Grapefruit & Brown Sugar

HELLO!

This recipe is super simple and easy that probably many of you know, but I still feel like I should share as it turned my dislike of grapefruit into a love for grapefruit.   I will admit that I felt guilty for my dislike of grapefruit; I have so many allergies that it just didn’t feel right to me to not readily eat anything that I actually can. Yet, boy, grapefruit was one food that I could not swallow.  I am surrounded by family that loves grapefruit, but no matter what way they tried to entice a bite down, I would gag hard! Or well, that was until recently, when finally the perfect and simple pairing made everything edible: Grapefruit & Brown Sugar!

I’m not going to deny my love for the Brown Sugar.  So, I should not have been surprised that brown sugar made everything alright, because by golly, it certainly does in my books!

Mr. B actually laughs, when he spots me enjoying my grapefruit, now, as my history with grapefruit was so rocky.  It is official – as long as grapefruit has brown sugar on it – I love it!

GRAPEFRUIT & BROWN SUGAR

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Serves: 2

Total Time: 5 minutes

Free of top eight allergens

INGREDIENTS:

  • 1 Ruby Grapefruit
  • 1 Tbsp of Brown Sugar

INSTRUCTIONS:

  1. Slice the grapefruit in half. Sprinkle on the brown sugar!

Enjoy!

All the Best,

THE BRECHEISEN BATCH

The Wonders of the Lake of the Ozarks

HELLO! 

A couple of weekends ago The Brecheisen Batch had a relaxing and resplendent trip to the Lake of the Ozarks in Missouri. This was not out first visit; we actually had our Honeymoon at the Lake of the Ozarks, but this was during winter. It had its own breathtaking beauty then, but partaking the Lake in spring was another experience unto itself.  Spring brought a charm that memorized us into ease and rest.

What brought us back to the Lake of the Ozarks were my parents.  After speaking so highly of the  Lake from our Honeymoon, they grew interested into the Lake and wanted to explore it themselves. So, when they came to visit us from the West to the Midwest, we were so happy (especially myself!).  I am blessed that all in-laws love one another. The Brechisen Batch is one big and  boisterous batch.  Additionally, my parents blessed us with a weekend trip to the Lake of the Ozark at a quaint and privately-owned resort that was waterfront and pet-friendly!

It was truly more than I could have every hoped for. The Lake of the Ozarks were captivating.  It lured us into a blissful state of contentment.  We spent most of our time, just ourselves, on a swimming dock as we watched the world pass seemingly without time.

It was so charming that we all eagerly daydreamed about living there. My family is rich in dreams.  When it was time to leave, we simply did not wish to go depart.  Luckily, it is only a decent drive away – we shall definitely return.

I highly recommend the Lake of the Ozarks to all types of individuals and groups. It truly does have a little bit of everything for most folks.  May it charm you as it did us!

The Resorts Swimming Dock

The swimming dock of our Resort. The location we spent most!

View from the Swimming Dock

It was a lovely day and view from the Swimming Dock that we constantly used.

Another View from the Swimming Dock

Another View from the Swimming Dock. What charmed us was that the Lake was so massive of water and foliage. It looked like the other side was just floating islands of lush greenery.

Sunset at the Lake of the Ozarks

We were treated to a Sunset that took our breath away and set flight to daydreams.

Sunset Show at the Lake of the Ozarks

What a splendid show were we gifted on our stay at the Lake of the Ozarks.

Tink at the Lake of the Ozarks

Tink thoroughly enjoyed the Lake of the Ozarks, too! Who knew she was a Lake Pup!

ENJOY!

THE BRECHEISEN BATCH

Ginger Cookies

HELLO! 

Today I share with you the recipe to best ginger cookie that is unbelievably allergy friendly.  This recipe is one that no one has a clue that it is missing some ‘mainstream’ components.  I was craving, one day, a ginger cookie as I’ve been in a desert with my allergies. This is the type of cookie that is crisp on the outside and completely airy soft on the inside.  It is coated in sweet sugar to contrast the bite of ginger as this, as I like it, is quite heavy on the ginger. I really love ginger, so this cookie is heavy with it.

It was funny, because I totally made this cookie for my craving, quite late in the evening  – but the smell was so tempting that it drew out the family and most of it was gone by the evening! They had no idea how allergy friendly the cookie was; it was an instant hit with request to immediately make more!

I can barely stop talking about this cookie, since it was such a gingery cloud of yum, but I shall to share the recipe!

GINGER COOKIE

Serves: 12

(This household simple can’t eat just one cookie!)

Time: 1 hr and 20 minutes

Free of the Top Eight Allergies

INGREDIENTS

  • 2 1/4 cups of Pantry Flour (or any flour)
  • 1 tbsp of Baking Power
  • 1 tsp of Baking Soda
  •  3/4 tsp of Guar Gum (or Xanthan Gum)
  • 1 tbsp of ground ginger
  • 12 tbsp of Earth Balance Soy Free Butter (or any butter)
  • 1 cup of sugar
  • 1/4 cup of molasses
  • 1/4 cup of unsweetened applesauce
  • Sugar for rolling.

INSTRUCTIONS

  1. Combine the flour, baking powder, baking soda, guar gum.
  2. In another bowl, create the sugar, ginger, and butter until fluffy.  Beat in the molasses and applesauce.
  3. Slowly, mix in the flour mixture till well-incorporated.
  4. Chill the dough for at least 1 hour.
  5. Once the hour or longer is up, preheat the oven to 350 F.
  6. Roll dough into 1 1/2 inch balls and roll in sugar.
  7. Place on an ungreased baking sheet and bake until the edges just start to brown, which is about 12 to 15 minutes.
  8. The centers will be soft, so make sure you let the cookies cool a bit on the baking sheet or it may fall apart if not careful, then remove to a cooling rack to cool completely.

ENJOY!

THE BRECHEISEN BATCH

Radish & Salt

HELLO! 

Today I share with you a little bite of a snack that I only recently discovered through my marriage.  It is a traditional bite of vegetable that is common among my husband’s family, but is one I never heed any attention to till Thanksgiving. It was last year at Thanksgiving that I noticed my grandfather-in-law taking a bite of raw radish with salt sprinkled on it. Not only was he doing it, but so was my husband, my mother-in-law, and my grandmother-in-law! It took me by quite surprise.

For starters, radish has never been in my scheme of vegetables I eat commonly. It wasn’t a slight for preference or anything; it was simply a matter of exposure.  I simply was not exposed to radish on a frequent manner and it simply slide to the side of notice.  Secondly, I definitely never seen radish chomped on so readily – and especially with just a drizzle of salt. What was this interesting bite that my married family seemed to enjoy? I took one bite – and the rest is history. It is, now, a frequent chomp in our house.

What I love about radishes is that it has stout zing that can clear the sinuses, but without a burning heat that scolds the mouth and throat.  A sprinkle of salt adds a twist to the zing; suddenly it goes from zingy to zippy! Instead of just an instant wow in your mouth with a zing it transforms it into a zip that slowly builds with each bite.

RADISH & SALT

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Serves: 1

Time: 3 minute

INGREDIENTS

  • 1 bunch of radishes
  • A pinch of Salt

INSTRUCTIONS

  1. Trim the tops and the bottoms of the radishes.  Wash the radishes well and pat dry.
  2. Sprinkle with a pinch of salt – and chomp!

ENJOY!

THE BRECHEISEN BATCH

 

Cornish Game Hens

HELLO!

This following recipe is super easy, elegant, and to us,  the Brecheisen Batch, it means a lot. How can a small little bird mean so much? Well, on the day that I was brave, enough, to attempt the bake a hen for the first time was the same day that Mr. B proposed!  So, this little hen is our special meal every year on the same date that Mr. B got down one on knee.

Surprisingly, it is really easy and simple to bake these little hens and turn out to be delicious! Not only are they easy to make, but look stunning on a plate.  In my mind, I had always imagined that it was much harder to get just right.  Afterall, it is only two ingredients. Yep, that is right, just two.

Bonus: It is free of the top eight allergens!

 

CORNISH GAME HENS

Cornish Hen

Serves: 2

Total Time: 1 hr & 15 minutes

Free of the Top Eight Food Allergies

INGREDIENTS:

  • 2 of 1 lb Cornish Game Hens
  • 1/3 cup of Earth Balance Soy-Free Butter (or butter),  melted

INSTRUCTIONS:

  1. Pre-Heat the oven to 350 F.
  2. Melt the butter.
  3. On an oven tray with raised edges (to prevent butter spillage), place the two hens breast side down onto the tray.  Brush the butter on the hens liberally.
  4. Once in the oven, every 15 minutes or so, pull out the tray and brush the hens with butter. Return to the oven.
  5. Bake for an 1 hr & 15 to 30 minutes.

ENJOY!

THE BRECHEISEN BATCH

Garlic Steak with Garlic & Olive Oil

HELLO!

It was recently Mr. B’s Birthday! In my family, it is a tradition that the birthday boy or girl gets to request what they want on their birthday for dinner and dessert.  A tradition that Mr. B was happily to take on.

For his birthday, Mr. B declared that he wanted steaks and potatoes for his dinner upon request of what he wanted for his birthday meal. Spotting that the eye of round was on sale and the knowledge that all the birthday boy and party guests were garlic lovers like myself – I knew exactly what I wanted to make for him on his birthday!

Behold a recipe that is paradise for those that love garlic like I! I seriously can not get, enough, of garlic.  I could almost eat it raw I love it so; I sometimes do try – and always regret! Nevertheless, my love for garlic is strong, and luckily, does my husband!

This recipe was a big hit at the party; I thought I made plenty for a hearty amount of leftovers to enjoy the whole week long  – boy, I was wrong! At the end of the party, only two pieces were left!

Now, do not worry about the curve of the round in the picture below. Bless my beloved husband’s heart. He did his best!  He wanted to grill his steak, but he is not use to his new grill that we were gifted for our wedding.   It was still delicious, nevertheless, no matter how it may look!  I was charmed that he wanted to help at all in his birthday meal!

GARLIC STEAK WITH GARLIC & OLIVE OIL

Garlic Steak

Serves: 4 to 6

Total Time: 13 hours

Free of the Top Eight Food Allergies

INGREDIENTS:

  • 8 to 10 big cloves of garlic, minced
  • 1 tablespoon olive oil
  • 1 tsp of  salt
  • 1/2 tsp of black pepper
  • 12 oz of Eye of Round Steak (or other cuts of round that is cut to moderately thin)
  • 12 cloves garlic, peeled
  • 1 cup olive oil for frying
  • Salt and ground black pepper to coat

INSTRUCTIONS:

 

  1.  In a bowl,  stir the minced garlic, olive oil, salt, and black pepper, then pour into a resealable plastic bag. Add the steaks into the bag and seal the bag up to coat the steaks with the marinade thoroughly.  After thoroughly and evenly coated, squeeze out excess air in the bag.   Marinate in the refrigerator for 12 or so hours
  2.  Once the steaks are marinated, combine the 12 garlic cloves and 1 cup of olive oil in a small saucepan over low heat. Stew, stirring occasionally, until garlic is golden and tender, which is about 30 minutes.
  3.  While the garlic is stewing in the olive oil,  preheat an outdoor grill for high heat and lightly oil the grill to prevent sticking.  Remove the steaks from the bag with a little shake.  On each side, generously season the steaks with salt and black pepper till coated evenly.
  4. Cook the steaks on the prepared grill for about 3 to 5 minutes per side determining the thickness of the round and desired doneness. Remove steaks to a plate.
  5. To serve, spoon the oil-roasted garlic on top of the rounds and drizzle the garlic-infused oil over the steaks.

ENJOY!

THE BRECHEISEN BATCH

 

 

 

Tip of the Day: Dairy-Free Pudding

HELLO!

Today I’ll be sharing a tip, instead of an actual recipe: Easy Dairy-Free Pudding! Due to my list of allergies, sometimes, I crave something, anything, that can possibly be creamy. The texture and sensation of a cool, creamy item of food can be a seriously intense craving,  especially when your daily life consists of such a lack of it.

I will admit I have only discovered this tip recently – and so happily did I – mostly out of desperation.  While making your own pudding is not that incredibly difficult, sometimes, you just want something super easy  and ready in minutes. This is especially true, when you have to make most of your meals, everyday, year round.  Shortcuts are significantly appreciated from time to time.

This leads to the tip of the day! Despite the claims on the back of the some packages of pudding, declaring that alternative milks can not be successfully used, they are not completely accurate. One minor adjustment – and you have yourself some instant pudding!

 

DAIRY-FREE PUDDING

Serves: 2 to 4

Total Time: 3 Minutes

INGREDIENTS

  • 1 package of Jell-O Simply Good Pudding (or any brand you want. I use this one).
  • 2/3 cup to 1 cup of unsweetened original almondmilk (or alternative milk of choice).

INSTRUCTIONS

  1. Open and pour the package of pudding into a bowl.
  2. Slowly whisk in the alternative milk of choice to 2/3 cup for 1 minute. If the texture is smooth, stop the alternative milk, and continue whisking for another minute.  If the texture is still thick, continue pouring and whisking, up to 1 cup of alternative milk till smooth. Continue whisking for an additional minute.
  3. After two minutes of whisking and acquiring the desired texture of smoothness and thickness, cover and put into the refrigerator to chill.
  4. Notes: I have found that the Vanilla of  Jell-O Simply Good Pudding is good at 2/3 cup of alternative milk, while the Chocolate of Jell-O Simply Good Pudding takes up to a cup.
  5. In addition: As you are reducing the amount of milk used, it does mean the serving size will be less than what you’d normally would get.

ENJOY!

THE BRECHEISEN BATCH

Pizza in a Cup!

HELLO! 

 

This discovery was a treat for myself as pizza is extremely difficult to find that I can eat with my allergies, and due to my allergies, it’s very tenuous to make. I’ve yet to create a pizza recipe that I am content with.  So, this little trick of pizza in a cup helps my craving for when I have serious hankering for one – and I’m tired of  repeatedly watching others eat pizza!

Now, I like my pizza sauce slightly sweet – and a lot of it. For me, it helps compensate for not having cheese.  You may need to make slight adjustments to the recipe for your preference; it is easy to do!

I hope this helps you with any pizza cravings that you might have just like it has me!

Bonus – they are free of the top eight allergies!

PIZZA IN A CUP

Serves: 1

Total Time: 2 to 5 minutes

Free of The Top Eight Allergens

INGREDIENTS

  • 4 tbsp  of Pantry Flour (or any flour)
  • 1/8 tsp of baking power
  • 1/16 tsp of baking soda
  • 1/8 tsp of sea salt
  • 3 tbsp of unsweetened original almondmilk (or any milk)
  • 1 tbsp of olive oil
  • 3 tbsp of jarred pizza sauce
  • 2 tsp of white sugar
  • 5 to 6 slices of pepperoni (or less/more depending on how much you like pepperoni!)
  • 1/2 tsp of oregano
  • 1/2 tsp of basil
  • Optional: Before the pepperoni layer, if you want to add cheese, underneath the pepperoni layer is where you’d add some.

INSTRUCTIONS

  1. Mix the flour, baking powder, baking soda, and salt into your mug of choice. Stir in the milk and oil till well-blended.
  2. In a small bowl, mix the pizza sauce with the sugar. Spread the sauce on top of the flour mixture.
  3. If you are using cheese, add it now.
  4. Top the sauce with Pepperoni and sprinkle with the herbs.
  5. Microwave for 60 to 90 seconds.

ENJOY!

THE BRECHEISEN BATCH

Banana Nut Muffins

HELLO! 

 

I absolutely LOVE Banana Muffins or Banana Bread.  I find it a homey, comforting, and actually, refreshing treat that I always wonder why I do not make more often. Now, with Banana Muffin and Bread, in certain families there is a slight tug-of-war when it comes to nuts. My family is one of them.  Do you add nuts? Do you leave the nuts out? Personally, I love walnuts, so I absolutely want them in my banana muffins and bread. Meanwhile,  Mr. B would prefer to skip on walnuts as he is not, exactly, a fan of them.

When I first made this recipe, I honestly forgot about Mr. B’s aversion to walnuts. Therefore,  only after he happily snacked on the muffin, did I remember about the walnuts and informed him! He looked surprised, and conceded that, apparently,  in certain foods,  he actually can enjoy walnuts!

Bonus – they are free of the top eight allergies!

BANANA NUT MUFFINS

Serves: 12 Muffins

Total Time: 30 to 35 minutes

Free of The Top Eight Allergens

INGREDIENTS

  • 2 cups of Pantry Flour (or any flour)
  • 2/3 cups of white sugar
  • 1 tbsp of baking powder
  • 1 tsp of baking soda
  • 3/4 tsp of guar gum (or xanthan gum)
  • 1/4 tsp of sea salt
  • 1/4 tsp of ground cinnamon
  • 1 cup of chopped bananas (about 2 medium bananas)
  • 1/2 cup of chopped walnuts (optional)
  • 1/2 cup of unsweetened plain applesauce (or 2 large eggs)
  • 1/2 cup of unsweetened original almondmilk (or any milk)
  • 1/2 cup of canola oil
  • Muffin Liners.

INSTRUCTIONS

  1. Preheat the oven to 350 F .  Put muffin liners into a twelve muffin pan.
  2. Mix  thoroughly together the flour, sugar, baking powder, baking soda, guar gum, salt, and ground cinnamon in a large bowl.  Next, add the bananas and walnuts; stir till well incorporated.
  3. Add to the large bowl, now, the applesauce, milk, and oil. Stir until everything is well mixed and combined.
  4.   Next is to evenly fill the muffin liners with the mixture.   Bake in the oven for 18 to 25 minutes until golden brown. Remove from oven and muffin pan; let the muffins cool on a rack.

ENJOY!

THE BRECHEISEN BATCH

 

Recipe Adapted from Gluten-Free Baking Classics by Annalise G.  Roberts

Stir-Fry Chicken with Mango & Cauliflower Rice

HELLO! 

In my household, I am always seeking new and delicious recipes that I can safely eat and enjoy.   I, also, try to make recipes that Mr. B will enjoy, too, but expand his usual scheme of foods.  At times, it can be a bit tricky.   Luckily, if not a bit particular,  despite Mr. B’s aversion to many vegetables, he is a fan of cauliflower.

So, with this stir-fry,  I knew I was in cautious grounds for Mr. B, but my hope that his particular fondness for the cauliflower would help win over my husband – and it did! Despite being having some new food combinations for the both of us, this dish turned out delicious!

Bonus – it is free of the top eight allergies!

IMG_20170408_172731

STIR-FRY CHICKEN WITH MANGO & CAULIFLOWER RICE

Serves: 4

Total Time: 45 Minutes to 1 hour

Free of The Top Eight Allergens

INGREDIENTS

  • CAULIFLOWER RICE:

    • 1 large head of cauliflower, roughly chopped
    • 1 tbsp of canola oil
    • 1/2 tsp of sea salt
    • 1 tsp of dried cilantro leaves
  • MANGO SAUCE:

    • 1 tbsp of orange juice or mango juice (I used orange juice)
    • 1 tbsp of tomato paste
    • 1 tbsp of sesame seed oil
    • 1/2 tbsp of Tabasco sauce
    • 1 tsp of honey
    • 1./2 tsp of apple cider vinegar
    • 1/4 tsp of sea salt
  • STIR FRY:

    • 4 boneless and skinless chicken breasts; pounded into 1/2″ thickness and cut into strips
    • 1 tsp of sea salt
    • 1/4 tsp of ground black pepper
    • 2 tsp of arrowroot powder
    • 1 medium yellow onion, thinly sliced
    • 2 ripe mangoes, thinly sliced
    • 1 tbsp of canola oil

INSTRUCTIONS

  1. To make cauliflower rice:  Break the cauliflower into florets and remove steams. Roughly chop. Toss into a blender and pulse until the cauliflower looks like rice.  Warm canola oil in a medium saucepan over medium-high heat. Toss in cauliflower, salt, and cilantro leaves. Toss in the pan until everything is well coated in oil. Cover the pot and reduce heat to low.
  2. To make the sauce,  pour all the sauce ingredients into a small bowl. Whisk until all the ingredients are well mixed.  Put aside.
  3. To make the stir-fry: Pound the chicken until 1/2 inch thick and cut into 1/2 inch strips. Put the strips into a small bowl. Toss the chicken with the salt, black pepper, and arrowroot powder.
  4.  Cut the onion into thin slices.  Peel the mangoes and cut them into thin slices.
  5. In a large wok or skillet warm the canola oil over medium-high heat. Add the chicken and stir to coat.  Stirring occasionally to help form a golden crust, but not to burn,  cook the chicken for about 10 minutes or until cooked all the way through.  Either washing the just used for the chicken, or using a new bowl, once chicken is cooked through, transfer to the bowl.
  6. Now, put in the onion and mango into the wok or skillet. Stir-fry until they are tender, which is about 3 to 5 minutes or so.
  7. Return the chicken to the wok or skillet with the onion and mango mixture.  Stir to combine.  Now, add the sauce to the combined mixture and stir until everything is thoroughly covered.  Cook for an additional 2 minutes until the sauce thickens and starts to bubble slightly.
  8. To serve, plate the cauliflower first and serve the stir-fry on top.

ENJOY!

THE BRECHEISEN BATCH