Happy Spring! With the arrival of wonderful local asparagus and new potatoes it seemed like it was time to roast up some delicious side dishes. Beautiful thing about this dish is that you can roast asparagus and potatoes together on the same baking sheet. And you can always add variety by doing this with different types of vegetables. It’s such an easy way to add some color to your plate! All you need to do is grill some chicken or salmon and you’ve got an amazing, wonderful, tasty, healthy and nutritious spring meal. Continue reading
The other day, we were invited to dinner at a friend’s house. Our host is dairy intolerant so of course I offered to bring dessert. I hadn’t made pineapple upside down cake in a very long time and it’s such a tasty attractive dessert, I figured it was about time to gave it a whirl. I dug out my handy dandy Betty Crocker cookbook from 1978 and I whipped up their version of pineapple upside down cake, subbing out the dairy products with Earth Balance and almond milk.
It’s fast, it’s easy and it’s really hard to mess up. The cake was beautiful and absolutely scrumptious. Nobody knew it was anything different than a regular pineapple upside down cake and my hubby and resident chocoholic said, “Wow this cake is absolutely delicious even though it doesn’t contain any chocolate.” That is a very rare comment from him so I figured I ought to try and convert it to also be gluten free, egg free and dairy free. It’s easy enough for a casual dessert at home, but is pretty enough to make for company. And remember you can always substitute another sliced fruit for the pineapple as long as it is thinly sliced.
PS – The results will be best if you weigh the dry ingredients. It makes a difference.
Pineapple Upside-down cake
Preparation time: 20 minutes
Baking time: 40 to 45 minutes
Yield: 1- 9 inch round cake
- 1/3 cup organic canola oil
- 1 tablespoon EnerG egg replacer mixed into ¼ cup very warm water or 2 eggs if you can eat eggs
- 1 tablespoon grated lemon zest
- 1 cup plain So Delicious cultured coconut milk or buttermilk if you can eat dairy
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
- ¾ cup or 75 grams sorghum flour
- 2/3 cup or 118 grams potato starch
- ½ cup or 55 grams tapioca starch
- 1 cup plus 2 tablespoons or 222 grams sugar
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon gluten-free baking powder
- 1 20 ounce can sliced pineapple in juice
- ¼ cup Earth Balance margarine or butter, if you can eat butter
- ½ cup brown sugar
- Preheat oven to 350 degrees F.
- Place Earth Balance in 9 inch round layer pan and place in oven until margarine has melted.
- Remove pan from oven.
- Sprinkle brown sugar over the melted margarine and stir in well. Spread this mixture over bottom of pan.
- Arrange pineapple slices in pan as shown in photo. Start by placing a ring in the center of the pan.
- Beat oil, egg replacer, lemon zest, vanilla, almond extract and cultured coconut milk together in large mixer bowl of electric mixer with the balloon whisk attachment until well blended.
- Combine dry ingredients in another bowl with a fork until well mixed.
- On low speed beat the combined dry ingredients into the oil mixture. Blend well and beat for 3 minutes on medium speed. Scrape bowl a few times.
- Carefully spread the batter over the pineapple in the prepared pan.
- Bake for 40 to 45 minutes until the cake in the center of the pan reaches 195 to 200 degrees on the instant read thermometer. There is no other way to know if it’s done.
- Cool in pan on wire cooling rack for 3 minutes.
- Invert onto serving dish. Tap bottom of pan and remove the pan. If any fruit is still on pan just place it where it should go on the cake.
- Pat yourself on the back for creating this lovely cake!
- Freeze leftovers! (If there are any.)
Like our chocolate pudding, this was requested by a student & reader who explained that this one treat that her family truly misses. After some playing around, we’re excited to present to you, Monkey Bread! So be sure to leave us comments with suggestions so we know what you’re craving.
While there are a few more steps involved than in our less complex recipes, like cinnamon rolls, they are definitely worth the extra effort for a special occasion and they are guaranteed to wow your family and friends. And this is really fun to make! We baked it in mini-Bundt pans but you can use a 9 inch square. We found that the monkey bread falls apart a bit when you turn it out because they don’t bake into each other as their glutenous counterparts do. Luckily, the toffee is excellent glue so we simply stuck it all back together. Continue reading
Here in Seattle, it’s still a bit chili, making us crave warm dishes. With food sensitivities and allergies you become aware of how just many dishes have ingredients that you can’t eat. This chili recipe is great as is, but can also be tailored to your needs and tastes. I like to serve it with rice with a batch of green chili corn muffins. Continue reading
Note from the editor: Lemon desserts are my absolute favorite. There’s just something about that sweet & tangy flavor combination that is simply irresistible to me, so I was really excited when Shari suggested that we try making some lemon cookies. In the interest of full disclosure, by “we baked together,” I mean that Shari bakes while I take & style the photos.
We put the first tray of cookies in the oven and watched them just… flatten. In an attempt to get them to be more traditionally cookie-like, we pulled out a mini muffin tray, hoping that the edges would help them retain their shape. They did not. While they didn’t look the way we’d expected them to, they tasted absolutely delicious! Rolling with it, we shrugged our shoulders and decided to just change the name of these to “lace” cookies, a technique that’s actually hard to achieve when baking with traditional ingredients.
That’s when things got really… well, fun. We decided to play with our food. Shari pulled out another cookbook and we whipped up some lemon glaze by simply substituting in Daiya cream cheese. And since I’d happened to have black and white cookies on the mind, we melted some chocolate too. The result? A gorgeous assortment of wonderfully lemony lace cookies that pair excellently with tea. Continue reading
I learned two interesting things today. The first is that Misty the poodle does not eat Rice Krispies and the second is that Rice Krispies spilled on the floor are very difficult to clean up.
Let’s back up.
I was trying to make a recipe that you could make in 5 minutes without using your oven. It’s nice to have one of these recipes on hand for those times that you need to whip up a quick snack to share at a gathering.
Now be aware that this recipe is really unhealthy… But it fills that special need for a treat that’s crunchy and sweet. So I was making this incredibly simple recipe when I knocked the box of Rice Krispies off of the counter, covering the floor with the cereal. And Misty was not cooperating.
Apparently Rice Krispies don’t have enough flavor or smell to make a dog want to eat them. She took one sniff and simply walked away. Continue reading
When I first moved to the Seattle area from the suburbs of Philadelphia I developed an appreciation for the bounty of the sea because of the wonderful, fresh seafood in the Pacific Northwest. I made sure that the first seafood cookbook I purchased was filled with easy, delicious, nutritious recipes. And I’ve been making this recipe from that book for close to 30 years now. As you likely already know from your own experience, many fish recipes also use dairy and eggs. Luckily, there are just as many recipes that work at Positive Kitchen. For those of you who do eat fish I hope you’ll try this recipe. And of course you can alter it significantly by adding some of your favorite flavor foods such as artichoke hearts, roasted peppers and any special seasonings that you enjoy. Continue reading
We hope everyone had a great Valentine’s Day weekend! Just because the holiday of sweet treats has passed doesn’t mean that you shouldn’t have something fun and indulgent on your breakfast table. Imagine biting into a delicious, doughy, spongy cinnamon roll. These are a little more difficult than most of the recipes on this blog, but are definitely worth the extra effort. Continue reading
Hello! I am typing this as the wind and torrential rain are pounding my office window here in Issaquah. Thoughts do turn to warm comforting desserts…… Like pudding! And with Valentine’s Day coming up, posting this was a no-brainer.
I hope this recipe serves as an incentive for you to let me know what recipe you want me to develop. A friend of Paul’s who has food intolerances and reads the blog mentioned that he and his wife really wanted to be able to make chocolate pudding. One of their allergens is corn and since the original recipe I started with contained cornstarch I did a little research and realized I could do a one-for-one substitution with potato starch for the cornstarch and I could use almond milk instead of cow milk.
As you now know, I’m home recovering from spine surgery and I needed to be able to do something to keep from going stir crazy. And developing recipes does just that. Continue reading