Chocolate-Coconut Brownies

It is great that cocoa powder can replace a lot of the refined flour in brownies.  Using the coconut oil instead of butter gives these brownies a silky smooth texture while adding the health benefits of lauric acid, potentially lowering our LDL cholesterol.  Eaten fresh out of the oven, these are ooey-gooey amazing.  If you let them sit overnight, the brownies become firmer.  Thanks Karen...

1/2 cup gluten-free flour ( Bob's , Quinoa flour, oat flour or Trader Joe's gluten free)
1/4 cup unsweetened cocoa powder
1/2 t. sea salt
1/2 cup semisweet chocolate chips
3/4 cup unrefined coconut oil
3/4 - 1 cup coconut sugar
4 eggs
1 t. vanilla
1/2 cup semisweet chocolate chips (optional)

Preheat oven to 350 degrees.  Grease 9 by 9 inch baking pan and line with parchment paper.

Combine flour, cocoa powder and salt in medium bowl and set aside.

In a double boiler, melt the 1/2 cup chocolate chips and coconut oil.  Let cool slightly.  Add sugar, eggs and vanilla, whisking until well combined.  Whisk in the flour mixture.  Fold in additional chocolate chips.  Pour into the prepared pan.  Bake until a toothpick inserted in the center of the brownies comes out clean, 20 to 25 minutes.  This will yield a somewhat gooey brownie.  Continue to bake for 5 to 10 minutes if you prefer a drier brownie.

Let the brownies cool completely, then cut into squares.  Store in an airtight container at room temperature for up to 3 days.

Major Marine Salad dressing

1/2 C. Sugar (or appropriate amount of Stevia, Honey or Agave)

2 T. Celery Salt 

1 and 1/2 C Olive Oil or Avocado Oil

1/2 T. dry mustard

1/2 t. sea salt

1/4 C. Onion

1/2 C. red wine vinegar

Mix ingredients in blender for 3-5 minutes

Makes 1 pint

Reblend if it separates

They serve their lettuce with mandarin oranges and slivered almonds.  So good!

Cheesy Vegetable Soup

1/2 stick butter
1 medium onion, chopped
1 cup carrots, chopped
3 ribs celery, chopped
3-4 cloves garlic, minced
32 oz. chicken or vegetable broth
2 small cans chicken, with water
2 cups hash browns (shredded potato)
1/4 cup flour
1 cup water
1/2 cup sweet cream
1/2 cup sour cream
2 cups broccoli, chopped
1 cup cauliflower, chopped
2 cups cheddar cheese
Salt, and pepper to taste.  Garlic salt is also excellent.

1-Saute onion, carrots and celery in butter over medium heat until tender.  Add garlic and cook 1-2 additional minutes.  Add flour and stir to create a roux.

2-Add chicken and chicken broth.  Add chopped broccoli, cauliflower and potato.  Simmer until vegetables are tender.

3-Stir in cheese and allow to melt.  Stir in creams and add up to 1 cup water, if needed.

Once again....thank you Jason!!

Zupa Toscana

1 lb mild Italian sausage
3 or 4 good sized red potatoes chopped with some skin on (diced radish also works)
1 onion chopped fine
2 big cloves garlic chopped fine
Several stemmed large kale leaves sliced into ribbons
32 oz. Chicken stock
salt to taste
1 cup heavy cream, half and half or evaporated milk.  I use coconut milk. 

Brown sausage and onion and then add garlic.  Heat stock, potatoes and kale in pot.  Add sausage mixture when cooked and simmer 30 min or until potatoes are tender.  Stir in cream (milk) and salt to taste.  Serve.

Chocolate Frosting

1/2 c butter
2/3 c cocoa
3 c powdered sugar
1/3 c milk
1 t vanilla

Soften or melt butter.  Stir in cocoa.  Alternate adding sugar and milk to butter, ending with milk. Beat together well. Add vanilla or other flavor.

Quinoa Cookies

2 c quinoa flour
1 t. baking soda
1/4 t sea salt
2/3 c melted coconut oil
1 1/4 c coconut sugar
2 eggs
2 t vanilla
1 c chocolate chips

Stir together flour, soda and salt in small bowl.  Creme together oil sugar eggs and vanilla.  Add chips and flour mixture.  Place on ungreased cookies sheet.  Flatten slightly before cooking as cookies do not change shape much.  Bake in 350 degree oven for 8-11 mins. for smaller cookies and 12 - 15 mins. for larger cookies.  Let cool for a min or two and then cool on rack.

Simple Macaroni and Cheese

Simple Mac and Cheese
1 lb Pasta cooked el dente
1 1/2 C. milk
2 T. flour
2-3 C. cheese
1/2 t. salt
1.4 t. powdered mustard

Warm 1 cup milk on low heat. Add flour to remaining 1/2 C. milk. When milk just begins to steam, add milk/flour mixture. Stir or low heat 3-4 min to slightly thicken. Add cheese, 1 cup at a time. When cheese is melted, add salt and mustard.  In a large bowl, combine cooked pasta with 1/2 of the sauce.  Stir and then add the remaining sauce. Serve while warm and creamy. If using as leftovers, add milk and warm on stove top to make creamy again.