Saturday, July 10, 2010

Coconut Milk Whipped Cream

My sister shared this recipe with me today. Has a wonderful coconut taste (obviously) that goes really well with fresh berries!!

2 Cans of Thai Garden Coconut Milk (full fat)
dry, granulated sweetener of your choice (to taste)

Chill the unopened cans of coconut milk for 24 hours or longer.

Puncture the bottom of the cans and drain out the separated coconut liquid. Once drained, open the can and scoop out the coconut fat into a standing mixer.

Mix on high until stiff peaks form. Add sweetener and continue beating until incorporated.

Serve immediately with your favorite gluten free dessert, berries, cocoa etc.


Tuesday, July 6, 2010

Baked Potato with a Fried Egg

The other morning, I was really tired and didn't really want to do anything too time consuming for breakfast. So I came up with this and it was REALLY good.

(makes one serving)

1 yellow potato
sour cream
green onions or chives
one strip of crispy bacon
and 1 fried egg with runny yolk
salt and pepper
parmesan cheese

Steam your potato in the same way you would if making baked potatoes. Open your potato.

Melt a small pat of butter or smart balance inside your potato. Add sour cream, crumbled bacon and your green onions/chives and a bit of salt and pepper if you want.

Put the fried egg over the top of the potato and break the yolk so it runs over the entire potato.

Add salt and pepper and sprinkle with parm cheese. YUM!

Gluten Free Polenta Breakfast Casserole

NOTE: because of the polenta on the bottom of the casserole, potatoes can be omitted in this recipe and it will still taste delicious! It's the chef's prerogative. :)

Here is a link to the original recipe:

My adaptation:

1/2 C sweet or yellow onion, diced small
3 cloves of garlic, mincedl
salt and pepper
1 large tomatos, chopped and seeded
1 handful of spinach, washed well
1 large portobello mushroom
3/4 C fresh parsley and cilantro
(or you can use fresh basil if you prefer), minced, to taste
1/2 can black beans, rinsed thoroughly and quickly patted dry
2 tubes of polenta, sliced into rounds
(health food stores and Trader Joes carry these)
10 eggs
Butter or oil for sautéing
1/2 cup grated Parmesan cheese (plus more for top)
1/2 cup shredded sharp cheddar cheese (plus more for top)
sour cream and pico de gallo

Fry the polenta rounds in olive oil until golden brown. Fry onions, garlic herbs and mushroom in olive oil (you can do this the night before to save time).

Place 2 layers of fried polenta rounds in the bottom of the lightly greased casserole dish, so they are wedged in as well as you can, preferably with no space in between (doesn't matter if they look ugly. haha). Pour the black beans over the polenta, then the put the onion mixture on top of that.

In a large bowl, beat the eggs. Then mix in the tomatoes, spinach and cheese to the eggs. Pour all into the casserole dish. salt and pepper to taste. Cover with extra cheese.

Bake at 350 until eggs are done! Cut into squares (or triangles, depending on your baking dish you are using. :) ) and serve with sour cream and pico de