Sunday, November 10, 2013

Honeyed Cinnamon Pop Corn

Honeyed Cinnamon Pop Corn, picture Saturday morning, you aren't going anywhere your kids have declared it a "Jammie Day" and cartoons after minimal chores have been flipped on.
"Can we have Pop Corn for breakfast?"
On a "Big breakfast morning, which normally include an hour in the kitchen of cooking and an hour of clean up, this sounds like and exceptional idea.
"Can it have caramel in it?"
Record scratch.
3 of 9 of my kids have been diagnosed with ADHD and a colorful Alphabet of other fun combinations. Sugar is used sparingly in our home, mostly because I am a fan of my kids not turning into Tasmanian Devils, and I don't own a taser gun.
So I got creative.
If you like Caramel Corn, or Kettle Corn...this is for YOU!
Ingredients: (I of course doubled this)
8 cups popcorn

sea salt
coconut oil

Air pop or Pan pop popping corn

In another microwavable container or in a pot on the stove combine and melt 1/3 to 1/2 cup of coconut oil and 1/3-1/2 cup honey, in equal parts.
Slowly pour melted mixture over popcorn tossing it.
to taste sprinkle cinnamon and mix in.
I personally need a lil' salt in my sweet.
CAREFUL not too much, but a little seasalt tossed in bumps this up to addictive , snack crack.
And serve.
Such a great healthy alternative sweet treat to other sugary tantrum and sugar crashing sweets.

Saturday, February 9, 2013

Gluten Free Veggie, Chicken or Beef Gravy

I of course DOUBLE, TRIPLE and FREEZE!

6 cups gluten-free beef, chicken, or vegetable stock or 
6 baby carrots
1/2 celery rib (with leaves)
1/3 cup chopped onion
4 medium fresh white mushrooms (quartered)
2 small bay leaves
1 teaspoon dried parsley
1 pinch ground thyme
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon gluten-free soy sauce
salt and pepper
1/4-1/3 cup gluten-free cornstarch
1/2-2/3 cup water


  Place all ingredients except CORNSTARCH & WATER, in a large saucepan. Cover and bring to a boil. Turn down to a simmer and cook 1 hour (while your meal is cooking).
  Strain broth and remove bay leaves.
  Place all the rest of veggies and herbs in a food processor and add enough broth to puree to a smooth consistency.
  Pour both broth and puree back into pan, using a wooden spoon to deglaze the sides of the pan, this will brown your gravy and add to the rich flavor.
  Bring to a boil.
  In a cup make a SLURRY by mixing cornstarch with water and stir till fully dissolved.
  Add slurry to boiling broth and stir with a whisk to prevent lumps. Serve hot.

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