Paleo Chocolate Coconut Milk Panna Cotta

May 9, 2013 By

 

Paleo Chocolate Coconut Milk Panna Cotta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As you probably know by now, I love desserts.  I like to bake desserts, to make desserts and especially to eat desserts. Hence why I am also on Weight Watchers – trying to lose all these desserts! But we are also trying to live a healthier lifestyle – whatever that is supposed to mean anymore. I don’t really know. I no longer try to label us. I guess if  you have to give us a name or label, then we probably follow the Weston A. Price Foundation principles of eating more than any other. But we also dabble in the Paleo or Primal lifestyle, so whenever I cook or bake I try to make it as REAL as possible with the least amount of “junk”.

Paleo Chocolate Coconut Milk Panna Cotta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My boys LOVE having dessert and even though we don’t have it daily, I don like to have it for them on the weekends. Especially when I have time to make something yummy and delicious and of course HOMEMADE. This time I decided to make Paleo Chocolate Coconut Milk Panna Cotta. The boys gave it a bazillion thumbs up, especially on the batch I made with less gelatin. They seemed to prefer it a little softer. So when you read the recipe below you will see it calls for 2.5 to 3 teaspoons of gelatin. My boys liked it with the 2.5 teaspoons better than the one with the 3 teaspoons. It is really up to your preference. I hope you enjoy my Paleo Chocolate Coconut Milk Panna Cotta and let me know which way you prefer yours.

Paleo Chocolate Coconut Milk Panna Cotta Recipe

3 cups Coconut Milk
1/3 cup Pure Organic Maple Syrup
2.5 to 3 teaspoons Unflavored Gelatin
3 to 5 tablespoons Cocoa Powder
dash of sea salt

In a medium Stainless Steel Sauce Pan combine the coconut milk and maple syrup.

Sprinkle the gelatin over the coconut milk mixture and allow it to bloom for a moment.

Turn the heat to medium and add the cocoa powder and salt.
Stir constantly to combine the ingredients and bring the mixture to a scald.

Do not let the mixture boil, but allow small bubbles to begin to form around the edge of the pan.

Pour through a strainer to remove any cocoa powder that did not dissolve.

Pour mixture into ramekins, coffee cups or mold and refrigerate for several hours to allow it to set.

Serve in containers or unmold for presentation.

 

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Strawberry Vanilla Brown Sugar Jam Recipe

May 2, 2013 By

 

Strawberry vanilla bean brown sugar jam-1-2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is a recipe that comes from necessity. I had a bunch of strawberries that were turning and I needed to do something with them. Larry suggested that I turn them into jam. I pulled out my Ball Complete Book of Home Preserving and found a recipe for strawberry jam. It has a variation that suggested using vanilla bean. Luckily I had some vanilla beans around so I decided this would make a lovely addition. As I began to get everything together I realized that I was almost out of sugar. I couldn’t find anything in the Ball Complete Book of Home Preserving talking about substitutes for sugar, at least nothing I was OK with. So I did a quick search on line to see if you could use brown sugar in jam. I had plenty of that on hand. I found a recipe that mentioned using brown sugar with blueberries so I figured I’d give it a go and that is how I came up with this recipe.

5.0 from 9 reviews
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Strawberry Vanilla Brown Sugar Jam Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 7 jars
 
Ingredients
  • 7 cups of washed, hulled and mashed strawberries
  • 2 cups white sugar
  • 4 cups brown sugar
  • 6 tablespoons or 1 package pectin
  • 2 tablespoons butter
  • 1 vanilla bean, split
Instructions
  1. Prepare your water canner or large pot filled with water and brought to a boil.
  2. Warm your canning jar.
  3. Have your lids and rings ready.
  4. Have your canning funnel ready.
  5. In an large pot add the strawberries and pectin, mix, add vanilla bean and bring to a boil.
  6. Add sugars all at once, add butter and return to a boil.
  7. Once the mixture reaches a boil that can not be stirred down cook for 1 minute longer.
  8. Quickly fill jars, screw on tops and process in water bath for 10 minutes or per your canners instructions.
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This makes the perfect jam for fresh bread, is delicious over vanilla ice cream and it makes every peanut butter and jelly sandwich special. My boys love it and ask for it on their toast for breakfast. It is also perfect as a gift.

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Gluten Free Carrot Cake

April 12, 2013 By

For this past Easter I decided to make a gluten free carrot cake. I adore a moist cake and carrot cakes never fail to provide a delicious end to any meal. My favorite carrot cake is full of coconut, pineapple, walnuts and cinnamon. I wanted to recreate that with a gluten free cake, so I of course opted to use King Arthur Gluten Free Flour. To me, this makes the best cakes. We have found that if we take very simple precautions our cake will stay moist and delicious for days, unlike most other cakes made with someone else’s flour blends.

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5.0 from 9 reviews
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Gluten Free Carrot Cake Recipe
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 cups King Arthur gluten free flour mix
  • 1½ teaspoons xanthan gum
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 2 cups granulated sugar
  • 1½ cups vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated peeled carrots
  • 1 can crushed pineapple, drained
  • 1 cup chopped walnuts
  • 1 cup shredded unsweetened coconut
Instructions
  1. Preheat oven to 350 degrees
  2. Butter two 8-inch round cake pans and cut parchment paper rounds to fit the bottom of pans.
  3. Butter the parchment rounds and set pans aside.
  4. In a separate bowl combine gluten-free flour mix, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. To the bowl of your mixer add sugar, oil, eggs and vanilla, and beat until creamy.
  6. Add ⅓ of the flour mixture, and combine.
  7. Repeat until all flour mixture has been combines and beat at medium-low speed for 1 minute.
  8. Fold in carrots, pineapple ,walnuts, and coconut with a spatula.
  9. Mixture will be very thick.
  10. Divide mixture evenly between the two cake pans.
  11. Bake for 45 to 50 minutes.
  12. Do not over bake as cake can become dry.
  13. Remove from oven when toothpick inserted into center of cake comes out clean.
  14. Allow cakes to cool in pans for 10 minutes, then invert onto cooling rack.
  15. Cool cakes completely before frosting with cream cheese frosting.
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Paleo Red Curry Beef Recipe

April 2, 2013 By

 

Paleo Red Curry Beef Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Every November we order a half of a grass fed steer. That is a lot of beef! And there is really only so much you can do certain cuts of beef, so we either end up with a ton of roasts or a ton of ground beef. This year we opted for the ground beef. My chest freezer is full and I need to figure out other ways to serve hamburger. There are only so many bowls of chili, sloppy joe and spaghetti with meat sauce a person can eat.

My husband is a big fan of all Asian foods and really enjoys the diverse flavors. He is particularly fond of Thai food so I decided to make a Thai inspired Paleo Red Curry Beef dish using my ground beef instead of the more traditional sliced steak.

4.8 from 6 reviews
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Paleo Red Curry Beef Recipe
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 lb ground beef - preferable grass fed
  • 1 red bell pepper, chopped
  • 1 medium white or yellow onion, sliced
  • 2 - 3 Tablespoons Red Curry Paste (found in Asian section of market)
  • 1 can of coconut milk
  • 1 1inch piece of fresh ginger, peeled and bruised
  • 1 - 3 Tablespoons fish sauce
  • sugar or honey to taste
  • ¼ cup basil, chopped
Instructions
  1. In a large skillet or wok, cook the ground beef.
  2. Remove from pan and set aside
  3. In the drippings cook the peppers and onion until very soft and onions are slightly brown
  4. Add the red curry paste, coconut milk, ginger, sugar or honey and fish sauce to the pan
  5. Return the beef to the pan and heat through stirring to make sure beef is evenly coated
  6. Add the basil and stir
  7. Serve immediately
  8. DO NOT EAT THE GINGER
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