Author Archives: Debi

About Debi

Debi is a home grown chef of 35 years. Growing up in a very Italian family, she learned the art and appreciation of good food. Known by family and friends as a gourmet cook, an invite to her house is an exciting occasion. After cooking from scratch for her three children and approving husband for many years, she began studying food politics and real food nutrition. With slight intimidation and a driving courage she has re-made her kitchen item by item to be a truly whole-foods kitchen, nourishing all those around her table. Mindful Mama is thrilled to welcome Debi as a contributing author.

Swedish Apple Pie

Swedish Apple Pie
Swedish Apple Pie

Swedish Apple Pie- Grain-Free

Swedish Apple Pie- Grain-Free

This recipe has been a family favorite for many years, given to me by a dear friend. With just a few minor adjustments to make it grain and sugar free, it still tastes fabulous and the simplicity of it is amazing. You may never make a two-crust apple pie again!

Ingredients

  • 5-6 large apples- peeled, cored and sliced thin
  • 2 T. pure maple syrup/honey
  • 1 t. cinnamon
  • 1 stick butter, melted and cooled
  • ½ C. pure maple syrup/honey
  • 1 C. almond flour
  • 1 egg
  • Pinch of salt
  • 2/3 C. walnuts or pecans, chopped

Instructions

  1. Preheat oven to 325 degrees.
  2. Fill deep dish pie plate ¾ full of sliced apples.
  3. Drizzle apples with 2 T. maple syrup, sprinkle with cinnamon and mix.
  4. Beat egg, mix in flour, salt, maple syrup and butter, stir in chopped nuts.
  5. Spoon over apple mixture and bake for 40-45 minutes, tenting with foil the last 15 minutes.

Notes

Serve warm with homemade vanilla ice cream. Can be doubled in 9 by 13” glass pan for larger yield.

http://mindfulmama.org/2013/09/26/swedish-apple-pie/

Don’t be Afraid to Make Your Own Red Sauce

Don’t be Afraid to Make Your Own Red Sauce

dont be afraid to make your own red sauce

Making homemade sauce can be intimidating, even to the more experienced real foodie cook….but be afraid no longer….here is our family’s classic homemade marinara recipe from a long line of Italian cooks.  It is quicker than our traditional red sauce with meatballs and sausage, but you will find the flavor is truly wonderful. We use this often to whip up a quick red sauce when we aren’t making planning on making a batch of red sauce with meat anytime soon.  You would be amazed how many meals sauce can enhance flavor in even when you are grain-free.  We serve it with these zucchini boats,  cauliflower pizza, chicken and peppers italiano, chicken and zucchini lasagna, pasta or rice (if not grain-free) and many other instances when we want an Italian meal.

Homemade Marinara Sauce

Homemade Marinara Sauce

Ingredients

  • 5-8 T. minced garlic
  • 3 T.olive oil
  • 5-6 C crushes tomatoes (good brand matters!)
  • 1/4 C fresh basil
  • 1/2 C fresh parsley
  • 1-2 T. dried oregano
  • ground pepper
  • shake of crushed red pepper

Instructions

  1. Sauté garlic in oil on low until fragrant but not brown.
  2. Add crushed tomatoes. (peeled romas can be crushed in blender)
  3. Add herbs and peppers.Simmer on low for 10 to 15 minutes.
http://mindfulmama.org/2013/08/28/dont-be-afraid-to-make-your-own-red-sauce/

Zucchini Boats

Zucchini Boats

Zucchini Boats

Zucchini Boats

Ingredients

  • 3 very large zucchini (cut in half, then long ways, scooping out center to make a shell)
  • 2 lbs. ground beef
  • 1/2 lb. ground hot Italian sausage
  • 1 c. colored peppers- diced
  • 2 c. cooked white rice (or GF variation: 4 eggs)
  • 1-1/2 c. marinara sauce (plus more for topping)
  • 1/3 c. grated romano or parmesan
  • 2 c. shredded mozzarella or cheddar cheese

Instructions

  1. Saute peppers in a little bacon fat, adding a dash of salt.
  2. Saute sausage and ground beef together with 2 t. salt. (Strain fat for later use)
  3. For the grain-free version, while meat is still moist, add 4 beaten eggs.
  4. Add peppers, rice, romano and marinara to meat, mixing well.
  5. Grease glass baking dishes and place prepared zucchini boats inside.
  6. Scoop filling into boats, add a little water to the bottom of the dish and cover with foil.
  7. Bake at 350 degrees for about 45 minutes.
  8. Remove from oven and spoon some extra marinara on top of each boat along with 1/2 or so of shredded mozzarella/cheddar cheese.
  9. Return to oven without cover and continue to cook 15 or more minutes until zucchini is tender and cheese is golden.
http://mindfulmama.org/2013/08/28/zucchini-boats/

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Shared with Fat Tuesday on Real Food Forager, Trim Healthy Tuesdays on Stacy Makes Cents, Wellness Wednesdays on Richly Rooted, Natural Family Friday on Natural Family Today, Foodie Friday on Growing up Triplets

 

Pistachio Berry Crumble

Pistachio Berry Crumble

While wanting more recipes to use for all the fresh cherries my husband and I picked this summer, I thought this combination sounded inviting as it combines two of my favorite dessert ingredients- FRUIT and NUTS. Not eating many grains, I do miss fruit pies in the summer. This dessert really meets that desire excellently. It is perfectly sweet, crunchy and bursting with flavor. I think you and your guests will really enjoy this refined-sugar free, gluten-free, whole food ingredient- Pistachio Berry Crumble.

RECIPE:

4 cups pitted cherries (if frozen, thaw)

1-1/2 cups blueberries

1/4 cup pure maple syrup plus 2 T.

1 T. fresh lemon juice

1/3 cup almond flour

2 T. arrowroot powder

½ cup shelled unsalted pistachios (or rinsed salted pistachios)

1/3 cup rolled oats

¾ cup walnuts

½ t. cardamom (or nutmeg/cinnamon)

¼ t. real salt

4 T. butter, melted

 

  1. Grease a 9″ pie plate with butter.
  2. In a bowl mix berries with 2 T. arrowroot powder, lemon juice and 2 T. maple syrup. Place in greased pie plate.
  3. In a food processor add the nuts, flour, oats, cardamom, and salt, pulse until nuts are medium to finely chopped.
  4. Mix in the melted butter and maple syrup.  Spoon this mixture over berries.
  5. Bake in 350⁰ F oven until bubbly with golden brown topping. Serve warm or room temperature.   Delicious served with Cheerful Cherry-Walnut Ice Cream or homemade whipped cream.

 

Inspired by this Epicurious recipe, shared on Foodie Friday @ growinguptriplets.com

Summer Veggie Sauté

Summer Veggie Sauté

 

RECIPE:

3 small yellow summer squash, cubed

1 bunch baby bok- choy, chopped roughly

5 carrots, sliced very thin

2-3 cloves fresh garlic-minced

Fresh herbs

Coconut oil

S&P

 

  1. Heat oil on medium high and add chopped bok choy with a sprinkle of real salt, stir-frying for a minute or two. Pour into serving bowl.
  2. Add more oil if needed, sauté carrots in the same manner. Remove these to the serving bowl.
  3. Sauté summer squash last, with 1-2 minutes left add the fresh garlic, stirring so not to burn.
  4. Add in any mixture of fresh herbs you have on hand. For this dish I picked some basil, parsley, sage, thyme and marjoram.

     

    Honestly, just a bunch of chopped parsley would be wonderful as well. The only thing that seemed to grow for me well this year in my garden were my herbs, so I load my dishes up with them!

 

Cheerful Cherry-Walnut Ice Cream

Cheerful Cherry-Walnut Ice Cream

Ice cream is the beloved summer dessert of all, and homemade ice cream really brings it to a whole other level. Making cultured cream is a simple process, that creates a deliciously creamy probiotic dairy product that is virtually lactose-free. Culturing dairy is often a helpful way for people with dairy problems to digest it better. Freshly-picked plump summer cherries from the NY finger-lakes region makes this treat local, full of antioxidants and delicious!

 

 

RECIPE:
1 C fresh/frozen cherries-chopped
1/2 C walnuts-chopped
3 C cultured cream/ or regular cream (divided)
1/2 C real maple syrup/honey
1 vanilla bean

1. Scrape vanilla beans from pod, cut pod into 4 pieces, putting beans and pod into small pan.
2. Add ½ C cream to the pan and bring to a simmer, mixing thoroughly.
3. Remove from heat and let steep for 20-30 minutes.
4. Remove vanilla pods, squeeze them into mixture and discard.
5. Put mixture into freezer for ½ hour to cool.
6. In a bowl stir together remaining cream, maple syrup and vanilla mixture.
7. Pour into ice cream maker and churn according to instructions. My cuisinart takes about 20 minutes.

Spoon into a storage container and add the cherries and walnuts.  Enjoy or freeze for firmer consistency.

 


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