Pomegranate, Pear, & Apple Salad

Based on this recipe…

http://www.carlsbadcravings.com/pomegranate-pear-pistachio-salad-creamy-pomegranate-dressing/

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Here’s my spin…

  • honey crisp apple
  • pear
  • pumpkin seeds
  • sesame seeds
  • pomegranate seeds
  • dried cherries
  • pistachios
  • romaine lettuce

Dressing:

  • apple cider vinegar
  • pomegranate juice
  • lemon juice
  • orange juice
  • salt & pepper
  • plain greek yogurt
  • a little mayo
  • honey
  • dash of Worcestershire

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Filed under Gluten Free, Salads

Butternut squash, sweet potato, & apple soup

In a large dutch oven, melt the butter. Add the large diced onions, butternut squash, sweet potato, apples. Sauté, string frequently, until onions start to brown a little bit (approx 5mins or so). Add in the cinnamon, salt, & pepper. Stir around 1 minute. Add in the chicken broth and bring to a boil. Cook at a low boil until veggies are all softened and ready to be pureed (15 minutes or so for the size I cut). Puree with an immersion blender. Add in half & half till you reach desired thickness. Add in brown sugar to get desired sweetness.

We served these with cheddar & apple chicken sausage paninis (gfree bread for steve).

  • 2 Tbsp butter
  • 1 yellow onion
  • 1 medium butternut squash (2-3lbs), peeled, seeded, & diced
  • 1 large sweet potato, peeled & diced
  • 2 granny smith apples (peeled & cored)
  • cinnamon (approx 1-2 tsp)
  • Salt & pepper to taste
  • 1 quart chicken broth
  • half & half ~ enough to thin the soup a bit (approx 1/4-1/2 cup)
  • 1 Tbsp brown sugar
  • Sour cream for topping

photo

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Roasted Butternut Squash & Caramelized Onion (Noodle-less) Lasagna

So… Anne Burrell. LOVE this recipe. But my word. It was time consuming.
You know when you start a recipe and you need to finish it… (kinda like a movie that you start watching and you don’t really love, but you feel like you need to finish to see how it ends?) Yeah, that was this recipe. About mid way through I realized it was going to take me at least 4 hours to complete it. And about 3 of those hours were hands on.

I mean, I could tell it was going to be delicious. Still. It. TOOK. FOREVER.

That said, YUM. And double YUM because it was gfree. I think you could cut corners and make this dish come together quicker (pre-made spaghetti sauce, pre-cut frozen butternut squash, pre-cooked spinach, etc.). But honestly… I don’t think the depth of flavors would be quiet as good.

Verdict… Thanks Anne. It’s a keeper. We may not make it a lot, but I certainly will go through the hoopla again for the delectable flavors in this dish!

This photo does NOT do the dish justice.

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Notes.

  • I added a layer of caramelized onions.
  • I only used 1 package of mushrooms
  • I only used 1 lb of ricotta
  • I made the entire batch of meat sauce, but only used 1/2 in the dish. We’re freezing the rest.
  • I topped with mozzarella cheese (not just parm)

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Yellow Chicken Curry

Growing up, we didn’t eat “diverse” foods. In fact, we ate pretty much the same 15 or so meals every week. I think that a lot of families are like that. Work and activities get in the way of creative cooking. When people don’t “LOVE” to cook, then the familiar staples are easiest to prepare.

In my house, we typically ate: meatloaf, spaghetti, meat + potatoes, burgers, and every kind of casserole you could imagine. Some times SPAM even entered the picture… in the form of english muffin pizzas. I know. Sounds disgusting. If you don’t think about it and just taste it, it really isn’t that bad 🙂 But I digress…

The most exotic thing on the menu… hard shell tacos. Can you believe that I didn’t even KNOW what a soft shell taco WAS until I was in 6th grade and went to taco bell with a friend’s family? Crazy!

Okay, back to the topic of the day. CURRY. When we lived in Austin, I had my very first bowl of curry from a place called Madam Mam’s. There was a location right across the street from our office and I went there often with friends. It was intimidating. I liked spicy things…but not to the degree that Thai food is usually spiced. One of my friends recommended the yellow curry. She said it was more mild. She was right. So tonight, after talking with a good friend who loves to cook Thai, I was inspired to make the dish for the first time. I’m happy to report it was insanely good. I’ll try my best to write out a recipe here…but please know, it was more of a add a dash of this and a splash of that to the pot kind of night. Season it to your own tastes and enjoy! 

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Yellow Chicken Curry

  • 1-1.5 c. roasted chicken, rough chopped
  • olive oil
  • 1 large yellow onion, sliced
  • 2-4 bell peppers, varying colors, rough chopped
  • 1 cubanello pepper, rough chopped
  • 1 Serrano pepper, sliced
  • 8-10 small fingerling sized russet potatoes, cut into similar size pieces (I halved or quartered them)
  • 1 quart chicken broth
  • 2 cans full fat coconut milk
  • 1-2 Tbsp yellow curry powder (I used the full 2, but just add little by little to figure out your own tastes)
  • 1 in fresh ginger, grated
  • 2-4 Tbsp white sugar
  • 2 tsp honey
  • 2-3 Tbsp fish sauce
  • Salt & pepper to taste
  • Fresh chopped cilantro
  • Limes
  • Sriracha hot sauce
  • White rice for serving (I made 4 c. cooked for this receipe and it was a good ratio)

Drizzle EVOO in the bottom of a large pot. When the oil is hot, toss in the sliced onions and peppers. Cook for a few minutes until they just start to brown up. Add in the potatoes & chicken broth/stock. Bring to a boil & cook until the potatoes are almost cooked through and the stock has reduced some (6-8 min?). Add in the 2 cans of coconut milk, 1 Tbsp curry powder, 2 Tbsp white sugar, 1 in freshly grated ginger, 2 Tbsp fish sauce, and approx 1-2 tsp salt & 1 tsp pepper. Toss in the pre-cooked/baked chicken. Turn heat up to high and let the the curry with coconut milk reduce and thicken (15-20 min). When the curry is reducing, cook your rice. Mine took approx 20 min from start to finish during which time my curry was boiling away and thickening up and reducing 🙂 At this point, I kept tasting and adding more seasoning. I added more sugar, curry powder, and fish sauce to balance the dish and increase the richness.

The curry will still be liquidy when it’s done, but it will have thickened up a little more toward a stew. You want the thicker broth, but still intact potatoes. That’s the goal 🙂 Serve over white rice with some chopped fresh cilantro, 1/4 lime (juice squeezed on top) and delish Sriracha for extra heat if you want it! You could also add extra raw serannos if you really want some spice.

I absolutely loved this y’all. As in… I stuck my finger in the pot after putting away the leftovers just to get as much out as possible. As in I just pulled out another bite as I was typing up this recipe.

It’s definitely going in our regular rotation.

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Filed under Chicken, Gluten Free, Main dishes, Uncategorized

Noodle-less Vegetable Lasagna

I’ve made many a lasagna in my life: traditional, tex-mex inspired, veggie with noodles, noodless, and one of my all-time favorites roasted butternut squash white lasagna. But ever since Steve had to go off gluten for good, I’ve been a bit remiss to actually give lasagna another whirl. My noodle-less dishes have always felt a bit sub-par and left me wanting the REAL deal. Until now.

This lasagna is definitely a keeper. It has lots of depth of flavor and feels very hearty. It is, however, a bit time consuming/dish heavy. But I promise. It’s worth every minute of scrubbing.

photo 1

Vegetable Layers

  • 2 small-medium eggplants (I used one regular purple and one white/purple eggplant, but any will do).
  • 1 medium (or 2 small) zucchini
  • 4 small yellow summer squash (I used this really neat “tailed” squash that literally wrapped around like a circle. I can’t seem to find the name of it anywhere! But it tasted just like yellow squash).
  • olive oil, salt & pepper

Pre-heat oven 400.

Peel eggplants & zucchini. I left skin on the summer squash but use your judgement based on how tender the skin appears. Slice the egg plant long-ways about 1/2 in thick. I tried to slice the zuchini and squash a bit thinner.

Arrange the eggplant on 1-2 baking sheets. Brush both sides with olive oil and salt & pepper.

Bake the eggplant at 400 for approx 25 minutes until roasted, flipping 1/2 way through. The goal here is to get rid of some of the liquid from the veg and to deepen the flavor.
*In the future… I might roast both of the other veggies too to decrease the water in the recipe, but really, I don’t think it’s necessary. I did NOT pre-bake the zucchini or squash.

For the Sauce

  • 1 yellow vdalia onion
  • olive oil
  • 2-3 cloves garlic (crushed/minced, I used a microplane)
  • 1 can diced tomatoes with juice
  • 1 can quartered tomatoes
  • 10-12 leaves fresh basil, julienned
  • 1-2 tsp Salt
  • 1 tsp Pepper
  • 1-2 tsp sugar
  • 1 tsp oregano (dried)

While the eggplant is baking, prepare the sauce. I used a large non-reactive pot. Start with diced onions. Put them in a hot pot with olive oil and brown slightly. Then toss in the chopped garlic cloves and stir for a minute or so being careful not to burn the garlic. Add in the tomatoes & all spices (except the basil). Reduce until the mix resembles a salsa like texture (this should be done in the time it takes to roast the eggplant if you have the heat up med/high). Add in the fresh basil and remove from heat.

*You really could use any combo of tomatoes here… but keep in mind, the goal of this dish is LOW water content. I cooked out almost all of the liquid from the dish leaving it “salsa-like” before using it in the dish. 

For the two cheese layers:

  • 1 container ricotta (15 oz I used organic valley whole milk)
  • 2 large eggs
  • 1/2 tsp salt
  • 1/2- 3/4 c. freshly shredded extra sharp white cheddar (organic)
  • 1/4 c. freshly chopped flat leaf parsley

Mix the eggs, salt & ricotta in one dish.

Shred the cheese on a plate or in a bowl. Set aside.

Assembly:

  1. Drop the oven down to 375
  2. In a 9×13 layer in the following ingredients…
  3. Small amount of tomato sauce
  4. All of the eggplant. Mine just covered the bottom with a tiny bit of overlap in the pieces
  5. 1/2 of the remaining tomato sauce
  6. All of the zucchini
  7. All of the ricotta cheese mixture
  8. All of the summer squash
  9. The remainder of the tomato sauce
  10. Top with the shredded cheese
  11. Bake for approx 30-40 minutes
  12. Take out and let rest for at least 10 min before serving.
  13. Top with fresh parsley
  14. Held the pan over the sink to drain out the extra liquid after the rest period. It’s possible that roasting the veggies ahead of time would eliminate this step, but it didn’t bother me at all nor did it affect the flavor all that much 🙂

*You could also add in things like spinach or mushrooms, but again, these would need to be cooked in advance in order to limit the water content of the lasagna.

photo 2

 

*I drew inspiration from:

Foodbabe and Danny Boome on Food Network

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Gfree Pancakes: No more searching needed

Steve is a pancake fanatic. He’s always liked them…even when they consistently made him super ill.

Post-diagnosis, I played around with finding the perfect gfree recipe. Honestly, none of them were bad. Some were certainly more “almondy” or “textured” than others~ but all in all, we liked what we tried.

But now I think I’ve discovered the holy grail of gfree pancake eating. These cakes are fluffy and delish. They taste like a slightly lighter version of a traditional buckwheat pancake (prob b/c they contain buckwheat flour!)

Batter Recipe:

  • 2.5 c. all purpose flour mix (recipe below)
  • 1.5 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1 c. unsweetened almond milk
  • 1 c. water
  • 2 eggs, beaten (mine were large)
  • 1/4 c. canola oil
  • 1 Tbsp honey
  • 2 tsp vanilla

Combine dry ingredients. In a seperate bowl, combine wet ingredients. Combine all together to form a smooth batter. I just stir with a whisk so there are some small lumps still in the batter (fyi). Put on a hot griddle/pan. Turn when the pancake starts to have air bubbles and cook for another minute or so. Note. these pancakes don’t “bubble” as much as traditional pancakes.

Served best warm. Though we totally heat these up for a day or two later. The batch makes more than enough for the 4 of us!

 

Best gfree all purpose mix

  • 2 c. sorghumn flour
  • 2 c. potato starch
  • 1/2 c. almond meal
  • 1/2 c. buckwheat flour
  • 2 tsp xantham gum

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The best Gfree All purpose flour mix

Love this mix. Just made pancakes, and Steve was SO excited. He said they “actually taste like the real deal”

I usually double this recipe and keep it in a tub (just like I used to do for regular flour). That said, Almond meal goes rancid much quicker than regular flour…so unless you’re baking regularly, you might want to stick to a single batch!

  • 2 c. sorghumn flour
  • 2 c. potato starch
  • 1/2 c. almond meal
  • 1/2 c. buckwheat flour
  • 2 tsp xantham gum

 

 

 

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