Month: December 2018

Celebration Cioppino
December 31, 2018

Celebration Cioppino

Happy New Year everyone! Today is a special day for so many reasons! Fresh starts, new beginnings, celebrations and my son Jacob’s Birthday! Every year he asks for the same dish and I very happily make it for him! Cioppino. Its a fabulous seafood stew …

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by Jeanette Ferguson
Hello World
December 31, 2018

Hello World

My name is Jeanette but I am lovingly known as Fergie.  I feel so blessed and honored to be here and to be able to share my craft with you.  Nothing says “I love you” better than a beautifully prepared meal, made with the best …

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by Jeanette Ferguson
Blueberry Gluten Free Donuts
December 31, 2018

Blueberry Gluten Free Donuts

These donuts taste heavenly!  I don’t have much of a sweet tooth so you may not see many sweet treats on my blog but when I bake it has to be perfect… I mean really good.  I am not celiac but I do have some pretty serious sensitivities to gluten, corn products and soy so I avoid it as much as possible or I pay a price.  Probiotics and digestive enzymes help a lot but avoiding the problem is usually the best choice for me. Check there donuts out though… 

I can’t even… Blueberry Goodness! 
Silicone Donut pan by Doya is a game changer ! 

Blueberry Gluten Free Donuts

These donuts taste heavenly! Moist, sweet, soaked in a fabulous Blueberry Glaze. 
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Servings 10 donuts

Ingredients
  

  • 6 tablespoons unsalted butter room temperature
  • ¾ cup organic raw sugar can substitute for monk fruit sweetener or coconut sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 ½ cups gluten free flour mix I used Bob’s Red Mill 1 to 1 Baking Flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 cup fresh or frozen blueberries Chop the berries, I used Trader Joe’s Frozen Wild Blueberries which are very small and no need to chop these.
  • ½ cup whole milk with 1 tablespoon apple cider vinegar can substitute for alternative milk product but you must still add the vinegar

Blueberry Glaze

  • 1 cup powdered sugar can substitute for powdered monk fruit sweetener or Swerve Powdered Sugar
  • 1 cup frozen or fresh blueberries thawed
  • ¼ cup water

Instructions
 

  • Preheat oven to 350 degrees F 
  • In stand mixer with paddle attachment cream the room temperature butter with sugar and vanilla for 3 minutes on medium/high. 
  • Lower speed to medium/low and add the egg.  Slowly increase the speed and beat on high for 30 seconds. 
  • Turn mixer off and add the remaining ingredients (except the glaze ingredients) 
  • Scrape the mixer bowl down and mix until just incorporated.  Do not over mix. 
  • Pour mixture into large piping bag or large zip lock bag and snip a quarter size portion of the bag corner. 
  • If using a silicone mold no need to grease pan.  If using a metal pan spray with non stick spray to prevent the donuts from sticking. 
  • Bake for 30-35 minutes making sure the donuts are fluffy, firm and golden brown. 
  • Cool and make the glaze in the meantime. 

Blueberry Glaze

  • Mash the berries in a small bowl using the back of a spoon with water. You can also use a food processor but I’m all about not washing extra dishes.
  • Add the powdered sugar and whisk well. 
  • Once the donuts have cooled (tip… I like the glaze them when they are still just a little warm because they seem to absorb the glaze a little better).  Just dip the donuts into glaze and place on parchment covered cookie sheet.  
  • Wait 5 minutes and pour the remaining glaze over the donuts. 

Notes

*If you aren’t gluten free you can absolutely substitute for regular flour. 
** If you choose to use a substitute sugar you will end up with a bit of a drier donut… the glaze is imperative at this point  ! 
 
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by Jeanette Ferguson
Shrimp & Gnocchi
December 31, 2018

Shrimp & Gnocchi

I love Trader Joe’s … don’t you?  You will see me mention them a lot because I simply love their ingredients!  I’m sort of glad they are not very close to me or I would be in trouble!  I am happy to give you suggestions …

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by Jeanette Ferguson
Quick Korean Beef Tacos
December 31, 2018

Quick Korean Beef Tacos

Korean food is one of my favorites, well hang on let me correct myself, food is my favorite… who am I kidding?  But seriously I love Asian Flavors.  What I love more than even that is a quick and simple meal.  I don’t know about …

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by Jeanette Ferguson
Shrimp Kelp Noodle Chow Mein
December 31, 2018

Shrimp Kelp Noodle Chow Mein

Have you ever tried Kelp Noodles?  This is the perfect recipe to try if you haven’t !  Kelp noodles are 100% gluten free and all sea vegetable.  They have an amazing texture which really satisfies that noodle craving. This recipe makes my family so happy.  They literally eat giant portions every time I make it which makes me happy because its jam packed with vegetable goodness! 

Gorgeous Noodle Dish

A few facts about Kelp Noodles:

They’re low-calorie, low-carb, fat-free, sugar-free, and full of vitamins A, B, and C as well as minerals like magnesium, calcium, zinc and iron. They contain only water, kelp, and sodium alginate. 

Shrimp & Vegetable Kelp Noodle Chow Mein

This will most defiantly become a family favorite… the textures and flavors in this “Noodle” dish are seriously perfect!  Can be eaten alone as a main dish or served as a side dish.  You can also substitute the protein or leave it out all together. 
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 28 minutes

Ingredients
  

  • 1 pound shrimp peeled, deveined, chopped
  • 4 tablespoons avocado oil
  • 1 onion sliced thin
  • 2 celery sliced thin
  • 4 green onions chopped
  • 4 cabbage finely sliced or shredded
  • 1-2 large carrots spiralized
  • 1 zucchini spiralized
  • 1 bag kelp noodles rinsed and drained
  • ½ spaghetti squash cooked and shredded with a fork

Chow Mein Sauce

  • ¾ cup coconut amigos
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 5-8 dashes Red Boat Fish Sauce
  • 8 garlic cloves grated with microplane or chopped fine
  • 1 tablespoon fresh ginger grated with microplane or chopped fine
  • 1 teaspoon crushed red pepper optional
  • Black Sesame Seeds garnish

Instructions
 

  • Heat a large skillet and add the avocado oil.  Add the shrimp and cook on high for 2 minutes or until just barely pink.  Remove the shrimp and set aside. 
  • Add the onions, celery, green onions, cabbage and carrots. Cook for 2 minutes on high.  Use tongs to toss as you cook. 
  • Add the zucchini, kelp noodles and spaghetti squash. Cook for 2 minutes on high, continuing to use the tongs to toss. 
  • Remove from heat, add the shrimp back in and make the sauce. 

Chow Mein Sauce

  • In a small skillet add all the sauce ingredients and cook on medium high until the sauce begins to thicken… approximately 8 minutes. 
  • Pour the hot sauce over the noodle dish and toss with tongs.  Garnish with black sesame seeds. 
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by Jeanette Ferguson