Extended Vacation and Updates

I went on vacation and then I went on vacation again. So I stopped posting.

There was also little to no traffic to my site which made me lazy about its upkeep.

One of the reasons I started this blog was to see if I could figure out how to drive readership to my site without using my personal social media.

Then, I received an email from WordPress this week that said:

“We recently discovered that an error in our system caused your site, Recipes That Don’t Suck, to be hidden from search engines by default.”

Well shit.

Now that Recipes that Don’t Suck is searchable, the experiment is back on.

A long weekend is on the books in 6 days and I will be back in the kitchen, experimenting and taking photos of the chaos.

Hope you are having a great 2016 and happy eating!

-April

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Classic Lace Cookies

 

Time: 60 minutes12.6.2015 web (107 of 9)
Difficulty: Medium
Suck Level: Zero
Sandy Scale: Zero
Slime Scale: Zero

Printer friendly version HERE..

Ingredients:

2 ounces almonds (to yield 1/2 cup ground almonds)
5 tablespoons vegan buttery spread
1/4 cup firmly-packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/3 cup gluten-free all-purpose flour blend
1/8 teaspoon salt
1 teaspoon pure vanilla extract

Directions:
1. Preheat oven to 350 degrees F. Position two oven racks in the middle and upper third of your oven. Line two (2) cookie sheets with parchment paper.
2. In a food processor, grind almonds finely; measure out 1/2 cup and set aside.
3. In a medium saucepan over low heat, heat the butter, brown sugar, granulated sugar, and corn syrup until the vegan buttery spread melts and the sugar dissolves, stirring often. Increase the heat to medium high and, stirring constantly, bring the mixture JUST to a boil.
4. Immediately remove the pan from the heat and stir in the gluten-free flour and salt until incorporated. Stir in the ground almonds and vanilla extract.
5. Drop the batter by the teaspoon, 3-inches apart, on the prepared cookie sheets (about 1/2 dozen cookies per cookie sheet).
6. Bake the cookies until evenly light brown, approximately 8 to 10 minutes until the cookies spread, become thin, and take on a deep golden color. After 5 minutes into the baking time, switch the baking sheets from top to bottom and back to front to promote even baking. The cookies won’t begin to spread until approximately 6 minutes into the baking time.
7. When cookies are done baking, remove the cookies from the oven and, as soon as they’re firm enough to lift off the baking sheet (which will take just a few minutes), use a wide spatula to transfer them to the prepared cooling racks to cool completely. Allowing the cookies to cool slightly on the cookie sheet will also cause them to flatten out more.
8. Repeat.
9. Store the flat cookies between sheets of parchment paper in a tin or plastic container with a tight-fitting lid.

Makes approximately 25 to 30 cookies.

Adapted from THIS recipe.


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Trash aka Puppy Chow

Time: 15 minutes RTDS Web (121 of 46)
Difficulty: Easy
Suck Level: Zero
Sandy Scale: Zero
Slime Scale: Zero

Printable view HERE

Ingredients:

• 9 cups Rice Chex™ or  Corn Chex™ cereal (or combination)
• 1 cup semi-sweet chocolate chips (I use Enjoy Life)
• ½ cup peanut butter
• ¼ cup buttery vegan spread (I use Earth Balance)
• 1 teaspoon vanilla
• 1 ½ cups powdered sugar

Directions:

1. Into large bowl, measure cereal; set aside.

2. Over medium heat, melt chocolate chips, peanut butter and Earth Balance. Stir frequently.

3. Stir in vanilla.

4. Pour mixture over cereal, stirring until evenly coated.

5. Pour into 2-gallon re-sealable food-storage plastic bag.

6. Add powdered sugar. Seal bag; shake until well coated.

7. Spread on waxed paper to cool.

8. Store in airtight container in refrigerator or freezer.


RTDS Web (117 of 46)Growing up in Pittsburgh we called this treat Trash. I still do. I assume it’s because people use trash bags to mix the powdered sugar with the coated Chex pieces.

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Easy Gluten-Free & Vegan Gravy

 

Time: 10 minutes  11.29.2015 JPEG (110 of 11)
Difficulty: Easy
Suck Level: Zero
Sandy Scale: Zero
Slime Scale: Zero

Yields 2 cups of gravy.

Printable version HERE.
Ingredients
2 tablespoons Earth Balance
2 cups gluten-free vegetable broth
1/4 cup cold almond milk
2 tablespoons Argo® Corn Starch
Salt, pepper, and herbs to taste.

Directions
Cook broth and Earth Balance over medium heat until the Earth Balance melts. Bring to a boil.

1 Stir corn starch and 1/4 cup almond milk in a small bowl until smooth.

Add corn starch mix to boiling broth while stirring constantly over medium heat and boil 1 minute.

Remove from heat and add salt, pepper, and herbs to taste.

Sub chicken or beef broth in equal parts for a non-veggie meal.


11.29.2015 JPEG (106 of 11)Thanksgiving is over but gravy season has only just begun!

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Gluten-Free / Vegan Pumpkin Pie w/Pre-Made Crust

Time: 1 hour 15 minutes plus 4-6 hours to set Recipes That Don't Suck (21 of 22)
Difficulty: Easy
Suck Level: Zero
Sandy Scale: Zero
Slime Scale: Zero

Printable view HERE.

Original recipe by the Minimalist Baker HERE.

CRUST
Your favorite frozen GF/DF pie shell. I use Wholly Wholesome GF Pie Crust.
FILLING
2 3/4 cups pumpkin puree (~1 1/2 15-ounce cans)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 Tbsp melted coconut oil
2 1/2 Tbsp cornstarch
1 3/4 tsp pumpkin pie spice or mix of ginger, cinnamon, nutmeg & cloves
1/4 tsp sea salt

INSTRUCTIONS

Bake the shell according to the instructions on the package.

Mix all filling ingredients above.

Pour filling into pie crust and bake at 350 for 58-65 minutes.

The crust should be light golden brown and the filling will have some cracks on the top.

Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.

Slice and serve with coconut whipped cream.


Recipes That Don't Suck (12 of 22)I had two pies to bake. A regular pumpkin pie and a GF / vegan pumpkin pie. To cut down on my work, I bought pre-made pie shells. If you want to make this pie completely from scratch, follow the link above to the original recipe that has complete instructions.

Continue reading “Gluten-Free / Vegan Pumpkin Pie w/Pre-Made Crust”

Gluten-Free / Dairy-Free Dressing in a Bundt Pan

Time: 1 hour 35 minutesRTDS Web (145 of 46)
Difficulty: Easy
Suck Level: Zero
Sandy Scale: Zero
Slime Scale: Zero

Printable version HERE.

INGREDIENTS
3/4 cup (1 1/2 sticks) Earth Balance plus more for baking dish
1 pound good-quality day-old white gluten-free bread (my choice is Sammi’s or Udi’s), torn into 1″ pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4″ slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium GF chicken broth, divided
4 large eggs

PREPARATION
Melt 3/4 cup of Earth Balance in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer the dressing into the prepared Bundt pan and press down to pack it into the pan. Bake uncovered until an instant-read thermometer inserted into the center of dressing registers 160°F, about 30-40 minutes.

Let cool for 25 minutes in the Bundt pan. Use a long narrow spatula to loosen the edges. Then flip onto serving platter.

If you prefer to make stuffing in a regular dish, decrease the amount of eggs to two large eggs and bake in a 9×13 pan for 40 minutes.


RTDS Web (134 of 46)This year I finally nailed it. I nailed the GF / DF dressing.

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Cincinnati Chili Cockaigne from The Joy Of Cooking

Time: 2.5 hours plus Recipes That Don't Suck Web (202 of 6)
Difficulty: Easy
Suck Level: Zero
Sandy Scale: Zero
Slime Scale: Zero

For a printable view click HERE

Serves 6 over pasta, or more than 24 coneys.
Bring to a boil in a large pot:
4 cups water
Add:
2 pounds ground beef chuck
Stir until separated, and reduce the heat to a simmer. Add:
2 medium onions, finely chopped
5 to 6 garlic cloves, crushed
One 15-ounce can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
Stir in:
10 whole black peppercorns, ground (1 tsp)
8 whole allspice berries, ground (1 ½ tsp ground)
8 whole cloves, ground (1 tsp ground)
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1½ teaspoons ground red pepper
1 teaspoon ground cumin
½ ounce unsweetened chocolate, grated

Bring to a boil, then reduce the heat to a simmer and cook for 2½ hours. Cool, uncovered, and refrigerate overnight. Before serving, skim off all or most of the fat and discard. Discard the bay leaf. Reheat the chili.
For a 2-Way, serve over:
GF Cooked spaghetti
For a 3-Way, top with:
Daiya Cheddar Style Cheese
For a 4-Way, sprinkle on top of the cheese:
Chopped onions
For a 5-Way, top all with:
Cooked red kidney beans
Traditional sides include:
Oyster crackers
Louisiana-style Hot Sauce
For a Cheese Coney, place in a saucepan and simmer in water to cover for 5 minutes; or grill and broil until well seared, about 3 minutes each side; or slice lengthwise almost all the way through, open up to flatten, and cook in a teaspoon or two of butter in a skillet until browned, about 4 minutes each side:

hot dogs or frankfurters
Meanwhile, toast:
GF hot dog buns, split
If desired, season the buns with:
(yellow mustard)
(minced onion)
Place a hot dog in each bun and cover each with:
2 tablespoons chili
Shredded Daiya Cheddar style cheese to taste
Season with:
(Louisiana-style Hot Sauce)


I went to college in Dayton Ohio. during my sophomore year, my friend Marshall asked if I had ever eaten Skyline.

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Gluten-Free, Vegan Apple Crisp by the Minimalist Baker

Time: 60 MinutesTrash Beach Web (7 of 54)
Difficulty: Easy
Suck Level: Zero
Sandy Scale: Zero
Slime Scale: Zero

Printable version HERE.

Ingredients:
• 8 small-medium apples, peeled, cored and chopped (a variety of both sweet and tart – about 6 cups worth)
• dash lemon juice
• 1/3 cup sugar
• 1 Tbsp cornstarch
• heaping 1/2 tsp cinnamon
• pinch of salt
• TOPPING
• heaping 1/3 cup packed light brown sugar
• 1/4 cup gluten-free flour blend
• 1/2 cup gluten-free old-fashioned oats
• 1/4 cup almond meal
• 1/4 teaspoon cinnamon
• pinch salt
• 1/3 cup (little more than 1/2 one stick) non-dairy butter melted, such as Earth Balance
Instructions:
1. Preheat oven to 375 degrees and lightly grease a 9×9 baking dish. (I use a pie dish)
2. Add apples to a large bowl and sprinkle with lemon juice. Toss to coat with granulated sugar, cornstarch, cinnamon, and salt.
3. Transfer to baking dish and set aside.
4. Rinse and dry bowl and add brown sugar, flour, meal, oats, cinnamon and salt and stir. Add melted butter and mix until it resembles wet sand.
5. Sprinkle topping over the apples and bake until apples are soft and topping is golden brown (between 45 minutes to 1 hour).
6. Let rest 10-15 minutes before serving.


As a kid I went pumpkin picking every year. Our family outing included things like hay rides, corn mazes, and enormous pumpkin patches. We got one free apple with every pumpkin picked and each was apple perfectly ripe.

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Broccoli & Cheeze Soup by Oh She Glows

The original recipe can be found HERE. Food.Vacay.Web (126 of 128)

Time: 60 minutes
Difficulty: Easy
Suck Level: Zero
Sandy Scale: Zero
Slime Scale: Zero

Printable version of the broccoli & cheese soup HERE.

Printable version of vegan cheeze sauce HERE. *Sub the 2 TBS of flour for 1 TBS of corn starch dissolved in 2 TBS of cold water for gluten-free results.*

The author of this recipe prefers a direct link back to her site, so please visit THIS link for full recipe details.


I work down the street from Terri.

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Pumpkin Pie Truffles

Recipe by the Connoisseurus Veg Food.Vacay.Web (115 of 128)

View the original recipe HERE.

Time: 15 minutes
Difficulty: Easy
Suck Level: Zero
Sandy Scale: Slight
Slime Scale: Zero

Printable version HERE.

Ingredients:

  • 1 cup pumpkin purée
  • 1 cup powdered sugar
  • 1 cup coconut flour (no substitutions)
  • 1 tbsp. coconut oil
  • 2 tsp. cinnamon
  • ½ tsp. powdered ginger
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cloves
  • 1 tsp. vanilla extract
  • 1 ½ cups of vegan chocolate chips

Directions:

  1. Mix pumpkin purée, powdered sugar, coconut flour, coconut oil, spices and vanilla in a medium mixing bowl.
  2. Roll into 1 inch balls, pressing the mixture firmly together and using wet hands if it sticks a bit. You should get about 2 dozen. Note – add a splash of water to the mixture if it isn’t sticking completely.
  3. Melt chocolate chips on your stove top or in the microwave in 30 second intervals and stirring between each interval.
  4. Dip pumpkin balls into melted chocolate to coat. Arrange on wax or parchment paper and refrigerate until chocolate solidifies, about 30 minutes.

This Saturday is Halloween and attending parties are a messy ordeal for people with dietary restrictions. I find myself eating full meals before heading to a gathering so I am not tempted to eat anything I shouldn’t.

Continue reading “Pumpkin Pie Truffles”