Archive for the ‘Gluten Free’ Category

Strawberry Chipotle Jam

Tuesday, February 5th, 2013

One of the (many) drawbacks of being a gluten-free and nut-free household is that PB&J sandwiches are few and far between.  This is hard for me because not only do I love that lunchbox staple, particularly when accompanied by a tall glass of milk (another no-no in our house), but  I also really love making jams and jellies.  Unfortunately these goodies just don’t get used up as quickly in our home as they used to so I have had to make a decision- stop making them OR get creative with them.  I have learned that one of the (many) advantages to being a gluten-free, nut-free household is that I have the opportunity to get creative with the products I have on hand so that is the choice I have made.  Recently, I have taken my love of jam making to new levels.  I have been trying to find unusual ingredients and flavor combinations and then use them in ways that I have not tried before.  Pineapple-Lime Jam is now one of my favorite cake filling flavors.  (and thanks to BB I have a frequent supply of pineapple).  Apricot-Rosemary Jam has become a go-to for an elegant Sunday meal of glazed Roast Chicken.   One of my most requested flavors is Strawberry-Chipotle.  As strawberries pop up in the basket and the offerings page I try to keep some out of the view of the kiddos in order to make a batch of this delectable delicacy.

The fresh, sweet strawberries pair beautifully with the spicy smokiness of chipotle peppers.  The result of this pairing is a rich, red-hued jam that is versatile and delicious.  The deep red of this jam and the resulting sexiness (yes, I’m weird and totally think food can be sexy) of the dishes it creates make this a perfect part of a Romantic Valentine’s Day dinner.  I’m giving you here the basic jam recipe and three of my favorite ways to use it up.  I will warn you that these are not all the healthiest of recipes.  (I’m a sucker for cream cheese)  But for a special occasion they are fabulous!

Strawberry Chipotle Jam

Strawberry Chipotle Jam

Ingredients

  • About 3 lbs of strawberries
  • 2 large lemons- zest and juice
  • 6 cups of sugar (told you it wasn't the healthiest)
  • 4-6 chipotle peppers minced plus a few drops of the adobo sauce to taste (watch out if you are Gluten-Free many brands have gluten. The one GF brand I have found is La Costena)
  • 1/4 tsp salt

Instructions

  1. Chop half of the berries into small pieces, smash the rest, and mix together. You should end up with a total of 6 cups- a little extra is OK.
  2. In a saucepan combine the lemon juice, zest, sugar and salt over medium heat. Stir until the sugar dissolves. This is a thick, heavy mixture- be sure that you stir everything up from the bottom so you do not burn your sugar (This is the voice of experience speaking)
  3. Add all the berries, peppers, and adobo sauce to the pan (be careful as you add sauce- the flavor will intensify as it cooks.)
  4. Bring to a good boil and simmer. And simmer. And simmer. Seriously it could take up to 40 mins so just keep stirring and be patient.
  5. Check the gel consistency by placing a small amount on a very cold spoon, If it is the desired consistency take it off the heat. If it is still too runny…keep simmering!
  6. Place the hot jam in prepared jars. You can seal in a hot water bath according to the guidelines for your area (Vegas is 15 mins). Or you can refrigerate immediately and use up within a week or two. This recipe usually gets me 5-6 jars.

Strawberry Chipotle Cream Cheese Appetizer

Ingredients

  • 1 Jar Strawberry Chipotle Jam
  • 1 8 oz block of cream cheese
  • Assorted Crackers, pita, bread, veggies, etc. for dipping

Instructions

  1. Put the block of cream cheese into an oven-proof dish.
  2. Spoon the jam over the cream cheese.
  3. Bake in a 350 oven for 7-10 mins. until the cream cheese is soft.
  4. Serve up and enjoy!

Strawberry Chipotle Grilled Steak Salad

Ingredients

  • Strawberry Chipotle Jam
  • Oil of your choice (I like olive for this)
  • Spinach
  • Sliced or chopped Strawberries
  • Feta Cheese
  • Grilled Steak- Thinly sliced (this is even better if you have used some of the jam to glaze the steak as it grills)

Instructions

  1. Make a quick vinaigrette by whisking some of the jam into the oil (about two parts oil to one part jam) I like giving this a couple of zaps through the blender so that it is less likely to separate and has a creamier texture.
  2. Arrange the spinach and strawberries on the salad plate.
  3. Top with the sliced steak, drizzle with the dressing, sprinkle with feta cheese

Strawberry Chipotle Chicken

Ingredients

  • Strawberry Chipotle Jam
  • Water
  • Chicken- whole, legs, breast- whatever you like

Instructions

  1. Thin some of the jam with a little water (or if your jam turns out a little runny just go with that)
  2. Dry the chicken well. Season with salt, pepper, garlic powder, and cumin.
  3. Bake or grill as desired using the thin jam as a glaze. If you are roasting a whole chicken don't start the glaze right away as it will over cook- start glazing about half way through your cooking time.
  4. The jam gives the chicken a beautiful color and flavor. This dish is delicious paired with potatoes or rice, a nice salad, and hot green beans.

Cucumber Radish Salad

Saturday, February 2nd, 2013

The radishes are staring at you, and you are staring at them. What in the world will you do with 6. You can slice one or two up in a regular green salad with dinner, or perhaps use them in some coleslaw with the cabbage you received this week, but better than that you can get rid of the whole bunch plus your cucumber and any stray carrots left in the ‘fridge with this zesty sweet salad! (You can really tell we focus on 100% basket consumption around here!)

Cucumber Radish Salad

Ingredients

  • 1 english cucumber, seeded and sliced length wise and then into cubes
  • 1/2 bell pepper cubed
  • 1 medium carrot shredded
  • 6 medium radishes shredded
  • 3 Tablespoons parsley (optional)
  • salt and pepper to taste
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey

Instructions

  1. Chop/shred the cucumber, carrot, bell pepper, and radishes to a medium bowl. Mix with the olive oil, apple cider vinegar, honey, and parsley. Top with salt and pepper to taste and serve.

Rustic Italian Soup

Monday, January 14th, 2013

 

A hearty soup full of Bountiful Basket goodness!

 

Rustic Italian Soup

Ingredients

  • 1 lb. Italian sausage
  • 2 tbsp virgin coconut oil
  • 2 carrots (diced)
  • 2 green onions (diced)
  • 1 tbsp dried basil (if using fresh basil reduce by 1/2 and add when the soup is done)
  • 1 1/2 cups zucchini
  • 1 1/2 cups yellow squash
  • 1 cup spaghetti squash
  • 14 oz crushed peeled tomatoes
  • 2 cup. kale (cut into ribbons)
  • 1 cup. lentils
  • 4 cups chicken stock
  • salt and fresh ground pepper to taste
  • Romano cheese (optional)

Instructions

  1. In a large pot saute saute carrots and green onions in coconut oil just until onions wilt slightly.
  2. Add sausage and cook until almost browned.
  3. Sprinkle in basil and add zucchini, squash,spaghetti squash, tomatoes, kale, lentils and stock.
  4. Season with salt and fresh ground black pepper to taste.
  5. Cook over medium heat approx. 30-45min. or until veggies have reached desired texture.
  6. Serve with hot bread.
  7. Garnish with grated Romano cheese.

 

Garam Masala Butternut Squash Soup

Tuesday, October 23rd, 2012

Looking for a new and unique way to fix your butternut squash from this week’s basket?

Try Garam Masala Butternut Squash Soup. It’s a slighly spicy, different twist on traditional squash soups. Garam Masala is a mixed spice used commonly in Indian dishes. Garam Masala can be purchased pre-mixed or made on your own. See the bottom of a previous blog post for how to make your own garam masala if you cannot find it commercially.

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Tikka Masala

Friday, October 5th, 2012

I love Chicken Tikka Masala, but an authentic recipe requires an overnight marinade, grilling, a multitude of ingredients, and many dirty dishes. So, I set out to create a flavor that was pretty close, but could be made by anyone in less than 30 minutes in just one pot.

Photo courtesy Miranda Shultz


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Cuckoo For CoCoNut (Oil that is)

Saturday, September 8th, 2012

The last two months have brought about great changes in my kitchen. We have recently discovered that many of my 7-year-old’s chronic pain issues are due to numerous, severe allergies- both food and environmental. I was already committed to having a “non-processed” pantry and she was already gluten-free so I thought I had the home-cooking lifestyle down pat. But the discovery of allergies to all grains, many fruits and vegetables, and to other basics including olive oil and raw local honey, really set my mind whirling. So much of what I thought was healthy was in fact hurting her. Though I was truly grateful to finally get some answers for my girl I felt depressed, overwhelmed, and totally ill equipped for the task at hand. But, being a somewhat plucky, hard-to-keep-down kind of gal, I quickly got over my pity party and did the best thing I could do. I started to research and started to get into the kitchen and experiment.
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Curried

Friday, September 7th, 2012

Just east of the dazzling Las Vegas strip is one of hubby’s and my favorite date spots. It’s one of those tiny, quiet, unassuming little places located in the middle of a neighborhood that has me clutch my pocketbook and cling to my honey’s arm just a little tighter (in my experience this is a recipe for a great place to eat). The outside is deceptively simple but every time we step through the door we are immediately transported to the exotic nation of India. As I enter I am drawn in by the impeccable decor, soft lighting, intoxicating smells, and absolutely flawless service from native waiters who are always willing to laugh at my attempt at their Indian language, and are often shocked by my request for the “hottest” level of food. While we order our stand-by favorites like Saag Paneer, Dal Makhani, and of course Chicken Tikka Masala, the servers are never slow to suggest more adventurous dishes and we take their suggestions whenever possible.
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Brussels Sprouts with Onion, Bacon, & Figs

Sunday, August 26th, 2012

Serves 1
Yes, 1! No way you say! Trust me, you will NOT want to share!

OK, if you have to share, figure on ~1/2 cup per person. Or ~ 8-16 servings depending on the size of produce.

FYI: This is AWESOME reheated the next day!!!

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A Most Versatile Vegetable

Sunday, August 26th, 2012

Can you name one vegetable that can be used in lasagna, banana bread, oatmeal, rice, potatoes, mac n cheese, icing, cake, pizza crust, “tater” tots (cauli-tots?), in curries, Alfredo sauce and more and never (or hardly) be noticed? Is there such a vegetable?

I’ll give you a hint– it was in last weeks’ and this week’s basket.

And it’s white.

And it can be crunchy, soft, or creamy.

It is also a nutritional powerhouse, being a low-fat, low-carb, high-fiber vegetable with Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese, to just start!

Wow.
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Slow Cooker Marinara and 3 Easy Ways to Use It

Saturday, August 18th, 2012

My slow cooker and I are very good friends. In the fall and winter, I love the amazing smells that waft through my house on a slow cooker dinner day. In the summer, I typically use my garage for slow cooker cooking to help keep my house nice and cool. No matter what the season, I’m always glad to have easy meals without resorting to take-out. To make it even simpler, I like to make slow cooker concoctions that I can use in multiple meals throughout the week. This recipe for slow cooker marinara can be used a million ways, and I’ve included just a few for you to try.
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