Holidays in the kitchen...

Thanksgiving is over and I am assuming that everyone has recovered from their food coma... No? Well get ready, because now we have to contend with holiday parties, cookie exchanges, and still more holiday dinners.

Man, do we love to eat... I love the excitement of trying something new, as well as the feeling I get when I introduce a new food to a friend.

I, however, do not love the way I tend to overextend my belt, during this season... I mean that in the best possible way, but temptation is everywhere.

Fudge, cookies, cider, hot chocolate, turkey, ham, potatoes, rolls, and the hits just keep coming. 

How do you maintain a healthy relationship with food during this crazy time?

Relax! Do not associate food with love, friendship, respect, etc. Food is still fuel. Go out, have fun, get together to see each other and make sure we appreciate our friends and family, but it does not have to include bad food.

Have a treat, indulge your sweet tooth, but be aware of what you are putting into your gas tank (for some of us that is a little too accurate).

OMG... You over did it during the holidays???? How could you? Off with your head!

But seriously folks... What would happen? You put on a pound or two? I am sure it will be fine. Enjoy your holidays, don't fret too much and make choices going forward that you can accept.

Here are a couple holiday indulgences that are quick and easy:

3-2-1 Cake (This recipe is perfect for the office)

3 eggs

2 cups sour cream

1 cake mix

Mix all together and pour into an oiled/floured microwaveable bundt pan.

Microwave on a turn table for 15 minutes and remove from the microwave.

Cover the pan with a sturdy plate and let it rest for 5-10 minutes.

Turn the cake and plate over and the cake should come right out.

Garnish with whipped cream, fruit, chocolate syrup, etc. Enjoy

Primal friendly Grok rocks! (courtesy of Mark’s Daily Apple)

60% cacao Ghirardelli chocolate chips (this are very rich, dark chocolate)

Dried plums, (prunes) cut in half

Melt chocolate in a microwave safe bowl in 30 second intervals (stirring every time) until melted.

Dip plums in the chocolate and place on parchment to cool.

These sound a little weird, but they are amazing. They are a decadent candy with two ingredients.

Now go celebrate! See you next year, unless the Mayans were right...

Connect with me at www.facebook.com/cookingwithtrace, or at www.cookingwithtrace.com

Happy holidays!

Grain free banana chocolate crepes...

An experiment gone great!

I read about these pancakes on Pinterest, you take a banana and mash it with two eggs, then cook like silver dollar pancakes. They were tasty, but I thought what else could I do with this process and crepes were the answer!

Crepes ( /ˈkreɪp/) are a thin eggy pancake that can have either a savory or sweet filling, and they are delicious. I think that the process is a little daunting because they are very delicate and if you are used to a heartier product then it can be frustrating to attempt these at home. You can purchase a crepe pan or a crepe griddle, but if you have a good nonstick pan you can make them at home. 

Typically the batter has eggs, flour, butter, and milk, but since I am trying to eliminate grain from my diet this recipe is right up my alley!

I visited D.C. last spring and right outside the metro station was a little market with different vendors including a crepe stand. They are so nonchalant about preparing the crepe from pouring and spreading the batter to flipping and filling with whatever your heart desires. It looks easy, but once you taste the light and delicious but so very fragile dish, you will want more!

Crepes are popping up a little more often now, from our local farmer’s market in Grand Junction to the Halloween festival at Palisade High School (fundraiser for the French club), and people are going nuts over them.

Filling the crepe has no limits:

• Ham and Swiss with either a Dijon mayonnaise or a thin raspberry jam
• Nutella with strawberries and bananas
• Thin sliced turkey and cranberry sauce

And the list goes on and on.

Photo courtesy of my Iphone 4s

Grain free banana chocolate crepes

1 banana

2 eggs

Pinch of salt

Butter for the pan

Filling: 60% cacao Ghirardelli dark chocolate chips

Mash the banana and then mix in the eggs until you have a consistent batter.

Heat a heavy bottomed nonstick skillet (8 inch) over very low heat. You want the butter to melt but not brown. Once the butter is completely melted, pour in enough better to coat the bottom in a thin layer. Let the crepe cook slowly until the top starts to become solid, then carefully flip. At this point you can slide out on to a plate and start your next crepe (this recipe should make 2-3). 

While the next crepe is cooking sprinkle about 10-15 chocolate chips on the cooked crepe and roll gently. Repeat with the rest of the crepes. Enjoy!

Let me know if you try this and what worked for you! 

Maintenant, allez faire cuire quelque chose!

Trace

Cranberry Salsa

 I love the fact that my friends know that I dig food. So they send me their ideas, their musings, and most importantly their recipes.  This is one of those times.

Brendan sent me a quick note about cranberry salsa. I have never heard of it, and it is such a simple recipe I could not wait to try it.

Ingredients:

1 package fresh cranberries
1/2 cup sugar
1 bunch cilantro
1 bunch green onions
juice from 1 fresh lime
1 4 oz can chopped chilies

Process cranberries in food processor with sugar and lime juice, chop cilantro and onions,

mix everything together and refrigerate for at least 3 hours.

Of  course I couldn't wait 3 hours, so I had a quick bite and it was great. I hope everyone will like it tomorrow. 




Now go mix something..

Trace

Waffle biscuits?

I saw a post on Pinterest where they waffled canned cinnamon rolls, and I thought I 'can' do that! HA! 

See those delicious creations here:

http://ahensnest.com/2011/09/waffled-cinnamon-rolls-recipe.html

I had a can of biscuits in the frig and I grabbed my grandmas old waffle iron (very old and ugly, but I love every burn it gives me), and brushed with a little olive oil. I added four biscuits at a time and gently lowered the lid. 

About 2 minutes (or less) I pulled them off.

 

Drizzled with sugar free syrup, smeared with peanut butter, or sprinkled with cinnamon sugar, they are a tasty once in awhile treat.

 

I remember reading about the Wafflerizer.. http://www.waffleizer.com/ Check out what else you can do and start waffling like a policitian!

Go waffle something!