EASY 5 Minute Coconut Milk Chocolate Mousse: Dairy & Gluten Free—Paleo Friendly! 

Best Close

Ingredients:

1 can full-fat coconut milk, preferably organic

1/2 cup cocoa powder

1/3 cup honey, maple syrup or a bit of stevia, to taste

1 teaspoon vanilla extract

1/2 teaspoon of ground cinnamon (optional)

a pinch of cayenne pepper (optional)

a pinch of sea salt

Few tablespoons chopped nuts or seeds (optional)

Best All

Instructions:

Place coconut milk in the refrigerator for a few hours or overnight so that the coconut milk gets cold. It will whip easier.

Using a hand held or standing mixer on low speed, slowly start to whip the coconut cream. Add cocoa, honey and vanilla extract and gradual work to a higher speed until ingredients are well combined and you have incorporated enough air for desired texture. Top with your favorite variety of chopped nuts for a bit of added crunch, or a handful of fresh berries and serve immediately. Mousse will also keep well covered in the refrigerator for several days.

Guest Chef Wednesday! Bethany’s Grandma’s Sweet Buttermilk Cornbread

skillet-cornbread

In my opinion, few things pair better with a large steaming hot bowl of chili than Cornbread! Today’s delicious offering is from our friend Bethany who gathered it from her Grandmother who collected it from “her” Grandmother; it’s that memorable and delicious! With buttermilk and a few simple ingredients hiding in your kitchen, the end result will be sweet, moist, yellow bread packed with corn flavor; offering impeccable texture as well. Piled high with sweat cream butter or drizzled with honey, these soft, scrumptious squares of maize may likely become one of your favorites. You will love it so much that you may find yourself handing down the sweet secret as well.

Ears of sweet corn

photo source: motherearthnews

Ingredients:

1/2 cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 small can of creamed corn

1 cup cornmeal

1 1/2 cups all-purpose flour

1 teaspoon salt

theculinarytaste

photo source: theculinarytaste

Directions:

Preheat oven to 375* Grease an 8 inch square baking pan or cast iron skillet.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended, stir in creamed corn. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in center comes out clean.

tamuttimes

photo source: tamutimes

Garlic Broccoli Parmesan Pasta Una Pentola: “One Pot”

Best All

This simple and delicious Vegetarian pasta dish brings me back to childhood and is the embodiment of northern Italian Peasant fare. I’ve turned my Mama Carmela’s delectable simple Vegetarian dish into an “Una Pentola” version for ease of preparation. I’ve also added some interesting new additions for an explosion of flavors that even the most discriminating meat eaters will love.

angiespantry

photo source: angiespantry

Ingredients

8 ounces of dry spaghetti

2 tablespoons extra-virgin olive oil

4 garlic cloves, finely chopped

2 cups fresh broccoli florets

1 teaspoon freshly grated lemon peel (optional)

1/2 teaspoon dried oregano, basil or a mixture

1/4 teaspoon fresh ground nutmeg

1/4 tsp red pepper flakes

4 cups chicken broth

1 cup white wine or water

2-3 large eggs

1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped

coffebeansandcurryleaves

photo source: coffeebeansandcurryleaves

Directions

Heat olive oil in a deep skillet over medium flame. Toss in garlic, lemon peel and pepper flakes, saute for less than 1 minute to soften. For more intense flavor, remove from heat and allow flavors to mingle as the ingredients slightly cool, about 10-15 minutes.

Add chicken broth, water and 1 teaspoon of salt to the mixture. Bring to a full boil and add uncooked pasta. Turn heat to low and simmer according to package directions, stirring occasionally. Simmer a few more minutes and add a little more water if you prefer your pasta less al dente. Toss in broccoli the last 5-7 minutes of cooking, As the liquid reduces in the skillet, a small amount of sauce will form.

Beat eggs, ground nutmeg, oregano and Parmesan together in a mixing bowl, stir well to prevent lumps. Remove pan from heat and pour egg/cheese mixture into pasta, tossing quickly until eggs thicken, but do not scramble. The heat of the pasta will cook the eggs while you stir. Thin out sauce with a bit of hot water or chicken broth until it reaches desired consistency. Alter seasoning with salt and fresh ground pepper to taste. Transfer to a large serving bowl or divide among 2 to 4 dishes. Serve topped with grated Parmesan cheese and chopped parsley, if desired. Bellissima!

 

 

 

Halloween! Trick or Treat Decorate & Eat! Creepy Cupcakes!

layercakebaekshoppe

Ghastly Ghosts! Frost or pipe any flavor cupcake with chocolate frosting. Swirl or pipe white frosting for ghosts. Use 2 black candies for eyes. photo source: layercakebakeshop

wicked witch

Wicked Witch! Chocolate cuppies with swirled vanilla frosting, Hat: Hershey’s kiss (melt bottom slightly & attach to chocolate cookie) black & white straws for legs and red fondant or frosting for ruby slippers.

fb-troublemakers

Scary Spiders! Frost any flavor cuppie with white or vanilla frosting, small black gumdrop for head, large for body, snips of licorice strings for legs and small black candies for eyes. photo source: fb-troublemakers

fairygodbaker

Candy Corn! Any flavor cuppie, a dollop or piping of yellow frosting, then orange & top with white. Place a piece or 2 of candy corn to finish. photo source: fairygodbaker

Halloween “Trick or Treat Decorate & Eat!” Spooky Savories!

hungryhalloween

Eyeball Pizza: Add chopped green and black olives, scatter slivers of red peppers. photo source: hungryhalloween

theworldaccordingtoeggface

“Deviled Spider Eggs” Cut black or green olives in halve followed by slices for legs. photo source:theworldaccordingtoeggface

pcoketranger

“Mini Mummy Pizzas” Start with English muffin halves add slices of mozzarella over sauce & pepperoni & sliced olives for eyes. photo source:pocketranger

puff

Mummy Dogs, Fingers and Pumpkins. Wrap slices of puff pastry around dogs, bake & add dots of mustard for eyes. Fingers, slices of pastry for almonds as nails. Pumpkins, use a cookie cutter for shapes and fill with your favorite savory or sweet cream cheese spread for the filling.

“5-Ing” 5 Ingredient Crock Pot Chicken & Noodles! You Finally Found It!

Best Closer

This is probably one of the easiest dishes I have offered thus far at Once Upon a Spice, but it will not be ignored! I went against my normal ingredients and used canned, but organic soups and broths make this very friendly and you can use low sodium if you prefer as well.

The acorn squash is stuffed with butter, chopped pecans, dried cranberries and brown sugar—with a bit of salt & pepper. Please email me for the recipe, but it’s a quick microwave version that’s easy to decipher and takes less than 20 minutes to prepare.

Ingredients:

4 boneless skinless chicken breasts

1 large or 2 (10 1/2 ounce) cans cream of chicken soup or cream of mushroom soup

2 (14 1/2 ounce) cans chicken broth

1 stick of butter

16 z dried egg noodles

Optional Add Ins: 1 cup chopped mushroom, 1/2 cup chopped fresh parsley, 1/4 cup fresh chopped tarragon. What else do you like with your chicken & noodles? Add with the “dry” noodles!

Directions

Place everything but noodles in your crock pot. Cook on low 5-7 hours. Add dried egg noodles and cook on low another 45-60 minutes. You can also turn the unit off and let everything sit as the noodles cook and absorb the broth. The chicken will shred itself as you plate the dish. Top with fresh cracked pepper and parsley if you prefer. I guarantee if you like chicken and noodles, you will repeat this recipe time and again!

Trick or Treat! Decorate & Eat “No Carve Pumpkin Creations!”

 

28divine

Wrap glue saturated colored string. Buttons or a combination of glitters. photo source: 28 divine

babble-googly eyed

Googly Eyes! Paint colors or leave natural. Scatter & Glue different size eyes. Pin black strips of material or leather for spider webs. photo source: babble

hubpages

Wrap & glue with cheese cloth, string, strings of beads. Glue leaves, plastic spiders etc. Painted or natural. photo source: hubpages

bellasbargains

Honey Bear! Use various size pumpkins & gourds for eyes, nose, legs, ears & arms. Attach with small metal spikes and glue. photo source: bellasbargains

Pasta alla Carbonara Una Pentola: “One Pot” Revisited

Carb Close

We all know what pasta embodies, but have you ever wondered what “carbonara” means? Carbonaro means charcoal in Italian, but to this day, the connection to this savory, flavorsome dish remains uncertain. Some food historians believe this pasta may have been popular among charcoal makers working in the Apennine Mountains; or perhaps it is called carbonara simply because of the specks of black pepper it is seasoned with. I’ve turned this delectable northern Italian fare into an “Una Pentola” version for ease of preparation and have added some appealing new additions for an explosion of flavors!

jrcreidx

Ingredients

8 ounces of dry spaghetti

2 tablespoons extra-virgin olive oil

4 ounces pancetta or slab bacon, cubed or sliced into small strips

4 garlic cloves, finely chopped

2 tablespoons, pine nuts; pignoli (optional)

1 tablespoon chopped capers (optional)

1 teaspoon freshly grated lemon peel (optional)

4 cups chicken broth

1 cup white wine or water

2 large eggs

1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped

Directions

Heat olive oil in a deep skillet over medium flame. Add pancetta or bacon and pignoli; sauté for 3-4 minutes, until bacon is crisp, fat is rendered and pignoli are golden. Toss in garlic, sauté for less than 1 minute to soften. For more intense flavor, remove from heat and allow flavors to mingle as the ingredients slightly cool, about 10-15 minutes.

Add chicken broth, water and 1 teaspoon of salt to the mixture. Bring to a full boil and add uncooked pasta. Turn heat to low and simmer according to package directions, stirring occasionally. Simmer a few more minutes and add a little more water if you prefer your pasta less al dente. As the liquid reduces in the skillet, a small amount of sauce will form.

Beat eggs and Parmesan together in a mixing bowl, stir well to prevent lumps. Remove pan from heat and pour egg/cheese mixture into pasta, tossing quickly until eggs thicken, but do not scramble. The heat of the pasta will cook the eggs while you stir. Thin out sauce with a bit of hot water or chicken broth until it reaches desired consistency. Add the capers, parsley and lemon zest (if using). Alter seasoning with salt and fresh ground pepper to taste. Transfer to a large serving bowl or divide amongst 2 to 4 dishes. Serve topped with grated parmesan cheese and chopped parsley, if desired. Bellissima!

onedayinitaly

 

 

Guest Chef Wednesday! Rachel’s Traditional Maine Pumpkin Bread

pumpkin-bread

This is Rachel’s classic moist pumpkin bread embellished with the traditional spices of the season: cinnamon, ginger, nutmeg and cloves. It improves with age, so plan to make it a day ahead if possible. Top with softened cream cheese spiked with maple syrup and orange zest! Heaven!

orange cream cheese

Ingredients:

1 (15 z) can pumpkin puree

4 eggs

2 sticks of butter, melted and cooled

1/3 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Directions:

Preheat oven to 350* Grease and flour three 7×3” or 2 regular sized bread pans.

In a large bowl, mix pumpkin puree, eggs, melted butter, oil, water and sugar until well blended. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir dry ingredients into pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50-60 minutes in preheated oven. Loaves are done when toothpick inserted in center comes out clean and are deep rich golden brown. Drizzle top with a powder sugar glaze when it completely cools.

bobbatkins

photo source: bobbatkins

Breakfast Pizza: Traditional & Paleo; 2 in 1 The Switchback Recipe Series!

Best

Paleo is the ultimate “go to” way of eating these days. So, I’ve decided to convert as many of my recipes into Paleo versions as possible. However, lucky you! I will also add the traditional recipes as well for the “non-Paleo crowd. 2 in 1!

My promise to you: These Paleo recipes will not be slight of flavors, tastes or textures. Well, maybe a few texture differences here or there, but not by much. Yes, the ingredients may be somewhat different for the bases; like this breakfast pizza, but the flavor and appearance will mostly be the same. I’m enjoying this “Switchback” quite a bit and getting healthier by proxy in the interim :-)

**Suggestion: When printing simply delete the version you don’t want to print. Click on print, it will highlight yellow and select “delete.”  Voila!

Paleo Crust:

3 eggs

1 cup full-fat canned coconut, almond or whole milk

1/4 cup of coconut flour

1/3 cup of almond flour

2 tsp of garlic powder

1 tsp onion powder

1 tsp Italian seasoning

1/2 tsp baking soda

1/2 tsp salt & pepper to taste

1 tablespoon fresh parsley, chopped

Traditional Crust: Buy a pound of dough from your local pizzeria!

ingredients

Breakfast Pizza

4 strips bacon, cooked & crumbled

1/4 cup scallions, chopped

1 large tomato sliced thin

2 cups spinach

2-4eggs

1 tbsp fresh parsley, chopped

Paleo Dough Directions:

Preheat the oven to 375 degrees. To form the pizza dough, lightly beat eggs and milk (of choice) in a bowl. Add in the flours, baking soda, seasonings, parsley, salt and pepper mix into a smooth batter.

Traditional Dough Directions: Roll dough into 10” round or rectangle leaving a heavy rim. Place on oiled pizza pan. Bake at 375* for 15 minutes. Remove and add toppings. Feel free to add cheese of choice!

Spread the batter onto a baking sheet lined with parchment paper; Using a spatula to smooth into a circle or rectangle. Bake for 20-25 minutes or until top is golden brown. Remove from oven. Carefully flip over.

orangemarmaladebooks

photo source: orangemarmaladebooks

Traditional & Paleo:

While the crust is baking, cook bacon reserving the bacon drippings in the pan, set bacon aside to cool and crumble into pieces. Slightly wilt the spinach in the leftover bacon drippings, salt & pepper to taste.

Add toppings to the baked crust. Start with bacon, tomato, spinach, and scallions. Carefully crack eggs onto the crust. Sprinkle with parsley, additional Italian seasoning, salt & pepper to taste. Bake for 15 minutes or more, just until the egg whites have set. Slice and serve warm.

Previous Older Entries

MuseBoxx

Space to Create

Sandy McFadden

Family Man, Web Developer, IT Specialist

Once Upon a Spice

Bringing you safisticated, simple recipes that will enlighten your taste buds!

The Red Rock Cafe

Food So Good, You'll Plan Your Day Around It!

COINQUILINI IN CUCINA

"Uno non può pensare bene, amare bene, dormire bene, se non ha mangiato bene." Virginia Woolf

Bucket List Publications

Indulge- Travel, Adventure, & New Experiences

moviejoltz

The website where movies count

simplydelicious

~savoring the little moments that make life big~

Chitra's Healthy Kitchen

Recipes for healthy living

Lyrics and Chocolate

Life, art, bad cooking and all things boring or not

Wander & Whine

Roaming and eating our way through Columbus and beyond.

jovinacooksitalian

Healthy Italian Cooking at Home

Wild Maiden by Schirin Naegele-Bueno

inspirations - illustration - design & wanderings

iCookonboard

A left-handed cook and a right-handed photographer cooking somewhere at sea... Welcome onboard !!!

Homemade With Mess

who wants life to be tidy when you can have more fun making a mess??!

cateritforward

I'm just a hack who likes to eat.

Heidie Makes

Get Inspired & Start Making! :)

easy italian cuisine

Italian cooking makes you happy! Easy Authentic Italian recipes. Directlyy from Italy true Italian food and dishes.

Hudson Daniel Gourmet

Find Your Inner Foodie

alifemoment

Colourful Food and Lifestyle

Yvette's Gourmet Kitchen

Healthy, Gourmet, Organic Food

Words from ladyteawitch

A fine WordPress.com site

Lovely Delight Bite

For delicious moments......Find out about my secret special treats for yourself, family and friends

Simply Made Kitchen and Crafts

Wholesome family living, simple recipes and crafts

The Travelling Pantry

Adventerous, Honest and Wholesome

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.

DM Du Jour

Food | Love | Travel

adriennecooksdotcom

Kitchen Chronicles

Echoes of the Past

Rural Exploration of the Past

WordPress.com News

The latest news on WordPress.com and the WordPress community.

Follow

Get every new post delivered to your Inbox.

Join 112 other followers