Coconut Chocolate Chip Cookies

Recipe By     :Millie
Serving Size  : 18   

3/4       cup  coconut flour
1/3       cup  butter
5/8       cup  brown sugar
3           whole  egg
1/3      teaspoon  vanilla
1/16    teaspoon  salt
7/8      cup  grated coconut
1/2       cup  chocolate chip

1)  Mix butter, sugar, eggs, vanilla and salt.

2)  Stir in coconut and coconut flour.  Mix well, add chips.

3)  Drop batter on to buttered cookie sheet, pressing to make them as thin as you want.
Bake at 375 for 18 minutes.

Chicken with Mustard Brandy Cream Sauce

Serving Size  : 4    
Categories    :

  4          whole  Boneless — Skinless Chicken Breasts
  2          Tablespoons  Butter
  3          whole  Garlic Cloves — Minced
  1          cup  Brandy (or White Wine If Preferred)
  2 1/2   Tablespoon  Dijon Mustard
  1 1/2   teaspoons  arrowroot powder
     1/4    cup  Almond Milk — (to 1/2)
     1/4     cup  Chicken Broth — (to 1/2)
                 Salt And Pepper — to taste

1)  Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

2)  Heat butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.

3)  Add garlic and sauté it for a minute, stirring to make sure it won’t burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it’s reduced by half.

4)  Throw in the mustard and stir to combine, then pour in the cream that you have stirred in the arrowroot powder to. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Crispy Sweet Potato Gnocchi- Gluten-free!

When I was a vegetarian, back in my 30’s, someone served me gnocchi.  I was underwhelmed.  A glob of pasta, kinda..with very little flavor.  So I started playing wit the recipe.  Here is my Crispy Sweet Potato Gnocchi.

5  large  red-skinned sweet potatoes- baked well done
5  teaspoons  plus 2 tablespoons salt
4  cups  sweet rice flour — (about)
4  whole eggs
2  cups  cornmeal
2  teaspoons  cumin
2  teaspoons  smoked paprika
   salt and pepper
7  tablespoons  honey
2  tablespoons  Dijon mustard

1)  Butter a large baking sheet.   Cut cooled sweet potatoes in half. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl.  Add 2 teaspoons salt mash to blend. Mix in eggs, then flour, about 1/2 cup at a time, until soft dough forms.

2)  Preheat oven to 455°F.

3)  Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, forming golf ball size rounds, drop into boiling until tender, 5 to 6 minutes. They are ready to lift out when they float.

4)  Using a slotted spoon, transfer gnocchi to the bowl with the cornmeal and spices, roll in cornmeal. Transfer gnocchi to buttered rimmed baking sheet.

5)  Bake until gnocchi is very crispy, about 30 minutes.

6)  Mix honey and Dijon mustard, dip gnocchi in sauce to serve.

Salmon Lasagna with Roasted Red Pepper Sauce and Fresh Basil

Serves 4

  1      tablespoon  butter
  1 1/2  pounds  skinless fresh salmon fillets
  14       ounces  jar of roasted red pepper — drained
  1        teaspoon  dried basil
   1/2  cup  fresh basil leaves
  9        dried lasagna noodles — cooked, rinsed
  1/2    cup  soy sour cream
  12      ounces  jar of marinara sauce
  1         cup  caramelized onions
1/2      teaspoon  garlic
1/4      teaspoon  salt
1/8      teaspoon  pepper
4          tablespoons  soy parmesan

1)  Sauté onions in butter to caramelize, add minced garlic when onions are ready, sauté briefly. Add dried basil, sauté, covered, for about 5 minutes.

2)  Meanwhile, bake salmon at 350 for 15 minutes.  Break up with fork after it is baked.

3)  In a food processor bowl, process or blend the roasted peppers till nearly smooth. Add sour cream, 2/3 of the parmesan, marinara, onion mixture. fresh basil, salt, and pepper. Process or blend till combined. Set aside.

4)  TO ASSEMBLE: Lightly grease a 2 quart rectangular baking dish. Place a thin layer of sauce, top with salmon, top with sauce.  Continue layering, ending with sauce.

5)  Bake, covered, in a 375 degrees oven for 30-35 minutes, or till heated through. Uncover, top with parmesan, bake another 10 to 12 minutes.  Let stand for 10 minutes before serving.