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.

Fruit Salsa with Cinnamon Crisps

This original recipe is found on SpendWithPennies.com

Fruit Salsa
1 pound strawberries, finely chopped
1/2 pound raspberries, whole
2 Granny Smith apples, peeled and finely chopped
2 kiwis, finely chopped
1 lemon (for zest and juice)
1 Tbsp. brown sugar
3 Tbsp. preserves (raspberry or strawberry)

1) Zest the lemon and set aside. (Not too much!)
2) Squeeze 2 tsp. fresh lemon juice over apples and mix well to combine.
3) Gently combine all ingredients. Raspberries will break apart a bit, but that's what you want.
4) Allow to sit at room temperature at least 15 minutes before serving.
5) Serve with Stacy's Cinnamon Chips or Homemade Cinnamon Crisps (below).

Cinnamon Crisps
10 flour tortillas (10-in.)
Cooking spray
1/3 C. sugar
1 Tsp. cinnamon

1) Preheat oven to 350 degrees.
2) Combine cinnamon and sugar. Set aside.
3) Working with three tortillas at a time, spray both sides of the tortilla and sprinkle each side lightly with cinnamon sugar.
4) Stack three tortillas together and, using a pizza cutter, cut tortillas into 12 wedges.
5) Place on a baking sheet and bake 8-11 minutes or until crisp.

Cheri's Tomatillo Corn Salad

My friend Cheri brought this as a side dish for our piano recital last week. This weekend, my daughter OG wants to make it again for a bridal shower. Her husband asked for it again this weekend for Father's Day, as well. It really is yummy!

Ingredients
1-2 lbs cherry or grape tomatoes, quartered or more according to preference
6 ears fresh corn
1/2 pound tomatillos, diced (regular green tomatoes will work in a pinch)
1/2 C. red onion, diced or finely minced, according to preference
1 fresh jalapeño pepper, seeds removed and finely minced

Dressing
6 Tbsp. olive oil
4 Tbsp. balsamic vinegar
2 Tbsp. white wine vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
1/2 tsp. Emeril's Essence or similar spice mixture
3 Tbsp. chopped fresh cilantro

Procedure
1) Wash and de-stem cherry tomatoes. Remove papery husks from tomatillos––rinse and drain.

2) Blanch corn cobs in boiling water for about 3 minutes then immediately plunge it into ice water. When cool, remove corn from cob.

3) Place tomatoes, tomatillos, corn, onion, and jalapeno pepper into a salad bowl.

4) Combine dressing ingredients. Pour over salad and mix gently. Let stand a few hours before serving to allow flavors to blend.

NOTE: When buying tomatillos, open the end and make sure it's not rotten or soft inside. When you peel them, they'll be sticky. This is normal.

Alternative Dressing
1 medium avocado
1/4 C. water
2 medium limes, freshly squeezed
3 Tbsp. olive oil
2 tsp. mince chipotles in Adobo sauce (from about 1 medium chipotle)
1 tsp. salt
1 garlic clove, smashed

Blend in blender until smooth (about 15 seconds).
NOTE: The original recipe that used this alternative dressing called for diced jicama in the salad, too.

Cheri's Roasted Green Salsa

Slice in half, drizzle with olive oil, sprinkle with SPG, and roast face down on a stone:
Tomatillos
Onion
Jalapeño or serrano pepper
Garlic cloves (Leave the cloves whole in the skins.)

After roasting, squeeze garlic out into blender, then add the rest of the ingredients (including the liquid on the stone). Blend together with some water, cilantro, fresh lime, and more salt, if needed.

Rise and Shine Baked Avocado

My husband sent me this recipe and asked me to post it here. I'm sure it was originally from a website, but I'm not sure which one. I found it posted here and here with a Google search, and who knows how many other places it's posted. Hope that's sufficient acknowledgement.

1 avocado, cut in half with pit removed

2 eggs
1/2 tsp Mexican seasoning (cumin, garlic, oregano, chili powder)
1/4 C. grated cheddar
crumbled bacon (optional)
diced green onion or chives (optional)
salsa
SPG, to taste

1. Preheat oven to 425 degrees.

2. Place avocado halves into a baking dish and stabilize them with a little foil if needed.

3. Crack one egg into each empty pit of your avocado halves. You can scoop out a bit of the avocado if you need more room for the egg. (Pop the yolk if you don't desire to have it bake whole.)

4. Season with a bit of SPG. Sprinkle 1/4 tsp. of Mexican seasoning on each egg-filled avocado.

5. Top each seasoned half with shredded cheese (and optional crumbled bacon, if using) and bake for 10-15minutes.

6. Remove from the oven, top with salsa (and optional green onions or chives, if using), and enjoy.

Stabilized Whipped Cream (Substitute for "Cool Whip" in Recipes)

This is a healthier homemade substitute for recipes that call for Cool Whip*. (And it makes the same amount as a standard 8-oz. Cool Whip* container.)

I originally found this recipe for stabilized whipped cream  on the Something Swanky food blog.

1/4 C. cold water
1 tsp. unflavored gelatin
1/2 tsp. cream of tartar
1 3/4 C. whipping cream
3 Tbsp. granulated sugar
1 tsp. vanilla

1. Pour the water into a small saucepan. Sprinkle the gelatin over the water and let it sit for 2-3 minutes.

2. Place the pan over medium-low heat and stir until gelatin dissolves. Remove from heat and let cool completely. (Do not skip this step or your final product will be lumpy.)

3. Once the gelatin mixture has cooled, place 1 Tbsp. of the whipping cream and the cream of tartar in a small Ziploc bag. Seal the bag and shake it until the cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out. (This is a nuisance, but it really is the best way to get these blended together nicely.)

4. Pour the cream of tartar mixture into the bowl of your stand mixer, along with the rest of the whipping cream and the sugar.

5. Beat with the whisk attachment on medium speed for about 2 minutes. Once cream mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing.

6. Add the vanilla and continue to mix until the cream is thick and smooth. Do not over-mix, though. You will not have stiff peaks. When it is just thick enough to spread, stop mixing. It will still look soft, but that's okay.

7. Store covered in the refrigerator, just like you would Cool Whip*.

An easier version?
In the comments on that original blog post, someone named Susie said, "While this works, it is unnecessarily difficult. You can use 1/2-3/4 tsp. cornstarch for each cup of heavy cream. Add it with the sugar and it will stabilize the cream quite easily and nicely. You can also buy packages of
Dr. Oetker's stabilizer for whipped cream, which is cornstarch and an anti-caking agent. I have used this for every recipe that calls for Cool Whip* for over twenty years, and never once did it fail me."

* NOTE: You can click on any one of these Cool Whip* links for some interesting, often humorous information about the product.

Aunt Kim's Pear Spinach Salad

I first ate this recipe at my sister Kim's house. Her version, modified from the original recipe on epicurious.com, appears below. (The picture that appears on the right is from epicurious as well.)

Dressing:
1/2 C. extra virgin olive oil
2 Tbsp. balsamic vinegar
2 tsp. whole-grain mustard
1 tsp. sugar
1 tsp. kosher or sea salt
freshly ground black pepper, to taste

Combine the above ingredients in a jar with a tight-fitting lid. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside. This can made up to a day in advance and stored, covered, in the refrigerator. If refrigerated, remove at least two hours before serving salad.

Salad:
1 C. red onion, thinly sliced
1/3 C. sweetened dried cranberries
8 C. lightly packed fresh baby spinach leaves, stemmed if needed
2 Bosc pears, firm but ripe (unpeeled, cored, and quartered)
2/3 C. hazelnuts, toasted and chopped (see NOTE below)

1. Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. (This crisps the onions and takes away the raw onion taste.) Drain well and pat dry on paper towels. (This can be done up to four hours in advance. Set aside at room temperature.)

2. In a small bowl, toss the cranberries with 2 Tbsp. of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad. (This can be done up to four hours in advance. Set aside at room temperature.)

3. To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly.

4. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates.

5. Scatter the cranberries and hazelnuts over the top. Serve immediately.

NOTE: Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375 degree oven. Toast for about 12 minutes until lightly browned.

If the nuts still have the skins on, transfer them while they're hot to a clean kitchen towel. (Use a clean towel that is old or that you don't mind washing with bleach, because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins--they never come completely off.

You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for the hazelnuts, for 8-10 minutes until lightly browned.

Nuts can be toasted up to 1 day in advance. Store at room temperature in an airtight container.

Aunt Kim's Creamy Caesar Salad Dressing

1 lemon
3/4 tsp. Dijon mustard
3/4 tsp. Worcestershire sauce
1 garlic clove, pressed
1/2 tsp. black pepper
1/4 C. mayonnaise
1/2 C. olive oil
1/4 C. fresh parmesan, grated fine

1. Juice lemon to measure 2 Tbsp. juice. Place in small bowl. Add next 4 ingredients. Whisk until blended.
2. Add mayonnaise. Whisk until smooth.
3. While continuously whisking, add oil to mayonnaise in a thin, steady stream. Continue whisking until blended.
4. Stir in parmesan cheese. Cover. Refrigerate until ready to serve.
5. Can be stored, covered, in refrigerator for up to two weeks.

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Alternate Caesar Dressing (Without Mayonnaise of Vinegars)

Yolks from 2 hardboiled eggs
1 Tbsp. Dijon mustard
1/4 C. lemon juice
6 cloves garlic
1/2 C. olive oil
4 anchovies (opt.)
SPG, to taste

Combine all ingredients in a blender. 

Aunt Kim's Caesar Salad

1 head romaine, torn
1 clove garlic, pressed
1/2 C. olive oil
1 C. croutons
4 shakes salt
1/8 tsp. dry mustard
1 dash Worcestershire sauce
4 anchovies, minced fine (optional)
1 Tbsp. wine vinegar
1 Tbsp. white or red wine
1 egg yolk
3 Tbsp. parmesan cheese
coarse black pepper

1. Clean and drain lettuce.

2. Combine oil and garlic and let stand 2-5 hours.

3. At serving time, add all ingredients to marinated oil.

4. Toss dressing into torn lettuce and top with croutons.

Aunt Kim's Apple Salad

1 head iceberg lettuce, broken into pieces
1 head red leaf lettuce, broken into pieces
2 Granny Smith apples, diced
4 oz. blue cheese, crumbled
1 bag sea salt bagel chips, broken apart

Dressing:
3/4 C. sugar
1 tsp. dry mustard
1 C. oil
1/3 C. apple cider vinegar
1 tsp. salt
1 1/3 poppy seeds

1. Refrigerate dressing overnight.

2. Combine all ingredients just before serving.

Aunt Kim's Chocolate Truffle Cheesecake

Crumb Crust:
1 1/2 C. vanilla wafer crumbs (about 45 wafers, crushed)
1/2 C. powdered sugar
1/3 C. unsweetened cocoa
1/3 C. butter, melted

Cheesecake:
12-oz. package semi-sweet chocolate chips
24-oz. cream cheese, softened
14-oz. sweetened condensed milk
4 eggs
2 tsp. pure vanilla extract

1. Heat oven to 300 degrees.

2. To make crust, stir together ingredients in a medium bowl. Press firmly onto bottom of 9-inch springform pan and set aside.

3. Place chocolate chips in microwave-safe bowl and microwave at medium (50% power) 1 1/2 minutes. Stir. If necessary, microwave at medium in 15-second intervals, stirring after each, until chips are melted when stirred.

4. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs, and vanilla. Mix well. Pour into prepared crust.

5. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan.

6. Cool completely. Remove side of springform pan.

7. Refrigerate several hours before serving. Garnish as desired.

8. Cover and refrigerate leftover cheesecake.

Aunt Kim’s Chicken Lettuce Wraps

These are a great knock-off of P. F. Chang's lettuce wraps!

3 Tbsp. oil
2 boneless, skinless chicken breasts
1 C. water chestnut, chopped small
2/3 C. mushroom, chopped small (optional)
3 Tbsp. onions, chopped
1-2 cloves garlic, minced
4 leaves iceberg lettuce

Special Sauce:
1/4 C. sugar
1/2 C. water
2 Tbsp. soy sauce
2 Tbsp rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. lemon juice
1/8 tsp. sesame oil

Mustard-Garlic-Chile Sauce:
1 Tbsp. hot mustard
2 tsp. hot water
1 tsp. garlic and red chile paste

Stir-Fry Sauce:
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1/2 tsp. rice wine vinegar

1. Make the special sauce by dissolving the sugar in water in medium bowl. Add the other ingredients and mix well. Refrigerate this sauce until ready to serve.

2. Combine ingredients for mustard-garlic-chile sauce in a small bowl and set aside.

3. Combine ingredients for stir-fry sauce in a small bowl and set aside.

4. Bring oil to high heat in a wok or large frying pan.

5. Sauté chicken breasts for 4-5 min. per side or until done. Remove from pan.

6. As chicken cools, mince water chestnuts and mushrooms to about the size of small peas. Do the same with the cooked, cooled chicken.

7. With the pan on high heat, add another Tbsp. oil.

8. Add chicken, garlic, onions, water chestnuts, and mushrooms to the pan.

9. Add the stir-fry sauce to the pan and sauté the mixture for a couple of minutes.

10. Serve in the lettuce leaves. Top with blend of Special Sauce and Mustard-Garlic-Chile Sauce., combined to taste.

Aunt Kim's Chicken Cordon Bleu

4 boneless, skinless chicken breasts
4 thin slices prosciutto di parma
1/2 lb. gruyere, grated
1/4 C. flour
kosher salt and freshly ground black pepper
1 C. panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and freshly minced
2 Tbsp. unsalted butter, melted
2 eggs
extra-virgin olive oil

1. Preheat oven to 350 degrees.

2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.

3. Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast.

4. Sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends to form a nice log. Repeat with remaining chicken.

5. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic, kosher salt, pepper, and melted butter. The butter will help the crust brown.

6. Beat together the eggs and season so the flour, the eggs, and the crumbs are all seasoned.

7. Remove the plastic wrap. Lightly dust the chicken with flour, dip the egg mixture and gently coat in the bread crumbs.

8. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it.

9. Bake for 20-25 minutes until browned and cooked through.

10. Cut into pinwheels to serve.

Aunt Kim's Spicy Grilled Shrimp

2 large cloves garlic
1 tsp. coarse salt
1/2 tsp. cayenne pepper
1 tsp. paprika
2 Tbsp. olive oil
2 tsp. lemon juice
2 lb. large shrimp, peeled and deveined

1. Preheat grill for medium heat.

2. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, then stir in olive oil and lemon juice to form a paste.

3. In a large bowl, toss shrimp with garlic paste until evenly coated.

4. Lightly oil grill grate. Cook shrimp for 2-3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Aunt Kim's Sausage-Stuffed Manicotti

2 lb. crumbled Italian sausage
2 Tbsp. instant minced onion
8 oz. pkg. manicotti
3 C. (28-oz. jar) spaghetti sauce
3/4 C. parmesan cheese (grated)
2 eggs
1/2 C. seasoned bread crumbs

1. In a large skillet, cook sausage and onion until sausage is thoroughly cooked. Drain and remove from heat to cool for 10 min.

2. Cook pasta according to pkg. directions and drain.

3. Heat oven to 350 degrees.

4. Spread thin layer of sauce on bottom of 9x13 baking dish.

5. Stir 1/2 C. parmesan, eggs, and bread crumbs into sausage mixture until well blended.

6. Fill each pasta tube with mixture and place in baking dish.

7. Cover pasta with remaining sauce. Sprinkle with remaining cheese.

8. Cover with foil and bake 35 minutes.

Aunt Kim's Sausage Marinara Sauce

1 lb. Italian sausage links, casing removed
1 medium onion, thinly sliced
1 medium sweet red pepper, julienned
1 medium yellow pepper, julienned
1 tsp. olive oil
1 can crushed tomatoes (15 ounces)
1 C. chicken broth
5 Tbsp. tomato paste
3 tsp. sugar
1 1/2 tsp. dried basil
1/4 tsp. garlic powder

1. Oil skillet. Crumble sausage into skillet. Add onions and peppers and cook over medium heat until sausage is no longer pink and vegetables are tender.

2. Drain skillet. Add tomatoes, broth, tomato paste, sugar, basil, and garlic powder. Heat through.

3. Serve over cooked penne or pasta of your choice.

Aunt Kim's Shrimp Scampi

1/4 C. chopped onion
3 Tbsp. parsley
5 cloves garlic
3 Tbsp. butter
1/2 C. white wine
4 Tbsp. lemon juice
1 tsp. pepper
2 lb. shrimp

1. Sauté first 4 ingredients and add shrimp.

2. Remove shrimp after cooked.

3. Simmer first 4 ingredients with remaining ingredients until alcohol is cooked off.

4. Add about 3 Tbsp. more butter and about 1/4 olive oil to sauce.

5. Serve over pasta after shrimp warmed through.

Aunt Kim's Parmesan Crusted Chicken

1/2 C. mayo
1/4 C. parmesan cheese (grated)
4 boneless, skinless chicken breasts
Italian-seasoned panko bread crumbs

1. Combine mayo and cheese.

2. Spread onto chicken, then cover with breadcrumbs.

3. Bake at 425 degrees for 20 minutes, uncovered. (30 minutes if breasts are very large.)

4. Top with provolone cheese at the very end.

Aunt Kim's Easy Baked Ziti

1 lb. dry ziti
1 onion, chopped
1 lb. lean ground beef
1 lb. ground Italian sausage
52-oz. jar spaghetti sauce
1 pkg. sliced provolone cheese
1 1/2 C. sour cream
1 pkg. shredded mozzarella cheese

1. Bring large pot of salted water to a boil.

2. Add ziti and cook until al dente, about 8 min. Drain.

3. Brown onion, beef, and sausage in large skillet over medium heat.

4. Add spaghetti sauce and simmer 15 min.

5. Preheat oven to 350 degrees.

6. Grease a lasagna pan.

7. Layer as follows:

1/2 of ziti
provolone
sour cream
1/2 of sauce mixture
remaining ziti
mozzarella
remaining sauce mixture

8. Bake 30-45 minutes in a preheated oven or until cheese are melted.

Aunt Kim's Andouille & Beef Burgers

1/2 lb. andouille sausage, cut into tiny cubes
3/4 C. pecans, toasted, chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 lb. ground beef (20% fat)
1 1/2 lb. onions, thinly sliced
2 Tbsp. olive oil
3 cloves garlic, minced
1 Tbsp. brown sugar
8 oz. crumbled blue cheese

For burgers:
Toss first 4 ingredients in large bowl. Add beef. Blend gently. Shape mixture into six 1/2-inch-thick patties. Grill as usual over medium-high heat.
NOTE: These can be made 1 day ahead. Transfer patties to small baking sheet. Cover and chill.

For carmelized onions:
Place skillet on medium-high heat, either grill on stovetop. Cook until onions are golden, stirring often, about 25 minutes. Remove from heat. Season with salt and pepper.

Aunt Kim's Meat Marinade

This marinade can be used for boneless and bone-in chicken breasts, flank steak, or London broil.

1 C. extra-virgin olive oil
1/2 C. soy sauce
2 limes, juiced and freshly squeezed
3 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Tabasco sauce
2 Tbsp. brown sugar
1 tsp. Mrs. Dash

Whisk all ingredients together and add your meat. Cover and soak overnight. 

Aunt Kim's Restaurant-Style Salsa

1 can whole tomatoes
2 cans Rotel
1/4 C. chopped onion
1 clove garlic, minced
1 whole jalapeño, diced small
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground cumin
1/2 C. cilantro (or more, to taste)
1/2 whole lime juice

NOTE: This makes a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a mixing bowl.

1. Combine all ingredients in a blender or food processor. Pulse until you get the salsa to the consistency you'd like (10-15 pulses).

2. Test seasonings with a tortilla chip and adjust as needed.

3. Refrigerate salsa for at least an hour. Serve with tortilla chips.