Salad:
1/2 cup pineapple, diced
4 large strawberries, sliced
1/4 ripe avocado, diced
1/2 cup chopped chicken (I used a Rotisserie chicken)
2 teaspoon unsweetened coconut shavings
1/4 cup pecan pieces
3 basil leaves, sliced
2 cups fresh kale leaves, shredded
Dressing:
the juice of 2 oranges
the juice of 1 lime
1/2 teaspoon Dijon mustard
1 teaspoon fresh ginger, grated
1/4 cup fresh pineapple, chopped
2 tablespoons coconut milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon rice vinegar
3 basil leaves, chopped
1. Mix all dressing ingredients in a blender and blend until smooth. Set aside.
2. Layer all salad ingredients on a plate. Top with dressing.
Adapted from: http://thehealthyfoodie.com/2012/05/02/kale-salad-with-a-tropical-twist/
July 26, 2013
July 17, 2013
Kale, Chicken, and Peach Salad
Salad
one cooked chicken breast, chopped (or the equivalent of one breast - I used a Rotisserie chicken)
2-3 cups of kale, finely shredded (leaves only)
1 green onion, finely chopped
1 small ripe peach, diced
2 T sliced almonds
Vinaigrette
1 small ripe peach, peeled and diced
1 tablespoon Dijon mustard
2 tablespoons seasoned rice vinegar
salt and pepper to taste
1/4 cup water
1 teaspoon fresh rosemary, chopped
1 teaspoon honey
1. Combine all dressing ingredients in a blender and process until smooth. Set aside.
2. Place salad ingredients in a small mixing bowl. Add vinaigrette and toss to combine.
one cooked chicken breast, chopped (or the equivalent of one breast - I used a Rotisserie chicken)
2-3 cups of kale, finely shredded (leaves only)
1 green onion, finely chopped
1 small ripe peach, diced
2 T sliced almonds
Vinaigrette
1 small ripe peach, peeled and diced
1 tablespoon Dijon mustard
2 tablespoons seasoned rice vinegar
salt and pepper to taste
1/4 cup water
1 teaspoon fresh rosemary, chopped
1 teaspoon honey
1. Combine all dressing ingredients in a blender and process until smooth. Set aside.
2. Place salad ingredients in a small mixing bowl. Add vinaigrette and toss to combine.
June 24, 2013
Philly Cheesesteak Stuffed Peppers
3 green peppers
1 tablespoon oil
1/4 cup onions, chopped
3 cloves garlic, minced
1 lb shaved steak (maybe thin sliced roast beef would work?)
Montreal steak seasoning
2 tablespoons of mayonnaise
6 slices of pepper jack cheese
1. Cut the peppers in half lengthwise. Cut the tops off and remove the cores. Boil them on the stove top for 6-8 minutes, or until they begin to change color and become tender crisp. (Make sure they don't get too soft.) Remove the peppers from the pot and place on a foil lined cookie sheet.
2. Add oil onions, garlic, steak, and seasonings to a skillet. Cook on medium until meat is browned.Cook steak to your preference, but be careful not to overcook steak at this point since it will cook for a few minutes in the oven later. Add mayonnaise to meat mixture.
3. Rip each piece of cheese in half and place one half in the bottom of each pepper. Spoon steak mixture into peppers and top each pepper with the other half of the piece of cheese.
4. Bake until cheese is melted and enjoy!
Recipe adapted from: http://www.wickedstuffed.com/keto-recipes/keto-recipe-philly-cheesesteak-stuffed-peppers/
1 tablespoon oil
1/4 cup onions, chopped
3 cloves garlic, minced
1 lb shaved steak (maybe thin sliced roast beef would work?)
Montreal steak seasoning
2 tablespoons of mayonnaise
6 slices of pepper jack cheese
1. Cut the peppers in half lengthwise. Cut the tops off and remove the cores. Boil them on the stove top for 6-8 minutes, or until they begin to change color and become tender crisp. (Make sure they don't get too soft.) Remove the peppers from the pot and place on a foil lined cookie sheet.
2. Add oil onions, garlic, steak, and seasonings to a skillet. Cook on medium until meat is browned.Cook steak to your preference, but be careful not to overcook steak at this point since it will cook for a few minutes in the oven later. Add mayonnaise to meat mixture.
3. Rip each piece of cheese in half and place one half in the bottom of each pepper. Spoon steak mixture into peppers and top each pepper with the other half of the piece of cheese.
4. Bake until cheese is melted and enjoy!
Recipe adapted from: http://www.wickedstuffed.com/keto-recipes/keto-recipe-philly-cheesesteak-stuffed-peppers/
Hawaiian Fried Rice
3 tablespoons GF soy sauce
1 tablespoon toasted sesame oil
1 teaspoon hot sauce (like Sriracha), more or less to taste
1 tablespoon vegetable oil
2 cups cooked, chopped ham
1 red bell pepper, chopped
6 green onions, chopped
3 garlic cloves, minced
1/2 tablespoon minced fresh ginger
5 cups cooked rice, white or brown, cold
3 large eggs
2 cups pineapple pieces
1. In a small bowl or liquid measuring cup, whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet, heat 1 teaspoon of vegetable oil. Add the ham and red bell pepper. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
2. Heat another teaspoon of oil in the skillet. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
3. Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
4. Remove from heat, stir in the pineapple and green onions. Serve immediately.
Recipe adapted from: http://www.melskitchencafe.com/2013/04/hawaiian-fried-rice.html
1 tablespoon toasted sesame oil
1 teaspoon hot sauce (like Sriracha), more or less to taste
1 tablespoon vegetable oil
2 cups cooked, chopped ham
1 red bell pepper, chopped
6 green onions, chopped
3 garlic cloves, minced
1/2 tablespoon minced fresh ginger
5 cups cooked rice, white or brown, cold
3 large eggs
2 cups pineapple pieces
1. In a small bowl or liquid measuring cup, whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet, heat 1 teaspoon of vegetable oil. Add the ham and red bell pepper. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
2. Heat another teaspoon of oil in the skillet. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
3. Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
4. Remove from heat, stir in the pineapple and green onions. Serve immediately.
Recipe adapted from: http://www.melskitchencafe.com/2013/04/hawaiian-fried-rice.html
June 16, 2013
Lettuce Wraps
1lb ground turkey breast
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Cook meat, onion, and salt and pepper in a large skillet until meat is mostly cooked through.
2. Add the garlic and ginger to the skillet and cook until meat is completed cooked through.
3. Mix soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, chile sauce, and pepper in a microwave safe bowl. Microwave for thirty seconds and stir until smooth. Add to skillet and stir to combine.
4. Add green onions and water chestnuts and cook until warm.
5. Top with peanuts and serve on lettuce leaves.
Recipe inspiration found here: http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Cook meat, onion, and salt and pepper in a large skillet until meat is mostly cooked through.
2. Add the garlic and ginger to the skillet and cook until meat is completed cooked through.
3. Mix soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, chile sauce, and pepper in a microwave safe bowl. Microwave for thirty seconds and stir until smooth. Add to skillet and stir to combine.
4. Add green onions and water chestnuts and cook until warm.
5. Top with peanuts and serve on lettuce leaves.
Recipe inspiration found here: http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/
June 9, 2013
Parmesean Roasted Green Beans
8 oz of green beans with ends trimmed
Olive oil
Salt
Pepper
Parmesan Cheese
Salt
Pepper
Parmesan Cheese
1. Preheat oven to 400.
2. In a medium size mixing bowl place green beans, small amount of oil (enough to coat beans), pinch of salt and pepper. Mix till everything is covered.
3. Lay green beans onto a cookie sheet and sprinkle a “healthy” amount of cheese on top.
4. Bake for about 15-20 minutes or until green beans should be crisp on the outside and tender on the inside.
BBQ chicken salad
4 small chicken breasts, sliced
1/2 bottle Sweet Baby Ray's BBQ sauce (or other GF BBQ sauce)
2 heads romaine lettuce, sliced into bite size pieces
1 small tub cherry tomatoes, sliced in half
1 can corn corn
1 can olives, sliced
1 can black beans, drained and rinsed
three green onions, sliced thin
1/4 cup cilantro, chopped
Ranch dressing
1. Put a thin layer of BBQ sauce in an 8x8 glass pan. Add chopped onion. Add chicken. Cover with an additional layer of BBQ sauce.
2. Bake chicken for 25 minute or until cooked through. Remove from oven to cool.
3. Layer lettuce, tomatoes, green onions, cilantro, corn, beans, and olives. Top with BBQ chicken and ranch dressing.
1/2 bottle Sweet Baby Ray's BBQ sauce (or other GF BBQ sauce)
2 heads romaine lettuce, sliced into bite size pieces
1 small tub cherry tomatoes, sliced in half
1 can corn corn
1 can olives, sliced
1 can black beans, drained and rinsed
three green onions, sliced thin
1/4 cup cilantro, chopped
Ranch dressing
1. Put a thin layer of BBQ sauce in an 8x8 glass pan. Add chopped onion. Add chicken. Cover with an additional layer of BBQ sauce.
2. Bake chicken for 25 minute or until cooked through. Remove from oven to cool.
3. Layer lettuce, tomatoes, green onions, cilantro, corn, beans, and olives. Top with BBQ chicken and ranch dressing.
Cake Batter Puppy Chow
10 cups rice or corn Chex cereal
1 lb white almond bark
1 small bottle sprinkles
1 cup dry gluten free yellow cake mix
1 cup powdered sugar
1. In a large mixing bowl, measure out the cereal. In a medium microwave safe bowl, melt the white almond bark according to package directions.
2. Pour melted bark over the cereal and gently fold with a rubber spatula. Add the bottle of sprinkles and mix until the cereal is evenly covered.
3. Using a 1 gallon container with a lid, pour the covered cereal into the container then add the cake mix and powdered sugar. Place the lid on the container and shake until the cereal is completely covered.
Makes about one gallon of mix.
Recipe found here: http://www.mykitchenescapades.com/2012/04/cake-batter-puppy-chow-muddy-buddies.html
1 lb white almond bark
1 small bottle sprinkles
1 cup dry gluten free yellow cake mix
1 cup powdered sugar
1. In a large mixing bowl, measure out the cereal. In a medium microwave safe bowl, melt the white almond bark according to package directions.
2. Pour melted bark over the cereal and gently fold with a rubber spatula. Add the bottle of sprinkles and mix until the cereal is evenly covered.
3. Using a 1 gallon container with a lid, pour the covered cereal into the container then add the cake mix and powdered sugar. Place the lid on the container and shake until the cereal is completely covered.
Makes about one gallon of mix.
Recipe found here: http://www.mykitchenescapades.com/2012/04/cake-batter-puppy-chow-muddy-buddies.html
May 1, 2013
Grilled Pineapple Salad
one half of a pineapple
one small cucumber
1/2 cup basil leaves
1 tablespoon extra virgin olive oil
salt and pepper to taste
1. Heat grill to high.
2. Cut 1/2 cored pineapple into 1/3 inch thick half or quarter moons. Grill until grill marks appear, about 2 minutes per side. Let cool.
3. Cut cucumber in half lengthwise and then thinly on the bias.
4. Thinly slice basil.
5. Toss pineapple, cucumber, basil, oil, and salt. Sprinkle with freshly grated pepper.
one small cucumber
1/2 cup basil leaves
1 tablespoon extra virgin olive oil
salt and pepper to taste
1. Heat grill to high.
2. Cut 1/2 cored pineapple into 1/3 inch thick half or quarter moons. Grill until grill marks appear, about 2 minutes per side. Let cool.
3. Cut cucumber in half lengthwise and then thinly on the bias.
4. Thinly slice basil.
5. Toss pineapple, cucumber, basil, oil, and salt. Sprinkle with freshly grated pepper.
Pao de Queijo
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch)
1/2 tsp kosher salt
1/4 C grated cheddar cheese (preferably medium or sharp)
1/4 C grated Parmesan cheese
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder.
1.Preheat oven to 400 degrees. Spray a mini-muffin tin with non-stick spray.
2. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times.
3. Immediately pour batter into a mini muffin tin, filling each well about 3/4 full, or just slightly less. If desired, sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
4. Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.
Recipe from Our Best Bites
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch)
1/2 tsp kosher salt
1/4 C grated cheddar cheese (preferably medium or sharp)
1/4 C grated Parmesan cheese
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder.
1.Preheat oven to 400 degrees. Spray a mini-muffin tin with non-stick spray.
2. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times.
3. Immediately pour batter into a mini muffin tin, filling each well about 3/4 full, or just slightly less. If desired, sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
4. Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.
Recipe from Our Best Bites
March 26, 2013
Strawberry Shortcake
1 box gluten free cake mix
3/4 c. water
1/2 c. oil
3 eggs
3 t. vanilla
1 small box instant vanilla pudding
2 small containers of strawberries
whipped cream
1. Mix cake mix, water, oil, eggs, vanilla, and pudding. Pour into lined cupcake tin.
2. Bake at 350 degrees for approximately 18-23 minutes. Cake is down when toothpick comes out clean.
3.Wash and slice strawberries.
4. Cut cupcakes in half. Top with strawberries and whipped cream.
3/4 c. water
1/2 c. oil
3 eggs
3 t. vanilla
1 small box instant vanilla pudding
2 small containers of strawberries
whipped cream
1. Mix cake mix, water, oil, eggs, vanilla, and pudding. Pour into lined cupcake tin.
2. Bake at 350 degrees for approximately 18-23 minutes. Cake is down when toothpick comes out clean.
3.Wash and slice strawberries.
4. Cut cupcakes in half. Top with strawberries and whipped cream.
Snickerdoodles
1 3/4 cups sugar, divided
1 tablespoon ground cinnamon
2 1/2 cups Grandpa's gluten free flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons (1 stick) unsalted butter (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs
1.Preheat oven to 375 degrees. line 2 baking sheets with parchment paper. Combine 1/4 cup sugar and cinnamon in shallow dish and set aside. Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
2. Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir to ensure that no flour pockets remain.
3. Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.
4. Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes. The cookies should look raw between the cracks and seem underdone. Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature. Makes about 2 dozen 3-4 inch cookies.
Recipe adapted from Our Best Bites: http://www.ourbestbites.com/2012/02/soft-and-chewy-snickerdoodles/
1 tablespoon ground cinnamon
2 1/2 cups Grandpa's gluten free flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons (1 stick) unsalted butter (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs
1.Preheat oven to 375 degrees. line 2 baking sheets with parchment paper. Combine 1/4 cup sugar and cinnamon in shallow dish and set aside. Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
2. Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir to ensure that no flour pockets remain.
3. Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.
4. Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes. The cookies should look raw between the cracks and seem underdone. Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature. Makes about 2 dozen 3-4 inch cookies.
Recipe adapted from Our Best Bites: http://www.ourbestbites.com/2012/02/soft-and-chewy-snickerdoodles/
February 13, 2013
Citris Pomegranate Quinoa Salad
1/2 medium cucumber, peeled, seeded, and diced
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans or great northern beans, rinsed and drained
1 cup quinoa
2 cups water or chicken (or vegetable) broth
1-2 avocados, cut into small cubes (depending on how much you love avocado and how big the avocados are)
kosher salt and freshly ground black pepper
1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tablespoons freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 teaspoons sugar, honey, agave, or Splenda (just add it to taste)
2 tablespoons pure olive oil
1/2 heaping teaspoon kosher salt
A few cracks of freshly ground black pepper
1 clove minced garlic
1. Whisk together dressing ingredients and set aside.
2. Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve.
3. Before serving, add diced avocado and eat immediately.
Recipe originally from Our Best Bites: http://www.ourbestbites.com/2012/01/citrus-pomegranate-quinoa-salad/
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans or great northern beans, rinsed and drained
1 cup quinoa
2 cups water or chicken (or vegetable) broth
1-2 avocados, cut into small cubes (depending on how much you love avocado and how big the avocados are)
kosher salt and freshly ground black pepper
1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tablespoons freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 teaspoons sugar, honey, agave, or Splenda (just add it to taste)
2 tablespoons pure olive oil
1/2 heaping teaspoon kosher salt
A few cracks of freshly ground black pepper
1 clove minced garlic
1. Whisk together dressing ingredients and set aside.
2. Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve.
3. Before serving, add diced avocado and eat immediately.
Recipe originally from Our Best Bites: http://www.ourbestbites.com/2012/01/citrus-pomegranate-quinoa-salad/
January 13, 2013
Honey Orange Pork Tenderloin
1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
1 1-pound(ish) pork tenderloin
Kosher salt and black pepper
1. Preheat oven to 400 degrees.
2. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.
3. Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat.
4. Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees.
5. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices.
Another amazing recipe from Our Best Bites: http://www.ourbestbites.com/2013/01/honey-orange-pork-tenderloin/
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
1 1-pound(ish) pork tenderloin
Kosher salt and black pepper
1. Preheat oven to 400 degrees.
2. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.
3. Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat.
4. Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees.
5. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices.
Another amazing recipe from Our Best Bites: http://www.ourbestbites.com/2013/01/honey-orange-pork-tenderloin/
December 30, 2012
Peppermint Bark Popcorn
16 C popped popcorn (fresh, or about 2 bags microwave popcorn)
1 lb almond bark
1 6 ounce box candy canes, crushed
2 teaspoons peppermint extract
3/4 cup semi-sweet or dark chocolate chips
1. Pop the popcorn! Place popcorn in a very large mixing bowl.
2. Melt almond bark according to package instructions. When completely melted, add extract or peppermint oil. If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
3. Pour melted almond bark mixture over popcorn and pour crushed candy canes on top. Stir to evenly coat. Pour popcorn out onto waxed paper, parchment, or foil and spread out.
4. Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth. Drizzle over popcorn mixture.
5. Let mixture dry completely until chocolate and almond bark are hardened. You may place in the fridge to speed process along.When chocolate is hardened, use your hands to break up popcorn into chunks.
Recipe from Our Best Bites: http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/
1 lb almond bark
1 6 ounce box candy canes, crushed
2 teaspoons peppermint extract
3/4 cup semi-sweet or dark chocolate chips
1. Pop the popcorn! Place popcorn in a very large mixing bowl.
2. Melt almond bark according to package instructions. When completely melted, add extract or peppermint oil. If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
3. Pour melted almond bark mixture over popcorn and pour crushed candy canes on top. Stir to evenly coat. Pour popcorn out onto waxed paper, parchment, or foil and spread out.
4. Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth. Drizzle over popcorn mixture.
5. Let mixture dry completely until chocolate and almond bark are hardened. You may place in the fridge to speed process along.When chocolate is hardened, use your hands to break up popcorn into chunks.
Recipe from Our Best Bites: http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/
Cinnamon Bun Popcorn
12 C popped popcorn
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark
1. Preheat oven to 250 degrees.
2. Pop the popcorn!
3. Place popcorn and chopped pecans in a large bowl and set aside.
4. Combine brown sugar and cinnamon in a big, microwave-safe bowl. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything. Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
5. Remove from the microwave and add in vanilla and baking soda.
6. Pour the mixture over the popcorn and pecans. Stir until everything is well coated.Spread popcorn mixture onto a foil-lined jelly roll pan.
7. Place in oven and bake for 30 minutes, stirring every 10 minutes.
8. After 30 minutes, take a piece out and let it cool. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and let it cool off for a bit.
9. Melt your almond bark (according to the package directions) and drizzle the melted almond bark over the popcorn mixture.
10. When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!
Recipe from Our Best Bites: http://www.ourbestbites.com/2009/09/cinnamon-caramel-corn-with-pecans-white-chocolate-aka-cinnamon-bun-popcorn/
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark
1. Preheat oven to 250 degrees.
2. Pop the popcorn!
3. Place popcorn and chopped pecans in a large bowl and set aside.
4. Combine brown sugar and cinnamon in a big, microwave-safe bowl. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything. Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
5. Remove from the microwave and add in vanilla and baking soda.
6. Pour the mixture over the popcorn and pecans. Stir until everything is well coated.Spread popcorn mixture onto a foil-lined jelly roll pan.
7. Place in oven and bake for 30 minutes, stirring every 10 minutes.
8. After 30 minutes, take a piece out and let it cool. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and let it cool off for a bit.
9. Melt your almond bark (according to the package directions) and drizzle the melted almond bark over the popcorn mixture.
10. When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!
Recipe from Our Best Bites: http://www.ourbestbites.com/2009/09/cinnamon-caramel-corn-with-pecans-white-chocolate-aka-cinnamon-bun-popcorn/
Peanut Butter Cup Popcorn
2 bags of Simply Salted (or similar) popcorn (or about 20 cups of popped popcorn)
2 c. honey roasted peanuts
3 c. peanut butter chips (I used Reese’s)*
2/3 c. semi-sweet chocolate chips *
1 Tbsp. vegetable shortening or oil
1. Pop the popcorn!
2. Place the peanuts and popped popcorn in a very large bowl.
3. In a
microwave-safe bowl, combine the peanut butter chips and vegetable oil
or shortening and heat for 2-2 1/2 minutes or until smooth, stirring
every 30 seconds.
4. Drizzle the melted peanut butter chips over the
popcorn and peanuts and toss to combine.Spread the popcorn onto a wax paper-lined baking sheet.
5. In a Ziploc
bag, heat the semi-sweet chocolate chips until just melted and smooth
(about 1-1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a
small corner in the Ziploc bag and drizzle the chocolate over the
popcorn.
6. Allow to stand long enough to become solid (you can transfer
the pan to the fridge or freezer to hurry this step along). When done,
break the popcorn into small pieces and enjoy!
Recipe from Our Best Bites: http://www.ourbestbites.com/2010/08/peanut-butter-cup-popcorn/
Lasagna Soup
I love lasagna. It's one of my very favorite meals. But it's hard to make gluten free. The noodles are hard to find, they get soggy, etc. This soup definitely can't substitute for real lasagna, but it's very good.
2 teaspoons olive oil
1 1/2 lbs Italian Sausage (I use Italian Turkey Sausage)
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
optional: 1/2 teaspoons crushed red pepper flakes
2 Tablespoons tomato paste
28-ounce can diced tomatoes, preferably fire roasted
2 bay leaves
6 cups chicken broth
8 ounces gluten free pasta
1/2 cup chopped fresh basil, or a heaping tablespoon dried basil
salt and freshly ground pepper to taste
8 ounces ricotta cheese
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
a few cracks of black pepper
shredded mozzarella for sprinkling on top
2 teaspoons olive oil
1 1/2 lbs Italian Sausage (I use Italian Turkey Sausage)
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
optional: 1/2 teaspoons crushed red pepper flakes
2 Tablespoons tomato paste
28-ounce can diced tomatoes, preferably fire roasted
2 bay leaves
6 cups chicken broth
8 ounces gluten free pasta
1/2 cup chopped fresh basil, or a heaping tablespoon dried basil
salt and freshly ground pepper to taste
8 ounces ricotta cheese
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
a few cracks of black pepper
shredded mozzarella for sprinkling on top
1. Heat olive oil in a large pot over medium
heat. Add sausage, breaking up into bite sized pieces and cook until
browned and cooked through. Add onions and cook until softened, about 6
minutes. Add garlic, oregano, and red pepper flakes. If you’re using dried basil, add it at this point. Cook for about a minute. Add tomato paste and stir well to incorporate.
2. Add diced tomatoes, bay leaves, and
chicken stock. Stir to combine. Bring to a boil and then reduce heat and
simmer for 30 minutes. You can add the dry pasta to the soup in the
last 8-ish minutes of cooking, or do as I prefer, and cook the pasta
separately and add to individual servings. Right before serving, stir in
fresh basil if you’re using fresh, and season to taste with salt and
freshly ground black pepper.
3. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
4. To serve, place a generous dollop of the
ricotta mixture in each soup bowl, add pasta if you cooked it
separately, and ladle the hot soup over the cheese. Let it sit for a
minute for the cheese to get all melty, sprinkle mozzarella on top if
desired and eat up.
Recipe from Our Best Bites: http://www.ourbestbites.com/2012/12/lasagna-soup/
December 1, 2012
Sweet Rolls
I've been gluten free for two and a half years. That's long enough to learn how to cook, start a recipe blog, and find a way to safely enjoy a delicious but gluten free version of almost all of the glutenous foods I behind. But despite my best efforts in the kitchen, I still hadn't mastered sweet rolls and I was starting to get pretty desperate. I love Eleanor's Bake Shop and their delicious cinnamon rolls, but I just don't make it there very often. I needed to be able to make my own sweet rolls for special occasions like Christmas morning.
I'm happy to announce that I finally have a recipe good enough to use myself on a regular basis and good enough to post here. I'll divide the credit for this amazing recipe between the Pioneer Woman and Grandpa's Kitchen.
(You might be tempted to alter the ingredients or process just a bit because you have skim not whole milk, margarine not butter, or another flour mix, or because you are in a bit of a hurry. Do so at your own risk. And don't say I didn't warn you if they don't turn out because you didn't follow my instructions.)
Basic Dough (makes 12 rolls)
2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 tablespoon yeast (invest in the good stuff, and keep it in your fridge)
5 cups Grandpa's Kitchen Flour blend, plus extra for rolling out the dough
1/2 tablespoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1. Mix milk, sugar, and oil in a large pot. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer that lukewarm but not hot. Test it on your wrist. If it feels hot, you're not ready for the next step. Be patient!
2. Sprinkle yeast over the surface of the liquid, then add 4 1/2 cups of flour. Stir gently until totally combined. Your dough will be very wet and sticky. Cover with a clean tea towel and allow to sit for one hour.
3. Add 1/2 cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough makes it easier to handle.)
4. Preheat oven to 375 degrees. Butter a large baking dish generously.
5. Turn the dough onto a floured surface. Roll into a rectangle. Roll as thin as possible.
6. Top with filling of your choice - see below.
7. Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 inch tick rolls and lay the slices, cut side down, into the buttered baking dish.
8. Allow to rise 20 minutes, then place in the oven and bake for 15 to 20 minutes or until deep golden brown on top.
9. Top with frosting while warm and enjoy!
Filling ideas:
- Cinnamon rolls: butter, cinnamon, and brown sugar (raisins optional)
- Lemon blackberry: butter, zest of 2 lemons, sugar and one cup blackberries (blueberries or raspberries would work too)
- butter, sugar, and orange zest
- butter, apples, cinnamon, and nutmeg
Original Pioneer Woman recipe found here: http://thepioneerwoman.com/cooking/2012/11/blueberry-lemon-sweet-rolls/
I'm happy to announce that I finally have a recipe good enough to use myself on a regular basis and good enough to post here. I'll divide the credit for this amazing recipe between the Pioneer Woman and Grandpa's Kitchen.
(You might be tempted to alter the ingredients or process just a bit because you have skim not whole milk, margarine not butter, or another flour mix, or because you are in a bit of a hurry. Do so at your own risk. And don't say I didn't warn you if they don't turn out because you didn't follow my instructions.)
Basic Dough (makes 12 rolls)
2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 tablespoon yeast (invest in the good stuff, and keep it in your fridge)
5 cups Grandpa's Kitchen Flour blend, plus extra for rolling out the dough
1/2 tablespoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1. Mix milk, sugar, and oil in a large pot. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer that lukewarm but not hot. Test it on your wrist. If it feels hot, you're not ready for the next step. Be patient!
2. Sprinkle yeast over the surface of the liquid, then add 4 1/2 cups of flour. Stir gently until totally combined. Your dough will be very wet and sticky. Cover with a clean tea towel and allow to sit for one hour.
3. Add 1/2 cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough makes it easier to handle.)
4. Preheat oven to 375 degrees. Butter a large baking dish generously.
5. Turn the dough onto a floured surface. Roll into a rectangle. Roll as thin as possible.
6. Top with filling of your choice - see below.
7. Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 inch tick rolls and lay the slices, cut side down, into the buttered baking dish.
8. Allow to rise 20 minutes, then place in the oven and bake for 15 to 20 minutes or until deep golden brown on top.
9. Top with frosting while warm and enjoy!
Filling ideas:
- Cinnamon rolls: butter, cinnamon, and brown sugar (raisins optional)
- Lemon blackberry: butter, zest of 2 lemons, sugar and one cup blackberries (blueberries or raspberries would work too)
- butter, sugar, and orange zest
- butter, apples, cinnamon, and nutmeg
Original Pioneer Woman recipe found here: http://thepioneerwoman.com/cooking/2012/11/blueberry-lemon-sweet-rolls/
November 24, 2012
Coriander
Going gluten free required me to drastically change the way I cook. I couldn't rely on my family's collection of recipes (mostly casseroles) that relied on cream-of-something soup and pre-packaged seasonings. Instead, I started to cook with more spices and herbs. It took some time and experimenting to learn how to use these spices and herbs to create delicious, flavorful meals. I'm still learning, but one of the things I would like to do with this blog is provide a few features on spices and herbs so that I can learn more and share what I am learning.The first spice I want to feature is coriander.
Do you ever stop while you are cooking to smell the spices you are putting in? It's one of my favorite parts. I love opening the spice bottle and enjoying the smell for a few seconds before I start measuring and dumping it into my pan. I did this recently while I was making White Chicken Chili and I remembered how much I love coriander. It added such a fresh feel to the chili, and I thought about how flat the finished product would have been without it.
Coriander is also known as cilantro or Chinese parsley. The coriander plant has a couple of different parts. You are probably most familiar with the leaves, which we know as cilantro. The leaves have a more citrus flavor than the seeds. Interestingly, there are a lot of people (supposedly there is a genetic component to this) who experience an unpleasant soapy taste when they eat cilantro leaves. Cilantro leaves are used in many different types of cuisine including Mexican (guacamole, salsa), Russian (salads), and Indian/Thai (garnish).
When we use the term coriander in cooking, we are referring specifically to the seeds. The seeds have a lemony, citrus flavor that is described as warm, nutty, spicy, and orange flavored. Coriander seeds are used both whole or ground, but if ground they are best when ground fresh. Coriander is commonly used in Indian cuisine (garam marsala, curries), for pickling vegetables, in German sausages, and occasionally as an ingredient in rye bread in Russia and Central Europe.
In addition to its use as a spice, coriander has antioxidants which help prevent food from spoiling and contains chemicals which have antibacterial benefits. Folk medicine also uses coriander for all of the following: relieving colds, relieving anxiety and insomnia, treating type II diabetes, lowering cholesterol, and having a diuretic effect.
Do you ever stop while you are cooking to smell the spices you are putting in? It's one of my favorite parts. I love opening the spice bottle and enjoying the smell for a few seconds before I start measuring and dumping it into my pan. I did this recently while I was making White Chicken Chili and I remembered how much I love coriander. It added such a fresh feel to the chili, and I thought about how flat the finished product would have been without it.
Coriander is also known as cilantro or Chinese parsley. The coriander plant has a couple of different parts. You are probably most familiar with the leaves, which we know as cilantro. The leaves have a more citrus flavor than the seeds. Interestingly, there are a lot of people (supposedly there is a genetic component to this) who experience an unpleasant soapy taste when they eat cilantro leaves. Cilantro leaves are used in many different types of cuisine including Mexican (guacamole, salsa), Russian (salads), and Indian/Thai (garnish).
When we use the term coriander in cooking, we are referring specifically to the seeds. The seeds have a lemony, citrus flavor that is described as warm, nutty, spicy, and orange flavored. Coriander seeds are used both whole or ground, but if ground they are best when ground fresh. Coriander is commonly used in Indian cuisine (garam marsala, curries), for pickling vegetables, in German sausages, and occasionally as an ingredient in rye bread in Russia and Central Europe.
In addition to its use as a spice, coriander has antioxidants which help prevent food from spoiling and contains chemicals which have antibacterial benefits. Folk medicine also uses coriander for all of the following: relieving colds, relieving anxiety and insomnia, treating type II diabetes, lowering cholesterol, and having a diuretic effect.
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