Getting old is not for sissy. Thankfully, I’m no sissy even when it means learning to avoid foods that cause inflammation, like refined carbohydrates and sugar. Sugar — sweet, sweet sugar — is apparently bad for my knees.

So began the adventure to transform my lovely, yummy way of eating into something that is kinder to my joints. I’d already given up artificial sweetener, and substituting Stevia seems to be  acceptable to my tongue. Giving up wheat and corn is less acceptable, but doable. Until you’ve had your 26th scrambled egg muffin for breakfast and you would do almost anything for a waffle.

So this morning, I decided to give coconut flour a try.  I bought it a while ago but just didn’t believe it would be good for baking. Turns out it works.

Ingredients

4 mashed ripe bananas
3 cage free brown eggs
1/4 cup unsalted butter, melted and cooled
1/2 cup organic, no sugar added peanut butter
1 tsp vanilla
1/2 cup coconut flour
1 tbs cinnamon
1 tsp baking powder
1 tsp baking soda
pinch of salt
1/2 cup of dark chocolate chips

How I Made Them

Preheat the oven to 350 degrees. Line a muffin tin (12) with paper liners. Use 2 if the liners are thin — these are oily muffins.

Combine the mashed bananas, eggs, vanilla, and melted (and cooled) butter. Then, mix in the peanut butter until it’s all thoroughly blended. Add the dry ingredients and stir until it’s all blended, then fold in the chocolate chips.

Spoon the muffin batter into the muffin tins, filling each about 3/4 full.  Bake for 15-18 minutes or until a cake tester comes away clean.

How They Turned Out

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These muffins are not homemade cinnamon rolls with cream cheese icing, but they’re good enough with coffee on the way out the door. Just 9g of sugar (compared to the usual muffin’s 30+ grams of sugar), so they won’t anger my knees.

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This year’s holiday dessert features the spectacular Egg Nog Poundcake I discovered last year. It’s easy peasy to make and looks gorgeous.

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All you need is one Egg Nog Poundcake (sans cranberries), 3 cups of cherry pie filling, and homemade whipped cream. You can add a little egg nog or nutmeg to your whipped cream, if you want.  Cut up the pound cake into cubes.  Alternate the layers of cake, cherries, and whipped cream in pretty glasses (for individual servings) or a trifle dish (for a buffet centerpiece). You can make it ahead and leave it, covered with saran wrap, in the refrigerator until you are ready for dessert. Just leave the last dollop of whipped cream for right before you serve them. FANCY!!

These are the perfect autumn sweet, great alone or with coffee or a little vanilla ice cream.

Ingredients

2 cups unbleached all purpose flour
1 cup whole rolled oats
1 tsp baking soda
1 cup organic pumpkin pie filling or 1 cup pumpkin puree plus 1 tbs pumpkin pie spice
1 cup unsalted butter
3/4 cup sugar
3/4 cup light or medium brown sugar
1 egg
1 tbs vanilla
1 cup (or more) dark chocolate chunks

How I Made Them

Preheat the oven to 350 degrees and line your cookie sheets with parchment paper.

Cream the butter and sugars together in the standing mixer.  While that goes, combine the flour, oats, and baking soda.  If you’re using plain pumpkin puree, mix the pumpkin pie spice into the dry ingredients.

When the butter and sugars are all mixed together, add the egg and vanilla.  Once those are combined, add the dry ingredients and pumpkin, alternating between the two.  When that’s all combined, remove the bowl of cookie batter from the mixer.  Fold the chocolate chunks in with a spatula.  Do not try and do this with the mixer — it will bend your beater.

Drop spoons of the cookie batter onto the prepared cookie sheets (you can make small, medium, or large cookies).  Bake the cookies for 12-13 minutes. Remove the cookies to a wire rack or counter top to cool.

How They Turned Out

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These are soft, cakey and super yummy — especially for breakfast.

The Beau and I have been going in different directions for weeks, so I wanted to make a special Sunday Supper. Whenever I want to make something lovely, I drift toward the incomparable Julia Child and her beef bourguignon, or at least my version of it.

Tonight’s take on the classic French beef stew uses a rioja rather than a burgundy, and has more of an au jus than a stew-y sauce.

Ingredients

5 slices thick cut, uncured bacon, cut into large pieces
4 beef tenderloins, cut into large pieces
1 cup beef stock
1 cup Rioja (Spanish red wine)
1 tbs minced garlic
1 tbs tomato paste
1 tsp dried thyme
1 lb frozen pearl onions
1 lb fresh carrots, peeled, cut long-ways
2 cups crimini mushrooms, cleaned, sliced

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How I Made It

Cook the bacon in a non-stick skillet. Transfer the bacon to the slow cooker/crock pot with a slotted spoon. Brown the tenderloin pieces in the bacon fat, and then transfer them with a slotted spoon to the crock pot. Add the frozen pearl onions on top.

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Add the wine to the skillet and scrape the brown bits up with a spoon or spatula.  When it starts to bubble and all the bits have been incorporated, add the beef broth.  Then add the garlic, tomato paste, and thyme and stir to combine. Let it cook on medium-high heat for a minute or two before pouring the sauce into the slow cooker.

Cover and let the concoction cook on low heat for 8 hours.  Add the mushrooms at 4 hours, and the carrots an hour or two before the end (depending on how crisp you want them).

Serve over mashed potatoes. If you need more veggies, green beans are a perfect side.

How It Turned Out

The Beau made all sorts of happy sounds at the table, and was quick to take a big bowl of leftovers for his lunch tomorrow.  I think I might like it better than the original, not just because it’s easier but because the sauce is a bit lighter.

I have a bad habit of not eating all the veggies in the crisper before they go bad.  When I’m on the road, I try to remember to give them away before I leave so I don’t come to spoilage. This time, I decided to try and freeze them.

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I wasn’t sure what exactly to do, so I decided to wing it.

  • Step One: wash the veggies.
  • Step Two: chop the veggies.
  • Step Three: blanch the veggies in boiling salted water.
  • Step Four: dunk them in an ice bath.
  • Step Five: drain and pat the veggies dry.
  • Step Six: put them in a freezer container (glass or plastic bowl, or plastic bag).
  • Step Seven: put them in the freezer.

We’ll see how they turn out when I defrost them next week to make soup.

 

 

One of the reasons I haven’t been posting to In the Kitchen with Kate is that I’ve been figuring out how to eat less sugar.  And by less sugar, I mean all sugar.  Who knew sugar was in everything??  Which has made the cooking a lot more hit and miss lately.

The good news is that I’m discovering — and inventing — some fun new recipes, which I’ll be sharing as they are perfected.

My favorite munchkin is growing at supersonic speed, so getting plenty of protein and nutrients into him is even more important than ever.  It can be tricky though, as he can have a picky palate. This weekend’s concoction has whole wheat and oats, bananas, yogurt, and a little brown sugar — to balance the pint of maple syrup he was sure to pour on them.

Ingredients

3 large organic bananas, mashed
2 eggs
6 ounces Greek or Australian yogurt
1/2 cup brown sugar
1/3 cup canola oil
1 cup oats
2 cups whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

How I Made Them:

Preheat the oven to 375 degrees and prepare a muffin top pan with a little vegetable oil.

Combine the bananas, eggs, yogurt, sugar, and canola oil together in a bowl. In a separate bowl, sift together the dry ingredients. Mix the wet ingredients into the dry ingredients, combining thoroughly.

Spoon the batter into the muffin top pan. It is a thick batter, so use a spoon to spread it in the pan.

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Bake for ten minutes or until a tester comes away clean.  Serve hot with a little butter and maple syrup.

How They Turned Out:

They didn’t fool the munchkin, who determined quickly they weren’t pancakes. But with enough syrup they did the trick.

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