Chai Christmas Cookies

These cookies are adapted from a Taylor Swift recipe we found online. Yummy!

1/2 C. (1 stick) butter, room temperature
1/2 C. oil (we used light olive oil)
1/2 C. granulated sugar
1/2 C. powdered sugar
1 large egg
2 tsp. vanilla extract
2 C. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 Chai tea bag

1) Preheat over to 350 degrees. Line baking sheet with parchment paper or grease generously.

2) Beat the butter in a stand mixer on medium speed for about a minute. Add the oil. (It will not fully incorporate into the butter, but that's okay.)

3) Add the sugars, egg, and vanilla, beating on medium speed until each ingredient is completely incorporated.

4) Cut open one Chai tea bag and incorporate contents into batter.

5) Stir in the flour, baking soda, and salt all at once, using a wooden spoon or the mixer set on low.

6) Refrigerate the dough for 1 hour (or freeze for 15 minutes) so it's easier to handle.

7) For large cookies, dollop 1 Tbsp. of cookie dough onto the cookie sheet about an inch apart. (For smaller cookies, use a teaspoon.) Press the cookies evenly into a circular shape with your palm or fingers. Bear in mind that the cookies will end up larger than they start out, once they're baked.

8) You may top the cookies at this time with a generous sprinkle of granulated sugar, or frost them after baking with Cinnamon Eggnog Icing (see below).

9) Bake for 12-14 minutes for larger cookies, 8-10 minutes for smaller ones.

10) Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely. The cookies will keep for up to 3 days if stored in an airtight container.

Optional Cinnamon Eggnog Icing
1 C. powdered sugar
1/4 tsp. cinnamon
1/4 tsp. group nutmeg
3 Tbsp. eggnog or milk

NOTE: This icing will drip off of the sides of the cookies, so it is best to frost them when they're already on the serving/storage plate instead of on the cooling racks.

Mary's Apple Crisp

FILLING INGREDIENTS:
4-5 large Bosc pears or tart cooking apples
1/3 C. sugar
1/4 tsp. salt

TOPPING INGREDIENTS:
1-1/2 C. Flour
1/4 C. sugar
1/3 C. brown sugar
1/2 tsp. cinnamon
1/2 C. pecans, finely chopped
1 stick butter, melted

1) Preheat oven to 350 degrees.

2) Peel, core, and dice fruit. Place into a bowl and stir together with sugaR and salt. Set aside.

3) In a separate bowl, combine remaining dry ingredients. Stir together, then drizzle with melted butter gradually, stirring with a fork as you go until all combined.

4) Pour fruit mix into a baking dish; top with crumb topping.

5) Bake at 350 degrees for 30 minutes.

6) Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.

7) Serve warm with vanilla ice cream.

You can see the original recipe (which used more sugar) at The Pioneer Woman site.

Mary's Super Chunky Granola

This recipe is from our friend Mary. It is definitely our favorite granola recipe at this point! The quantities in parentheses are so I can use one whole bag of Costco Quaker oats, which is about 25 cups.

MARY'S ORIGINAL RECIPE, as she wrote it to me:
The granola recipe is below. I always double it (makes a ton, but we eat it a lot, and it keeps well), and reduce the sugar. The version you had did not use dried fruit and had coconut, almonds, and pecans. I bake it on two cookie sheets. Pressing it firmly into the pan is key. I find that the temperature in the original recipe tends to burn the edges, so use a lower temperature and check often. You can use this technique and even lower temperature with more time, if you have it.

1/3 C. maple syrup (3/4 C.)
1/3 C. brown sugar (3/4 C.)
2 Tbsp. vanilla extract (1/4 C.)
1 tsp. salt (1 scant Tbsp.)
1 C. oil (2 1/2 C.)
10 C. old-fashioned rolled oats (25 C. = large Costco Quaker bag)
2 C. raw almonds or pecans, whole (5ish C.)
1 C. coconut (or more, if you prefer!) (3 C.)

1) Adjust oven rack to upper-middle position and heat oven to 300 degrees.

2) Line rimmed baking sheet with parchment paper.

3) Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil until it is fully incorporated.

4) Fold in oats and almonds until thoroughly coated.

5) Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick).

6) Using stiff metal spatula, compress oat mixture until very compact.

7) Bake until lightly browned, 30 to 45 minutes, rotating pan once half way through baking.

8) Remove granola from oven and cool on wire rack to room temperature, about 1 hour.

9) Break cooled granola into pieces of desired size.

Granola can be stored in airtight container for several weeks.

Elanore's Black Bean Brownies (Can Be Vegan)

Here are two different gluten-free options for brownies. The first is flourless, while the second uses an all-purpose, gluten-free flour blend. They're different, and both are yummy.

Elanore's Black-Bean Brownies

1 15-oz. can black beans, drained and rinsed
3 eggs (or use flax eggs for vegan)
3 Tbsp. oil (can use applesauce instead)
4 Tbsp. cocoa powder
1 pinch salt
1 tsp vanilla extract
3/4 C. granulated sugar (I use coconut sugar)
nuts, to taste (opt., but this helps—texturally—if you like them)
chocolate chips, to taste (get DF for vegan)

Combine ingredients in food processor and process until smooth.
Bake at 350 degrees for 30 minutes.

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Elanore's Gluten-Free Brownies

Makes 16 large or 25 smaller brownies

1  stick butter OR 8 tablespoons coconut oil for vegan

1 1/4 C. sugar

3/4 C. plus 2 Tbsp. cocoa

1/4 tsp. salt

1/2 tsp. vanilla

2  eggs, cold

1/2 C. GF baking flour (almond flour or brown rice flour work well)

2/3 C. chopped nuts (walnut or pecan)

1)   Position a rack in the lower third of the oven and preheat the oven to 325°F.

2)   Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

3)   Combine the butter, sugar, cocoa, and salt in a double boiler pot or a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

4)   Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.

5)   When the batter looks thick, shiny, and well-blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.

6)   Stir in the nuts (if using). Spread evenly in the lined pan.

7)   Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

8)   Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.      

Iivo's Salmon Marinade (without soy or vinegars)

The following appeared in a text from iivo.

Today I marinated a salmon in:
olive oil
lemon juice
ginger
garlic
our all purpose seasoning blend (APB) 
a dash of honey 

and then broiled them.  Here they are.

Joshua's Super Easy Hummus (Vegan)

My friend Cheri's son, Joshua, modified her recipe to suit what we can have on this elimination diet. It was delicious!

1 15-oz. can garbanzo beans, drained and liquid reserved
1 small lime, juiced
1/4 C. tahini
1 Tbsp. olive oil (opt.)
1 tsp. sesame oil, or to taste (opt.)
1 tsp. fresh garlic (opt.)
1/2 tsp. salt (or celery salt, or onion salt)
1 tsp. APB

Blend all ingredients in food processor until smooth. Stream reserved bean liquid into the mixture until desired consistency is achieved.

NOTE: The full flavor of the APB will not permeate this mixture until it has been combined for several hours. Be careful not to add too much or it will be way too spicy in the end.

Crock Pot Mexican Burrito Bowls (Can Be Vegan)

Cooking the beans:
1 pound black beans, picked clean and soaked overnight
1 onion, finely chopped
2 ribs celery, finely chopped
3 bay leaves
5-6 C. water or broth (more if want soupy beans; less if want drier beans)

1) Place soaked black beans into Crock Pot with above ingredients. Cook on high for 3 hours or until tender.

2) 30 minutes before end of cooking time, add 1 Tbsp. salt.

3) Remove cooked beans and cooking liquid from Crock Pot and reserve for later use.
NOTE: You can also use canned black beans and start as indicated below.

Cooking the other stuff:

Chicken breasts and/or thighs, chunked (opt., omit if vegan)
2 15-oz. can petite diced tomatoes
2 C. brown rice (brown rice holds up better than white rice when cooked in this way)
2-2.5 C. veggie stock, divided
1-2 fresh jalapeños, finely diced (optional, to taste)
1 heaping Tbsp. APB
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. paprika
1 tsp. celery salt
1 tsp. salt
2 C. frozen corn 
2 C. chopped zucchini 
2 C. chopped sweet pepper
1/2 bunch fresh cilantro, chopped 

1) Combine the chicken (if using), tomatoes, and spices listed above in the Crock Pot. Add enough stock to be sure the chicken is covered (about 1/2 C.).

2) Cover Crock Pot and cook mixture on low 3 hours, or on high for 1 hour.

3) Remove the lid and add the rice and another 1/2-1 C. broth, along with any of the optional ingredients you want to include.

4) Replace the lid and continue to cook on low for another 3-4 hours, or on high for 1-2 hours.

5) At the start of  the last hour of cooking, stir in the black beans, mixing everything well to ensure even cooking of the rice. Add more liquid if needed. Check the seasonings and augment as necessary.

6) Check and stir periodically during the last hour of cooking. It is done when the rice is tender.

NOTE: If you want it soupy, leave any excess liquid in--and even add some of the cooking rice from the beans, if desired. If you want it drier, leave the lid off once the rice is done to allow the liquid to cook off.

7) Garnish as desired. Chopped green onion, chopped tomatoes or salsa, avocado or guacamole are all yummy. Cheese and sour cream if not making vegan.

This recipe is heavily modified from an original that appeared on the kitchn.com.

Mustard Chicken with Nut Cream

chicken breasts, cut into strips
ghee, for cooking
APB
Nut Cream

1) Melt ghee into a heavy-duty metal skillet that is NOT non-stick. Place chicken strips into hot ghee and begin cooking over medium-high heat. Move often at first to prevent sticking.

2) Sprinkle chicken with APB and dried mustard. Cook until it looks as if chicken is cooked through halfway from the bottom.

3) Turn strips over and re-season.

4) Cook until chicken is done inside and nicely golden brown on both sides.

5) Remove chicken strips to separate container and add hot water to skillet to loosen drippings from the cooking chicken in the ghee. Scrape with a metal spatula if necessary.

6) Stir more mustard and APB into this liquid, seasoning to taste, then stir in nut cream to thicken and make "creamy."

7) Return chicken to sauce and serve with rice and Spicy Beans.

Nut Cream (Vegan)

1) Blanch 1 C. nuts, any variety, in water. (Bring to a boil and boil lightly for a few minutes.) We prefer cashews, but almonds and walnuts are delicious as well.

2) Place nuts and 1 C. blanching water in Vitamix or food processor.

3) Start on low and move quickly to high. Process on high until creamy.

SWEET: Add a few dates at time of processing.

SAVORY: Add tahini and Seitenbacher broth powder at time of processing.

I have used this as a protein rich addition to smoothies and as a way to make cooking sauces seems creamy without dairy. (Hooray!) It is especially delicious in our morning porridge bowls, with fresh fruit and nuts or dried fruit.

Orange Pork Chops

1-2 pounds boneless pork chops, cut into halves or thirds
1 Tbsp. olive oil
2/3 C. orange juice
1/4 C. tamari sauce (gluten-free soy sauce)
1 1/2 Tbsp. white sugar
Water and cornstarch to thicken, if you're able to have it.

1) Heat oil in a large, heavy skillet over medium heat.

2) Cook pork chops until evenly brown on both sides. Remove from skillet and set aside.

3) Pour in orange juice, tamari sauce, and sugar. Scrape the bottom of the pan and cook gently for 2 minutes or so.

4) Season with APB to taste.

5) If you can have corn, you can thicken the sauce at this point with a mix of 1/4 C. water and 1 Tbsp. cornstarch, stirred into the hot liquid.

NOTE: We can't have corn on our elimination diet, so instead of thickening with cornstarch I added a tad of Nut Cream to the sauce to thicken it and make it seem "creamy."

This recipe is modified from the original, which appeared on allrecipes.com.

Everything-Free Waffles (Vegan)

Again, these are not everything-free, but they're free of enough things that are usually in waffles that I'm surprised they work and are delicious... but they are! We were all pretty happy to eat these this morning, as we've had nothing this delicious for breakfast since starting the Elimination Diet!
2 1/2 C. non-dairy milk (almond, soy, rice will all work)
2 tsp. lime juice (white or cider vinegar would be better)
1/3 C. olive oil
1/3 C. liquid sweetener (maple syrup, agave nectar, honey)
1 Tbsp. ground flax seeds, soaked in a bit of boiling water to make semi-gelatinous (optional)
1 egg white (optional--omit if vegan)
1 tsp. vanilla (optional)
2 C. gluten-free flour blend
1 1/2 tsp. baking powder
pinch of salt
3/4 C. gluten-free oats (optional)

1) Combine milk and lime juice and set aside.

2) In the meantime, combine all dry ingredients except oats in a large mixing bowl and sift together well. Stir in the oats after other dry ingredients are blended well.

3)  Add semi-gelatinous flax (if using) to soured milk mixture. Add other liquid ingredients to the milk mixture and whisk to combine.

4) Add wet ingredients to dry ingredients and mix gently just until combined.

5) Let batter rest while waffle iron preheats.

NOTE: Our Belgian waffle maker cooks these deliciously crispy but splits them down the middle every time. (The two halves of the waffle each stick to the sides of the waffle maker when you open it after cooking. Since we like them this way--crispy on one side and soft on the other, plus you're only eating half a waffle at a time but it feels like a whole one!-- we cook them in that instead of a regular waffle iron. Cook yours according to your equipment and preferences. (The almost-burned-looking waffle on the bottom of the pile in the picture below didn't split, but you have to cook them so long to get them not to split that they're too crispy and brown in the end. We just let it split them and enjoy them crispy-soft. With fruit on top, pictured above, is my favorite!)

If you prefer them to look and feel traditional, just stack the two halves together and serve. Yum!

NOTE: We have discovered that the best combination for getting them not to stick badly to the waffle iron involves omitting the optional flax, oats, and egg--and using homemade quick soy milk and maple syrup as the liquids.

Healthy Citrus "Soda" (Vegan)

Another entry for the "when you're desperate" category with our elimination diet...

A while ago I mostly gave up soda, full of sugar and chemicals if you drink the real stuff, and full of poisonous artificial sweeteners if you drink the diet ones. 

At that point, we came up with what we call "Lemon Drink," which is basically just a cup of crushed ice with Pellegrino sparkling water, juice of half a lemon, and stevia to taste. It isn't a lemon-lime soda, that's for sure, but it'll do in a pinch, and there's nothing bad for you in there!

For a further twist on that lemon drink: When you eat half a grapefruit, use a grapefruit spoon and leave a good bit of the juice behind, then squeeze the grapefruit of all of that juice, add it to your Pellegrino and crushed ice, and proceed as with "Lemon Drink." Yum! Fake Fresca!

Arugula and Baby Kale Salad with Apricots (Vegan)

Fresh lime juice
Baby kale greens (a few handfuls)
Baby arugula greens (a few handfuls)
Napa cabbage (3-4 leaves, coarsely chopped)
Spinach (on the side, as not all of us can have it)
Cucumber, diced
Fresh apricots, diced
Sweet Vidalia onion, diced
Celery, diced
Edamame, cooked al dente and cooled
Pecans, roasted and coarsely hand broken
Goat cheese, crumbled (opt., omit if vegan)

For the dressing, whip in the Vitamix:

Blueberries or raspberries (2-3 handfuls)

Tahini (spoonful or so)

Hummus (spoonful or so)
APB
Celery Salt
Celery Seed

1) To soften the baby kale (and especially if you use any regular kale), toss and massage with the lime juice and allow to sit for several minutes.

2) In the meantime, chop and prepare the remaining ingredients and combine the dressing ingredients.

3) Just before serving, add the other greens to the kale and toss with the dressing mix to distribute. Add the other ingredients and toss lightly until just combined.

NOTE: The color of the apricots is important to make this salad not just "green and brown," like the rest of the meal, since we can't have peppers (or tomatoes or carrots or anything else colorful except radishes) right now.

Desperation Cake (Vegan)

This dessert came about during our Elimination Diet, when I was desperate for something sweet and dessert-like. If you're desperate, it's not half bad. And the best part is that it takes less than five minutes to make! (I blame my sister-in-law for this newfound temptation!)

My husband and daughter tested sensitive to yeast and are therefore having to avoid all sugar. (The only sweetener they can have is organic stevia powder.) We'll file this away in the "what they don't know won't hurt them" category until I can experiment and see if I can get it to work with stevia.)

Combine in a large, microwave-safe coffee mug:
1 Tbsp. light olive oil (melted butter or coconut oil would be better, but alas...)
3 Tbsp. non-dairy milk (I used soy, but rice or almond would work fine, too.)
1/2 tsp. pure vanilla extract
1/4 tsp. baking powder (whisk it in)
pinch of salt

Add to the mug and stir well to combine:

4 Tbsp. (1/4 C.+) gluten-free flour blend (measure slightly heaping)
2 Tbsp. (1/8 C.) sugar (1 standard coffee scoop)

Procedure:
1) Combine as indicated above and cook in the microwave for around 1 minute (give or take) on high power.

2) Scoop out and top with chopped, sugared strawberries or Coconut Whipped Cream (Vegan), if you are allowed to have coconut.

NOTE: We tried substituting stevia for the sugar, and the result is a low-rise, rubbery version of this cake. My family members who are having to give up sugar still found it appealing, but it's definitely weird and not recommended if you can have regular sugar.

This original recipe appeared on freerangecookies.com, along with several other varieties. 

Pan-Seared Steak in the Oven

Cuts of steak, approximately 1 pound each  at 1-1/2 inches thick (sirloin, ribeye)
1 Tbsp. olive oil per steak
2 tsp. APB per steak (in lieu of just salt and pepper, for more zing), or to taste

1) Let the steak(s) come to room temperature. Blot the steak(s) dry with paper towels or a rag.

2) Heat cast iron skillet(s) 6-8 inches under the broiler for 20 minutes.

3) Meanwhile, prepare the oil and spices.

4) Brush the steak(s) generously all over with oil and then sprinkle with spice mixture. Pat it into the meat so that it sticks.

5) Turn on a stove burner to high heat.

6) Very carefully transfer the hot skillet from the stove to the burner and drizzle a tad of olive oil in the pan.

7) Place the steak(s) in the pan using long, sturdy kitchen tongs. It should sizzle immediately.

8) Cook the steak(s) for 30 seconds on one side, flip it over, then cook for an additional 30 seconds on the other side.

9) Transfer the skillet(s) with the steak(s) back to the oven.

10) Cook the steak(s) in the oven under the broiler for 2 minutes per side. (Open the oven and carefully flip the steak, using the long tongs. If you need to bring the pan(s) out to flip the steak(s) cook a little longer than 2 minutes per side.) This will result in medium rare steaks. If you prefer medium, add 2 minutes to the oven time.

11) Remove the steak(s) from the oven and pan(s) and put it on a large cutting board. Cover it with aluminum foil and let rest for about 5 minutes.

12) Slice the steak(s) against the grain and fan slices out on a plate to serve. Serve immediately.

This original recipe appeared on thekitchn.com

NOTE: This recipe works beautifully for marinated tuna steaks as well, but you should only cook them under the broiler for 1 minute per side.

Crispy Potato Waffles (Vegan)

The recipe as written makes 8+ large potato waffles.

40 oz. (2 Trader Joe's bags) frozen shredded potatoes (hash browns), mostly thawed
Olive oil
SPG (or APB and sea salt), to taste
1 1/2 tsp. baking powder
1 tsp. baking soda

1) Dump potatoes into a large bowl and spread out. Let sit at room temperature until mostly thawed.

2) Preheat waffle iron. Spray or brush with olive oil.

3) Combine dry spices with other dry ingredients. Mix thoroughly.

4) Place slightly thawed, shredded potatoes (hash browns) into a large mixing bowl and drizzle lightly with olive oil. Stir well to coat potatoes with oil. (I use my hands.)

5) Sprinkle dry mixture over potato mixture, stirring well as you go, to incorporate evenly.

6) Place large handful or two of potato mixture on prepared waffle iron and cook as you would regular waffles. Cover completely but don't make too thick if you want them crunchy.

7) Cook them until very brown and crunchy. It will take awhile.

8) Keep warm in oven until ready to serve.

NOTE:  You can use regular potatoes instead of frozen hash browns if you prefer. Just shred the potatoes and place them in a bowl. Cover with cold water and soak for 2-3 minutes. Drain and rinse to remove starch, then squeeze water out of potatoes by hand or by rolling in a clean flour sack dish towel, twisting gently to wring water out. Proceed with step 4, above.

Asian Pasta (Vegan)

Salad:
1 pound thin spaghetti rice noodles, cooked al dente
1/4 C. sesame oil
3 C. mung bean sprouts
1/2 bunch cilantro, chopped
3 green onions, chopped with heads and stems
1 C. celery, diced
2 C. frozen, shelled edamame, cooked al dente (doesn't take long)
3/4 C. toasted nuts (whatever kind you prefer or can have)

1) Combine the above ingredients.

2) Toss with Spicy Asian Ginger Sauce.

3) Serve warm or cold.

Veggie Wraps (Vegan)

This recipe is a twist on the Summer Veggie Rolls, modified for our Elimination Diet.

For the filling, combine the following in a medium bowl:
Leftover Sizzling Napa Salad (drained of any liquid it has "sweated out" as leftovers, but reserved)
Cilantro, finely chopped
Vidalia onion, finely diced
Cucumber, finely diced
Crispy Fried Tofu

Wrapping procedure:
1) Soak a rice spring roll wrapper in water until soft.
2) Place on a plate and place two generous spoonfuls of filling in the middle.
3) Wrap the rolls, folding two side inward, then folding the remains two side inward, one at a time. As they sit, these edges will stick to one another and it won't unroll.
4) Serve with Spicy Asian Ginger Sauce for dipping.

Crispy Tofu (Vegan)

This crisps up into a nice texture to add to dishes on our Elimination Diet, since all of us can have soy. It really turns into a fun texture in otherwise textureless dishes.

1) From a block of extra-firm tofu, cut a few slices.

2) Lay flat into, then wrap and press with, a doubled up flour sack dishcloth.

3) Cut into desired shape. (Whole slices, "sticks," and small chunks all work fine.)

4) Coat heavily with APB and a bit of salt.

5) Fry in cast iron in a generous slop of oil you want it actually crispy. But if you're avoiding oil, cook it in the air fryer and it will at least get firm.

Spicy Asian Ginger Sauce/Dressing (Vegan)

1) Combine the following in the Cuisinart and process until smooth:
Walnuts
Sesame oil (if using oil) or tahini
Lime juice
Chunk of fresh ginger
Celery salt
Sea salt
APB

2) Add veggie broth, rice milk, and/or reserved liquid from leftover Sizzling Napa Salad, according to desired consistency of sauce/dressing.

NOTE: Processed thin, this is delicious as a dressing for an Asian salad. Thicker, it's delicious as a dipping sauce for Vegan Veggie Wraps or as a sauce for Asian Pasta.

Everything-Free Bread (Vegan)

This bread isn't actually EVERYTHING-free, obviously, but when you're trying to make bread-like things that are free of wheat, corn, oats, gluten, eggs, dairy, and yeast, it can sure feel like there's not much left to work with! I made this recipe for hamburger buns for our 4th of July cookout with my parents. The texture is a little biscuit-like, but it was sturdy enough to stand up to a hamburger. These would be delicious as a dinner roll.

NOTE: If you have a Vita-Mix, you can make your own flours by milling the grains/seeds very fine in that. For this recipe, that would work for the millet and the rice. I grind my flax seeds in a designated coffee grinder.

1/4 C. ground flax seeds, stirred into 3/4 C. boiling water and soaked for at least 10 minutes
2/3 C. millet flour
1/2 C. rice flour (brown or white is fine)
1 C. tapioca flour (same as tapioca starch)
1 C. arrowroot flour (same as arrowroot powder)
1 Tbsp. + 1 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. sea salt
2 tsp. xanthan gum (guar gum would work)
2 Tbsp. agave nectar (honey would work)
1/4 C. olive oil
1 C. plain cashew yogurt
1/4 C. water
1/8 C. (2 Tbsp.) lime juice (lemon juice or cider vinegar would work)

1) Preheat oven to 375 degrees.

2) Combine the dry ingredients, measuring them directly into a large sifter. Sift everything well. (Don't skip the sifting or you will end up with a lumpy batter!)

3) In a separate bowl, stir together the wet ingredients, then gently stir in the soaked flax mixture.

4) Slowly stir the wet ingredients into the dry ingredients just until blended.

5) Working quickly, and handling it as little as possible, gently shape the dough into whatever shape you want for your final product. The bread rises and expands a little bit, but not as much as yeast breads do.

6) Bake on parchment paper at 375 degrees as directed below.

This recipe will make:
* 4 medium size "boules" (about 6 inches in diameter)—Bake 20-25 minutes.
* 12 hamburger/sandwich buns (about 4 inches in diameter)—Bake 10-15 minutes.
* 24+ good size dinner rolls (shaped into balls about 2 inches across)—Bake 10-15 minutes.
* 2 pizza crusts (spread out with wet spatula as evenly as possible)—Pre-bake 10 minutes, then top with toppings and bake an additional 10-20 minutes.

This is a modified version of an original recipe found on allergyfreealaska.com

Oven-Baked Crispy Fries (Vegan)

The secret to crispy fries that are baked in the oven, I've discovered, is two-fold: one, you must soak the sliced potatoes in cold water before cooking, and two, you must allow yourself enough time to cook them until they're crispy.

Ingredients:
Baking (russet) potatoes, washed and cut lengthwise into strips
Olive oil
Sea salt

Procedure:
1) Preheat oven to 450 degrees.

2) Scrub the potatoes and cut, with the skins on, into fry-sized strips, according to size preference.

3) As you cut them, put the potato slices into a bowl of cold water to soak.

4) After soaking for about ten minutes, remove the potatoes from the water and pat dry with paper towels.

5) Drizzle and brush the fries with olive oil, coating well.

6) Spread the fries onto a metal baking sheet, in a single layer, and sprinkle with sea salt so that it sticks to the oil on the potatoes.

7) Bake at 450 degrees, turning occasionally, until fries are roasted through to desired doneness. Brown and crispy will take maybe 20-25 minutes.

Quinoa Salad with Red Beans and Beets (Vegan)

Full of ingredients allowed on the Elimination Diet for all of us, this salad was created to complement Pecan-Sesame-Encrusted Chicken Strips and Cilantro Lime Chicken during our two picnics (in one day!) at Busch Gardens. It transported and kept well in a cooler with cold packs. This quantity fed seven of us as a side dish, twice, so I guess I'd say it safely serves 12 as a side dish.

2 C. quinoa, rinsed, cooked (see below), and cooled thoroughly
1 can red kidney beans, drained and rinsed
1 can beets, diced
Broccoli florets to taste, broken apart (and finally sliced) into tiny "trees"
Celery to taste, finely diced
Vidalia onion to taste, finely diced
1 apricot, finely sliced
Baby kale and arugula, finely chopped, to taste
Pine nuts, to taste
Sunflower seeds, to taste

1) Rinse quinoa to remove bitterness, then strain carefully.

2) For each cup of quinoa, use 2 C. of water or other broth. Bring to a boil, then reduce heat to a simmer and cook, covered, until liquid is absorbed and quinoa is tender, about 10 minutes. Fluff with a fork.

3) Cool quinoa completely, preferably overnight in a refrigerator.

4) Once cool, combine quinoa with remaining ingredients.

5) Combine dressing ingredients (see below) and stir into quinoa combination.

6) Serve cold.

For the dressing, whisk together:
Tahini
Lime juice
Paprika
Celery Salt
Ground marjoram
Coriander
Tidge of stevia
Fresh chives, finely chopped

Sizzling Napa Salad (Vegan)

This is a twist on the delicious Crunchy Salad, modified for our Elimination Diet.

Salad:
1-2 heads Napa cabbage, washed, drained, and sliced
2-4 radishes, sliced small but for maximizing color on each piece
1/2 C. Vidalia onion, diced tiny
1/2 C. celery, diced
1/3 C. sesame seeds
1 C. salted sunflower seeds
1 C. raw pumpkin seeds, roasted fresh

1) Wash (and drain/spin/dry well!) 1-2 heads Napa cabbage. Slice by bisecting the leaves lengthwise, then cutting across the width into strips.

2) Place fresh, raw pumpkin seeds in a single layer in the toaster oven to toast lightly at 300 degrees.

3) Combine other salad ingredients, then make the dressing. (See below.)

Dressing:
1/2 C. tahini
1/2 C. fresh lime juice (probably 2-3 limes)
1 tsp. celery salt
1 tsp. celery seed
1 tsp. APB

little pinch of stevia

4) Drizzle dressing over combined salad ingredients. Mix well.

5) Add the hot, roasted pumpkin seeds—this is where the sizzle comes in!— and stir until incorporated.

NOTE: This would be delicious and much prettier with diced carrot or colored peppers added, but we can't have them on the Elimination Diet. I would also definitely add a splash of soy sauce and use red wine vinegar instead of lime juice in the dressing if I could.

Cilantro-Lime Chicken Marinade

This is another marinade attempt for the Elimination Diet. Since we can't have any vinegars, or soy sauce, or wine, or other typical marinade ingredients, it's a little tricky.

2 whole limes, peeled (with a bit of the pith left on)
Juice from 2 more limes
1/2 cucumber, with the skin on
Handful of cilantro
Handful of chopped onion
Drizzle of olive oil
Fingerful of salt
APB to taste
Water, just enough to allow processing

1) Combine all ingredients together in Vitamix. Blend well until smooth.

2) Add chicken strips and stir to coat thoroughly. Marinate overnight.

3) Grill. Be sure to leave until some of the edges turn a little brown.

Pecan-Sesame-Encrusted Chicken Strips

We are heading to Busch Gardens tomorrow, so not only will we have to resist all the yummy food temptations and smells around the park, but we will have to pack ourselves enough food to last us all day. This recipe is an attempt at some sort of portable chicken strip that will taste yummy even without a delicious sauce, which we can't have.

Toasted pecans, coarsely ground
Sesame seeds, toasted
APB
Celery salt
Dry mustard
Dried, minced onion
Chicken, rinsed, patted dry, and cut into thin (finger-sized) strips
Olive oil

1) Prepare chicken breasts into strips. Rinse and set aside to dry.

2) Toast the pecans in the toaster oven, then let them cool and grind them in the Cuisinart. (They are "coarsely ground" in that they are not ground into a fine powder, but they aren't big chunks.)

3) Once the pecans are ground to the consistency you want, add the other dry ingredients to taste. Combine in a wide, shallow bowl and mix well.

NOTE: This next part is easier if you have two people, one whose hands stay oily and one whose hands stay "dry."

4) Dip the chicken into a shallow plate filled with a thin layer of olive oil. Turn to coat thoroughly.

5) Drop the olive-oil covered chicken strip into the nut/seed mixture. Cover well with the crumbly mixture and then roll around to coat thoroughly. Don't touch the oil-covered chicken directly to keep your hands from getting grimy.

6) Place the strips side-by-side, as close as possible without touching, on a greased baking dish. (I used a Pampered Chef bar pan drizzled with olive oil.)

7) Bake uncovered at 450 degrees for 18-20 minutes.

Fried Rice (Vegan)

It's pretty hard to make a fried rice taste good that can't have butter or soy sauce in it. Here's my best attempt.

1) Finely chop 1 medium onion, then sauté in EVOO or dry sauté with tidge of broth.

2) Stir in leftover brown or white rice, chilled overnight in the refrigerator.

3) Stir-fry the fried rice over medium heat, stirring constantly and adding Tbsp. of broth as needed.

4) Add the following ingredients (for both flavor and color):
Sesame oil or tahini
Sesame seeds
Baby kale and arugula, finely chopped

Carrots/green beans/etc., finely chopped and pre-cooked
Sea salt, to taste
Tidge of APB

Coconut aminos

Soy-Free Pineapple Pork Marinade

For the base:
1/2 C. pineapple juice
1/4 C. olive oil
1 Tbsp. fresh lime juice
1 tsp. APB
1 tsp. onion powder
1 tsp. sea salt

Add either: (#1)
2 Tbsp. fresh ginger, finely grated
1/2 tsp. ground cloves

OR: (#2)
1 Tbsp. chili powder
1 Tbsp. cumin

Most marinades call for soy or Worcestershire sauce, honey or brown sugar, garlic, pepper, tomato. We can have none of these things on the Elimination Diet. This is an attempt at flavoring our meat, even though we can't have much that works well as a marinade!

Cherry, Wild Rice, and Quinoa Salad

1 1/2  C. wild rice
1 C. quinoa, rinsed
1/2 C. extra-virgin olive oil
1/2 C. fruity vinegar (raspberry, pomegranate, sweet balsamic in a pinch)
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1-2 C. halved, pitted fresh sweet cherries
4 stalks celery, diced
1 C. diced aged goat cheese, smoked cheddar, or other smoky cheese
1 C. chopped pecans, toasted

1) Bring a large saucepan of water to a boil. Add wild rice and cook for 30 minutes.

2) Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more.

3) Drain and rinse with cold water until cool to the touch. Drain well.

4) Meanwhile, whisk oil, vinegar, salt, and pepper in a large bowl. Add the remaining ingredients and toss to combine.

5) Serve at room temperature or cold.

NOTE: This can be made ahead and covered and refrigerated for up to 4 hours.

On our elimination diet, iivo and EL can't have vinegars or any sweeteners but stevia, so I will use stevia-sweetened lime juice instead of fruity vinegar. I will also omit the pepper (EL can't have) and add some APB instead. Our goat cheese will not be aged, and I will maybe do half as many cherries.
I'll let you know how these modifications were!

The original recipe was found on eatingwell.com.

Gluten-Free Crispy Pizza Crust or Flatbread Crackers

Pizza on the Elimination Diet! Hooray!! This original recipe is from The Dairy-Free and Gluten-Free Kitchen by Denise Jardine. I have found this cookbook to be very helpful on our Elimination Diet journey. I would highly recommend it.

Our modified version or this recipe, according to the items we're eliminating, appears below.

Ingredients:
1 1/2 C. Gluten-Free Flour Mix (I've used All-Purpose GF Baking Flour by Bob's Red Mill)
2 tsp. gluten-free baking powder (Rumford's Aluminum-Free Baking Powder is GF)
1/4 tsp. xanthan gum
1/2 tsp. dried thyme
1/2 tsp. APB
1 C. water

Procedure for Crispy Pizza Crust:
1) Preheat oven to 425 degrees. Line a metal baking sheet with parchment paper. Set aside.

2) Combine the dry ingredients in a large bowl. Thoroughly mix together with a whisk until fully combined.

3) Add the water to the flour mixture, stirring with a rubber spatula to combine.

4) Working quickly, pour the batter onto the parchment paper and smooth it out to desired thickness (no thicker than 1/2 inch).

5) Pre-bake the crust for about 15 minutes.

6) Remove the crust from the oven and top with preferred toppings.

7) Return pizza to oven for five minutes to heat everything through. Serve immediately.

NOTE: The original crust calls for 1/2 tsp. each of oregano and garlic powder, and 1 tsp. apple cider vinegar. I used APB instead, since we couldn't have those things, and took out the 1/4 tsp. sea salt.

Procedure for Flatbread Crackers:

1) Assemble the dough as above.

2) Roll the dough thin and, instead of baking for 15 minutes, bake it for 5-10 minutes longer, until golden and crispy.

3) Cool completely before breaking it up into random-sized pieces.

4) Serve with your favorite dip or spread.

NOTE: This is going to be our Communion bread for the duration of the Elimination Diet, or at least until I find something more suitable. It's a delicious, semi-plain cracker that should be fine for Communion, especially if I leave out the spices.

Creamy Macadamia-Pine Nut "Cheese"

This is a very rich, very delicious dairy-free dip or spread that functions a bit like a spreadable cheese. It is similar in texture to ricotta. The original recipe is from The Dairy-Free and Gluten-Free Kitchen by Denise Jardine. I have found this cookbook to be very helpful on our Elimination Diet journey. I would highly recommend it.

My modified version appears below:

2 C. raw macadamia nuts (not dry roasted)
1/4 C. raw pine nuts
1/2 C. filtered water (or 3/4 C. water for a softer cheese)
Juice of 1 lime, freshly squeezed
1/2 tsp. onion powder
1/2 tsp. sea salt

1) Combine the above ingredients in a food processor and process the mixture, scraping down the sides of the food processor with a rubber spatula as needed.

2) Puree until smooth and creamy, about 4 minutes.

3) Use immediately or store in an airtight glass container in the refrigerator for up to 2 days.

4) For longer storage, divide into portion sizes, wrap in plastic wrap, and freeze for up to 1 week.

NOTE: I didn't have raw macadamias so I used dry roasted ones. It worked fine.

Also, the original recipe called for lemon instead of lime, and for an additional 2 Tbsp. apple cider vinegar. We couldn't have that, so I left out the vinegar and used the juice of one entire lime instead.

Arugula and Baby Kale with Roasted Chickpeas (VEGAN)

Dressing:
Juice from one freshly squeezed lemon or lime, about 1 Tbsp.
3 Tbsp. extra virgin olive oil or tahini
1/2 tsp. sea salt

1/4 tsp. freshly ground pepper
1 small clove of garlic, minced
1/2 C. shaved Parmigiano-Regianno (omit for vegan)

Combine the above and toss with baby kale and baby arugula.

NOTE: I omitted the final three ingredients of the dressing since we couldn't have them on the Elimination Diet.

To compensate, I garnished the salad with:
Crumbled goat cheese (omit if vegan)
Pine nuts
Roasted Spicy Chickpeas

I also added a few fresh nectarine slices for color and sweet. Craisins would be good, too, but we can't have those right now.

The original recipe came from onceuponachef.com.

Roasted Spicy Chickpeas (Vegan)

These are delicious on top of salads or as a healthy, crispy snack.

1 can of organic chickpeas (garbanzo beans), drained (reserve juice*)
Sea salt or APB seasoning

1) Drizzle chickpeas with olive oil, stirring lightly to coat. (I omit this step and it works fine.)

2) Season with sea salt, if you're serving children or a tame crowd. For the more adventurous, season with APB or other favorite such seasonings.

3) Line baking pan with parchment paper and spread chickpeas in a single layer.

4) Roast in a 450 degree oven (I used my toaster oven, on convection) until crispy, stirring once or twice, 10-20 minutes or so. Just watch them.

Who knew these even existed, or how easy they were to make?!!

When you're on an elimination diet, you're desperate for some crunch and spice. These little buggers deliver on both!

*Chickpea brine, the liquid drained from canned chickpeas, is known as aquafaba and can be used for many things. It makes a wonderful vegan whipped "cream" or for making GF, oil-free, vegan granola.

Ginger-Lime Tuna Marinade

This recipe is a meld of several I saw online. We can't have all the ingredients for most marinades on the Elimination Diet, so here's my modified version:

1/4 C. olive oil
1 Tbsp. dark sesame oil
1/4 C. lime juice
1 Tbsp. minced fresh ginger root
1 Tbsp. sliced green onion
1/4 C. chopped cilantro
1 tsp. sesame seeds
1/8 tsp. red pepper flakes
Pinch of stevia powder

This was tasty, especially given how little we had to work with. The taste of lime is strong, so bear that in mind if you don't like lime. On this Elimination Diet, we're desperate for whatever we can all have that is acidic enough to permeate and flavor the tuna

All of the original marinades call for garlic, soy sauce, and something sweet—honey, maple syrup, orange juice, sweet vinegar (balsamic, rice, apple cider)—which we will have to skip. I will add the tiniest pinch of stevia powder to compensate. (In the future, I'd add one or two of them for sure, hoping even for a bit of caramelization on the final tuna steaks!) 

Creamy Walnut Sauce for Pasta

The original recipe is from the cookbook Cooking for Isaiah by Silvana Nardone. If you are dairy- and wheat/gluten-free, I highly recommend it—but even if you're not, the recipes are all delicious! When we ate this pasta tonight, it didn't feel like we were being "deprived" on an Elimination Diet at all. Yummy!

My modified version of this dish appears below:

Ingredients:
2 1/2 C. walnuts
1 1/4 C. reserved cooking water (from blanching walnuts)
1/4 tsp. ground nutmeg
1/4 tsp. crushed red pepper flakes
1/2 tsp. sea salt
1/2 C. extra-virgin olive oil
1 pound rice pasta (I used the rice penne from Trader Joe's.)

Optional additions:
Sautéed vegetables, optional and according to preference (I used onion, asparagus, and broccoli.)
Chicken breast strips, pan fried on stove in a little oil (If I'd had them, I'd have done this.)
Finely chopped fresh parsley or basil, for garnish
1/2 C. toasted walnuts, for garnish and texture

Preparation:
1) In a medium saucepan, bring salted water to a boil. Add walnuts and cook gently for 15 minutes.

2) In the meantime, add the rice pasta to a different pot of salted, boiling water. Cook until al dente, according to package directions. Do not overcook!

3) While your walnuts and pasta boil, sauté any vegetables you want to add to your final pasta product and pan-fry your chicken strips, if using.

4) After 15 minutes boiling, strain the nuts from the cooking water, reserving the liquid for later use.

5) Transfer the blanched walnuts to the food processor. Add the nutmeg, crushed red pepper, salt, and 1 1/4 C. of the reserved cooking water. Process until finely chopped, about 30 seconds.

6) With the motor running, slowly stream in the olive oil and process until creamy, about 5 minutes.

7) In a large serving bowl, toss half of the the sauce together with the pasta and the sautéed vegetables. Add more sauce until it is the consistency you want. (This was more sauce than we needed, so I reserved some to use like a non-dairy "cheese sauce" in another recipe. It will keep about 3 days in the refrigerator.)

NOTE: Garlic and black pepper would be good in this, but we're having to eliminate those ingredients for our Elimination Diet. Silvana boils a clove of garlic in with the walnuts, then processes it together in the food processor. She also adds an equal amount of black pepper when she adds the salt.

Homemade Almond Milk (Vegan)

1/4 C. whole, raw almonds
2 C. filtered water (of 4 C. total)

1) Place together in the Vitamix. I only add 2 cups of the water at first to make less of a mess when blending.

2) Begin on low but quickly increase to highest setting.

3) Blend 1 minute.

4) Strain* with a fine mesh strainer or nut bag, if desired. (I put the nut pulp in our morning oat bowls.) 

5) Add the rest of the water and refrigerate.

6) Keeps, refrigerated, for about a week.

* NOTE: Almond milk is rich in fiber if left unstrained. If you desire a smoother product that tastes more like store-bought, however, you can strain the blended product through cheese cloth or a nut milk bag.

You can also make a delicious, flavored almond milk, by following this recipe on ohsheglows.com.

Pumpkin Quinoa Porridge

1 C. dry quinoa, rinsed and drained
1 1/2 C. homemade almond milk
1/2 C. pumpkin puree
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1/8 tsp. sea salt

1) In a pot, combine 1 C. water and 1 C. almond milk.

2) Bring to a boil, then add add above ingredients. Turn down heat and simmer for 10-12 minutes or until liquid has evaporated.

3) Remove from heat and stir in 2 Tbsp. ground flaxseeds.

4) Top with any of the items listed below. Enjoy.


Top with any of the following, according to personal preferences and/or allergens you're avoiding:

1/4 C. chopped walnuts or pecans
1 Tbsp. hemp hearts
2-3 Tbsp. raw honey or maple syrup
2 Tbsp. coconut flakes

NOTE: I have no idea why the quinoa needed a rinse. I did it anyway!

The original recipe appeared on Food Babe.

All-Purpose Blend (APB) Seasoning Mix

This is a spice blend of things we can have, since all the pre-fab mixes (including my beloved, simple  SPG blend) are off the menu during our Elimination Diet. All crushed, dried spices should be ground fine enough to pass through the holes of a spice shaker bottle.

Coriander (1 tsp. ~ 1 heaping Tbsp. ~ scant 1/4 C.)
Dill (1 tsp. ~ 1 heaping Tbsp. ~ scant 1/4 C.)
Rosemary (1 tsp. ~ 1 heaping Tbsp. ~ scant 1/4 C.)
Celery seed (1 tsp. ~ 1 heaping Tbsp. ~ scant 1/4 C.)
Sea salt (1 tsp. ~ 1 heaping Tbsp. ~ scant 1/4 C.)
Onion salt (1 tsp. ~ 1 heaping Tbsp. ~ scant 1/4 C.)
Savory (1 tsp. ~ 1 heaping Tbsp. ~ scant 1/4 C.)
Marjoram (2 tsp. ~ 3 scant Tbsp. ~ 1/3 C.)
Thyme (2 tsp. ~ 3 scant Tbsp. ~ 1/3 C.)
Paprika (1 Tbsp. ~ 1/4 C. ~ 3/4 C.)
Onion powder (1 Tbsp. ~ 1/4 C. ~ 3/4 C.)
Cayenne pepper (1 Tbsp. ~ 1/4 C. ~ 3/4 C.)
Celery salt (1 Tbsp. ~ 1/4 C. ~ 3/4 C.)
Parsley (2 Tbsp. ~ 1/2 C. ~ 1 1/2 C.)

We had to eliminate:
basil
bay leaf
black pepper
garlic
mustard
oregano
white pepper

Raw Zucchini "Sushi" Rolls

These are super cute, and super yummy, but they take a lot of work. Even if you prep all the ingredients ahead of time, it is still a very labor-intensive process to put it all together, which I would not have been able to do the day of the shower without my sweet helpers, Nanny and EL.

I'm not sure how these would hold up if they weren't assembled fresh, just before the event. (If you try it and it works, please let us know in the comments!)

The original recipe appeared on askmefood.com, and they are credited with the nifty photo, too. (Don't click on the link to get to the instructions, or your computer will freeze up and a scammy message will appear!)

Zucchini
(chosen for their non-crooked, even appearance)
Veggies of your choice
(cut into matchbook sticks of varying lengths, by type)
Cilantro
Hummus

The day before:
1) Process veggies: Cut into thin, matchbook slices, the veggies of your choice. We used carrots, celery, cucumber, red bell pepper, and yellow bell pepper. Store in separate piles in an airtight container overnight.

2) Process cilantro: Rinse and dry cilantro. Carefully cut into little individual "flowers" by having a leaf on top and a length of stem beneath. Wrap together in a damp paper towel and store in hydrator overnight.

3) Make or buy hummus of your choice. Any flavor will do.

On assembly day:
1) Gently dab the veggie sticks with a paper towel if they're too moist from storage.

2) Using a veggie peeler, gently slice the zucchini into thin slices, lengthwise.

3) Spread hummus along almost half of the slice, with a dab on the other end so it will stick when rolled.

4) Stick the veggie sticks (one of each type, plus a cilantro "flower") very close together, beginning at the end with more hummus. (You don't need to try to cover all of the hummus area. It is for making it stick when you roll it.)

5) Gently roll up so the veggies are deep inside the roll (from the veggie-and-hummus-full end to the dab-of-hummus end).

6) Carefully stand up in a deep serving dish that will allow for them to lean on its edge and on each other, if necessary, should they fall over. (They get "limper "the longer they sit during the event.)

Again, I didn't try rolling them ahead. It may be that they hold up better because they "set up" in the refrigerator, or it may be that they get soggy. I'm just not sure. Let us know if you try it.

NOTE: If you cut all the carrots one length, and all the cucumbers a slightly different length, etc., you can line them all up together at the bottom of the roll-up (which forms a nice base for them to stand up on) while still having various heights of veggies sticking out at the top.

Nanny's Deviled Eggs

1) Hard-boil however many eggs you want to serve.

2) While still hot, carefully peel the eggs.

3) Cut the eggs in half and carefully remove the cooked yolks.

4) Melt a pat of butter into the hot yolks, then stir in just enough mayonnaise and homemade sweet pickle juice to make the right "stuffing" texture. Add salt to taste.

5) Sprinkle deviled eggs with paprika before serving.

Glazed Kielbasa Pineapple Bites

The original recipe appears here. I used the following modified version for Jessica's shower:

Kielbasa, sliced

1 20-oz. can pineapple chunks, drained and with juice reserved
1 Tbsp. soy sauce
1 Tbsp. sweet chili sauce
1 Tbsp. honey
1 Tbsp. pineapple juice (reserved from can)

1) Preheat oven to 425 degrees. Line baking sheet with parchment paper.

2) Place a piece of pineapple on top of a slice of kielbasa, wide side up, and secure with a toothpick.

3) Combine remaining ingredients in a small bowl and brush glaze onto tops and sides of bites.

4) Bake for 15-20 minutes until warmed through and slightly browned.

5) Let cool slightly, but serve warm.

NOTE: I added a bit of Pineapple-Habanero Sauce, a pre-fab bottle I had bought at Costco to use for the meatballs. It gave it a bit of a kick that I liked. I may add a splash of jalapeño vinegar (juice from the jar of pickled jalapeño slices) next time, if I don't have that sauce on hand.

Prosciutto-Wrapped Crispy Asparagus Spears

This was a fun and relatively easy addition to Jessica's bridal shower this past weekend. I found the original recipe on chow.com, but my modified version appears below.

Ingredients:
2 pounds asparagus (about 40 medium spears), washed and with the hard ends snapped off
Prosciutto, thinly sliced (and with the slices themselves cut in half lengthwise)
Olive oil
Black pepper, finely ground
Balsamic Reduction, for glazing (See below.)

Procedure:
1) Drizzle the spears with olive oil and gently roll to coat evenly. Sprinkle lightly with pepper.

2) Starting just under the "floret" of the asparagus, gently wrap each spear in a spiral all the way down, barely overlapping the edges of the prosciutto.

3) Place them on a lined baking sheet, as close together as possible without touching. (If they're touching, they'll steam inside and stay soft instead of crisping up.)

4) Brush lightly with Balsamic Reduction.

5) Broil for 3 minutes, then remove pan from oven and gently roll spears over. Glaze the other side.

6) Continue to broil until asparagus is lightly charred in spots and prosciutto is crispy and brown, about 3 minutes more.

NOTES: You want to get the largest asparagus spears you can find, that still seem tender. If they're too thin, the proportion of prosciutto-to-asparagus will be too much and they'll taste overly salty.

Also, I lined my baking sheet with parchment paper. For the last few leftovers that wouldn't fit, my husband didn't line the pan, and the pan was horrible to clean up!

Balsamic Reduction:
1/3 C. balsamic vinegar
2 Tbsp. honey
1/4 tsp. salt
1/8 tsp. black pepper, freshly ground

Bring to a boil. Reduce heat and simmer lightly until reduced to 1/4 C., about 10 minutes.

NOTE: It thickens as it cools. You'll want to cool it some before brushing it onto the spears so it will stick nicely.