Archive for the ‘Gluten Free’ Category

Lemon Blueberry Muffins

Wednesday, January 29th, 2014

I should have never questioned one of my friends….she knows I love allergy friendly recipes!   She brought these to a MOPS meeting (Mothers of Preschoolers).  I begged and she sent me this recipe…..but told me she used regular butter…..so I subbed in dairy free Earth’s Balance and created a dish both my son and another friend (gluten free) could have. (more…)

Brussels Sprouts and Parmesan Frittata

Wednesday, December 25th, 2013

My chickens have an incredible ability to produce more eggs than we can eat at breakfast, so we are constantly on the lookout for dinner recipes that have the ability to use a ton of eggs!  This recipe fits the bill, and could only perhaps be improved by a smidge of bacon being added at the beginning.
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Asparagus and Sardine Pasta

Friday, October 18th, 2013


Did you luck out with a case of asparagus last week? I was lucky enough to share a case with a friend. I’ve got Asparagus coming out my ears…Here is one way that I used some this week.

I started out following Gordon Ramsay’s recipe for a rustic pasta sauce that included anchovies. Well, I didn’t have any anchovies, but I did have sardines. Earlier in the day, I had canned a bunch of asparagus, and had some inch long pieces that didn’t quite fit in my jars. So, I decided to take Gordon’s basic recipe and modify it for what I had on hand in my kitchen.
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Stuffed Pepper Soup Freezer packs

Tuesday, October 15th, 2013

Its officially Soup Season!  Its my favorite go to lunch, a steaming bowl of soup and a sandwich really hits the spot on cold days.  I really love when I can go out to the deep freeze and grab a soup pack and have lunch or dinner on the table in an hour, or in the crockpot in minutes.  Several readers were curious how I make freezer packs from recipes, here is how I break it down.

Stuffed Pepper Soup

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Tomato Chips or Tomato Powder

Sunday, September 15th, 2013

We love tomatoes!  Whether it’s a bowl of pasta with homemade sauce or fried green tomatoes we love them in any and every possible way.  Recently I decided to do something a little different.  I decided to try my hand at tomato chips.  Yep, you read that  right, tomato chips.  I don’t buy chips because it’s too easy to sit and consume an entire bag before you realize what you are doing but with tomato chips you don’t have to worry about the added fat, cholesterol or preservatives.  The super cool thing about these chips is that you can also grind them into powder.  My kids say it smells like spaghetti in a jar because of the herbs used.  Once ground you can add tomato powder to soups, meats, eggs, anything you want, the possibilities are endless.  Customize them to your liking, use different herbs and spices, go nuts!

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Using The Entire Juice Pack

Sunday, August 25th, 2013

The Juice pack was introduced in January to  provide those participants that wanted to do a juice fast an easy and affordable option; for many it was a chance to add some extra fruits and veggies to their dinner table.  I tried juicing and actually liked some of the concoctions that I came up with, but I tend to use it to add some extra produce to the table.  I decided to try some “Retro” dishes and a couple you might not have thought of…ready?  Here we go!

Juice pack: celery, kale, pineapple, parsley, apples, carrots, ginger, beet with greens, lemons and limes

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Grilled Bok Choy Glass Noodle Salad

Friday, July 5th, 2013
Grilled Bok Choy Glass Noodle Salad

Grilled Bok Choy Glass Noodle Salad

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Recipe Round-Up for March 2, 2012

Monday, March 4th, 2013

Blood Orange Cheesecake from Martha Stewart

Blood Orange, Beet, and Fennel Salad from Epicurious

Roasted Carrot Soup from Food52

Simple Grilled Asparagus from Serious Eats

Asian Lettuce Wraps from All Recipes

Swiss Chard with Garbanzo Beans and Fresh Tomatoes from All Recipes

Swiss Chard with Garbanzo Beans and Fresh Tomatoes from All Recipes

Chayote with Tomato and Green Chiles from Simple Recipes

Maple Creme Brulee with Poached Forelle Pears

Roasted Beet and Winter Squash Salad with Walnuts from NY Times

Apple and Beet Salad from The Bitten Word

Apple and Beet Salad from The Bitten Word

Unstuffed Green Pepper Soup from Food.com

Unstuffed Green Pepper Soup from Food.com

Canary Island Cilantro Soup from Food.com

Potato-Leek NOT soup

Monday, March 4th, 2013

 

I love, love, love potatoes.  No really- hubby vs. a beautiful, loaded, baked potato I honestly don’t know which would win my affections.  (rest assured kids vs. potato?  I would of course choose the kids). The potato is so versatile- it can be the star of the show or take a supporting role.  It can be all gussied up and glamorous or beautifully simple and elegant.  It can be slim and healthy or full of tantalizing fat with flavors that haunt my dreams (yes, I dream of food- DON’T JUDGE).  I have yet to meet a potato I didn’t like.

Of course, even knowing all of the fabulous ways a potato can make a dinner table appearance I found myself falling into a rut.  OK- I didn’t notice the rut, hubby bluntly pointed it out as I was serving potato- leek soup for the umpteenth time.  I’m sorry- when I see potatoes and leeks in the basket my mind immediately pairs them in the delicious, creamy, comfort food known as soup.  And while I would be happy eating soup every day I decided to honor his not-so-subtle request for something that was NOT soup.

One problem- I still had potatoes and leeks…a lot of them.  So I did what I always do in times of culinary dilemma.  I rolled up my sleeves, got into the kitchen, and started playing around.    What I came up with was a slightly spicy casserole that both used up my produce and allowed hubby to feel free from the clutches of a soup rut.

I started by slicing my Yukon Gold potatoes nice and thin and then slightly browning them in olive oil and putting them into a glass baking dish.  You could probably skip this step but as one of hubby’s biggest complaints was texture, it helped to ensure a bit of a bite.

I made a nice gluten-free sauce by cooking the finely chopped leeks in some butter (in the immortal words of Julia Child “You could leave it out but you’ll be sorry”), tossing in some roasted red bell pepper and roasted hatch peppers, stirring in sorghum flour and spices, and then whisking in chicken broth and of course- cheese.  That got poured over the potatoes and topped with yes, more cheese, and it all came together in one creamy casserole that was NOT soup.  The slightly spicy southwest flavors combined with the comfort of potato and the recipe was definitely a hit.  I hope your family enjoys it as much as mine did.

Southwest Potato Casserole

Ingredients

  • 2 lbs Yukon Gold Potatoes- thinly sliced
  • 1 lb Russet Potatoes- thinly sliced
  • Olive Oil
  • Butter (a bit less than 1/4 cup)
  • 1 Leek- diced (can use regular onion)
  • 3 Red Bell Peppers- Roasted, Seeded and Diced
  • 3-4 Hatch Peppers- Roasted, Seeded and Diced- (or one can of diced chilies)
  • 1 tsp Garlic powder
  • 1 tsp Cumin powder
  • 1/4 cup Sorghum Flour
  • 1-2 Cups Broth (veg or chicken)
  • 1-2 cup Shredded Cheese- I like a mix of cheddar and pepper Jack but whatever you have on hand works.

Instructions

  1. Heat the oil in a large skillet and slightly brown the sliced potatoes. Then transfer to a 9x13 baking dish.
  2. Cook the diced leek in butter until soft and translucent. Then sprinkle in the Garlic, Cumin, Salt, and Pepper.
  3. Toss in the diced peppers and chilies and let that mix cook for just a minute.
  4. Sprinkle in the Sorghum flour. Stir until you can no longer see the white of the flour. Let it cook for just a minute so that the flour taste cooks out.
  5. Gradually pour in the broth. Add a little bit and then use a whisk to stir it into the flour mix. Add more and stir- keep whisking, cooking, and adding broth until the sauce is the desired consistency (yes even soup-like).
  6. Whisk in about half a cup of shredded cheese.
  7. When the sauce is at the right consistency pour it over the potatoes and gently stir to mix.
  8. Cover with foil and Bake at 450 for about 20 mins (longer if you did not brown the potatoes). When the potatoes are soft cover the casserole with cheese. Turn off the oven and put the potatoes back in with the door closed until the cheese is evenly ooey gooey. This is my favorite way to melt the cheese on a casserole.
  9. Let it sit to cool slightly before serving..
  10. This is great as a side dish for beef, chicken, or pork. Adding cooked Diced Chicken, Sausage, or Bacon to the sauce could turn it into a full meal.

Usin’ up the Giant Yams

Tuesday, February 12th, 2013

Only BB could get an 8 year old to HUG a yam!

When I printed up the Bountiful Basket Volunteer Site Coordinator (VSC) paperwork on Friday night I looked through and was surprised to see that we would only be receiving one yam per basket.  When I told my husband, he was equally surprised and we proceeded to have a merry (albeit disrespectful) discussion about what a family of 6 could do with ONE YAM.  However, when the boxes of yams were opened at the site the next day, all jokes of individual dollops of mashed yam were cast aside.  Oh we of little faith…we should have known Sally and Tanya would not let us down.  Instead of the long, thin, small yams we were expecting we discovered HUGE yams quickly deemed by volunteers “giant baby yams”.  Not baby because they were small mind you.  Baby because these yams are in fact the size of a newborn baby.  The whopper in the picture above weighed in at 5 lbs 6 oz (the yam, not the child).

While these ginormous yams were fun, and kept the participants and volunteers smiling all through the cold morning distribution, I will admit I felt a level of culinary intimidation when I hoisted the baby yam out of its basket and placed it on my counter.  It then sat, intimidating me for a few days before I finally decided to buckle down and do something with it.  And am I ever glad I did.  That baby yam turned into a breakfast that the whole family enjoyed.  It’s a good thing too because it made a LOT!  My Paleo Sweet Potato Pancakes are both delicious and nutritious.  In fact, These are so yummy hubby not only ate them,  he volunteered to clean up (a chore which included scrubbing the orange-tinted shredder attachment).

I start off by partially baking the yam. I don’t like yam mush so I bake it to where it is “al dente”.  This allows me to run it through my Kitchen Aid shredder attachment without making puree.  Once it’s all shred it should look like this:

Shredded sweet potato (Don't let YOUR toddler mistake it for cheese)

I gently stir in diced onion, coconut flour, spices, and beaten egg.  Then I use a measuring cup to form it and gently press it into the hot coconut oil.  LOVE that sizzle!

Once they’re crispy and brown on both sides pat the pancakes down with a paper towel, serve up, and enjoy!

Paleo Sweet Potato Pancakes

If you have been a little intimidated by the big yam I recommend popping it in the oven and starting on these delicious Paleo Sweet Potato Pancakes (you may want to have a chore in mind just in case you get appreciative helpers).   If crispy, fried, pancakes aren’t your thing (though I don’t know how they could not be) I’ve included links to other recipes that will help you get over the intimidation.  Grab that yam and get cooking!

Paleo Sweet Potato Pancakes

Ingredients

  • 1 Giant Baby Yam (or several normal yams…whatever)
  • 1 onion finely diced
  • 3 eggs
  • 1-2 Tbls of Coconut Flour (This is just a binder- you can use whatever flour is on hand)
  • Dash of Nutmeg (for a different flavor try smoky paprika or chili powder)
  • Salt and Pepper
  • 1/4 cup of coconut oil

Instructions

  1. Bake the yam at 350 for about 45 mins (varies depending on size). You do not want it to get soft all the way through. You want it cooked soft enough to pierce but staying firm enough that a knife will not go all the way through easily (think al-dente pasta)
  2. Place the yam in the fridge until it is cool enough to work with.
  3. Peel the yam. Use a box grater or the grating attachment to a mixer to grate the yam into "hashbrown" style strings. (Be careful- it mushes easily but this recipe tastes better with some texture.)
  4. Season the grated yam with the coconut flour, nutmeg, salt, and pepper to taste.
  5. GENTLY mix in the diced onion
  6. Beat the eggs and pour into the yam mixture. Use a fork to gently toss the egg into the yam.
  7. Melt the coconut oil in a large skillet over medium heat.
  8. Spoon 1/4 cup of yam mix into the coconut oil gently pressing to spread and flatten into a pancake shape. Repeat for as many pancakes as your skillet will comfortably hold.
  9. Flip when the first side is crispy and browning.
  10. When both sides are done remove onto paper towels and sprinkle with sea salt.

Sweet Potato Pizza Crust 

Sweet Potato Praline 

Sweet Potato Biscuits