Spoonful of Sugar Free

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Not Your Ordinary Steak

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Remember a few days ago when I showed you my latest cooking gadgets?

In the beginning of that post there was a large cooking collection given to me by a neighbor. I have had a blast looking through the pages of those books. Hundreds of recipes to try in all sorts of different cuisines. No, they aren’t all sugar-free, dairy-free, and gluten-free, and many are far from being called healthy; however, I’m having a lot of fun trying to recreate these recipes.

Looks like a regular steak, right?

This is my recreation of the “Garrick Steak.” This steak is supposedly a specialty from the famous Garrick Club in London. It requires a bit of prep work, but cooking the steak is relatively easy.

It is stuffed full of mushrooms, shallots, ham, and herbs. I suggest serving it with a large salad with a light dressing like a simple drizzle of olive oil and balsamic vinegar.

The Garrick Steak

~Adapted from the 1972 Grand Diplome Cooking Course Book. Dairy-free, gluten-free, nut-free, and sugar-free. 

Ingredients

  • 1-3 lb top round or flank steak, preferably grass-fed and organic
  • 1 cup chopped mushrooms
  • 1 shallot, chopped
  • 1/4 cup chopped ham
  • 1 Tablespoon chopped parsley
  • 1/2 teaspoon thyme
  • pinch salt and pepper
  • 1 tablespoon olive oil

First, prepare the mushroom stuffing by sautéing the mushrooms, shallot, ham in 1 teaspoon olive oil. Cover and cook for 5 minutes, or until soft. Stir in the herbs and seasoning.

Meanwhile, slit the steak from one side to the other to form a large pocket. Fill with the mushroom stuffing. Sew with trussing needles (if you don’t have one, you may simply pin it together with toothpicks), and lightly brush with olive oil.

Broil for 5-6 minutes each side for a rare steak, up to ten minutes each side for a well-done steak. Garnish with extra parsley and serve as 1/2 inch slices.

THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:

Rare, medium, or well done? -Medium-well for me, please!

To the vegans out there: do you miss steak? Is there a certain non-vegan food you miss sometimes?

Pumpkin Spice Latte Granola

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Happy Fall Everyone!

Today is officially the start of Fall (or Spring if you’re in the Southern hemisphere), so it’s time to whip out those can openers for those dozens of cans of Pumpkin you’ve stored up.

What? You don’t excessively hoard pumpkin?!

Oh well, I guess that’s just me.

Do you know what goes hand and hand with Fall and Pumpkin?

What’s in the bag?

Godiva Coffee!

FoodBuzz partnered with Godiva Coffee, and sent me these two limited time-only seasonal coffee blends: Caramel Pecan Bark and Pumpkin Spice.

Both taste great, but I especially love the pumpkin spice. It tastes just like pumpkin pie! You can find these at most grocery stores.

What goes great with a nice, hot cup of coffee: Granola.

No, not coffee cake, donuts, or pastries (unless you want to get into a sugar coma so early in the morning). Granola.

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Pumpkin Spice Latte Granola

Pumpkin Spice Latte Granola

~Granola is not an exact science. I write these measurements down by how I made the granola, but feel free to add more or less of the ingredients, throw in some extra spices, or whatever you like. I don't think granola is meant to be a huge project full of measuring cups and spoons, simply throw in handfuls! This granola is gluten-free (make sure to use gluten-free oats), dairy-free, soy-free, peanut-free, vegan, and, of course, sugar-free!

Ingredients

  • 3 cups rolled oats (not quick-cooking oats)*
  • 2 cups chopped nuts (pecans, almonds, walnuts. Or whatever you have on hand)
  • 1 cup chopped dried fruit (I used apricots, dates, and prunes. Golden raisins, dried cranberries, and mulberries would work well, too)
  • 1/2 cup seeds (pumpkin, chia, flax)
  • 1 cup pumpkin puree
  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons ground coffee (I used Godiva's Pumpkin Spice)
  • Spice: 1 Tablespoon Cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 3 Tablespoons whole coffee beans**

Instructions

  1. Preheat oven to 350*.
  2. In a large bowl, mix together pumpkin with spices, salt, and ground coffee.
  3. Next, stir in nuts, fruit, seeds, and granola.
  4. Drizzle and toss with Coconut oil until evenly coated. Do NOT add the whole coffee beans yet.
  5. Spread on baking sheet and bake for 45 minutes, stirring every fifteen minutes, or until golden brown. Stir in whole coffee beans after baking.

Notes

*To make this recipe grain-free, simply omit the oats and double the nuts, seeds, and dried fruit. It still tastes great!

**The coffee beans are not required, but I highly recommend adding them. They stay crunchy like the rest of the granola's texture, and it adds that extra bit of coffee flavor. Use decaffeinated beans if you plan on munching on the granola at night, so it won't keep you awake!

https://www.spoonfulofsugarfree.com/2011/09/23/pumpkin-spice-latte-granola/

Tastes great with a cup of Pumpkin Spice Latte. I made Averie’s Pumpkin Spice Latte, but omitted the sweetener. Still amazing.

Health Benefits: 

  • Oats: Click HERE for a post I wrote about the nutritional benefits of oats.
  • Pumpkin: One cup of pumpkin has 7 grams fiber, 2650 IU Vitamin A, 564 mg potassium! It also boasts a truckload of antioxidants like Alpha-carotene and Beta-carotene.
  • Almonds: Almonds are a major superfood, and they are full of monounsaturated, good-for-you fats. It contains many nutrients that benefit the brain, and regulate cholesterol. The monounsaturated fats and vitamin E reduce the risk of heart disease.
  • Coffee: Sometimes people are negative about coffee, and sometimes people are positive. Science suggests these positives: it can increase alertness, rich in antioxidants, can help boost metabolism, can treat migraines, can help prevent Type 2 diabetes. However, it can also be addictive, cause anxiety, osteoporosis, and dehydration. My take: everything in moderation. The studies that show coffee causes osteoporosis were people drinking over four cups of coffee everyday. Drink in moderation.
  • Cinnamon: Studies have shown that it can help lower LDL cholesterol, help regulate blood sugar levels, has anti-clotting effect on blood, and it can boost cognitive function and memory.

Simply grab a handful, sit outside, munch, and enjoy the Fall!

Sprinkle on pancakes, or place in a bowl and drizzle with almond or coconut milk.

Thought-provoking question of the day:

Does it feel like fall yet where you live? For me, not quite yet. I can’t wait for the air to start feeling cooler, though! It is my favorite time of year.

Do you like pumpkin as much as me?

I love it! Pancakes, Brownies, Bread, Sticky Buns, and now lattes and granola!

 

 

The Best Part of Cooking

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Cooking tools! 

I have a lot of new gadgets and books given to me by friends lately, that I’m excited to share with you:

The Complete 20-book set of the Grand Diplome Cooking Course give to me by a thoughtful neighbor. It is a wonderful cooking set written in the 70’s by a few chefs from Le Cordon Bleu School. I love looking through the hundreds of recipes. I’ve tried out a few, and am excited to try more! I have a few recipe inspirations that came from this book. I promise to share it with you soon!

One of the volumes.

Mini Colanders! So cute!

Mini Tabasco! Even Cuter!

Ceramic Measuring spoons given to me by my wonderful aunt. I love these!

Real Simple Cookbook. I won this from My Little Celebration, thanks Dana!

Giant Donut Cake Pan! It was on sale at Williams Sonoma for $6!!! What a steal! Chocolate Peanut Butter Cake anyone?

Ok, so this isn’t really that new, but isn’t it pretty?

Sugar-Free Notice: 

I’ve been thinking about hosting another Sugar-Free Challenge like the one I hosted in June HERE.

I know many of you enjoyed the challenge, and asked for another one. Since the Holidays are coming up soon (Halloween, Thanksgiving, Christmas), I wanted to do one more challenge for you all before the sugar comas hit.

What do you think? 

Have a specific date in mind? How long should it last? Would you join?

How to Make Homemade Spring Rolls

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You’ve seen them at the store or at various restaurants, and perhaps you’ve even eaten them before.

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But have you ever made them?

Spring Rolls are actually quite simple to make. Simply fill them with your favorite vegetables, herbs, and meat; roll; and eat!

Spring rolls

Homemade Spring Rolls with Spicy Peanut Sauce

~These rolls are gluten-free, dairy-free, vegan, and, of course, sugar-free! 

Spring Roll Ingredients 

  • Rice Paper Rolls (found in the ethnic aisle of your grocery store or specialty foods store, or at asian markets)
  • The following fruits and vegetables. You may use whatever you like when stuffing it. The following is simply a suggestion:
    • Cabbage
    • Carrots
    • Fruit (like mango or pear)
    • Avocado
    • Bean Sprouts
    • Herbs: cilantro, basil, or mint
    • Optional: Cooked meat or fish

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1. Prepare your filling ingredients by thinly slicing, or julienning, the vegetables. Pluck the herb’s leaves.

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2. Fill a large bowl with warm water (not hot, just warm). Take a Rice Paper and dip the entire sheet into the bowl of water and pull out immediately. The Rice Paper may still feel hard now, but it will soften up while you work with it.

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3. Place your ingredients on the middle of the rice paper sheet. Put a good amount of the filling in, but make sure there are still a couple inches around the edges to roll. I learned from my first couple tries that more is not always better.

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4. Fold the top part of the Rice Paper sheet over the ingredients.

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5. Fold the sides over the middle.

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6. Tuck in the fillings, and roll the rest tightly.

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7. Seal the rice paper with a dab of water, if needed. Repeat the above with the rest of your rice paper sheets.

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Spicy Peanut Sauce

~This sauce is gluten-free, dairy-free, vegan, and, of course, sugar-free! 

Ingredients

  • 1/2 cup creamy peanut butter
  • 1/4 cup water
  • 2 Tablespoons Tamari or Soy Sauce (Note: Soy Sauce is made with wheat, so it will not be gluten-free. Most Tamari sauces are. I recommend Bragg’s Liquid Aminos.)
  • 2 Tablespoons vinegar
  • Pinch of Red Pepper Flakes, or more to taste

Whisk together all ingredients until well-combined and serve as dipping sauce for Spring Rolls. This can also be used for stir-frys, or as a dressing for salads.

***NOTE: For those who are allergic to peanuts, try substituting almond butter to make a Spicy Almond Sauce. Or forgo the sauce altogether, and simply dip the rolls in soy sauce.

spring rolls

Don’t be scared by the long list of steps, because it is not hard at all! It is simply a process of slicing veggies, rolling, and dipping in sauce. Then, of course, you eat.

Can be served for lunch or dinner, or grab one for a quick snack. I like to think of them as salads in portable form.

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Definitely make extra peanut sauce to save for later and put on….everything.

THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:

Have you tried Spring Rolls before? If so, do you like them?

How is the weather in your neck of the woods? I thought fall was finally coming to us, but it has been mid-90s everyday this week! Oh well, I guess I’m going to have to wait a bit longer to share with you my pumpkin recipes…

P.S. My first Photo was featured on FoodGawker! Check it out HERE. 

 

Nacho Chips and Giveaway Winners

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First, thank you to everyone who entered the NuNaturals Stevia Giveaway. I wish I could give you all some! Also, thanks to NuNaturals for allowing me to host this giveaway.

The four randomly chosen winners are:

Congratulations, ladies! You will be receiving an email shortly.

Now for the recipe I promised you yesterday.

Nacho Cheeze Kale Chips

 

First, make the Dairy-Free Nacho Cheeze Sauce. 

Wash your kale and tear into chip-sized pieces. Pour the Nacho Cheeze Sauce onto your kale and massage thoroughly.

You have two options for baking the chips:

  • Dehydrator Method: The Kale chips will be raw if using a dehydrator. Each dehydrator is different, so timing will be different on each. Typically, it will take 4-6 hours to dehydrate. They are done when crisp. The dehydrator method keeps the kale chips crisp the next day. Store in air-tight container or ziplock bag.
  • Oven Method: Usually, the chips don’t stay as crisp the next day. However, they are tasty enough that you won’t have any leftover! Place kale in an even layer on a baking sheet-do not overlap. Bake at 300* for 20 minutes. Flip, and then bake for another ten. Be careful and make sure you don’t burn them!
They are light and crispy. A delicious way to get all the vitamins and minerals from the green, leafy kale.

THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:

Favorite ways to eat kale?

Do you try and eat your greens everyday? Any tips and tricks you’d like to share?

Dairy-Free Nachos

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Nachos definitely would not win the “Healthiest Snack” award with it’s deep fried chips, and greasy cheese sauce. Make a few adjustments, though, and you have yourself a satisfying meal and a great party snack.

Dairy-Free Nacho Cheeze Sauce

~This sauce is vegan, gluten-free, dairy-free, soy-free, and, of course, sugar-free! 

Ingredients

  • 1/2 cup raw cashews, soaked for 3 hours and drained
  • 1/2 cup raw almonds, soaked for 3 hours and drained
  • 5 Tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 cup dairy-free milk (like almond milk. Water can probably be substituted, but I would use only 1/4 cup and then add more if needed)
  • 1 teaspoon salt, preferably himalayan
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • dash cayenne, optional for spicy sauce

Combine all ingredients in a food processor or strong blender and blend until smooth. Add more liquid if needed to reach desired consistency. I used my magic bullet for this recipe.

You can store the extra sauce in an airtight container. The recipe makes one cup of sauce. Tomorrow, I’ll give you another use for the sauce!

Assemble Supreme Nachos:

You can simply dip some chips in the sauce right now, or you can make these Supreme Nachos.

  1. Preheat Oven to Broil setting.
  2. On a baking sheet lay out a few handfuls of your favorite tortilla chips.
  3. Top nachos with optional Hot toppings:
    1. Black beans, Chickpeas, Pinto beans, or Refried beans
    2. Organic Ground Beef, shredded chicken, or pork
    3. Sauteed Veggies (onions, peppers)
  4. Drizzle Nachos with Dairy-Free Cheeze Sauce
  5. Broil for a few minutes until golden brown. It took my oven about 5 minutes.
  6. Top with optional Cold Toppings:
    1. Sliced Black Olives
    2. Cucumbers
    3. Shredded lettuce or spinach
    4. Cilantro
    5. Homemade Salsa or chopped tomatoes and onions
    6. Guacamole
  7. Serve and Devour!

THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:

What would you top your Supreme Nachos with? Give me some fun ideas!

P.S. Tonight is the last night to sign up for the Stevia Giveaway!