy!

Thursday, February 26, 2015

Chocolate-Quinoa Energy Balls with Goji Berries





Snack with a purpose! 

Easier said than done…right?     These little balls will get you off to a great start.  




















Chocolate - Quinoa Energy Balls with Goji Berries         Makes about 45-48 balls
1 1/4 cup old fashioned oats (gluten free if needed)
3/4 cup quinoa flakes

1 1/3 cups unsweetened coconut 
1 cup peanut butter, I prefer to use a natural type. Other types of nut butters are fine as well.
1 cup ground flaxseed
1/3 cup honey
1/3 cup pure maple syrup  *use 2/3 cup pure maple syrup for vegans
2 tsp pure vanilla extract
1/4 cup raw cacao nibs
1/4 cup mini semi-sweet chocolate chips, I used an allergy friendly brand, Enjoy Life.
1/4 cup goji berries

Mix all dry ingredients in a large mixing bowl. Combine peanut butter, honey and/or pure maple syrup and vanilla in a small bowl. Add peanut butter mixture to oat mixture, stir well. I often use my hands at this point to ensure everything is mixed. (gloves help at this point…it can get a little sticky)

Shape into balls using about 1 1/2 Tbsp of mixture per ball.  Refrigerate or freeze to store.

Weight watchers count 3 points per ball.






Enjoy!