Purrsuit of Flavors: GF Muffins for Sandwiches

Thanks to Shoko and Tyebe of the Canadian Cats and Nelly and Phenny of Easy Blog for hosting this yummy day.

Today we are taking the challenge from Shoko, Tyebe, Phenny and Nelly to post a sandwich recipe. How easy is that! Well, with Mom and Dad both on special diets, it really isn’t easy at all.
However, Mom has been making what she calls “muffins” out of tapioca flour, and it’s dairy-free too. It’s super easy and fast; just dump everything into a blender, then pour into the muffin tin and bake! The real name on the recipe is Mexican Cheese Bread, Here is what the muffin looks like before being made into a mini-sandwich (slider):

This recipe is geared toward our family’s special diet, but you can make a few changes that will be noted in the recipe below. Mom knows this recipe by heart, so here goes:

Mexican Cheese Bread, aka Muffins

Preheat oven to 400F. (Seriously, preheat it. Prep time is 5 minutes or less.)

1/2 C shredded Manchego (or cheddar) cheese
1/4 C olive oil
2/3 C coconut milk that comes in a carton in the dairy department (or regular milk)
1 tsp salt
1 egg
1 1/2 C tapioca flour (I don’t know if this will work with any other flour)

Put everything in a blender and blend well. Pour into large muffin/cupcake cups — the size that comes 6 to a pan. One pan will do it. Fill halfway or less.

Bake at 400F for 20 minutes. We like them just a bit crusty, so we bake them 2 or 3 minutes more. We use a non-stick pan, so they just dump right out.

Slice them cross-wise to use as a bun. So far, we have used them as buns for cheeseburgers and sloppy joes, and buttered the outsides of them to make grilled cheese. Would also be good with tuna or egg salad, or anything else you make into a sandwich.

You can also make these in the regular size muffin/cupcake cups as “rolls” to eat with your meals.

Xena: Lucy, I think we got cheated out of our blog today. Not even a picture of us.
Lucy: Nope, Mom promised at least a picture.

Is Chia still here?

Versatile Mexican Fajita Mix

Thanks to Shoko and Tyebe of the Canadian Cats and Nelly and Phenny of Easy Blog for hosting this yummy day.

Xena: Today we are presenting a typical recipe from our Mommy. It has no name. She has no recipe. She saw this on Allrecipes.com and winged it from there. When Daddy put it in one of his GF wraps and bit into it he swooned, re-devoted himself forever to Mommy, asked her what she was doing after lunch…

Lucy: Xena! You’re doing it again!

Xena: Fine. (paws) You tell it then, and let’s see how interesting it is (not).

Lucy: It’s not supposed to be interesting. It’s a recipe. It’s like reporting, and you know I’m the Ace Reporter in this pack.
Anyhoo, Mom didn’t take any pictures ’cause she didn’t know she would be sharing the recipe, but I’m sure Xena will come up with something to entertain you. This is basically how to make it.

Xena: So you’re honey will love you forever.

Lucy: *sigh* If you’re like our folks and are’nt eating lectins, put 3 colored bell peppers (you can use green too if you like them) in your Instantpot or other pressure cooker. Set the timer to 0 minutes and the setting to pressure cook normal. If you don’t care about lectins, then you can skip this step.

While that’s happening, peel and slice a small onion and begin to sautee it in olive oil (Mom uses that oil because it is good for you, but you can use whatever oil you want) in a large skillet.

Now, back to the peppers: When the pressure cooker gives that final beep, release the pressure and take out the peppers with a tong or something other than your fingers ’cause they will be hot. Remove the seeds and slice them into medium thin strips. Add to the pan with the onions.

Add a couple of chopped garlic sections, or more if you really love garlic.

After everything is cooked through and starting to carmelize, add a little bit (about 1/4 to 1/2 tsp) ground cumin.

If you have some cut up chicken or beef you want to add, now is the time. Mom had cooked a half pound of 100% grass-fed ground beef, and added that.

This is good over rice or in any type of wrap. We can’t tell you if the leftovers are good ’cause there weren’t any.

Xena: It smells so good, it will have you begging for some!

XOXOX from Lucy and Xena, wishing everyone a happy Cinco de Mayo!!

In Purrsuit of Flavors Pot Pie Soup

Thanks to Shoko and Tyebe of the Canadian Cats and Nelly and Phenny of Easy Blog for hosting this yummy day.

A warm comfort food for a cold day!

Mom’s Vegetarian Pot Pie Soup

Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes
4 big servings
NOTE: This would also be good with cooked chicken added.

Ingredients:
3 medium Yukon gold potatoes (or use sweet potatoes)
3 tablespoons olive oil divided
1 large onion finely chopped
6 medium carrots peeled and sliced ¼-inch thick (or get a bag of frozen, sliced carrots)
about 1 ½ cups+2 tablespoons unsalted butter
 ½ cup all-purpose flour
2 cups milk
2 cups vegetable broth
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
¼ cup white wine
3/4 cup frozen peas thawed

Instructions:
1. Pierce the potatoes several times with a fork or knife, and microwave until cooked through, about 5-10 minutes, depending on the size of the potatoes and the power of the microwave. Allow potatoes to cool slightly so that you can handle them, and chop into ½-inch to 1-inch dice. Transfer cubed potatoes to a large bowl, and set aside. (NOTE: I diced my raw sweet potatoes in my food processor and steamed them.)

2. Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes. Add the carrots to the onions, and continue to cook, and until tender, about 5-7 minutes. Transfer cooked vegetables to the large bowl with the potatoes, and set aside.

3. Reduce the heat to medium, and add the butter and 2 tablespoons oil to the same pot. When the butter has melted, stir in the flour and cook, stirring constantly for 1 minute. Slowly and gradually stir the milk, broth, thyme, salt, and pepper into the flour mixture. Continue to stir constantly as the sauce thickens. Stir in the white wine, and cook for an additional minute.

4. Stir the cooked vegetables and the peas into the sauce, and cook on medium-low for 15 minutes, stirring occasionally. Taste for salt and pepper. Serve hot and enjoy!

Xena: Now that we got that over with, what about us?
Lucy: Mom said we don’t get a recipe this month.
Xena: Grrr. You know what that means...grrratuitous pictures of us!

Xexe: My Daddy would never tell me no.

Lucy: Will someone please rub my tummy?

We wish everyone around the world Peace today and every day.

Love, peace and hugs, Lucy (Ora) and Xena Schnauzer Warrior Princes (Grruvah) who is practicing peace today

In Purrsuit of Flavors

We originally had a different post for today, but this is about food, and that is much more important!

Our easy, midday “meal” is always kefir in a soup bowl. We don’t get much, though. Sometimes we get berries in it, or other yummy things. Kefir acts as a pro-bi-ot-ic to help keep us healthy. It’s better than having to take medicine, fur sure. But that’s not what this post is about, right? So…we bugged Mom about this until she thought of one of her simple, any-time meals.

Mommy, think “food.”

Our Dad is a great cook, but his cooking is usually a bit more complicated. Mom eats to live (unlike us, who live to eat) and doesn’t especially like to cook. This meal is a favorite of Dad’s, so we won’t let him know it’s so simple to do. We’ll go with the “she slaved over a hot stove all day just so you could have this” theme.

Mom and Dad always complain about on-line recipes where the author yammers endlessly with stuff no one wants to know, so we’ll stop here and present our easy summer recipe for you.

Sloppy Joes
1 lb ground beef
1 regular size can whole or crushed tomatoes
2 or 3 Tbs dill pickle relish
about 1 tsp sugar (we use 1/2 tsp stevia)
a little salt, to taste

Brown ground beef, breaking it up into small pieces. Pulverize tomatoes in a food processor, then add to cooked beef, along with everything else. Simmer for 15 to 30 minutes to reduce liquid. Pulse a few times in the already dirty food processor, just enough to make the hamburger pieces very small.
Makes enough for 2 to 4 hearty portions.

Mom makes homemade coleslaw to go with this. You can use store bought if you’re lazy you prefer, but Dad’s dietary restrictions means almost everything has to be homemade.

Also, since neither of them is eating bread, they put a serving of sloppy joes into a bowl and top with the coleslaw. They say it is yumdillyicious, but we don’t know, as we never get any of it.

I like laying in the sun almost as much as I like food.

Thanks, Phenny and Nelly and Shoko and Tyebe and Budd for hosting posts about food!!! You’re our kind of anipals!

Lucy and Xena Schnauzer Warrior “Food-Loving” Princess

In Purrsuit of Flavors: May Edition

Hosted by Shoko, Tybe and Budd of The Canadian Cats Blog and Phenny and Nelly of Easy Blog

Mom never ever makes bread. Or anything else like that. Not from scratch. Daddy is gluten-intolerant, so she says it just isn’t worth it. So today, we’re going to cheat a little bit and give you a recipe that involves something bread-y. Mom says it’s yummy. We wouldn’t know. Neither would Dad. None of us ever get any of it. It’s called Chicken and Biscuit Casserole and it’s easy-peasy. Be sure to check out Mom’s notes after the recipe.

This is a stock photo and the closest we could find for this recipe.

You can use a couple of teaspoons of sugar if you don’t have Stevia. And you can buy those jars of chicken gravy, or make some from scratch if you boiled your chicken. Mom said to be sure to let you know that the 350 degrees is Fahrenheit. If you’re using Centigrade, just use the most common temp that you bake casseroles or cakes on.

In Pursuit of Flavors

Lucy: We are joining with Easy Blog and the Canadian Cats Blog today to give Uncle Bob (can we call you “uncle,” Uncle Bob?) can make some different suppers for him and Aunt Jean (can we call you “aunt,” Aunt Jean?).

Lucy: Xena and I help keep the floor clean when Mom is cooking, so we can tell you, this dish we’re about to give you the recipe for is super yummy. And it’s dog and cat friendly right up to the point where you add the raisins. It’s supposed to be cran-raisins, which we could eat, but Mom uses raisins ’cause they don’t have any added sugar. If you don’t care about things like added sugar, go with the dried cranberries so we can eat some of it, cause it’s even yummier that way.

This recipe is called BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES (or RAISINS)

Mom forgot to take a picture of it when she took it out of the oven, and her and Dad dove into it, so this is all that’s left. At least we caught her before she ate it all for lunch today.

Xena: We hear this is really easy to make once you get past the killing the squash part. Here’s how you do it.

Part 1: Get one butternut squash and nuke it in the microwave for about 4 or 5 minutes to soften it a little. Be sure to poke some holes in it with a fork first so it is injured and doesn’t get away. Then peel it with an apple peeler if you have one, or just a paring knife if you don’t. Slice open it’s belly and remove all the seeds. We like to eat any guts, er seeds, that miss the trash can. Cut up what’s left into smallish cubes, or even medium size cubes if you’re in a hurry or don’t like cutting. Just so it fits in your mouth when it’s cooked. Dump it all in a great big bowl.

Part 2: Core and chop up 3 or 4 apples. We don’t care what kind, as long as they cook good in the oven. No need to peel them. Dump them in with the squash.

Part 3: Dump in 1/4 cup of butter, 1/2 to 1 cup dried cranberries or raisins, 1/4 teaspoon each of cinnamon and nutmeg, and about 3 tablespoons of sugar. (Mommy uses Stevia – it’s that sugar thing again.)

Lucy: This next part involves heat and fire, so I’ll take it from here. After mixing everything up, dump it in a great big casserole dish, the bigger the better – like 3 quarts – and put it in a hot oven that’s set to 425F/220C degrees. Cook it for 30 minutes, then lower temperature to 350F/175C degrees and keep cooking for another hour. It will be done and ready to eat. HOWEVER, after the first 30 minutes, our Mom lowers the temp to 325F/163C and cooks it for about 2 and a half or 3 more hours. That way, it shrivels up and is sweet like a dessert.

Lucy and Xena: Whichever way you cook it, it’s yummy-scrumpdilyishus! Uh Mom, did you just eat all that? And you didn’t save any for Dad? Or us?

Pee S: This makes a very large amount, so you might want to either just get a small butternut squash and use 2 or 3 apples or you might want to just use half the squash.

Riley’s Birthday

Today is my big younger brother Riley’s special day – the day we all celebrate his birthday. He is now officially 6 years old. Mommy made him his very favorite cookies: Tomutto and Cheese.

0501161345a Combine 1/2 C tomato paste, 1/2 C water, 2 Tbsps olive oil, 3 Tbsps parmesan, 1 Tbsps oregano. Slowly mix in 2 C whole wheat flour. Knead until smooth, then roll out to about 1/4 inch thick and cut with cookie cutter. Bake on ungreased cookie sheets. Mom found if you bake at 350 degrees F for 25. min., you get softer, chewier cookies. If you bake at 325 F for 2 hrs you get crispier, harder cookies.

Still warm from the oven, we packed them, wrapped them and headed to Riley’s house. (No, he doesn’t have his very own house, he, he. He lives with my brother Andrew and Jentry and The Boy.) We had a pawty and a good time was had by awl.

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Riley! I am NOT hiding a cookie in my ear.

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