Recipe to Warm Up On a Chilly Winter Day

There is something simply wonderful and delicious about pairing a bowl of creamy tomato soup with a toasty cheese sandwich on a cold winter's day. Tomatoes are a nutritional powerhouse, a good source of vitamins A, C and K, potassium and manganese with fiber, B6, folate and lycopene. Since tomatoes are a fruit, they are high in natural sugar, but they contain enough essential nutrients to still be an important part of a healthy diet.

But please don't go the easy route and grab Campbell's Classic Tomato Soup! They have added high fructose corn syrup and a large amount of sodium, negating any health benefits.

Here are some quick, easy and healthful recipes to make with a little twist.

Creamy Tomato Rice Soup Recipe

1 cup cooked rice
28-ounce can diced tomatoes
1 large onion, roughly chopped
6 cloves garlic, peeled and roughly chopped
1 teaspoon Wildtree Hearty Spaghetti Sauce Blend
2 TBSP Wildtree Roasted Garlic Grapeseed Oil
1/2 teaspoon Wildtree California Garlic and Pepper Blend
15-ounce can tomato sauce
1 cup prepared Wildtree Chicken Bouillon Soup Base (2 teaspoons dry blend + 1 cup water)
1 cup fat-free half-and-half (I'd start with 1/2 cup and add more if needed.)

Set oven to broil.  Drain diced tomatoes through a strainer, pressing out all juice.  Reserve the juice. On a rimmed baking sheet, combine the diced tomatoes, chopped onions and garlic, Hearty Spaghetti Sauce Blend, CA Garlic Pepper Blend and oil.  Broil for 5 minutes, then stir and broil until veggies start to brown, approximately 5 more minutes.  Combine the roasted veggies and reserved tomato juice in a blender or food processor and puree.  Place in pot and add the tomato sauce and prepared bouillon.  Heat to boiling; reduce, then simmer 10 minutes.  Add the half & half and rice, heat through, and serve.
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Apple & Mustard Grilled Cheese Sandwich
4 slices sourdough bread
2 teaspoons Wildtree Whole Grain Thyme Mustard
About half of a large firm-tart apple, unpeeled, cored, and sliced very thin
4 ounces sharp Cheddar, aged Gouda, Gruyère, or Havarti cheese, thinly sliced
Wildtree Butter Grapeseed Oil

Set an empty cast iron skillet over stovetop burner at medium heat. Let it get hot. If using a panini press, set to 350ºF (medium heat). Meanwhile, brush Butter Grapeseed Oil on one side of each bread slice, then lay the slices, butter side down, on your cutting board. Spread equal portions of mustard on two of the bread slices, then divide up the apple slices into two portions and lay on top of the mustard. Divide up the cheese slices and lay over the apples. Top the sandwiches with the remaining bread slices, buttered-side-up.

Lay the sandwiches in the large skillet. Cook until the bottom is browned, 3 to 4 minutes, then flip. Cook until both sides are evenly browned, about 3 minutes more. If using a panini press, lay the sandwiches in the press and bring down the cover. Cook the sandwiches until crisp and bubbling, 4 to 6 minutes. Serve with a cup of soup!

Banana Chocolate Chip Muffin

I feel as if I have perfected muffin baking and that is a huge score for a non-baker! Much thanks must be given to Wildtree for their simple, gluten free mix which is filled with lots of nutrient dense ancient grains. After a little experimenting, I have figured out how to bake them without eggs or dairy and no one can tell the difference! This recipe is easily adapted to Pumpkin Muffins as well but be mindful which mix I reference - the recipe differs.

Banana Chocolate Chip Muffins

(with crispy cinnamon sugar tops)

1 box Wildtree Gluten Free muffin mix

3/4 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 or 2 ripe bananas, mashed (if they do not equal 3/4 cup - top off rest of measurement with unsweetened apple sauce)

1/3 cup chocolate chips

3 1/2 TBSP Wildtree Butter GSO

1/2 cup rice milk

cinnamon sugar for muffin tops

Pre-heat oven to 350 degrees. Line muffin pan with liners. Mix all the ingredients in a large bowl, until the batter starts to thicken slightly. Spoon into muffin liners - almost to the top. Sprinkle each muffin top with cinnamon sugar and bake for about 25 minutes until the top is crusty and springs back to the touch and a cake tester comes out clean. I find that baking these muffins without the eggs requires a little extra time. Just be sure the tops are starting to brown and the muffin is springy when touched. Super delicious!

Wickedly Decadent Brownies

My Recipe for Gluten, Dairy & Egg Free Brownies

 

I love brownies! And so does my son...and my husband! We all have sweet tooths, especially for chocolate. Not being able to whip up some brownies as a special treat was difficult when we had to go gluten, dairy and egg free. I tried certain brownie mixes from places like Bob's Red Mill, which were ok, but they had an off-chocolate taste to a chocolate lover like me. Then Wildtree launched their Gluten Free line and my joy for eating brownies has been restored. Not only are they deliciously chocolaty, they are also made using Ancient Grains so they are more healthful than a lot of Gluten Free products out on the market shelves. These brownies are dense, chewy, rich and wickedly decadent!

Wickedly Decadent Brownies

 

Ingredients

1 package Wildtree Gluten Free Brownies

4 TBSP Wildtree Butter GSO

1/2 cup unsweetened applesauce

2 tsp baking powder

2 TBSP rice milk

Directions

Preheat oven to 350 degrees and grease a 9x9 inch baking pan with Butter GSO. Place all ingredients in a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour batter into prepared pan and bake for 40-50 minutes or until a toothpick comes out clean and the edges start to come away.

Cool and serve. 

Serves 16 (or one if you are me!) 

Cook's Note
If you can eat eggs, use 2 of them instead of the applesauce and baking powder. I find I need to add extra baking time when I swap out the eggs for applesauce.  If you use 2 eggs instead, you will only need to cook 30-40 minutes.

Pancakes

Oliver's plate of chocolate chip pancakes!

Our family loves pancakes! With blueberries, chocolate chips, cinnamon, gingerbread...you name, we like it. Having to go gluten, dairy and egg free was a real bummer in terms of pancake making, but I have discovered ways to make them that are just as good.

Bob's Red Mill has a pretty good mix that is easy to make but we prefer the recipe from Babycakes newest cookbook.

Basic Pancakes

Ingredients

2 cups All Purpose Gf Flour (I use Bob's Red Mill)

2 tsp Baking Soda

2 tsp Baking Powder

1 tsp Ground Cinnamon

1 tsp Salt

1/2 tsp Xanthan Gum

2/3 cup Agave Nectar

2/3 cup Rice Milk

2/3 cup Unsweetened Apple Sauce

1/2 cup coconut or Wildtree's Butter Flavored Grapeseed Oil

2 TBSP Pure Vanilla Extract

1/2 cup blueberries or chocolate chips

Directions

In a medium bowl whisk the flour, baking soda, baking powder, cinnamon, salt and xanthan gum.  Add agave nectar, rice milk, apple sauce, coconut oil or grapeseed oil, and vanilla. Mix with rubber spatula until smooth. Stir in blueberries or chocolate chips.

Place griddle over medium heat. Add 1 tsp coconut or grapeseed oil to coat pan. Pour in 1/4 cup portions and cook until surface of pancake is dimpled with tiny holes, then flip. Cook other side for about 2 minutes more.

Transfer to a warm plate in oven. Repeat. Serve with sliced bananas and warm maple syrup.

Vegan Lasagna Cupcakes

Lasagna Cupcakes

Yes...I said lasagna cupcakes.

I am partial to anything in cupcake form, but being a lasagna lover - this is a match made in heaven!

Lasagna is actually a pretty easy dish to make. Lasagna cupcakes are a little more involved...and mine are gluten, dairy and egg free which requires a little more planning...but so worth it! You can make them with all the usual suspects if you do not have any allergies, but this is a treat for us - as we have missed lasagna!

Vegan Lasagna Cupcakes

First preheat oven to 350 and boil salted water for lasagna noodles:

Undercook 1 box gluten free lasagna noodles as they will continue cooking in the oven. I cooked mine for about 8 minutes.

Then make the veggies:

1 small onion, finely chopped

1 container baby bella mushrooms, chopped
2 medium zucchini, quartered and diced small

1 TBSP Wildtree Garlic Grapeseed Oil

1 TBSP Wildtree Butter Grapeseed Oil

A dash of Wildtree's CA Garlic Pepper and Scampi Blends

Pre-heat the GSO in a saute pan over medium heat. Add the onions and soften. Then add the mushrooms and zucchini and Wildtree seasonings and cook until soft.

And the sauce:

1/2 onion, chopped

1 TBSP Wildtree Garlic Grapeseed Oil

28 oz can plain tomatoes (I prefer Muir Glen's Ground Peeled Tomatoes)

2 TBSP Wildtree Hearty Spaghetti Blend

salt & pepper to taste

Cook the onions and gso til they soften, add tomatoes and seasonings and simmer until you are ready to assemble the cupcakes.

Then make the tofu ricotta:

2 cloves garlic (I pressed them to maximize health benefits)

1/2 cup fresh basil leaves

1/4 cup fresh flat leaf parsley

2 tsp Wildtree Grapeseed Oil

1/2 tsp salt

1/4 tsp pepper
1 container silken tofu (you can also use firm or extra firm tofu - I just happened to use silken)

Add garlic, grapeseed oil, basil and parsley to a food processor and pulse. Add tofu, salt and pepper and pulse again. Taste and add more grapeseed oil (and lemon juice - I didn't have any) for taste and consistency.

Finally, build your cupcakes:

  In a standard muffin pan, start with a dollop of sauce, a piece of noodle, a dollop of tofu ricotta, some veggies, and a sprinkling of cheese. Repeat.  End with a last piece of noodle if it fits and cover with sauce and sprinkle cheese on top.  Bake at 350 for 20-30 minutes or until bubbly and starting to brown.

To order any Wildtree poducts, please go to www.jenwarr.mywildtree.com.

A sweet tooth, a giveaway and a discount!

A sweet tooth, a giveaway and a discount! 

I admit two things...

1.  I have a sweet tooth. 

2.  I was skeptical of Wildtree's Gluten Free line. 

My sweet tooth...let's just say it's not about candy...is all about baked goods. Brownies...donuts...cupcakes...cookies...and all made with chocolate.  Its severity comes and goes, but I am never one to turn down a baked good...or two...and I pretty much never feel guilty for it as I try to eat healthy the rest of the time. 

One day things changed. I could no longer eat eggs, dairy, wheat or yeast. Have you ever tried to make brownies from scratch, let alone from a box, without these major ingredients?

I have. It wasn't easy at first. Some are good and some are just awful! Never in my life did I imagine I would ever throw away a frosted chocolate cake with vanilla frosting. But I did. It was inedible! So my quest for delicious baked goods made without gluten, eggs or dairy carried on.

Babycakes does not disappoint, but I can't always get to their bakery so I mastered making their donuts at home!

Sun In Bloom's Carrot Cupcakes are divine, but again, I am not often in Brooklyn. 

Real Food Daily's Chocolate Mousse is amazing but doesn't always sate my desire for a baked good.
 

Bob's Red Mill Mix is actually pretty good but it is very dense and has a slightly off-chocolate flavor. 

And then there's Wildtree. Their Gluten Free line is launching on August 15, but as a Rep, I got a sneak peek...or taste that is. I was worried, but my first taste (at my leader's team meeting) put all my fears to rest - they were delicious! However, they had been made with eggs and milk so they were not safe for my family. I tried baking them at home, making a few substitutions and voila! Simple, delicious, safe brownies for my family. And, like all products from Wildtree, nutritionally dense. Made with amaranth, quinoa, millet, sorghum and teff. Stay tuned for more information about these powerhouses of nutrients! In the meantime, enjoy the recipe, enter the giveaway and pre-order your Gluten Free Brownies for a 10% discount! (see below)

GLUTEN FREE Brownie Giveaway

Just because these are that good...I am inspired to get you baking!

There are 4 ways to enter the contest:
***Place an order before midnight on Saturday July 30th. You can pre-order the any of the Gluten Free items and receive a 10% discount. You must contact me via email or phone to do so.

***Leave a message on my Wildtree Cooking with Jen Facebook Fan Page stating that you would like to try the brownies.

***Leave a note here on this blog stating that you would like to try the brownies. 

***Join my team. I'll even reimburse you for the shipping when you qualify.

My Recipe for Gluten, Dairy & Egg Free Brownies

Ingredients

1 package Wildtree Gluten Free Brownies

4 TBSP Wildtree Butter GSO

1/2 cup unsweetened applesauce

2 tsp baking powder

2 TBSP rice milk

Directions

Preheat oven to 350 degrees and grease a 9x9 inch baking pan with Butter GSO. Place all ingredients in a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour batter into prepared pan and bake for 40-50 minutes or until a toothpick comes out clean and the edges start to come away. Cool and serve. 

Serves 16 (or one if you are me!) 

Cook's Notes
If you can eat eggs, use 2 of them instead of the applesauce and baking powder. I find I need to add extra baking time when I swap out the eggs for applesauce.  If you use 2 eggs instead, you will only need to cook 30-40 minutes.

Pumpkin Chocolate Chip Muffins

I am not a baker...or at least I don't feel like a good one.

It's one of the reasons why I love Wildtree...they make baking SO easy! It's usually a matter of just adding some oil, water and maybe an egg - what could be easier? Life was good...and then we had to go gluten free...and dairy free...and egg free...and yeast free. Have you ever tried to bake anything without the aforementioned ingredients? It's daunting! And as I said, I already feel like a horrible baker.

To my delight, Wildtree is about to launch a dedicated Gluten Free line and I couldn't be happier!!!! In the meantime, I've been busy trying out all kinds of recipes! Donuts from Babycakes, Banana Chocolate Chip Bread from Gluten Free Goddess and now...Pumpkin Chocolate Chip Muffins with the help of King Arthur.

Pumpkin Chocolate Chip Muffins

(crispy cinnamon sugar tops)

1 box King Arthur Flour muffin mix

3/4 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon sugar (plus more for sprinkling on top)

1/2 cup organic pumpkin puree

1/3 cup chocolate chips

1/2 cup unsweetened apple sauce

5 TBSP Wildtree Butter GSO

3/4 cup rice milk

Pre-heat oven to 375 degrees. Line muffin pan with liners. Mix all the ingredients in a large bowl. Spoon into muffin liners - almost to the top. Sprinkle each muffin top with cinnamon sugar and bake for about 20 minutes until the top is crusty and springs back to the touch and a cake tester comes out clean. I find these need a little extra time - they are on the gooey side (which I personally love). I may try experimenting with a little less liquid - but in the meantime, they won't last long on the counter top!

Light, fluffy, gooey inside.

Banana Chocolate Chip Bread

I have been on the hunt for recipes that our safe for our family...that means no wheat, egg, dairy or yeast to name a few things. At first glance, it's not the easiest endeavor, but I have been fortunate to find some amazing people writing incredible blogs chock full of yummy recipes and advice. Gluten Free Goddess is one of those people I recently stumbled upon and I have made her delicious Banana Chocolate Chip Bread recipe twice...in two days! I think it's safe to say my family loved this recipe and didn't miss any of the typical ingredients we used to use.

Banana Chocolate Chip Bread Recipe

Preheat your oven to 350 degrees F. Lightly oil the bottom of a standard bread loaf pan.

Combine in a large bowl:

3 ripe bananas, mashed (about 1 cup puree)

1/3 cup Wildtree Butter Grapeseed Oil

1 cup brown sugar

2 tsp vanilla extract

Whisk together in a separate bowl:

1 1/2 cups gluten-free flour blend (I used Bob's Red Mill)

1 tsp baking soda

2 1/2 tsp baking powder

1/4 tsp sea salt

1 TBSP arrowroot starch

1/2 tsp xanthan gum

1 rounded tsp cinnamon (I used a little extra!)

Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.

Add in:

1/2 cup chocolate chips (or use chopped walnuts or pecans instead)

Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.

Cool the loaf on a wire rack.

Slice and wrap each slice in foil; bag and freeze.

This bread is tasty as is, but- it is truly sublime when grilled in a hot iron skillet with a touch of light olive oil. The chocolate chips melt and the banana fragrance intensifies and your taste buds- well, they get very, very happy.

This recipe is blissfully gluten-free, dairy-free, egg-free, soy-free, nut-free, and corn-free (if you check the source of your xanthan gum and baking powder).

Read the original post: http://glutenfreegoddess.blogspot.com/2007/11/banana-chocolate-chip-bread.html#ixzz1Qo64Ullw

Crispy Ranch Chicken

HEALTHY CHICKEN NUGGETS - Make a big batch and freeze extras for convenience!

Crispy Ranch Chicken
Serves 6

1 bag Wildtree Ranch Dressing Mix
1 cup instant mashed potato flakes
1 large egg, beaten (I use 1 TBSP Wildtree's Butter GSO instead)
6 bone-in chicken pieces (or boneless, skinless chicken breasts cut into strips)

Combine Ranch Dressing Mix and instant mashed potato flakes in a shallow dish. Place beaten egg (Or Butter GSO) in a separate shallow dish. Dip chicken pieces in the egg, then coat with potato flake mixture. Bake chicken on an ungreased baking pan at 400 degrees F. for 40-50 minutes or until no longer pink in the center and juices run clear. .

Curry Chicken & Rice

Curry Chicken & Rice
1 lb. Boneless Chicken Breast or Thighs - cut into bite size pieces
1/4 cup flour
1/4 tsp. Salt
2 teaspoons Wildtree Curried Garlic Blend
3 tablespoons Butter Grapeseed Oil

2 carrots, peeled and sliced into coins
1 yellow or sweet onion sliced
1/4 cup raisins
1 cup rice

3 cups chicken broth

 Mix flour, salt & curry blend in a gallon size zip bag. Add chicken and coat with flour mixture. Set aside. Heat Grapeseed oil in skillet over medium heat. When Oil is hot, add chicken and cook 5 minutes on each side. Remove chicken and saute onions and carrots for 3 minutes or so. Return chicken to skillet with onions. Add raisins, rice & chicken broth. Bring to boil & reduce to low heat for 45 minutes or until rice is cooked through. Cook's Note ~ You can add 2 cups broth & 1 cup coconut milk for a different flavor.

Cast Iron Skillet Cooking

Food just tastes better when cooked in a cast iron skillet! It caramelizes food and creates the yummiest brown bits. We have several cast iron pans on Cuttyhunk and I have been loving cooking on them. The picture above is a saute of green beans and red onion from our CSA cooked in a little Butter and Garlic GSO with a sprinkling of CA Garlic Pepper. In another cast iron skillet I cooked delicious scallops sprinkled with our retired Seafood Seasoning and real butter and served with Scampi Rice. We devoured every single bite!

Dilled Scallops with Orange Chive Mayonnaise

 A delicious dinner from the sea with citrus accents!

Dilled Scallops with Orange Chive Mayonnaise
1/4 cup Wildtree’s Butter Grapeseed Oil
1 tsp Wildtree’s Dill Blend
2 TBSP orange flavor liqueur or orange juice
2 TBSP Wildtree’s Onion & Chive Blend
1/2 tsp Sea Salt
1 cup of mayonnaise
2 lbs sea scallops
4 oranges, sliced
2 tsp grated orange peel

In a small bowl, mix the mayo, onion & chive blend and grated orange peel (this will be used as the flavored mayonnaise). Mix the remaining ingredients in a medium bowl and then add the sea scallops. Place the scallops in a grilling basket or tin foil basket. Grill until scallops are white and then serve on top of sliced oranges with orange chive mayonnaise on the side.

To order any of the Wildtree groceries listed please go to www.jenwarr.mywildtree.com.

Everything's Betta with Butta!

I have wondered about this for awhile...how would the Butter GSO work when trying to cook a grilled cheese? I already LOVE using it when baking, making rice, sauteing veggies and popping popcorn, but now I can add grilled cheese to the list! It was so good I didn't even notice that I was missing 'real' butter. And let me tell you how much we love butter in my house...my 5 year old even knows the phrase, 'Everything's better with butter!'