Category Archives: Gluten Free

Pomegranate, Pear, & Apple Salad

Based on this recipe…


Here’s my spin…

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


  • 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


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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.



  • 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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Filed under Gluten Free

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! 


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

Peach Caprese Salad with a Balsamic Reduction & Honey Glaze

Summer births beauty and freshness and joy.

And today, those things are in the form of a salad. Simply put: try it.



  • 1 large ripe peach, sliced
  • 2-3 oz fresh mozzarella, sliced
  • green & purple basil (approx 4 leaves, julienned)
  • handful cherry tomatoes, sliced in half
  • 1 tsp honey
  • 1/3-1/2 c. balsamic vinegar (reduced following this process)
  • Coarse salt & freshly ground pepper to taste

Reduce balsamic vinegar.

Slice & arrange the mozzarella, peach, and tomatoes. Drizzle with the balsamic reduction & honey. Top with fresh basil. Season with salt & pepper. Enjoy!

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Filed under Gluten Free, Salads, Salads

Roasted Sweet Potato & Corn Chowder

Based on this recipe…

with a few minor changes…

  • I forgot the chipotle pepper (though I imagine it would be yummy!)
  • I only used 1 qt of chicken broth + 1/2 quart water (next time, I’d skip the water to make it thicker)
  • 2 LARGE sweet potatoes (vs. 4 small)
  • used 1 sweet yellow onion & 1 red onion instead of the leeks
  • added apples and chives on top
  • seasoned with salt & pepper


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Filed under Gluten Free, Main Course, Main dishes, Soups

White Chicken Chili

Today has been a rainy (read: lazy) day. These kinds of days require comfort food…comfort food and football.

Sweet baby girl is whining, so I best get typing up this recipe!!

White Chicken Chili

  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, minced
  • olive oil
  • 3 boneless skinless chicken thighs
  • 1 large can (8oz) green chilies
  • 1 quart veggie or chicken broth
  • 1/2 quart (approx) water
  • 2 limes, juiced
  • 1 Tbsp cumin
  • 1 tsp ancho chili powder
  • salt & pepper to taste
  • 2 cans white cannellini beans

For topping… cilantro, sour cream, avocado (a must!), cheese, and tortilla chips or fritos

In a large dutch oven start by sautéing the peppers, onion, and garlic. Cook for a few minutes over medium heat and then push the veggies off to the side of the pan and put in the chicken thighs. Cook for 1 min on each side until the meat is white in appearance on the outside. Then add in spices, vegetable broth, water, juice of 2 limes, and the can of green chilies. Bring the chili to a simmer and cover for an hour. Take out thighs & shred meat. Add meat back to the dish. Rinse both cans of beans. Mash approx 1 can of beans, leave the other one whole, and add both to the soup. Turn soup up a bit and cook for approx 15 mins. Serve with the topping ingredients!

*I could have added corn to this dish… also, corn meal might have been a nice way to thicken it!

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Filed under Main dishes, Soups, Tex-Mex