My take on BRETON HERB AND GARLIC CRACKERS:
These crackers are amazing! They are great for snacking all by themselves or with a nice slice of your favorite cheese on them! My kids love them too! They have different flavors, but I like this one the best. These are as close to a gluten cracker as I have tasted yet!
Happy Snacking!
Kirsten
Tuesday, December 16, 2014
Monday, December 8, 2014
Overnight Chicken Stock in the Slow Cooker
Make this recipe after making the "The Best Whole Chicken in the Slow Cooker" recipe! It's super easy, delicious and you can freeze it for future use!
Enjoy!
Kirsten
PS: This recipe comes from 100 Days of Real Food, by Lisa Leake.
OVERNIGHT CHICKEN STOCK IN THE SLOW COOKER
Leftover bones/carcass from a small or medium chicken
1 onion, peeled and roughly chopped
1 celery rib, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 parsley sprig
1 thyme sprig
1 tablespoon apple cider or white vinegar (optional)
Salt, to taste
1) Place the chicken bones or carcass in the slow cooker. If using a leftover carcass from The Best Whole Chicken in the Slow Cooker, just remove the edible meat and leave everything else, including the skin, cooking juices and original onion, in the bottom of the slow cooker.
2) Add the onion, celery, carrot, bay leaf, parsley, thyme, vinegar (if using) and salt. Fill the slow cooker almost to the top with water (leaving at least 1/2 inch head space).
3) Turn the slow cooker on to low and cook overnight, or alternatively start the slow cooker in the morning and cook on low for 8 to 10 hours during the day.
4) When the stock is done, turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all the solids. Season with salt. Refrigerate for 1 week or freeze up to 6 months. Dilute stock with water (if desired) before using in recipes.
NOTES:
~I did use the apple cider vinegar in mine and it wasn't too strong. I think it tasted like the stock you buy in the store.
~I froze mine in Ziploc baggies, in 2 cup volumes, for easy use in recipes later.
~My crock pot is very large, so I will not dilute my stock with water upon thawing, I will just use as is.
Enjoy!
Kirsten
PS: This recipe comes from 100 Days of Real Food, by Lisa Leake.
OVERNIGHT CHICKEN STOCK IN THE SLOW COOKER
Leftover bones/carcass from a small or medium chicken
1 onion, peeled and roughly chopped
1 celery rib, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 parsley sprig
1 thyme sprig
1 tablespoon apple cider or white vinegar (optional)
Salt, to taste
1) Place the chicken bones or carcass in the slow cooker. If using a leftover carcass from The Best Whole Chicken in the Slow Cooker, just remove the edible meat and leave everything else, including the skin, cooking juices and original onion, in the bottom of the slow cooker.
2) Add the onion, celery, carrot, bay leaf, parsley, thyme, vinegar (if using) and salt. Fill the slow cooker almost to the top with water (leaving at least 1/2 inch head space).
3) Turn the slow cooker on to low and cook overnight, or alternatively start the slow cooker in the morning and cook on low for 8 to 10 hours during the day.
4) When the stock is done, turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all the solids. Season with salt. Refrigerate for 1 week or freeze up to 6 months. Dilute stock with water (if desired) before using in recipes.
NOTES:
~I did use the apple cider vinegar in mine and it wasn't too strong. I think it tasted like the stock you buy in the store.
~I froze mine in Ziploc baggies, in 2 cup volumes, for easy use in recipes later.
~My crock pot is very large, so I will not dilute my stock with water upon thawing, I will just use as is.
The Best Whole Chicken in the Slow Cooker
Here is another great recipe from my new favorite cook book! This chicken is SO flavorful and so tender and juicy, it just falls right off the bone! Which makes it easy to use the bones for home made chicken stock, made right in the slow cooker! Plan to make the chicken, then use the crock pot with all of the bones and drippings for the chicken stock! You won't be disappointed with this one! Perfect for a Sunday dinner or for a holiday if you are tired of turkey!
Enjoy!
Kirsten
PS: The recipe comes from 100 Days of Real Food, by Lisa Leake.
THE BEST WHOLE CHICKEN IN THE SLOW COOKER
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 onion, peeled and cut into large pieces
1 large whole chicken (about 4 pounds)
1) Combine all the spices in a small bowl and set aside.
2) Place the onion in the bottom of the slow cooker.
3) Remove any giblets from the chicken (or leave them if you wish, but be sure to remove any plastic or paper bags), then rub the spice mixture all over the outside of the chicken. You can even put some of the spices inside the cavity and under the skin covering the breasts.
4) Put the chicken breast-side down on top of the onions and cover the slow cooker. There no need to add any liquid.
5) Cook on high for about 4 hours or on low for 7 hours, or until the chicken is falling off the bone. Remove the edible chicken pieces from the slow cooker and serve.
NOTES:
~I recommend buying a natural, organic whole chicken. They are expensive, but worth it, in my opinion.
~Don't forget to save the leftover bones and cooking juices to make homemade chicken stock when you're done!
Enjoy!
Kirsten
PS: The recipe comes from 100 Days of Real Food, by Lisa Leake.
THE BEST WHOLE CHICKEN IN THE SLOW COOKER
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 onion, peeled and cut into large pieces
1 large whole chicken (about 4 pounds)
1) Combine all the spices in a small bowl and set aside.
2) Place the onion in the bottom of the slow cooker.
3) Remove any giblets from the chicken (or leave them if you wish, but be sure to remove any plastic or paper bags), then rub the spice mixture all over the outside of the chicken. You can even put some of the spices inside the cavity and under the skin covering the breasts.
4) Put the chicken breast-side down on top of the onions and cover the slow cooker. There no need to add any liquid.
5) Cook on high for about 4 hours or on low for 7 hours, or until the chicken is falling off the bone. Remove the edible chicken pieces from the slow cooker and serve.
NOTES:
~I recommend buying a natural, organic whole chicken. They are expensive, but worth it, in my opinion.
~Don't forget to save the leftover bones and cooking juices to make homemade chicken stock when you're done!
Egg Nog Smashed Sweet Potatoes
I made a new recipe the other night called "The Best Pulled Pork in the Slow Cooker" and I decided to make some mashed sweet potatoes with it. I happened to have some holiday egg nog in the fridge, so I thought, what the heck, let's see how this turns out. Well, it was AWESOME!!! Especially with the spicy pulled pork. I just love the sweet and spicy combo! I think you will too!
Enjoy!
Kirsten
PS: This recipe is my own personal creation! I hope you like it as much as I do!
EGG NOG SMASHED SWEET POTATOES
4-5 Sweet Potatoes
1/3-1/2 cup of egg nog
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
3-4 tablespoons butter
2 tablespoons sugar
1) Peel the sweet potatoes and cut them into small equal sized chunks.
2) Bring a large pot of water to boiling and add the sweet potato chunks. Cook until tender and drain.
3) Mash the potatoes with a potato masher or a hand held immersion blender. Add the remaining ingredients and mash/mix well.
4) Top with a sprinkle of nutmeg and serve.
NOTES:
~I did not measure the spices when I made it, so I am guessing. Just play with it! Also, keep in mind that you don't want to over do the nutmeg if you are going to sprinkle some on top as a garnish.
~I used Oberweis Egg Nog, which is super thick and creamy, so if you are using a different brand that is thinner, you might want to start with the smaller amount and add more if need be.
Enjoy!
Kirsten
PS: This recipe is my own personal creation! I hope you like it as much as I do!
EGG NOG SMASHED SWEET POTATOES
4-5 Sweet Potatoes
1/3-1/2 cup of egg nog
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
3-4 tablespoons butter
2 tablespoons sugar
1) Peel the sweet potatoes and cut them into small equal sized chunks.
2) Bring a large pot of water to boiling and add the sweet potato chunks. Cook until tender and drain.
3) Mash the potatoes with a potato masher or a hand held immersion blender. Add the remaining ingredients and mash/mix well.
4) Top with a sprinkle of nutmeg and serve.
NOTES:
~I did not measure the spices when I made it, so I am guessing. Just play with it! Also, keep in mind that you don't want to over do the nutmeg if you are going to sprinkle some on top as a garnish.
~I used Oberweis Egg Nog, which is super thick and creamy, so if you are using a different brand that is thinner, you might want to start with the smaller amount and add more if need be.
The Best Pulled Pork in the Slow Cooker!
I just got a new cook book that I absolutely LOVE! It's called 100 Days of Real Food. I tried this recipe the other day and it was INCREDIBLE!!! The only pork shoulder they had at the store was huge, so it made a ton! Which is a good thing because we are still enjoying the leftovers! So full of flavor, tender, moist, super delicious! I served it with a recipe I just made up, Egg Nog Smashed Sweet Potatoes! The combo of spicy and sweet always makes my taste buds smile!
Enjoy!
Kirsten
PS: The recipe comes from 100 Days of Real Food by Lisa Leake.
THE BEST PULLED PORK IN THE SLOW COOKER!
3 tablespoons paprika
1 tablespoon salt
2 teaspoons ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 cup honey
1/4 cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 1/2 pounds pork shoulder, cut in half
1) In a medium bowl, combine the first six ingredients with a fork.
2) Pour in the honey, vinegar and olive oil and stir to mix well.
3) Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey mixture all over the pork pieces. It's okay if some of it (or a lot of it) drips down to the bottom. There is no need to add any water or other liquid.
4) Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
5) Serve warm with fixings like homemade coleslaw and garlic toast. Refrigerate or freeze the leftovers.
NOTES:
~I did not cut the pork in half. It does have a thick bone running through it, so I just left it in one piece and it turned out great!
~My onions were a little small, so I used two. You could even add a couple more if you wanted. They simmer in the spicy juice and taste amazing when it's done!
~I used tongs to check to see if it was done. Just pull at the meat and if it breaks off easily, it's done!
~As I mentioned above, this is delicious served with my Egg Nog Smashed Sweet Potatoes! If you aren't a fan of egg nog, just replace it with milk.
Enjoy!
Kirsten
PS: The recipe comes from 100 Days of Real Food by Lisa Leake.
THE BEST PULLED PORK IN THE SLOW COOKER!
3 tablespoons paprika
1 tablespoon salt
2 teaspoons ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 cup honey
1/4 cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 1/2 pounds pork shoulder, cut in half
1) In a medium bowl, combine the first six ingredients with a fork.
2) Pour in the honey, vinegar and olive oil and stir to mix well.
3) Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey mixture all over the pork pieces. It's okay if some of it (or a lot of it) drips down to the bottom. There is no need to add any water or other liquid.
4) Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
5) Serve warm with fixings like homemade coleslaw and garlic toast. Refrigerate or freeze the leftovers.
NOTES:
~I did not cut the pork in half. It does have a thick bone running through it, so I just left it in one piece and it turned out great!
~My onions were a little small, so I used two. You could even add a couple more if you wanted. They simmer in the spicy juice and taste amazing when it's done!
~I used tongs to check to see if it was done. Just pull at the meat and if it breaks off easily, it's done!
~As I mentioned above, this is delicious served with my Egg Nog Smashed Sweet Potatoes! If you aren't a fan of egg nog, just replace it with milk.
Wednesday, October 1, 2014
Zucchini Muffins
I got this recipe from my friend Laura a while back and had never tried it, until yesterday. I changed the recipe to make it gluten-free, but other than that, I pretty much stuck to the recipe. They were the perfect texture, nice and soft, but my first reaction was that they needed more SWEETNESS! The sugar in the recipe is very low, but I thought that might be good to post for people who are trying to cut down on their sugar. I have been eating them for breakfast over the past couple of days and they really are delicious! I think once you start cutting sugar out of your diet, you get used to things without it.
I was thinking about tweaking the recipe and maybe adding banana or a little honey to keep it natural, but sweeten it up just a bit. If you add the raisins, that would help sweeten them up too, I just didn't because I do not like raisins! So play around with it. Either way, they are a delicious treat!
Enjoy!
Kirsten
ZUCCHINI MUFFINS
1 1/2 cups gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 teaspoon xanthum gum
2 tablespoons, plus 2 teaspoons sugar
1 teaspoon vanilla
4 tablespoons water
2 tablespoons, plus 2 teaspoons vegetable oil
4 eggs
2 cups zucchini
1/2 cup raisins (optional)
1) With a mixer, beat the sugar, vanilla, water, oil and eggs until well blended.
2) In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and xanthum gum.
3) Add to the wet mixture and mix well.
4) Fold in the zucchini and raisins.
5) Fill muffin cups 3/4 full and bake at 350F for about 15-18 minutes or until a toothpick inserted in the center comes out clean.
NOTES:
~I used the gluten-free flour blend from the "Recipes for Gluten-Free Kids" cook book. It's listed on my blog under the Gluten-Free Flour Blends tab.
~This recipe makes 1 dozen muffins.
~If your zucchini is watery (mine was because it had been frozen), drain it before adding it to the batter. If you don't want to drain it, you could just omit the 4 tablespoons of water in the recipe and just dump it in! Either way would work I'm sure.
I was thinking about tweaking the recipe and maybe adding banana or a little honey to keep it natural, but sweeten it up just a bit. If you add the raisins, that would help sweeten them up too, I just didn't because I do not like raisins! So play around with it. Either way, they are a delicious treat!
Enjoy!
Kirsten
ZUCCHINI MUFFINS
1 1/2 cups gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 teaspoon xanthum gum
2 tablespoons, plus 2 teaspoons sugar
1 teaspoon vanilla
4 tablespoons water
2 tablespoons, plus 2 teaspoons vegetable oil
4 eggs
2 cups zucchini
1/2 cup raisins (optional)
1) With a mixer, beat the sugar, vanilla, water, oil and eggs until well blended.
2) In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and xanthum gum.
3) Add to the wet mixture and mix well.
4) Fold in the zucchini and raisins.
5) Fill muffin cups 3/4 full and bake at 350F for about 15-18 minutes or until a toothpick inserted in the center comes out clean.
NOTES:
~I used the gluten-free flour blend from the "Recipes for Gluten-Free Kids" cook book. It's listed on my blog under the Gluten-Free Flour Blends tab.
~This recipe makes 1 dozen muffins.
~If your zucchini is watery (mine was because it had been frozen), drain it before adding it to the batter. If you don't want to drain it, you could just omit the 4 tablespoons of water in the recipe and just dump it in! Either way would work I'm sure.
Wednesday, September 24, 2014
Banana Doughnuts with Banana Frosting
I can't believe I haven't posted this recipe yet! I have only made these once. Yes, they were THAT good! Soft, "cakey" banana goodness! Enough said!
You won't believe they are gluten free!
Enjoy!
Kirsten
PS: The recipe came from The Food Network Magazine. I cut it out, so I'm not sure which issue.
BANANA DOUGHNUTS WITH BANANA FROSTING
1 1/4 cups gluten-free flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoons ground cinnamon
1 cup granulated sugar
2 eggs, at room temperature
1 3/4 cups mashed ripe bananas (about 4 bananas)
4 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/4 cup shortening, at room temperature
2 1/4 cups confectioners' sugar
1/4 teaspoon fresh lemon juice
1) Make sure your eggs and shortening are out on the counter so they are at room temperature when you are ready to make this recipe.
2) Preheat the oven to 350F and grease two non-stick, 6-count doughnut pans.
3) In a large bowl, whisk together the flour, baking powder, salt and 1 1/2 teaspoons cinnamon.
4) In a small bowl, whisk together the granulated sugar, eggs, 1 1/4 cups mashed bananas, 2 teaspoons vanilla and the oil.
5) Stir the wet ingredients into the dry until just combined.
6) Spoon the batter about 3/4 full into the prepared pans. Bake until golden and a toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on a rack.
Frosting:
1) In a food processor, combine the shortening, confectioners' sugar, the remaining 1/2 cup banana, 2 teaspoons vanilla and 1/4 teaspoon cinnamon, and the lemon juice.
2) Glaze the cooled doughnuts with the frosting.
NOTES:
~I used "Sylvana's All Purpose Flour Mix", under Gluten-Free Flour Blends on my blog.
~A wire rack works well for glazing, that way any drips fall under the rack, instead of pooling around the bottom of the doughnut.
You won't believe they are gluten free!
Enjoy!
Kirsten
PS: The recipe came from The Food Network Magazine. I cut it out, so I'm not sure which issue.
BANANA DOUGHNUTS WITH BANANA FROSTING
1 1/4 cups gluten-free flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoons ground cinnamon
1 cup granulated sugar
2 eggs, at room temperature
1 3/4 cups mashed ripe bananas (about 4 bananas)
4 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/4 cup shortening, at room temperature
2 1/4 cups confectioners' sugar
1/4 teaspoon fresh lemon juice
1) Make sure your eggs and shortening are out on the counter so they are at room temperature when you are ready to make this recipe.
2) Preheat the oven to 350F and grease two non-stick, 6-count doughnut pans.
3) In a large bowl, whisk together the flour, baking powder, salt and 1 1/2 teaspoons cinnamon.
4) In a small bowl, whisk together the granulated sugar, eggs, 1 1/4 cups mashed bananas, 2 teaspoons vanilla and the oil.
5) Stir the wet ingredients into the dry until just combined.
6) Spoon the batter about 3/4 full into the prepared pans. Bake until golden and a toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on a rack.
Frosting:
1) In a food processor, combine the shortening, confectioners' sugar, the remaining 1/2 cup banana, 2 teaspoons vanilla and 1/4 teaspoon cinnamon, and the lemon juice.
2) Glaze the cooled doughnuts with the frosting.
NOTES:
~I used "Sylvana's All Purpose Flour Mix", under Gluten-Free Flour Blends on my blog.
~A wire rack works well for glazing, that way any drips fall under the rack, instead of pooling around the bottom of the doughnut.
Tuesday, September 23, 2014
Tomato Cucumber Salad
This is one of my favorite recipes and it has come in handy this week, since I am doing a two-week elimination diet. I had it as a snack last night after dinner. It's fresh, tangy, crunchy and of course, gluten-free!
Enjoy!
Kirsten
TOMATO CUCUMBER SALAD
3 tomatoes, chopped
2 large cucumbers, peeled and chopped or sliced
1/2 a large onion, peeled and sliced into strips
Dressing:
3 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon oregano
1/8 teaspoon salt
1) Place the cucumber and onion in a medium sized glass bowl.
2) Add the tomatoes and toss.
3) Make the dressing by combining all dressing ingredients in a small bowl and whisking until combined.
4) Pour the dressing over the veggies and toss.
5) Add salt & pepper to taste. Refrigerate for at least an hour to let the flavors combine.
NOTES:
~I recommend using Roma tomatoes because they are meatier with less excess juice.
~You can alter the amount of veggies you use. If you like less tomato, great, more onion, perfect. This is a very flexible recipe that you can tailor to your personal preferences!
~I like to add a sweetener to cut the tang of the vinegar a little. You could use honey, agave, cane sugar or stevia. I usually add some stevia to mine, so it has the sweetness without the calories.
~This salad is also delicious if you replace the oregano with dill.
~If you like a little "heat", add a couple of pinches of cayenne or red chili pepper.
Enjoy!
Kirsten
TOMATO CUCUMBER SALAD
3 tomatoes, chopped
2 large cucumbers, peeled and chopped or sliced
1/2 a large onion, peeled and sliced into strips
Dressing:
3 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon oregano
1/8 teaspoon salt
1) Place the cucumber and onion in a medium sized glass bowl.
2) Add the tomatoes and toss.
3) Make the dressing by combining all dressing ingredients in a small bowl and whisking until combined.
4) Pour the dressing over the veggies and toss.
5) Add salt & pepper to taste. Refrigerate for at least an hour to let the flavors combine.
NOTES:
~I recommend using Roma tomatoes because they are meatier with less excess juice.
~You can alter the amount of veggies you use. If you like less tomato, great, more onion, perfect. This is a very flexible recipe that you can tailor to your personal preferences!
~I like to add a sweetener to cut the tang of the vinegar a little. You could use honey, agave, cane sugar or stevia. I usually add some stevia to mine, so it has the sweetness without the calories.
~This salad is also delicious if you replace the oregano with dill.
~If you like a little "heat", add a couple of pinches of cayenne or red chili pepper.
Friday, September 5, 2014
Southwestern Two-Bean Salad
Another recipe from my cousin Kristin. Super yummy salad, perfect for summer BBQ's! Loads of protein, fresh flavors and gluten-free!
Enjoy!
Kirsten
PS: The recipe comes from the Pampered Chef "The Great Outdoors" cook book.
SOUTHWESTERN TWO-BEAN SALAD
Dressing:
1/2 cup white vinegar
1/4 vegetable oil
1 tablespoon sugar
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Salad:
2 - 15 ounce cans pinto beans, drained and rinsed
1 - 15 ounce can black beans, drained and rinsed
1 - 15 1/4 ounce can whole kernel corn, drained
1 large red bell pepper, chopped
1/2 cup finely chopped red onion
2 fresh jalapeno peppers, seeded and finely chopped (1/4 - 1/3 cup)
1/4 cup snipped fresh cilantro
1) For dressing, whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in a small bowl and set aside.
2) For salad, place drained and rinsed beans in a large bowl. Add all other salad ingredients and toss until mixed.
3) Add dressing to bean mixture and mix gently. Cover and refrigerate 2-3 hours to allow flavors to blend.
NOTES:
~The recipe calls for 1 tablespoon of sugar, but we use only 1/2 a tablespoon and it's plenty sweet.
Enjoy!
Kirsten
PS: The recipe comes from the Pampered Chef "The Great Outdoors" cook book.
SOUTHWESTERN TWO-BEAN SALAD
Dressing:
1/2 cup white vinegar
1/4 vegetable oil
1 tablespoon sugar
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Salad:
2 - 15 ounce cans pinto beans, drained and rinsed
1 - 15 ounce can black beans, drained and rinsed
1 - 15 1/4 ounce can whole kernel corn, drained
1 large red bell pepper, chopped
1/2 cup finely chopped red onion
2 fresh jalapeno peppers, seeded and finely chopped (1/4 - 1/3 cup)
1/4 cup snipped fresh cilantro
1) For dressing, whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in a small bowl and set aside.
2) For salad, place drained and rinsed beans in a large bowl. Add all other salad ingredients and toss until mixed.
3) Add dressing to bean mixture and mix gently. Cover and refrigerate 2-3 hours to allow flavors to blend.
NOTES:
~The recipe calls for 1 tablespoon of sugar, but we use only 1/2 a tablespoon and it's plenty sweet.
Tuesday, September 2, 2014
Tabouleh Salad
This is a recipe that I got from my cousin Kristin. She made it for a family get together and I had to have the recipe! It's super healthy, delicious and of course, gluten-free!
Enjoy!
Kirsten
TABOULEH SALAD
1 cup quinoa (cooked)
1 cup loosely packed, roughly chopped flat-leaf parsley
1 1/2 cups diced tomatoes
1/4 cup green onion, chopped
1 cup diced cucumber
DRESSING:
1/4 cup freshly squeezed lemon juice
1/4 teaspoon minced garlic
1 teaspoon kosher salt
4 tablespoons extra-virgin olive oil
1) To prepare the dressing, in a small non-reactive bowl, whisk together all ingredients. Taste and adjust seasonings if needed.
2) In a large salad bowl, toss together the parsley, tomatoes, green onions and cucumber.
3) Add the quinoa (after it has cooled).
4) Pour dressing over salad and toss to combine.
5) Taste and adjust seasonings if needed.
Enjoy!
Kirsten
TABOULEH SALAD
1 cup quinoa (cooked)
1 cup loosely packed, roughly chopped flat-leaf parsley
1 1/2 cups diced tomatoes
1/4 cup green onion, chopped
1 cup diced cucumber
DRESSING:
1/4 cup freshly squeezed lemon juice
1/4 teaspoon minced garlic
1 teaspoon kosher salt
4 tablespoons extra-virgin olive oil
1) To prepare the dressing, in a small non-reactive bowl, whisk together all ingredients. Taste and adjust seasonings if needed.
2) In a large salad bowl, toss together the parsley, tomatoes, green onions and cucumber.
3) Add the quinoa (after it has cooled).
4) Pour dressing over salad and toss to combine.
5) Taste and adjust seasonings if needed.
Sweet Potato Spice Cupcakes
I made these cupcakes yesterday for the first time and they were AMAZING! Super moist and flavorful and you'd never know they were gluten-free!! If you've never had treats made with sweet potato, don't be afraid, it's very much like pumpkin. These cupcakes actually remind me of carrot cake, with the nuts and raisins and the cream cheese frosting. This recipe is a keeper for sure!
Enjoy!
Kirsten
PS: The recipe comes from one of my all time favorite gluten-free cookbooks called "Recipes for Gluten-Free Kids, fun eats from breakfast to treats!"
SWEET POTATO SPICE CUPCAKES
2 cups mashed sweet potatoes
1 1/2 cups Gluten-Free All Purpose Flour Blend
1 1/4 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/4 teaspoon ground allspice
3/4 cup canola oil
2 eggs
1/2 cup chopped walnuts or pecans, plus additional for garnish
1/2 cup raisins
Cream Cheese Frosting (recipe follows)
1) Preheat oven to 325F. Line 18 standard (2 1/2-inch) muffin cups with paper baking cups.
2) Whisk flour blend, sugar, baking powder, baking soda, cinnamon, salt, xanthan gum and allspice in a medium bowl.
3) Beat mashed sweet potato, oil and eggs in large bowl with electric mixer at low speed until blended.
4) Add flour mixture; beat at medium speed 30 seconds or until well blended.
5) Stir in 1/2 cup nuts and raisins.
6) Spoon batter evenly into prepared muffin cups.
7) Bake 25-30 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan.
8) Prepare Cream Cheese Frosting. Frost cupcakes when completely cool and garnish with nuts.
FROSTING:
1 8-ounce package of cream cheese
1/4 cup (1/2 stick) butter
1 1/2 cups powdered sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1) Beat the cream cheese and butter with an electric mixer at medium-high speed until creamy.
2) Gradually beat in the powdered sugar until well blended.
3) Beat in the salt and vanilla.
NOTES:
~About 1 1/2 pounds of sweet potatoes, cooked, peeled and mashed. I peeled them first, then boiled them.
~The flour blend is on my blog under "Gluten Free Flour Blends" and it's the one called Gluten-Free All Purpose Flour Blend - from the "Recipes for Gluten-Free Kids" cookbook.
~I used walnuts, but pecans would be delicious too!
~I used golden raisins, but regular raisins would be great too! I also made some without nuts or raisins for my boys.
~The recipe made about 21 cupcakes.
Enjoy!
Kirsten
PS: The recipe comes from one of my all time favorite gluten-free cookbooks called "Recipes for Gluten-Free Kids, fun eats from breakfast to treats!"
SWEET POTATO SPICE CUPCAKES
2 cups mashed sweet potatoes
1 1/2 cups Gluten-Free All Purpose Flour Blend
1 1/4 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/4 teaspoon ground allspice
3/4 cup canola oil
2 eggs
1/2 cup chopped walnuts or pecans, plus additional for garnish
1/2 cup raisins
Cream Cheese Frosting (recipe follows)
1) Preheat oven to 325F. Line 18 standard (2 1/2-inch) muffin cups with paper baking cups.
2) Whisk flour blend, sugar, baking powder, baking soda, cinnamon, salt, xanthan gum and allspice in a medium bowl.
3) Beat mashed sweet potato, oil and eggs in large bowl with electric mixer at low speed until blended.
4) Add flour mixture; beat at medium speed 30 seconds or until well blended.
5) Stir in 1/2 cup nuts and raisins.
6) Spoon batter evenly into prepared muffin cups.
7) Bake 25-30 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan.
8) Prepare Cream Cheese Frosting. Frost cupcakes when completely cool and garnish with nuts.
FROSTING:
1 8-ounce package of cream cheese
1/4 cup (1/2 stick) butter
1 1/2 cups powdered sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1) Beat the cream cheese and butter with an electric mixer at medium-high speed until creamy.
2) Gradually beat in the powdered sugar until well blended.
3) Beat in the salt and vanilla.
NOTES:
~About 1 1/2 pounds of sweet potatoes, cooked, peeled and mashed. I peeled them first, then boiled them.
~The flour blend is on my blog under "Gluten Free Flour Blends" and it's the one called Gluten-Free All Purpose Flour Blend - from the "Recipes for Gluten-Free Kids" cookbook.
~I used walnuts, but pecans would be delicious too!
~I used golden raisins, but regular raisins would be great too! I also made some without nuts or raisins for my boys.
~The recipe made about 21 cupcakes.
Sunday, June 29, 2014
King Arthur Muffin Mix
My take on KING ARTHUR MUFFIN MIX:
Unbelievable! I am amazed once again at King Arthur's gluten free products! I made blueberry muffins with their muffin mix today and they were absolutely AMAZING!!! I cannot believe they are gluten free!! You've got to try it!! I'm sold!
Happy Muffin Making!
Kirsten
Unbelievable! I am amazed once again at King Arthur's gluten free products! I made blueberry muffins with their muffin mix today and they were absolutely AMAZING!!! I cannot believe they are gluten free!! You've got to try it!! I'm sold!
Happy Muffin Making!
Kirsten
Friday, June 6, 2014
King Arthur Pancake Mix
My take on KING ARTHUR PANCAKE MIX:
Since going gluten-free about 2 1/2 years ago, I tried many different pancake mixes, but I had never tried King Arthur's. Once I found Pamela's, I stopped trying other mixes. It's delicious, but it's made with almond flour, which I found out I cannot have anymore. I had actually bought a box of King Arthur mix, but hadn't tried it yet, so I got it out yesterday and gave it a try. UNBELIEVABLE!!! It is SO incredible!! You would NEVER in a million years think these pancakes are gluten free! They are thick, fluffy and super delicious!! I topped mine with blueberries and real maple syrup and they were awesome! If you are searching for a good pancake mix - look no further! This one is AWESOME!!
Happy Flipping!
Kirsten
Since going gluten-free about 2 1/2 years ago, I tried many different pancake mixes, but I had never tried King Arthur's. Once I found Pamela's, I stopped trying other mixes. It's delicious, but it's made with almond flour, which I found out I cannot have anymore. I had actually bought a box of King Arthur mix, but hadn't tried it yet, so I got it out yesterday and gave it a try. UNBELIEVABLE!!! It is SO incredible!! You would NEVER in a million years think these pancakes are gluten free! They are thick, fluffy and super delicious!! I topped mine with blueberries and real maple syrup and they were awesome! If you are searching for a good pancake mix - look no further! This one is AWESOME!!
Happy Flipping!
Kirsten
King Arthur Chocolate Cake Mix
My take on KING ARTHUR CHOCOLATE CAKE MIX:
I actually have a funny story to go along with this post! We had a big luncheon at my boy's school and one of the ladies said she was going to bring gluten-free chocolate cupcakes. They looked delicious and near the end of the luncheon, there were a few leftover, so I decided to try one. I took one bite and honestly, I hadn't tasted anything that delicious since going gluten free two and a half years ago! It was INCREDIBLE!!! I would say even better than Betty Crocker or Duncan Hines, seriously! In fact, it was so good that I started to think "There is NO WAY these are gluten free!" So after taking a couple more bites, I threw the rest away, feeling quite certain that I would be throwing up within a couple of hours!
Well, I got home and wasn't feeling sick, so I e-mailed the girl who brought them and sure enough, they were gluten free! It was King Arthur Chocolate Cake Mix!!! If you haven't tried it - it will be your go to cake mix - FOR SURE! I didn't notice any other flavors, but I'm sure they make a yellow mix and I'm sure it's just as good!
I will also be posting about their pancake mix! Again, you'd never know it was gluten free! I was using Pamela's pancake mix, which I love, but since finding out that I have nut allergies, I cannot eat it anymore since it is made primarily with almond flour. So we are switching to the King Arthur brand and it is WAY better anyway!! Try it - I know you'll agree!
Happy chocolate cake baking!
Kirsten
Pineapple Stuffing
Another delicious recipe from my friend Carolyn! This pineapple stuffing could almost be served as a dessert - it's so yummy! I added some coconut on top to give it even more tropical flavors! If you like pineapple, you're going to love this one!
Enjoy!
Kirsten
PINEAPPLE STUFFING
1 cup butter, softened
2 cups sugar
8 eggs
40 oz. can crushed pineapple, drained
10 slices Udi's white bread, torn into pieces
1) Cream the butter and sugar.
2) Beat in eggs 2 at a time.
3) Mix in (with a spoon) the pineapple and bread.
4) Bake in 13x9 dish at 350F for about 1 hour.
NOTES:
~As I mentioned above, adding some coconut on top before serving not only "dresses it up", but it also adds another layer of tropical flavor to this dish!
~I used Udi's, but any other gluten-free bread would be just fine.
Enjoy!
Kirsten
PINEAPPLE STUFFING
1 cup butter, softened
2 cups sugar
8 eggs
40 oz. can crushed pineapple, drained
10 slices Udi's white bread, torn into pieces
1) Cream the butter and sugar.
2) Beat in eggs 2 at a time.
3) Mix in (with a spoon) the pineapple and bread.
4) Bake in 13x9 dish at 350F for about 1 hour.
NOTES:
~As I mentioned above, adding some coconut on top before serving not only "dresses it up", but it also adds another layer of tropical flavor to this dish!
~I used Udi's, but any other gluten-free bread would be just fine.
Tuesday, June 3, 2014
5-Ingredient Frosted Peanut Butter Cookies
My friend Carolyn made these delicious gluten-free peanut butter cookies and I was lucky enough to try one! I was AMAZED! They are so easy to make, so soft and chewy and unbelievably gluten-free! I would say these are the best peanut butter cookies around! I do like them with the frosting, but they are awesome without it as well!
Enjoy!
Kirsten
5-INGREDIENT FROSTED PEANUT BUTTER COOKIES
2 cups peanut butter
2 eggs
2 cups sugar
2 teaspoons baking soda
2 teaspoons vanilla
1) Combine all ingredients and drop dough into mini-muffin cups in a mini-muffin pan. Bake for 8 minutes at 350F.
2) Cool completely and frost with the frosting below!
FROSTING:
16 ounces powdered sugar
6 tablespoons softened butter
3-4 tablespoons half and half
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1) Beat all the ingredients until smooth. Add more half and half if needed.
NOTES:
~You can get a little crazy with this recipe and try using chunky peanut butter, chocolate chips or peanut butter chips.
~To make it dairy free, you can substitute Almond milk or your favorite milk substitute for the half and half.
~These freeze very well, even with the frosting!
Enjoy!
Kirsten
5-INGREDIENT FROSTED PEANUT BUTTER COOKIES
2 cups peanut butter
2 eggs
2 cups sugar
2 teaspoons baking soda
2 teaspoons vanilla
1) Combine all ingredients and drop dough into mini-muffin cups in a mini-muffin pan. Bake for 8 minutes at 350F.
2) Cool completely and frost with the frosting below!
FROSTING:
16 ounces powdered sugar
6 tablespoons softened butter
3-4 tablespoons half and half
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1) Beat all the ingredients until smooth. Add more half and half if needed.
NOTES:
~You can get a little crazy with this recipe and try using chunky peanut butter, chocolate chips or peanut butter chips.
~To make it dairy free, you can substitute Almond milk or your favorite milk substitute for the half and half.
~These freeze very well, even with the frosting!
Fried Rice
Someone brought this dish to a potluck at school recently and I had to have the recipe! It was so delicious and it's super easy to make! I love that it's so versatile too - and of course - gluten-free!
Enjoy!
Kirsten
FRIED RICE
2 cups rice, uncooked
1/2 cup olive oil
4 cups water
1/2 of an onion, chopped
2 cups fresh mushrooms
1/4 cup Bragg's Liquid Amino
6 eggs
1) Fry the rice in oil until golden brown. Add the water and onion. Cover and simmer until the rice is tender (about 20 minutes).
2) Remove from heat and mix in the mushrooms and liquid amino. In a separate skillet, scramble the eggs and then add it to the rice mixture.
NOTES:
~You could also add cooked meat (chicken, shrimp or beef), bean sprouts or peanuts.
~For more flavor, add additional Bragg's Liquid Amino.
Enjoy!
Kirsten
FRIED RICE
2 cups rice, uncooked
1/2 cup olive oil
4 cups water
1/2 of an onion, chopped
2 cups fresh mushrooms
1/4 cup Bragg's Liquid Amino
6 eggs
1) Fry the rice in oil until golden brown. Add the water and onion. Cover and simmer until the rice is tender (about 20 minutes).
2) Remove from heat and mix in the mushrooms and liquid amino. In a separate skillet, scramble the eggs and then add it to the rice mixture.
NOTES:
~You could also add cooked meat (chicken, shrimp or beef), bean sprouts or peanuts.
~For more flavor, add additional Bragg's Liquid Amino.
Wednesday, May 14, 2014
Easy Cheesy Scalloped Potatoes
My mother-in-law made these delicious scalloped potatoes for Easter and they were a huge hit! You can even make them in a slow cooker if you are short on oven space! They are a favorite at my house and I'm sure they will be at yours too!
Enjoy!
Kirsten
EASY CHEESY SCALLOPED POTATOES
4 lbs. peeled potatoes
1/2 stick butter, sliced
1 tablespoon minced thyme
1 1/2 teaspoons sea salt
3/4 teaspoon black pepper
2 - 2 1/2 cups milk or heavy cream
1 heaping teaspoon corn starch
1 1/4 cups grated Romano cheese
1 cup grated cheddar cheese
1) Slice the potatoes and microwave them for about 3 minutes.
2) In a 9 x 13 pan (or a slow cooker), layer ingredients in the following order: butter on the bottom, then potatoes, butter, seasonings, milk or cream, cornstarch, Romano cheese and then cheddar on the top.
3) Bake in a 350F oven for about 1 hour or until potatoes are tender. If using a slow cooker, put on low for about 45 minutes.
Enjoy!
Kirsten
EASY CHEESY SCALLOPED POTATOES
4 lbs. peeled potatoes
1/2 stick butter, sliced
1 tablespoon minced thyme
1 1/2 teaspoons sea salt
3/4 teaspoon black pepper
2 - 2 1/2 cups milk or heavy cream
1 heaping teaspoon corn starch
1 1/4 cups grated Romano cheese
1 cup grated cheddar cheese
1) Slice the potatoes and microwave them for about 3 minutes.
2) In a 9 x 13 pan (or a slow cooker), layer ingredients in the following order: butter on the bottom, then potatoes, butter, seasonings, milk or cream, cornstarch, Romano cheese and then cheddar on the top.
3) Bake in a 350F oven for about 1 hour or until potatoes are tender. If using a slow cooker, put on low for about 45 minutes.
Mexican Quinoa Salad
We had a big potluck luncheon at our school last week and one of the moms made this delicious salad! Everyone was raving about it and asking for the recipe! The flavors are fresh and the quinoa is packed with protein! It's a great meatless meal and it's super yummy!
Enjoy!
Kirsten
MEXICAN QUINOA SALAD
1 1/2 cups water
1 cup quinoa, rinsed with cold water and drained
1/2 cup seeded and chopped red or yellow bell peppers
1 small jalapeno, seeded and diced finely (optional)
1 small red onion, or 2 green onions, chopped fine
2 Roma tomatoes, chopped
1 (15-ounce) can pinto or other beans (red kidney or black), drained and rinsed
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped
1/2 cup salsa
Juice of 1 lime (or two if small or not super juicy)
1 tablespoon canola oil
Freshly ground pepper
Sea salt
1) Heat the water to boiling in a 2-quart saucepan and add the quinoa. Lower the heat to medium-low and cover. Cook until the liquid is absorbed, 15-20 minutes. Remove from heat and cool.
2) When the quinoa has cooled, add the peppers, onions, tomatoes, beans, cumin, cilantro, salsa, oil and lime juice.
3) Season with salt and pepper and toss to blend well. Chill before serving.
NOTES:
~The lady who made it doubled the recipe (the single recipe serves 4) and she also doubled the lime juice per recipe.
~I don't recommend using canola oil, because it is GMO, so I would recommend grape seed oil instead.
Enjoy!
Kirsten
MEXICAN QUINOA SALAD
1 1/2 cups water
1 cup quinoa, rinsed with cold water and drained
1/2 cup seeded and chopped red or yellow bell peppers
1 small jalapeno, seeded and diced finely (optional)
1 small red onion, or 2 green onions, chopped fine
2 Roma tomatoes, chopped
1 (15-ounce) can pinto or other beans (red kidney or black), drained and rinsed
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped
1/2 cup salsa
Juice of 1 lime (or two if small or not super juicy)
1 tablespoon canola oil
Freshly ground pepper
Sea salt
1) Heat the water to boiling in a 2-quart saucepan and add the quinoa. Lower the heat to medium-low and cover. Cook until the liquid is absorbed, 15-20 minutes. Remove from heat and cool.
2) When the quinoa has cooled, add the peppers, onions, tomatoes, beans, cumin, cilantro, salsa, oil and lime juice.
3) Season with salt and pepper and toss to blend well. Chill before serving.
NOTES:
~The lady who made it doubled the recipe (the single recipe serves 4) and she also doubled the lime juice per recipe.
~I don't recommend using canola oil, because it is GMO, so I would recommend grape seed oil instead.
Wednesday, May 7, 2014
Chocolate Muffin in a Mug
This is one of my favorite breakfast recipes! It only takes a couple of minutes to throw together and it's super yummy, filling and healthy!
Enjoy!
Kirsten
PS: The recipe comes from the Trim Healthy Mama Book/Cookbook by Serene Allison & Peal Barrett
CHOCOLATE MUFFIN IN A MUG
1 egg
Dash of vanilla
1 1/2 tablespoons golden flax meal
1 1/2 tablespoons almond flour
1 heaping tablespoon unsweetened cocoa powder
2-4 teaspoons Truvia
1/2 teaspoon aluminum free baking powder
1 tablespoon coconut oil (it's okay if it's in solid form, you don't need to melt it)
1) Crack the egg into a coffee mug and whisk it well with a fork.
2) Add the remaining ingredients and stir vigorously until well mixed.
3) Microwave for 1 minute.
4) Turn onto a plate and cut in half (so it doesn't roll around).
5) Top with non-fat Greek yogurt and berries or just eat it plain!
NOTES:
~I make-up little snack baggies with the dry ingredients ahead of time, so when I want a muffin, I just put the egg, vanilla and coconut oil in the mug, add the baggie mixture, stir and microwave! Easy peasy!
~I also like to throw in some unsweetened coconut for a little variety.
~My favorite way to eat this is to add a little Truvia to my non-fat Greek yogurt, put that on top of the muffin and then top with strawberries and blueberries. You'll think you're having dessert, but without all of the calories!
~Make sure you rinse your mug right away or you'll have a tough time getting it clean!
Enjoy!
Kirsten
PS: The recipe comes from the Trim Healthy Mama Book/Cookbook by Serene Allison & Peal Barrett
CHOCOLATE MUFFIN IN A MUG
1 egg
Dash of vanilla
1 1/2 tablespoons golden flax meal
1 1/2 tablespoons almond flour
1 heaping tablespoon unsweetened cocoa powder
2-4 teaspoons Truvia
1/2 teaspoon aluminum free baking powder
1 tablespoon coconut oil (it's okay if it's in solid form, you don't need to melt it)
1) Crack the egg into a coffee mug and whisk it well with a fork.
2) Add the remaining ingredients and stir vigorously until well mixed.
3) Microwave for 1 minute.
4) Turn onto a plate and cut in half (so it doesn't roll around).
5) Top with non-fat Greek yogurt and berries or just eat it plain!
NOTES:
~I make-up little snack baggies with the dry ingredients ahead of time, so when I want a muffin, I just put the egg, vanilla and coconut oil in the mug, add the baggie mixture, stir and microwave! Easy peasy!
~I also like to throw in some unsweetened coconut for a little variety.
~My favorite way to eat this is to add a little Truvia to my non-fat Greek yogurt, put that on top of the muffin and then top with strawberries and blueberries. You'll think you're having dessert, but without all of the calories!
~Make sure you rinse your mug right away or you'll have a tough time getting it clean!
Four-Step Lemon Onion Chicken
I tried this recipe the other night for dinner and it was SO delicious! It's super lemony and healthy too!
Enjoy!
Kirsten
FOUR-STEP LEMON ONION CHICKEN
4 boneless, skinless chicken breast halves, sliced in half horizontally
1 teaspoon dried thyme
Kosher salt and freshly ground pepper to taste
3 tablespoons extra-virgin olive oil
1/4 cup gluten free flour
1 red onion, thinly sliced
1 small bunch fresh thyme, leaves chopped
1/4 cup white wine (optional)
1 cup chicken broth
Juice of 2 lemons
2 tablespoons unsalted butter
1 9-ounce bag spinach
1) Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large sauté pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; sauté until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
2) Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
3) Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
4) Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.
NOTES:
~I always recommend using a chicken broth that does not contain MSG.
~I used white rice flour to dredge the chicken, but any other gluten free flour would work fine.
~I recommend using the wine, it really gives the dish depth of flavor, just pick your favorite dry white and have a glass while you cook!
Enjoy!
Kirsten
FOUR-STEP LEMON ONION CHICKEN
4 boneless, skinless chicken breast halves, sliced in half horizontally
1 teaspoon dried thyme
Kosher salt and freshly ground pepper to taste
3 tablespoons extra-virgin olive oil
1/4 cup gluten free flour
1 red onion, thinly sliced
1 small bunch fresh thyme, leaves chopped
1/4 cup white wine (optional)
1 cup chicken broth
Juice of 2 lemons
2 tablespoons unsalted butter
1 9-ounce bag spinach
1) Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large sauté pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; sauté until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
2) Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
3) Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
4) Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.
NOTES:
~I always recommend using a chicken broth that does not contain MSG.
~I used white rice flour to dredge the chicken, but any other gluten free flour would work fine.
~I recommend using the wine, it really gives the dish depth of flavor, just pick your favorite dry white and have a glass while you cook!
Tuesday, April 22, 2014
Lemon Layer Cake With Lemon Cream Cheese Frosting
My friend Michelle brought this delicious cake over on Easter and not only was it beautiful and delicious, but I could hardly believe it was also gluten-free! You'd never know it! If you love lemon, you are going to love this cake!
Enjoy!
Kirsten
LEMON LAYER CAKE WITH LEMON CREAM CHEESE FROSTING
1 1/2 cups sugar
1 stick unsalted butter
3 large eggs
1/2 cup sour cream (at room temperature)
1 teaspoon vanilla
1 1/2 cups gluten-free flour blend
3 tablespoons corn starch
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting:
2 sticks salted butter
8 ounces cream cheese (at room temperature)
1 pound powdered sugar (4 cups)
1 lemon
1) Preheat oven to 350F.
2) Beat the sugar and butter, then add the eggs, one at a time, then the sour cream and vanilla.
3) Add the dry ingredients and mix well.
4) Pour batter into 2 - 8" round, greased and floured cake pans.
5) Bake 27 minutes or until a toothpick inserted in the center comes out clean.
6) Let cool completely, then cut each layer in half, for a total of 4 layers.
7) Frost each layer with the lemon cream cheese frosting (below) and garnish with lemon peels if desired.
For the frosting:
1) Mix the butter and cream cheese until well blended.
2) Slowly add in 2 cups of the powdered sugar.
3) Add the zest of the entire lemon into the frosting, then add the juice of the whole lemon.
4) Add the rest of the powdered sugar and mix well.
NOTES:
~My friend used Trader Joe's brand of gluten-free flour blend, but you can use your favorite blend and I'm sure it will turn out great.
~You can use non-fat Greek yogurt in place of the sour cream - it turns out pretty much the same and cuts the calories a bit!
Enjoy!
Kirsten
LEMON LAYER CAKE WITH LEMON CREAM CHEESE FROSTING
1 1/2 cups sugar
1 stick unsalted butter
3 large eggs
1/2 cup sour cream (at room temperature)
1 teaspoon vanilla
1 1/2 cups gluten-free flour blend
3 tablespoons corn starch
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting:
2 sticks salted butter
8 ounces cream cheese (at room temperature)
1 pound powdered sugar (4 cups)
1 lemon
1) Preheat oven to 350F.
2) Beat the sugar and butter, then add the eggs, one at a time, then the sour cream and vanilla.
3) Add the dry ingredients and mix well.
4) Pour batter into 2 - 8" round, greased and floured cake pans.
5) Bake 27 minutes or until a toothpick inserted in the center comes out clean.
6) Let cool completely, then cut each layer in half, for a total of 4 layers.
7) Frost each layer with the lemon cream cheese frosting (below) and garnish with lemon peels if desired.
For the frosting:
1) Mix the butter and cream cheese until well blended.
2) Slowly add in 2 cups of the powdered sugar.
3) Add the zest of the entire lemon into the frosting, then add the juice of the whole lemon.
4) Add the rest of the powdered sugar and mix well.
NOTES:
~My friend used Trader Joe's brand of gluten-free flour blend, but you can use your favorite blend and I'm sure it will turn out great.
~You can use non-fat Greek yogurt in place of the sour cream - it turns out pretty much the same and cuts the calories a bit!
Tuesday, April 15, 2014
Maple-Glazed Pork Loin with Rosemary, Thyme and Green Onions
Tried this recipe tonight for dinner and it was sweet and yummy! My kids even loved it! I served it with a side of noodles with butter, garlic salt and Parmesan cheese and a salad. Super easy and delicious!
Enjoy!
Kirsten
PS: The recipe comes from The Gluten-Free Table cookbook written by Jilly Lagasse and Jessie Lagasse Swanson (Emeril's daughters)
MAPLE-GLAZED PORK LOIN WITH ROSEMARY, THYME AND GREEN ONIONS
1 boneless pork loin (between 2 and 2 1/2 pounds)
Kosher salt
Fresh ground black pepper
1 cup chopped green onions (about 5)
2/3 cups maple syrup
1 tablespoon fresh rosemary leaves, minced
2 teaspoons dried thyme
1) Preheat oven to 375F.
2) Remove, as best you can, the pork "silver", the shiny film of muscle or tendon that is sometimes on the edge of the pork loin. Sprinkle the salt and pepper evenly over the pork and place it in a 13x9-inch baking dish.
3) In a small bowl, mix the green onions, maple syrup, rosemary and thyme. Pour over the pork loin and place the baking dish in the oven.
4) Cook for 40-50 minutes, or until the internal temperature reaches 145F. Be sure to baste or turn the roast every 15 minutes.
5) When the pork is thoroughly cooked, remove the baking dish from the oven and let the pork sit for 5-10 minutes so the glaze can thicken slightly.
6) Transfer the pork to a cutting board and slice into 1/4 - 1/2 inch slices. Arrange the slices on plates or a serving dish.
7) Pour some of the remaining glaze over the slices and serve.
NOTES:
~I bought a 2.5 pound package and it ended up being two loins - and that's fine!
~I highly recommend using pure maple syrup - none of that corn syrup crud!
Enjoy!
Kirsten
PS: The recipe comes from The Gluten-Free Table cookbook written by Jilly Lagasse and Jessie Lagasse Swanson (Emeril's daughters)
MAPLE-GLAZED PORK LOIN WITH ROSEMARY, THYME AND GREEN ONIONS
1 boneless pork loin (between 2 and 2 1/2 pounds)
Kosher salt
Fresh ground black pepper
1 cup chopped green onions (about 5)
2/3 cups maple syrup
1 tablespoon fresh rosemary leaves, minced
2 teaspoons dried thyme
1) Preheat oven to 375F.
2) Remove, as best you can, the pork "silver", the shiny film of muscle or tendon that is sometimes on the edge of the pork loin. Sprinkle the salt and pepper evenly over the pork and place it in a 13x9-inch baking dish.
3) In a small bowl, mix the green onions, maple syrup, rosemary and thyme. Pour over the pork loin and place the baking dish in the oven.
4) Cook for 40-50 minutes, or until the internal temperature reaches 145F. Be sure to baste or turn the roast every 15 minutes.
5) When the pork is thoroughly cooked, remove the baking dish from the oven and let the pork sit for 5-10 minutes so the glaze can thicken slightly.
6) Transfer the pork to a cutting board and slice into 1/4 - 1/2 inch slices. Arrange the slices on plates or a serving dish.
7) Pour some of the remaining glaze over the slices and serve.
NOTES:
~I bought a 2.5 pound package and it ended up being two loins - and that's fine!
~I highly recommend using pure maple syrup - none of that corn syrup crud!
Thursday, April 10, 2014
Italian Pot Roast
Tried this recipe the other night for dinner. It was super easy and so delicious! The meat was so tender it was falling apart! I felt like it needed potatoes, so I would probably add those next time I make it, but other than that - it was AWESOME!!
Enjoy!
Kirsten
ITALIAN POT ROAST
2 tablespoons vegetable oil
1 (2-21/2 pound) chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 cup beef broth
1 cup dry red wine
1 1/2 teaspoons dried Italian seasoning
1 small onion, halved and quartered
2 bay leaves
4 medium carrots, peeled and cut into 1-inch pieces
1) Preheat oven to 325F
2) Heat oil in a large heavy-bottomed, oven-safe pot over medium-high heat.
3) Season roast with salt and pepper. Add roast to pan; cook for 5-8 minutes, turning to brown all sides.
4) Stir in broth, wine, Italian seasoning, onion and bay leaves. Cover tightly.
5) Bake for 1 1/2 hours. Add carrots and bake 1 hour longer or until tender. Remove and discard by leaves.
NOTES:
~I recommend staying away from regular corn or canola oils, as they are all GMO. I prefer to use olive or grape seed oil.
~I always use Kosher salt for seasoning/cooking.
~Look for a broth that does not contain any artificial flavorings/colorings or MSG! And of course, make sure it's gluten-free!
~I used a Merlot that I happened to have already open, but you could use whatever dry red you have on hand. I recommend having a little glass while you cook!
~Like I said above, I would add potatoes to this dish. Or you could serve it over rice, but I like the potato idea better. I would halve the potatoes (or quarter if they are huge) and add them when you add the carrots.
~You could also do this in the slow cooker, cooking on low for about 6 hours (that's my guess).
Enjoy!
Kirsten
ITALIAN POT ROAST
2 tablespoons vegetable oil
1 (2-21/2 pound) chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 cup beef broth
1 cup dry red wine
1 1/2 teaspoons dried Italian seasoning
1 small onion, halved and quartered
2 bay leaves
4 medium carrots, peeled and cut into 1-inch pieces
1) Preheat oven to 325F
2) Heat oil in a large heavy-bottomed, oven-safe pot over medium-high heat.
3) Season roast with salt and pepper. Add roast to pan; cook for 5-8 minutes, turning to brown all sides.
4) Stir in broth, wine, Italian seasoning, onion and bay leaves. Cover tightly.
5) Bake for 1 1/2 hours. Add carrots and bake 1 hour longer or until tender. Remove and discard by leaves.
NOTES:
~I recommend staying away from regular corn or canola oils, as they are all GMO. I prefer to use olive or grape seed oil.
~I always use Kosher salt for seasoning/cooking.
~Look for a broth that does not contain any artificial flavorings/colorings or MSG! And of course, make sure it's gluten-free!
~I used a Merlot that I happened to have already open, but you could use whatever dry red you have on hand. I recommend having a little glass while you cook!
~Like I said above, I would add potatoes to this dish. Or you could serve it over rice, but I like the potato idea better. I would halve the potatoes (or quarter if they are huge) and add them when you add the carrots.
~You could also do this in the slow cooker, cooking on low for about 6 hours (that's my guess).
Sunday, April 6, 2014
White Sangria
This is one of the best Sangria recipes I've ever had. It's fruity and light and perfect for a summer evening with friends!
Enjoy!
Kirsten
WHITE SANGRIA
1 bottle white wine (Pinot Grigio, Pinot Gris, Chardonnay)
6 ounces frozen lemonade concentrate
1 cup light rum
1 cup triple sec
1-15.2 ounce can pineapple tidbits (and some of the juice)
1/4 of a 2-liter of 7-up
Red apples (unpeeled-cut into small chunks)
Combine above ingredients and chill well. Serve over ice.
~When I made this, I added a little more of this and a little more of that. This is one of those recipes that you can do that with until it's to your liking.
~I used golden delicious apples and they worked great. Just use a sweeter apple, not granny smith!
Enjoy!
Kirsten
WHITE SANGRIA
1 bottle white wine (Pinot Grigio, Pinot Gris, Chardonnay)
6 ounces frozen lemonade concentrate
1 cup light rum
1 cup triple sec
1-15.2 ounce can pineapple tidbits (and some of the juice)
1/4 of a 2-liter of 7-up
Red apples (unpeeled-cut into small chunks)
Combine above ingredients and chill well. Serve over ice.
~When I made this, I added a little more of this and a little more of that. This is one of those recipes that you can do that with until it's to your liking.
~I used golden delicious apples and they worked great. Just use a sweeter apple, not granny smith!
Friday, April 4, 2014
All-American Meat Loaf
I found this recipe many years ago and will never try another meat loaf recipe. I just don't think it can get any better than this. It's total comfort food served with some fluffy mashed potatoes! My kids even like it, once I scrape off the ketchup mixture on top! I love the whole package and I'm guessing you will too!
Enjoy!
Kirsten
ALL-AMERICAN MEAT LOAF
2 pounds ground chuck
3/4 cup uncooked quick-cooking oats
1 medium onion, finely chopped
1/2 cup ketchup
1/4 cup milk
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
Topping:
1/2 cup ketchup
3 tablespoons brown sugar
2 teaspoons prepared mustard
1) Preheat oven to 350F.
2) Combine first 8 ingredients in a large bowl - except for the ground beef. Mix well, add ground beef and mix until well combined.
3) Split mixture in half and shape into two loaves. Place in loaf pans and bake for 40 minutes.
4) Meanwhile, combine the topping ingredients and mix well. Cover and set aside.
5) After meatloaf has cooked for 40 minutes, spoon ketchup mixture over the top and bake another 15 minutes or until a thermometer inserted into the middle registers 160deg.
NOTES:
~Do not use the 90% lean beef, you want a little fat in the meat so it's juicy and not too dry! I sometimes use one pound of the 90%+ lean and one pound of the 80-85% lean.
~If you have young children, chop your onions small so they go undetected!
~I use all natural, organic ketchup with no corn syrup or added chemical ingredients.
~I use almond milk instead of cow's milk.
Enjoy!
Kirsten
ALL-AMERICAN MEAT LOAF
2 pounds ground chuck
3/4 cup uncooked quick-cooking oats
1 medium onion, finely chopped
1/2 cup ketchup
1/4 cup milk
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
Topping:
1/2 cup ketchup
3 tablespoons brown sugar
2 teaspoons prepared mustard
1) Preheat oven to 350F.
2) Combine first 8 ingredients in a large bowl - except for the ground beef. Mix well, add ground beef and mix until well combined.
3) Split mixture in half and shape into two loaves. Place in loaf pans and bake for 40 minutes.
4) Meanwhile, combine the topping ingredients and mix well. Cover and set aside.
5) After meatloaf has cooked for 40 minutes, spoon ketchup mixture over the top and bake another 15 minutes or until a thermometer inserted into the middle registers 160deg.
NOTES:
~Do not use the 90% lean beef, you want a little fat in the meat so it's juicy and not too dry! I sometimes use one pound of the 90%+ lean and one pound of the 80-85% lean.
~If you have young children, chop your onions small so they go undetected!
~I use all natural, organic ketchup with no corn syrup or added chemical ingredients.
~I use almond milk instead of cow's milk.
Thursday, April 3, 2014
Banana Breakfast Cookies
Cookies for breakfast! Say no more, I'm all over that! These cookies have no sugar, except for what's in the chocolate chips and the coconut (if you use sweetened coconut) and they are super moist, totally delicious and very simple to make! Oh, and did I mention, they are gluten free - and dairy free if you use dairy free chocolate chips!
My friend Carolyn and I made them this morning and we were pleasantly surprised with the end result!
Enjoy!
Kirsten
BANANA BREAKFAST COOKIES
3 large ripe bananas, well mashed (about 1 1/2 cups)
1/4 cup coconut oil, warmed just a little so it isn't solid
1 teaspoon vanilla
2 cups gluten free rolled oats
2/3 cup almond meal
1/2 teaspoon sea salt
1 teaspoon baking powder
2/3 cup shredded coconut
1/2 cup chopped walnuts
1/4 cup chocolate chips
1) Preheat the oven to 350F.
2) In a large mixing bowl, mash the bananas, then add the coconut oil and vanilla and mix well.
3) Add the oats, almond meal, salt and baking powder and mix well.
4) Stir in the coconut, walnuts and chocolate chips until combined.
5) Form the dough into 12 balls on a parchment-lined baking sheet and flatten them a little bit. Bake for 14-16 minutes.
NOTES:
~I ended up adding more chocolate chips when I made them, probably almost 1/2 cup, but they would still be delicious with less.
~I also decided to make my cookies smaller, if you only make 12 cookies, they are going to be huge. I made about 26 cookies and mine were about 2" in diameter. They were cooked perfectly after 12 minutes, but if you make them bigger, they will need more time to cook. I think next time I will do something in between.
My friend Carolyn and I made them this morning and we were pleasantly surprised with the end result!
Enjoy!
Kirsten
BANANA BREAKFAST COOKIES
3 large ripe bananas, well mashed (about 1 1/2 cups)
1/4 cup coconut oil, warmed just a little so it isn't solid
1 teaspoon vanilla
2 cups gluten free rolled oats
2/3 cup almond meal
1/2 teaspoon sea salt
1 teaspoon baking powder
2/3 cup shredded coconut
1/2 cup chopped walnuts
1/4 cup chocolate chips
1) Preheat the oven to 350F.
2) In a large mixing bowl, mash the bananas, then add the coconut oil and vanilla and mix well.
3) Add the oats, almond meal, salt and baking powder and mix well.
4) Stir in the coconut, walnuts and chocolate chips until combined.
5) Form the dough into 12 balls on a parchment-lined baking sheet and flatten them a little bit. Bake for 14-16 minutes.
NOTES:
~I ended up adding more chocolate chips when I made them, probably almost 1/2 cup, but they would still be delicious with less.
~I also decided to make my cookies smaller, if you only make 12 cookies, they are going to be huge. I made about 26 cookies and mine were about 2" in diameter. They were cooked perfectly after 12 minutes, but if you make them bigger, they will need more time to cook. I think next time I will do something in between.
Tuesday, April 1, 2014
Watermelon Salsa
This is one of my favorite salsa recipes! Especially for summer! Serve it with sweet potato chips or regular tortilla chips, or eat it right out of the bowl - it's that good!
Enjoy!
Kirsten
WATERMELON SALSA
4 cups diced seedless watermelon
1/2 cup small red onion, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes
1 jalapeno pepper, seeded and finely diced
1 tablespoon olive oil
1/2 teaspoon Kosher salt
1) Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with the olive oil and salt. Serve with chips.
Enjoy!
Kirsten
WATERMELON SALSA
4 cups diced seedless watermelon
1/2 cup small red onion, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes
1 jalapeno pepper, seeded and finely diced
1 tablespoon olive oil
1/2 teaspoon Kosher salt
1) Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with the olive oil and salt. Serve with chips.
Fish Tacos with Watermelon Salsa
This is the fish recipe that I tried the other night with the Cilantro Rice (under Side Dishes) and it was amazing! We especially loved the Watermelon Salsa! I think it was even better the next day and it was delicious on tortilla chips! For my boys, I just left the salsa off. They said the tacos were a little spicy - but they did eat them!
Enjoy!
Kirsten
FISH TACOS WITH WATERMELON SALSA
4 cups diced seedless watermelon
1/2 small red onion, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher salt
1 pound skinless wild striped bass fillets
1 teaspoon chipotle Chile powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced
1) Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
2) Preheat a grill to high. Sprinkle the fish on both sides with the Chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.
3) Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges and cilantro rice (under the "Side Dishes" tab).
NOTES:
~I happened to have some Mahi Mahi in the freezer, so I used that instead. You can change out the bass for your favorite white fish.
~Make sure you do brush the grill with oil or you'll never get the fish off without breaking it apart!
Enjoy!
Kirsten
FISH TACOS WITH WATERMELON SALSA
4 cups diced seedless watermelon
1/2 small red onion, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher salt
1 pound skinless wild striped bass fillets
1 teaspoon chipotle Chile powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced
1) Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
2) Preheat a grill to high. Sprinkle the fish on both sides with the Chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.
3) Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges and cilantro rice (under the "Side Dishes" tab).
NOTES:
~I happened to have some Mahi Mahi in the freezer, so I used that instead. You can change out the bass for your favorite white fish.
~Make sure you do brush the grill with oil or you'll never get the fish off without breaking it apart!
Cilantro Rice
I tried a new fish taco recipe the other night and made this rice recipe along with it. It was easy and super delicious!
Enjoy!
Kirsten
CILANTRO RICE
1 cup cilantro sprigs, plus 2 tablespoons chopped leaves
1 clove garlic
2 cups low-sodium chicken broth
Kosher salt
1 tablespoon vegetable oil
2 3/4 cups medium-grain white rice
1) Combine the cilantro sprigs, garlic, chicken broth and 1 1/4 teaspoons salt in a blender and puree. Transfer to a liquid measuring cup and add enough water to make 3 3/4 cups liquid.
2) Heat the vegetable oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the cilantro puree and bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, about 20 minutes. Remove from the heat and let stand, covered, 10 minutes.
3) Stir the chopped cilantro into the rice and serve.
NOTES:
~I recommend using natural chicken broth with no MSG!
~I use grape seed oil because it's one of the healthiest oils you can use. Stay away from regular corn and canola oils, as these are all GMO.
~I like to use Jasmine rice.
~Make sure to check on the rice, once the liquid is absorbed it will start to burn and stick on the bottom - mine did not take 20 minutes!
Enjoy!
Kirsten
CILANTRO RICE
1 cup cilantro sprigs, plus 2 tablespoons chopped leaves
1 clove garlic
2 cups low-sodium chicken broth
Kosher salt
1 tablespoon vegetable oil
2 3/4 cups medium-grain white rice
1) Combine the cilantro sprigs, garlic, chicken broth and 1 1/4 teaspoons salt in a blender and puree. Transfer to a liquid measuring cup and add enough water to make 3 3/4 cups liquid.
2) Heat the vegetable oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the cilantro puree and bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, about 20 minutes. Remove from the heat and let stand, covered, 10 minutes.
3) Stir the chopped cilantro into the rice and serve.
NOTES:
~I recommend using natural chicken broth with no MSG!
~I use grape seed oil because it's one of the healthiest oils you can use. Stay away from regular corn and canola oils, as these are all GMO.
~I like to use Jasmine rice.
~Make sure to check on the rice, once the liquid is absorbed it will start to burn and stick on the bottom - mine did not take 20 minutes!
Wednesday, March 26, 2014
Beer-Braised Chicken
I tried this recipe for dinner tonight, and not only was it super easy to prepare, but it tasted incredible! I knew my youngsters wouldn't like the sauce, potatoes and onions, so for them, I just pulled out the chicken, made some white rice with butter and salt and a side of broccoli. They loved it and you will too, trust me! The chicken is SO flavorful and tender! This is a winner in my book and will be added to my dinner rotation!
Enjoy!
Kirsten
PS: This recipe comes from the Food Network Magazine, but I have made changes to make it gluten-free.
BEER-BRAISED CHICKEN
1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
Gluten-free flour, for dredging
1 tablespoon extra-virgin olive oil
1 12-ounce bottle gluten-free beer (preferably brown ale)
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed dark brown sugar
4 sprigs fresh thyme
3 tablespoons chopped fresh parsley
1) Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate.
2) Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
3) Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup of water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.
NOTES:
~I recommend buying all natural gluten-free bacon with no nitrites or other chemicals and I also buy chicken that is hormone free and minimally processed.
~I trimmed the fat from the chicken before seasoning and dredging it.
~I used almond flour for dredging.
~I used Green's Gluten Free Amber Ale, which I found in a 1 pint .9 oz. bottle, so I measured out 12 oz. and drank the rest! It's the first time I have tried a gluten-free beer and it wasn't half bad!
~I used spicy brown mustard.
~There was one faulty thing with this recipe and I suspected it before making it. The potatoes were NOT getting soft in that short amount of time! You could try cutting them smaller, but instead of doing that, I just pulled them out and microwaved them for a minute or two and they were nice and soft! I plopped them back in and we were ready to eat!
~The parsley is optional, but it does add nice color.
Enjoy!
Kirsten
PS: This recipe comes from the Food Network Magazine, but I have made changes to make it gluten-free.
BEER-BRAISED CHICKEN
1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
Gluten-free flour, for dredging
1 tablespoon extra-virgin olive oil
1 12-ounce bottle gluten-free beer (preferably brown ale)
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed dark brown sugar
4 sprigs fresh thyme
3 tablespoons chopped fresh parsley
1) Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate.
2) Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
3) Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup of water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.
NOTES:
~I recommend buying all natural gluten-free bacon with no nitrites or other chemicals and I also buy chicken that is hormone free and minimally processed.
~I trimmed the fat from the chicken before seasoning and dredging it.
~I used almond flour for dredging.
~I used Green's Gluten Free Amber Ale, which I found in a 1 pint .9 oz. bottle, so I measured out 12 oz. and drank the rest! It's the first time I have tried a gluten-free beer and it wasn't half bad!
~I used spicy brown mustard.
~There was one faulty thing with this recipe and I suspected it before making it. The potatoes were NOT getting soft in that short amount of time! You could try cutting them smaller, but instead of doing that, I just pulled them out and microwaved them for a minute or two and they were nice and soft! I plopped them back in and we were ready to eat!
~The parsley is optional, but it does add nice color.
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