DIY Wednesday: Dairy-Free Chocolate Ganache

December 2, 2015December 2, 2015 / ktbuchs87 / 1 Comment

After DIY Wednesday: Dairy-Free Chocolate Ganache a week off, DIY Wednesday is back! I know you missed it and were totally lost without a fun DIY to fill your Wednesday. At least that’s what I would like to think.

I’m SUPER excited about this DIY because I didn’t think it was going to work and it did and it is amazing. If you don’t know what a ganache is, then you obviously don’t spend enough time in bakeries or watching the Food Network. A ganache is a glaze, sauce, icing, or filling that is typically made with cream and chocolate. It can be used for cakes, cupcakes, truffles, or donuts. Basically, anything that is delicious can be made even more delicious with ganache. DIY Wednesday: Dairy-Free Chocolate Ganache | Life Healthfully Lived

Ganache used to be one of my favorite things. It isn’t super heavy or super sweet like typical frostings and it really lets the chocolate flavor shine through. And let’s face it, chocolate is the reason many of us get up in the morning. Wait, is that just me? Oh well, it’s true and I ain’t ashamed of that.

So you can imagine how excited I was when I was able to make it without dairy but still just as delicious. I figured I would share this one with you right as the holiday season is upon us because this will definitely come in handy for all your baking needs. You can use it as a frosting or icing for you cooking, as a decadent hot chocolate drink, as a filling for pastries or sweet breads, or stick it in the fridge for a rich and creamy mousse and a simple dessert. The possibilities are endless and with just a few ingredients you can have this on hand at all times. That is a very good thing!

Dairy-Free Chocolate Ganache

1 cup full-fat coconut milk, unsweetened
2 oz unsweetened baking chocolate (I used Baker’s brand)
2-3 tbsp maple syrup, honey, molasses, whatever liquid sweetener you have on hand

Using a microplane or fine grater, grate the 2 oz of chocolate into a medium bowl until you have a little pile of chocolate shreds. Set bowl aside.
Get a small to medium saucepan and pour the coconut milk in. Heat the milk over medium heat and whisk frequently. You don’t want the milk to boil or scald. Whisk in the maple syrup or other sweetener and whisking until you get a light simmer. This should take about 10 minutes
Remove the milk from the heat and get your bowl with chocolate shreds. Slowly pour in the sweetened warm milk, whisking the whole time. Keep whisking until the chocolate is completely melted and everything is smooth.
You can use the ganache right away or you can store it in an airtight container in the fridge for up to a week.

Back To Normal

November 30, 2015November 30, 2015 / ktbuchs87

Almost… I’m actually coming to you from Sycamore this week. I’m house/dog sitting and get to do a bit of “country” livin’ in my old neighborhood. I actually do miss Sycamore sometimes. It’s slower pace out here, quieter, calmer, and really quite beautiful. While I love my Chicago neighborhood, it’s nice to come back and slow things down.

I love how these two are already in cahoots and love being brothers

It’s also nice because I get to work in a huge kitchen and take food pictures with all the natural light. This house is a bloggers dream. Or at least this galley kitchen, two-window, interior apartment-dwelling blogger’s dream. So be on the lookout for some good food pics in the coming weeks…

I’m working on a few new recipes and I was thinking of a few ideas. I honestly put recipes on the blog that I cook for me and Adam. I don’t usually go out and create something that he or I wouldn’t eat or make regularly. While that sometimes limits what I put on here, I think it also shows how a real home cook prepares meals. I’m not a trained chef or even a professional recipe developer. I just put things together that sound good in my head and I think would taste good.

Grandma and the grandkids

With that in mind, I was thinking of reworking one of my favorite childhood meals. My mom’s leftover casserole. She would make this a few days after Thanksgiving and it was almost better than the Thanksgiving feast itself. I just have to figure out if I can gear it towards the healthier side of things…

I know I’ve said this before, but I am going to work on putting more meals that have meat in them up here. I don’t personally eat meat, but Adam does and I do prepare a few dishes for him that he really likes and would make good weeknight meals. I want this to be a place that anyone can come to and find at least one recipe that will fit their lifestyle, tastes delicious, and is healthy.

After feast Tripoly playing… I think Adam and I win the expression game

I hope that you are getting back to your regular routine without too much fatigue. That first Monday after a holiday can be a rough one. At least it’s cyber Monday and there are awesome presents that you can buy while still in your PJ’s!

Happy Thanksgiving from the Buchanan/Meyers/Dawson/ Bullard Family!

Do you guys have any requests or suggestions on recipes? The more feedback I get, the better I can serve you guys! Just let me know in the comments below!

Last Minute Thanksgiving Round-Up

November 25, 2015November 23, 2015 / ktbuchs87

Tomorrow is the big day and instead of my usual DIY Wednesday post, I thought I would do a round-up of some of my recipes that would make a good last minute dish.

These meals are fairly simple to put together and they are sure to please everyone at the table. Which is no easy feat with a big crowd!

Appetizers

My Favorite Hummus- Last Minute Thanksgiving Round-Up | Life Healthfully Lived

Start everyone off with some veggies and dip. This hummus is my favorite and while it does take a few extra steps, it tastes so much better than store bought. You can also make it a few days in advance so you don’t have to worry about it the day of.

Carrot Fennel Soup- Last Minute Last Minute Thanksgiving Round-Up | Life Healthfully Lived

Soup is a really good first course and this carrot fennel soup could not be easier to make. The slow cooker does all of the work and all you have to do is puree it right before you serve it. Again, you could make today and then just heat it up right before it’s time to eat.

Sides

Quinoa Cornbread Bites- Last Minute Thanksgiving Round-Up | Life Healthfully Lived

Try this healthy twist on cornbread and I bet people will like them just as much. Also, other than the flax seed, most of these ingredients are things that you might already have on hand.

Spicy Cranberry Sauce- Last Minute Thanksgiving Round-Up | Life Healthfully Lived

This is my all-time favorite side dish for Thanksgiving. My mom makes an awesome cranberry relish, and I discovered the awesomeness that is spicy cranberry sauce last year. This comes together really fast and can be made right before serving.

Mains

Pumpkin Gnocchi- Last Minute Thanksgiving Round-Up | Life Healthfully Lived

I have been making a butternut squash version of these for the past few weeks and they would be a fun addition to your table. They are great for vegans and gluten-free folks who might have a harder time finding something to eat. You can prep these today and pop them in the freezer. Then you can just pull them out and cook them in boiling water when you’re ready to serve them!

Butternut Squash Gnudi- Last Minute Thanksgiving Round-Up | Life Healthfully Lived

Another vegan/gluten-free main dish that you could make today and then serve tomorrow. It is a little labor intensive, but if you have a lot of hands on deck to help, you can pull these together in time for the big dinner tomorrow.

Desserts

Frosted Pumpkin Blondies- Last Minute Thanksgiving Round-Up | Life Healthfully Lived

Like brownies but with pumpkin. Plus a simple frosting? Big win in my book.

Pumpkin Oatmeal Cookies- Last Minute Thanksgiving Round-Up | Life Healthfully Lived

I love a good oatmeal cookie and the pumpkin in these make them really moist and delicious. They also make a great breakfast the next morning…

Over On Girlish

I also write recipes for Girlish and I have a few tasty Thanksgiving dishes over there that you should check out!

Cranberry Coffee Cake- Last Minute Thanksgiving Round-Up | Life Healthfully Lived

If you have guests that are going to be there in the morning, this coffee cake is great to have on hand. It tastes like it’s bad for you, but it actually has some really healthy ingredients

Thanksgiving Wild Rice- Last Minute Thanksgiving Round-Up | Life Healthfully Lived

I am going to be bringing this to the two Thanksgiving’s that I am going to this year. It comes together fast, good for vegetarians, vegans, and gluten-free folks, and tastes like Thanksgiving all in one meal.

Hopefully you aren’t stressing too much about your feast and you can find a few recipes here that you and your family will enjoy!

Happy Thanksgiving friends!

Pozole Rojo

November 20, 2015November 20, 2015 / ktbuchs87

I Pozole Rojo | Life Healthfully Lived might be a weirdo (ok, I’m totally a weirdo) but I love to hear the history behind food and certain dishes. So often our cultures and traditions are built around the food we serve. Food can tell so many stories, like what was available back then, what types of jobs we were doing, if we were going through bad times or good times, or if we were celebrating a holiday. I just really geek out over how certain dishes came to be.

A few weeks ago I was trying to figure out what kind of soup to make. I wanted something new, but nothing too complicated. I have no idea how I stumbled upon it, but I found a soup called pozole. Pozole means hominy, which is a type of corn that has been treated with lime to soften the husk, and it is a traditional Mexican stew. When I think of Mexico, stew is not what comes to mind first. Pozole Rojo | Life Healthfully Lived

After a little research, I found out that pozole had a ritual significance. Maize, or corn, played a huge role in the lives and culture of Mexicans. Ancient Americans believed that humans were made out of cornmeal by the gods. In a traditional pozole, prisoners were killed and cooked with hominy and seasonings and then served to the whole community as a form of communion. Once cannibalism was outlawed, pork was substituted for human because it tasted similar.

Aren’t you glad that I’m sharing this with you? Hungry yet?

Have no fear, I am not going to make this with human flesh (I’m not Sweeney Todd) and I’m not even going to make it with pork. I decided to do a vegetable pozole and make it a pozole rojo by adding a mole sauce. I did stick to the traditional hominy, which is really delicious and I had never had before, as well as traditional seasonings.

Pozole is still served today for celebrations like weddings, birthdays, and New Years. But you can make this pozole rojo anytime and it’s a great way to warm up on a cold night.

Pozole Rojo

3 large dried ancho chiles
2 large dried pasilla chiles
2 cups hot water
2 tbsp cocoa powder
4 to 5 cloves garlic
1 cup onion, diced
1 can of hominy, 28 oz (read the ingredients to check for preservatives)
6 cups vegetable broth
1 tbsp Mexican oregano (regular would work too)
3 tsp ground cumin
1/2 tsp salt
1 lime

Get a large skillet and heat it over medium-high. Toast the chiles until they are a little soft and bendy. About 5 minutes. Place the chiles in a large bowl and cover the chiles with hot water. Let them sit for 15 to 20 minutes until they are totally soft.
Once the chiles are totally rehydrated, take them out of the water and save the water. Cut off the tops and remove the seeds and place into a blender. Add the water they were soaked in, the cocoa powder, and the garlic cloves. Blend until you have a smooth paste.
Heat a Dutch oven or large soup pot over medium-high heat. Add a little olive oil and saute the onions until they are soft, about 5 to 7 minutes. Add in the hominy, cumin, and Mexican oregano and stir to combine everything.
Pour in the vegetable broth and salt and bring everything to a boil. Lower to a simmer and cook covered for 20 minutes. Taste and adjust any seasonings and squeeze in the lime juice.

I served this topped with guacamole, but you could also use cilantro, radishes, or even sour cream if you were so inclined. If you want a more traditional pozole with pork, check out this recipe here. Pozole Rojo | Life Healthfully Lived

What are some of your favorite meals with some history? Any dishes that your family has always made for a special occasion?

DIY Wednesday: Dairy-Free Ranch Dressing

November 18, 2015 / ktbuchs87

I have lived in Illinois my entire life, so I am a Midwest girl through and through. I think a big stretch of farmland is beautiful, I can drive in most snowy conditions, and I know malls are the best way to shop for everything. The other thing that my Midwestern upbringing has taught me?

Ranch dressing belongs on everything.

Raw vegetables? Instantly better doused in ranch. That boring old salad? Drench it in the white stuff. Chicken fingers and nuggets were made for dunking into the nectar of the Midwest gods. I’ve even dipped french fries, meatloaf, and sausage into ranch. Don’t judge until you try it.

Unfortunately, the combination of ranch dressing on all the food and frying everything possible has made the people of this part of the country just a little less healthy. When I changed the way I ate, I begrudgingly quit my ranch habit. After a short (read: longer than I thought) adjustment period, I actually started to enjoy the flavor of my food without the aid of ranch dressing.

But there was still that fat Midwestern kid inside that wanted to swim in a vat of ranch. I decided to fix it.

I made this dressing with full-fat coconut milk and my DIY ranch seasoning and was shocked with how much it tasted like traditional ranch. It was a little runny at first, but after a few hours in the fridge it thickened up nicely. I tend to like a more watery ranch, so I let it sit out a few minutes before I use it.

The fact that it’s so easy to make this dressing and the fact that I love it on everything have made it a weekly staple. Try it on roasted sweet potatoes or mixed into mashed potatoes. It is amazing with carrots and celery sticks and is wonderful whisked into a frittata. I even made a topping with mashed potatoes and this ranch and spread it on top of my lentil loaf.

So if you have been missing ranch dressing in your healthier lifestyle, try this dairy-free version. I promise you won’t be disappointed!

Dairy-Free Ranch Dressing

1 cup full-fat coconut milk, unsweetened
2-3 tsp ranch dressing seasoning, add more or less to your taste
1/2 tsp celery salt (sea salt will also work)
1 tsp roasted garlic (you could also use garlic powder)

Put all the ingredients into a blender and blend for a few minutes until everything is combined.
Pour into an airtight container (like a mason jar) and put in the fridge to thicken. Keep it stored in the fridge for up to a week.

That’s it. Easy Peasy, time to put ranch on all the things and not feel like the fat Midwestern kid you might just be at heart!