Healthy R ec
from... s e ip
Made Without Gluten Pumpkin Muffins • • • • • • • •
1 3/4 cups gluten-free all purpose flour 1 cup sugar 1 tsp baking soda 3/4 tsp xanthan gum 3/4 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves
• • • • • •
2 eggs 1/4 cup water Scant 1/2 cup canola oil 2 Tbsp molasses 1 cup pumpkin puree 1/2 cup raisins, soaked in hot water for ten minutes and then drained • 1/4 cup chopped walnuts
Preheat oven to 350°F and fill muffin tins with paper liners. Combine first eight ingredients in a small bowl. Combine remaining ingredients in the bowl of a stand mixer. Mix with the paddle attachment until well combined. Add the dry ingredients to the wet and mix just until no dry streaks remain. Let sit at least 20 minutes. Fill each liner 2/3 full with batter and bake 2025 minutes, or until a toothpick inserted into the center comes out clean. Cool tins on wire racks, popping each muffin out a little bit from the tins to keep them from steaming. link to recipe: healthylivingmarket.com/recipes/hlbakeshops-gluten-free-pumpkin-muffins/
Coq au Vin • • • • • • • •
2 lbs chicken breasts 3/4 cup flour 1/4 lb bacon, sliced in 1/4” strips 1 1/4 cups quartered white button mushrooms 1/4 lb pearl onions 1/4 Spanish onion, large-diced 1 stalk of celery, large-diced 1 1/4 cups large-diced carrots
• • • • • • •
1 clove garlic, crushed and finely chopped 3/4 cup Pinot Noir 1 1/4 tsp tomato paste 1 bay leaf 1 1/4 cups chicken stock Vegetable oil, for searing (if needed) Salt and pepper, to taste
Dredge the chicken in the flour and set aside. In a large skillet over medium-high heat, render the bacon until crispy and remove the bacon to a paper towel to drain, keeping the fat in the skillet. Sear the dredged chicken breasts in the skillet until golden brown, adding vegetable oil if there’s not enough bacon fat remaining. Remove chicken once it becomes golden brown and add the mushrooms, pearl onions, Spanish onion, celery, carrots, and garlic to the skillet and sauté until tender, about 15 minutes. Add the Pinot Noir to the skillet to deglaze it, scraping any brown bits up from the bottom, and add the tomato paste, bay leaf, and reserved bacon and cook for 4 minutes. Add chicken and chicken stock and continue cooking until chicken reaches 165°F internal temperature. (If the sauce isn’t thick enough, make a roux with some butter and flour and add it until you achieve the desired consistency.) Remove bay leaf and season to taste with salt and pepper. link to recipe: healthylivingmarket.com/recipes/hl-cafes-coq-au-vin/ 22 | HEALTHY SARATOGA | 2015
saratogaTODAYnewspaper.com