Saturday, March 19, 2011

Honey Dijon Mustard Chicken

We do eat a lot of chicken in this house, but since fish is so often tainted with mercury and red meat isn't something we want to have very often, we end up eating lots of fowl, and a bit of pork. This recipe could be adapted easily for any fowl, but there's just something about honey mustard chicken that works. This is a really simple recipe, prepped in a flash, and done in an hour with little effort.

A note about mustard! You will notice that most store bought dijon mustard - even the organic stuff - has an ingredient list something along the lines of: "Mustard seed, vinegar, water, salt, spices." The problem with "spices" is you don't know what they are. Are they garlic? Are they turmeric? Are they onions? So, please be careful and make sure you get a brand that doesn't say "spices", but that says what the spices specifically are. For example Annie's makes a great brand of organic dijon mustard. Note the regular Annie's mustard *does* contain cumin. The dijon, however, does not. It's important to notice stuff like "spices" on an ingredient list and to find something that is more specific, so you're not giving yourself an unwarranted load of coriander or turmeric. Deli brands like this one are a bit more expensive, but also tend to be much purer and specify ingredients.

Preheat oven to 400 F for dark meat, 350 F for white meat.

3 lbs boneless chicken pieces
1/2 Cup dijon mustard (see above note)
1/4 Cup organic raw honey
1 Tablespoon apple cider vinegar (or white wine vinegar will work if you tolerate it)
1 Tablespoon olive oil
1 teaspoon salt

Lightly oil a 9x13" glass baking pan. Place chicken pieces (we use thighs a lot because dark meat supports the sulfur pathways) in the prepared dish and set aside to prepare sauce. Whisk together dijon mustard, honey, vinegar and salt until well mixed. Slowly drizzle in the olive while whisking quickly to emulsify the oil into the sauce. Then pour the sauce over the chicken and turn the chicken over to coat both sides. Cover the dish with foil and place it in the oven for 20 minutes. After 20 minutes, remove the foil and again turn the chicken over. Allow the chicken to cook for another 40 minutes, or until done. Let it sit for 5 minutes out of the oven before serving.

This dish is wonderful with baked sweet potatoes, which you can place in the same oven as the meat about 20 minutes in (unless you have really big potatoes, then start them at the same time as the chicken) and cook until done. Make sure you poke holes in the skins of your potatoes before you cook them. Serve on a thick bed of romaine lettuce, and the mustard sauce will make a lovely dressing.


© 2012, Miriam Mason

Thursday, March 17, 2011

Coconut Milk Vanilla Pudding

A nice simple dessert. You can reduce the sugar, if you prefer less sweet, to 1/4 Cup and it will still taste lovely.

2 Cups carton unsweetened coconut milk
1/2 Cup sugar (we always use organic evaporated cane juice)
3 Tablespoon corn starch, -or- 2-1/2 T Arrowroot starch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 Tablespoon butter

Begin with no heat. Whisk together sugar, starch and salt in a heavy bottomed sauce pan. Add in cold coconut milk and whisk again until all the lumps disappear. Once it is smooth, turn the heat on to medium and stir constantly until thickened. Do not boil! Once the mixture is thick, remove from heat and add in the butter and vanilla.

Pour into serving dishes and chill before serving.

Note: This recipe is superb as a base for yummy additions. Suggestions for things to add: cardamom, raisins, frozen raspberries dipped in sugar, bananas, ground pistachios (or other nuts), caramel, cooked fruit, rosewater, tangerine slices, use your imagination! :)


© 2012, Miriam Mason

Store Bought Ice Cream - Note from Andy Cutler

Have you tried the store-bought ice creams lately, even the ones that are technically non-dairy and found yourself feeling kinda funky as a result?

Turns out there's a really good reason for that! Andy wrote to me to point this out. His comments about store bought ice cream are pasted below so we can all benefit:
"Please note that most or all coconut milk and rice milk 'ice cream' uses soy protein as the emulsifier, and this has LOTS of sulfur in it and does not render the resulting material 'low sulfur!' Someone sensitive has to try each brand - and maybe suffer a lot - to figure it out, or just don't use ones with 'soy protein' anywhere on the list.

Soy lecithin on the other hand is fine.

Andy Cutler"
Thank you for that bit, Andy.

I rarely buy any ice cream at the store, because (funnily enough) they made me feel icky after eating them. So I make all my own. :) They are super easy with canned (preservative/thickener-free) coconut milk and herbs, spices, fruits and extracts. For a thicker mix, cook in a little bit of starch (potato, arrowroot, tapioca or corn) to your mix (no more than about 2 tablespoons tops, or the ice cream will taste a bit starchy). Homemade coconut milk ice cream tends to be harder and just needs to sit out for 5-10 minutes before you eat it.

Here are my recipes so far for homemade low sulfur coconut milk ice cream:

Basil ice cream (with a note about making green tea ice cream)
Butter pecan ice cream
Quick 5 Minute Banana Ice Cream (no coconut milk for this)

Vanilla is very easy, as would be any fruit addition to a vanilla. I will post more recipes as I get time, but if you have a craving and want me to invent an ice cream flavor/idea just for you, please post it in the comments below and I will try to make that happen for you and post it in this blog. :)

Bear in mind, we can't eat chocolate *or* carob, or have any mocha or coffee flavors in there due to their high sulfur content. But amaretto, or mango, or strawberry? Let me know?


Saturday, March 12, 2011

Baklava - Totally (Link)

This one is just a really really really good link for baklava. Make sure you read that first comment below the recipe for some great time-saving (and soggy avoiding) tips on the original recipe.

Also make sure the phyllo dough you use checks out against the high sulfur list. I've not had any trouble with phyllo at all.

This did not last long at out house!

Baklava - AllRecipes


Friday, March 11, 2011

Vegan Apple Cider Caramel sauce (Link)

This recipe is so unusual and most caramel has dairy in it, while this doesn't. There's something about the tang of the apple cider vinegar that tastes SO good over coconut milk ice cream with bananas and walnut, or on apple slices dipped in oat granola or pecans. It makes a superlative coconut milk vanilla pudding addition and is terrific on pies or grunts (cobblers).

Check out those pictures. Does it not make you hungry?

Happy Healthy Life Vegan Apple Cider Caramel sauce

Obviously, replace any peanuts with other nuts or a simple granola, and only use coconut milk ice creams. :)


Waffles (Link/Replacement)

What? What's that you said? You want waffles that actually work really well in a waffle iron (or an affle wiron, as recently it has been called)? Yeah? Me too! I love waffles. I love making lots of extra waffles so I can freeze some to toast later on in the week when I get a waffle craving. And then I have my Vanilla Nutella on them. So I always at least double this recipe.

Here's the egg-free waffle recipe from Mr. Breakfast.


Replace the all-pupose flour with something whole grain and healthy for you

Replace the cool water with cool coconut milk.

And as one of the comments suggests, let the waffle cook an extra minute to acheive the same doneness as a waffle with eggs.

Truly and utterly delicious. And so simple, too! Thank you for bringing waffles back into our lives, Mr. Breakfast. :)


Monday, March 7, 2011

Helfer's Deep Butter Cake (Link/Revisions)

Can you tell I enjoy desserts a lot? :) This isn't one of those things I'd made often, actually just once. And it was beyond decadent and I felt completely indulgent and delighted and horrified all at the same time. It was goooood. This recipe is lifted from the wonderful Helfer's Pastries and Deli Cafe deep butter cake, and revised for a low sulfur diet. The artificial butter flavor is at once bizarre and really enhances the cake. So, this isn't a "let's do it all the time" thing. At least for me. :D

Let's Eat Recipe Card
Deep Butter Cake (Helfer's)
Helfer's Pastries and Deli Cafe

Yield: 8 to 9 servings


For crumb mixture:
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 teaspoon butter flavoring (see note)
1/2 cup all-purpose flour

For batter:
11/3 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 teaspoon salt
1 T EnerG egg replacer
2/3 cup coconut milk
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
1-3/4 cups cake flour

Powdered sugar, for garnish

1. Prepare the crumb mixture. In a small mixer bowl, beat together 1/4 cup sugar and 1/4 cup butter until fluffy. Add 1/4 teaspoon salt, 1/4 teaspoon vanilla, 1/4 teaspoon butter flavoring and all-purpose flour; beat at low speed just until crumbly. Cover and refrigerate.

2. Prepare the batter. Preheat the oven to 350 degrees. Grease and flour an 8-inch-square baking pan.

3. Combine 1 1/3 cups sugar, 1 cup butter and 1/2 teaspoon salt in a large mixer bowl; beat on high speed for 2 to 3 minutes or until fluffy. Add energy egg replacer; beat on high speed 2 to 3 minutes or until light.

4. Combine milk, 1/2 teaspoon vanilla and 1/2 teaspoon butter flavoring. Alternately add cake flour and coconut milk mixture to batter, starting and ending with flour. Beat on low speed, scraping sides of bowl, until well mixed.

5. Sprinkle crumb mixture evenly in prepared pan. Spread batter over crumb mixture. Bake 50 to 60 minutes or until top is deep golden brown and cake tests done in the center with a wooden pick. Cool 5 minutes.

6. Place a flat plate or cake board on top of the pan. Hold the pan and plate together securely; turn over. Carefully remove the pan. (The crumb side is now the top of the cake.) Dust with powdered sugar.

Note: Butter flavoring is sold with the extracts in supermarkets. Its flavor is essential to the success of this recipe.


Saturday, March 5, 2011

One-Pan Turkey & Vegetable Cobbler

Simple, throw it together pretty fast, full of fresh (preferably organic) vegetables and goodness. We really enjoy it around here. And it can be spiced up in a variety of ways if this is too bland for your tastes. Red pepper flakes and adding jalapeƱo peppers would be a lovely addition. If you do that, recommend subbing 1/2 cup regular flour for 1/2 cup corn meal, and you have this dish with a more spicy Mexican flavor. We will keep this one simple for those that prefer them that way to start. :)

You need a large iron skillet that can be on the stove top and in the oven. Preheat oven to 350 F.

2 zucchini, cut in smallish quarters
1 lb mushrooms sliced
2-3 carrots sliced
2-3 celery sliced
1 red bell pepper sliced small
1-2 fresh or roasted tomatoes sliced in small pieces
1 t summer savory
1 t oregano
1/2 an 8 oz package of organic frozen corn
1 T butter

Saute zucchini, carrots, celery, bell pepper in butter over medium heat until just slightly wilted, then add in mushrooms and tomatoes, summer savory and oregano and continue to saute for another 2-3 minutes, then remove from heat, pour vegetables out in a bowl.

1 lb ground turkey
Salt & Pepper to taste

Brown ground turkey in the same pan, adding salt and pepper as the turkey browns. As soon as it browns, throw all the vegetables back in and add in 4 oz of frozen corn. Mix it together and remove from heat.

1-1/2 C flour
2 t baking powder
1-1/2 t salt
3 T cold butter
2 t EnerG egg replacer + 1/4 water, beaten until frothy
1-3/4 C coconut milk
*nutritional yeast for sprinkling over the top (optional)

Whisk together flour, baking powder and salt. Using knives or a pastry cutter, cut up the cold butter until it resembles coarse peas. Whisk together the milk and egg replacer/water mix until a bit fluffy. Make a hole in the flour and pour the liquid into the hole. Mix until just wet and incorporated and then pour the whole thing over the top of the meat and vegetable dish. Drizzle nutritional yeast over the top to make a nice flavored top to your cobbler.

Please uncovered in oven and bake for about 50 minutes, or until a knife comes out of the dough clean.

Enjoy and Cheers!

© 2012, Miriam Mason

Big Buttermilk Biscuits

Biscuits for dinner? Biscuits for breakfast? Anybody? :)

2 C preferred flour (we use whole wheat white)
2 t. baking powder
1/2 t. baking soda
1 teaspoon salt
1 tablespoon sugar
1/3 cup shortening (or butter)
1 C coconut milk + 1 T apple cider vinegar

Place the apple cider vinegar in the bottom of a cup measure, then fill to the 1 cup mark with coconut milk. Preheat oven to 425 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Then cut in the shortening until the mixture resembles coarse meal or small peas. Gradually stir in milk until dough pulls away from the side of the bowl. Do not over mix. Turn dough gently out onto a floured surface, and lightly push it together a few times - avoid kneading (less kneading means more flakey)! Gently pat dough down to 1 inch thick. Cut biscuits with a large cutter or milk glass dipped in flour. Gently reform and repeat until all the dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes or until edges just begin to brown.


© 2012, Miriam Mason

Sugar Pumpkin or Butternut Squash Soup

This recipe is based losely on a number of recipes I researched and tried out. I found the simplest approach to my version be best. The soup is already complex tasting if you pick ripe in season vegetables (local is even better).

2 sugar pumpkins or 2 large butternut squash
3 C chicken stock
1 C full fat coconut milk (canned)
1/2 t. ground nutmeg (fresh grind will be better)
1 t. ground sage
2-3 teaspoons salt

Preheat oven to 400 degrees F. Cut pumpkins/butternut squash in half and scoop out seeds. Spray a large glass baking dish with non-stick cooking spray. Place pumpkins/butternut squash, flesh side down on the baking dish and roast until soft to the touch or when poked with a fork through the skin, about 45 minutes. Remove pumpkins/butternut squash from oven and let them cool down. Once they are cool enough to handle scrape flesh from skins into a food processor. Discard the skins.

Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in full fat coconut milk, nutmeg, sage and salt. Mix well and remove from heat. Garnish with parsley.

Serve with Big Buttermilk Biscuits and a lettuce and tomato salad with a simple oil/vinegar dressing.


Vanilla Coconut Cupcakes (Link)

Completely delicious cupcakes. Note the recipe says this doesn't work for whole cakes, just cupcakes. And sometimes instead of using all coconut oil, I'll make half of it butter. Adds a lovely flavor.

Vegan Cupcakes --

They work well with jam on top. And we've been frosting them with this Easy Velvet Almond Frosting recipe from, which is what the banner picture is of at the top of this blog. :)


French Toast (Link) - Can you Believe it?!

Yes, french toast, and while it isn't exactly like its sulfury counterpart, is it ever so good on its own! Kudos, blessings, and joy to the creators of this recipe. We make extra, store it in the fridge for a quick french toast any time the mood hits.

This gets high ratings for a low sulfur dish, especially in light of the fact that it isn't supposed to exist as a low sulfur dish. French toast is all about the egg, yeah?

Not here!

Vegan French Toast --

We used coconut milk from the carton. We nixed the cinnamon, too, cuz I'm not big on cinn in my french toast batter, and it still tasted divine.


Korean Zucchini Pancakes (Link)

This recipe is so yummy, and needs absolutely no replacements at all. Simple, savory and delicious, skip the dip sauces (which contain sulfur) suggested below the recipe and try these pancakes with butter and a bit of salt, or a dab or rice vinegar sprinkled on top. Delicious all by themselves, too!

Korean Zucchini Pancakes-gastronomyblog

Can't wait until zucchini is growing in our garden! :)


Friday, March 4, 2011

Baked Apricot Chicken

My simple basic recipe.

Preheat oven to 375 F.

2-3 lbs chicken thighs and legs

(You can use breasts, but dark meat supports the sulfur pathways and is actually better for high cysteine folks. White meat is fine if you can't stand dark. Just adjust down 1) temp to 350 F and 2) cooking time by 5-10 minutes. You can cut into a piece to see if it's cooked the whole way through. Don't let white meat cook too long or it will dry out.)

Wash chicken pieces and place them skin-side up into a 9x13" glass baking dish.

Whisk together sauce:

1 C apricot jam
1-2 t salt (to taste)
1/4 C balsamic vinegar
1/4 C olive oil
1 t Worcestershire sauce
Pepper to taste

Pour sauce over chicken, cover with foil and place in preheated oven for about 20 minutes. Then remove cover and allow to bake until fully done, for dark meat, about an hour, for light, maybe 50-55 minutes. Baste it if you like. We prefer to let our skins get crunchy by not basting too late in the baking process.

Serve on a bed of organic romaine lettuce with baked sweet potato. The apricot sauce will end up dressing the lettuce leaves, too.


Best Chicken Soup for Colds/Flu EVER (Link/adjustments)

Best Chicken Soup for Colds and Flu Recipe

Adjusting this amazing hot and spicey soup for low sulfur is super easy.

Simply do NOT add:
  • the onions
  • the cumin
  • the cilantro, or
  • the scallions
Otherwise, you can use this recipe with great abandon and add mushrooms, zucchini, potatoes, extra jalapeƱos or whatever, and (as we do) replace the white pasta with just-cooked brown rice to give it more nutritional punch.

I swear by this soup, it is truly medicine, especially if you're using free-range meat and organic veggies and grains.

And it's fine and dandy right through a round. It's fast turning into one of my comfort foods!


Sunflower Seed Butter Fudge (Link w/Replacements)

Yep, here it is, that fudge I mentioned earlier. Fudge is a favorite around here and this one will please both sulfur-sensitive and non-sulfur sensitive.

This recipe is a direct lift from an All Recipes Peanut Butter Fudge recipe and revised to be low sulfur.

Recipe Revision:
1/2 cup butter
2 cups brown sugar
1/2 cup coconut milk
1 cup sunflower seed butter
1 teaspoon vanilla extract
3 cups confectioners' sugar

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and coconut milk. Bring to a hard boil, then boil for 2 minutes, stirring frequently. Remove from heat. Stir in sunflower seed butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Melty yummy, soft, terrific stuff.


Coconut Milk Basil Ice Cream

Basil can be replaced with decaf green tea leaves also, but requires a bit more sugar to balance out the bitterness of the tea and a slightly finer strainer. Experiment! What herb/spice do you like that might taste great sweet? Cardamom, maybe? :)

3 13.66 oz cans of full fat Coconut Milk (well shaken)
1 cup loosely packed fresh basil leaves
1/4 - 1/2 C sugar or other sweetener (use less if sugar bugs you, it doesn't need much)
2 Tablespoons arrowroot or preferred starch
1 teaspoon vanilla (optional)

Open 1 can of coconut milk and put into a heavy-bottomed pot. Bring milk to a gentle boil over medium heat, then remove from heat and throw in the basil leaves. Cover and let sit for 20 minutes.

Pour basil/milk mixture into a blender or food processor and liquify for 1 to 2 minutes. Pour out mixture through a sieve to remove large bits of basil. Set aside in fridge to cool.

Open remaining 2 cans of milk, reserving about 1/4-1/2 cup into a separate cup. Add arrowroot to reserved milk and mix well to make a slurry and set aside. Add the sugar to the remaining milk and warm over medium heat stirring with a whisk until sugar is dissolved. Bring mixture to a low boil, then remove from heat and add the vanilla and the arrowroot slurry, whisking until the mixture is smooth.

Add in the cooling basil/milk mixture and whisk it all together. Cool the mixture in the fridge until it's well chilled (2-3 hours or more), then pour it into your ice cream maker and follow the manufacturer's instructions.

Coconut ice cream gets very hard once you freeze it, so plan to take some out 10 or so minutes before service so it gets softer.

This ice cream goes very well with slightly sweetened raspberries, or a raspberry shortbread or scone.


© 2012, Miriam Mason

Thursday, March 3, 2011

Clay Pot Thai-ish Sunflower Seed Chicken

This one is an original I did on a night I was utterly desperate for restaurant-style hot Thai peanut butter chicken. It came out so much better than I'd hoped that we've been doing this one a few times a month at least.

Use a clay pot with a lid for this, if possible. Soak the clay pot in filtered water for 20-30 minutes first. You won't preheat the oven, the clay pot must go into a cold oven or it will crack. The water seeps into the pot and makes the chicken delicate and moist.

If you use a regular iron pot, make certain you adjust for preheating time. I would suggest preheating in this case to 350-365 F (depending on your oven). I imagine a regular pot will be equally tasty.

While your clay pot is soaking, whisk the sauce together in a bowl:

1-1/4 C sunflower seed butter
1 T sesame seed oil
1/4 C rice vinegar (or white)
1 T dry sherry (optional, NOT necessary)
1-2 teaspoons sea salt or to taste
1 t. ground ginger (or an inch of finely chopped fresh)
1/4-2 t. of dried red pepper flakes (depending on how much you like your Thai to bite back, I like it HOT)
1-1/2 Cups chicken stock

When your pot is done soaking take

2.5-3 lbs skinless/boneless chicken pieces (I like thighs)

place the chicken in the soaked pot, and poor the sauce over it. Turn the chicken over in the sauce to make sure everything is well coated. Cover the Clay pot and place it in a cold oven. Set the oven to 350. If you're using red chicken meat, time is usually an hour and 10 minutes. For white meat, time is 50-60 minutes. Check the meat by cutting into a middle piece to make sure it's done. Clay pots are very good at not drying out chicken if it needs to go longer.

For a regular pot, cover and place it in a preheated oven and allow to cook until meat is done, probably 45 minutes to an hour or so, depending on what type of chicken meat.

We serve ours over brown rice or red quinoa, and sauteed mushrooms on a bed of lettuce.

Japanese Cucumber Salad would make a super nice side.


© 2012, Miriam Mason

Au Gratin Potatoes

This recipe was taken from the vegan recipe at Dairy Free Cooking and modified for a low sulfur version:

4-5 lbs russet potatoes, scrubbed and peeled
1/3 C and 1 T. olive oil, divided
1/4 C ww white flour (if gluten-free, use potato starch mixed with rice flour)
3 C unsweetened coconut milk
1/4 C nutritional yeast (or less if you prefer)
1 ½ t. salt, plus more to taste
Pepper, to taste
1 C homemade toasted breadcrumbs (can also be gluten-free)


Preheat the oven to 350 F. Lightly oil 2 gratin dishes or 1 9"x 13" casserole dish and set aside.

Make the cream sauce. In a small saucepan over medium heat, heat the 1/3 cup oil. Add the flour, stirring constantly with a wire whisk, then slowly add nutritional yeast and whisk for 1-2 minutes, or until the flour smells slightly toasted but is not burning. Mixture will be very thick. Whisking constantly, gradually add the coconut milk, carefully pouring down the side of the saucepan. The sauce will sizzle and bubble slightly, and it is important to continue to vigorously stir at this point to prevent your sauce from forming clumps of flour or burning. Turn to low and cook until desired thickness, then salt and pepper to taste.

While the sauce is thickening, slice the potatoes into ¼"-thick discs and sprinkle lightly with salt. Evenly layer the discs in the dishes.

Pour the sauce over the sliced potatoes in the prepared dishes. Toss the breadcrumbs with the remaining 1 T. oil and sprinkle on top of the potatoes. Lightly salt and pepper as desired and bake until golden brown, about 30-40 minutes. Serve hot.

This one even won over my cheese-abled husband. :)


Wednesday, March 2, 2011

Butter Pecan Ice Cream

2 cans full fat coconut milk
1/4-1/2 C packed brown sugar
1-2 T salted butter
1/4 salt
1 t vanilla extract
1 cup pecan pieces

Shake both cans and open one into a heavy pot. Add in brown sugar, butter and salt and heat until the butter and sugar dissolve. Avoid boiling. Use a whisk to dissolve globs of coconut milk fat. After everything is dissolved, pour the mixture into a bowl, then add the second can of coconut milk and the vanilla extract. Mix well and set in fridge to cool. Once mixture is cool, pour it into your ice cream maker and follow the instructions according to your model. Once ice cream is really starting to set (3/4 of the way through), drizzle in the nuts, so they don't all settle at the bottom, but mix all through the ice cream.

It's usually ready after about 20 minutes in our ice cream maker.



© 2012, Miriam Mason