Coconut Tarts

My Mom made these delicious gems for my birthday, but her original recipe (see end of this post) used boxed pudding mix and canned whipped cream, and it was also a bit sweeter than we like. Here is a modified version, made from scratch and with less sugar. Still yummy!

Ingredients for tart shells

Pre-made, packaged tart cups (made of phyllo dough)
OR
24 sheets of phyllo dough, defrosted
6 Tbsp. butter, melted

Procedure for homemade tart shells

1) Either purchase mini tart shells pre-made, and bake according to package directions, or follow the procedure below to make your own.

2) Preheat the oven to 350 degrees. Melt 6 Tbsp. butter in a small saucepan.

3) Liberally brush 12 muffin cups in a muffin tin with melted butter.

4) On a clean counter, unroll the first 4 sheets of phyllo dough and leave them stacked on top of each other. Work quickly, as phyllo dough dries out fast. Use a 5" circle to cut out 2 circles of dough.

5) Move the 2 circles to two of the cups you brushed with butter in the muffin tin. Press them gently down into the cups and brush with melted butter again.

6) Repeat the process with the remaining sheets of phyllo dough until you have 12 muffin tins filled.

7) Bake the shells for 8 minutes or until lightly brown.

8) Gently remove from pan as soon they come out of the oven. Cool on a wire rack.


Ingredients for tarts

1 recipe Coconut Cream Pudding (already prepared, but without the meringue)
1 C.+ heavy whipping cream
1/4 C. powdered sugar
1/4 C. coconut flakes, toasted, for garnish

Procedure for tarts

1) Prepare Coconut Cream Pudding recipe as filling. Spoon into cooled tart cups.

2) Whip cream together with powdered sugar (can also use granulated sugar) to desired sweetness and stiffness.

3) Toast coconut flakes until lightly browned and crisp (for garnish).

4) Top filled tarts with a dollop of whipped cream and sprinkle with toasted coconut flakes.


The original recipe from my mom:

The original recipe from dessertfortwo.com, which describes the procedure for making the shells, appears at the link. There is also yet another version of the coconut filling there, if you want to try out something different.

Coconut Cream Pudding

1 C. sugar, divided
1/4 C. cornstarch
3 C. milk
4 eggs, separated
1 C.+ flaked coconut
1 tsp. vanilla extract

1) Separate eggs, placing yolks in a small bowl and slightly beating them. Place the whites in a separate, larger mixing bowl, to be used for making meringue later.

2) In a heavy saucepan, combine 2/3 C. sugar and 1/4 C. cornstarch. Stir in 3 C. milk until smooth.

3) Stirring frequently, bring to a low boil over medium heat, then stir constantly for 2 minutes more.

4)  Slowly pour 1 C. of the warm milk mixture into the beaten egg yolks, stirring constantly. When well blended, return all to pan in the same manner.

5) Over medium heat, bring to a gentle boil again, then cook and stir 2 minutes more.

6) Stir in coconut flakes and vanilla, then cool to lukewarm without stirring.

7) Pour into an ungreased 8-inch square baking dish.

8) Beat egg whites on medium speed until they begin to thicken, then gradually add remaining 1/3 C. sugar and continue beating until soft to moderately stiff peaks form. Do not over- or under-beat.

9) Spread meringue over pudding, allowing peaks to form and sealing edges.

10) Bake, uncovered, at 350 degrees for 10-15 minutes. Serve warm.

This would make a delicious filling for a coconut cream pie or for coconut tarts. The original recipe appeared on tasteofhome.com. I have modified it slightly, including decreasing the total sugar used.

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.

///////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////

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.