Mexican Street Corn Salad

I had this salad at a friend's house and had to have the recipe!  The flavors are so fresh and yummy, with a touch of sweetness from the honey in the dressing.  Enjoy it with chips or alone, as a side dish!

Enjoy!

Kirsten

MEXICAN STREET CORN SALAD

Dressing

1/2 cup plain nonfat yogurt

1 tablespoon lime juice

1 teaspoon honey

1/2 teaspoon paprika

1/4 teaspoon cumin

Salad

Splash of oil

4 ears of corn (about 3 cups), shucked, raw, and kernels removed

1 clove garlic, minced

2 tablespoons lime juice

1/4 teaspoon kosher salt

1 cup canned black beans, drained & rinsed

1 red bell pepper, seeded and chopped

1/2 cup chopped red onion

1/2 cup packed fresh cilantro, chopped

1/2 cup cotija cheese, crumbled (can sub feta)

1) Mix all dressing ingredients and set aside.

2) Heat oil over medium/high heat in a large saute pan.  Add garlic and corn.  Cook about 15 minutes, flipping frequently, until corn begins to char a bit.  Gentry toss with lime juice and salt.

3) In a large bowl, combine corn mix, black beans, pepper, onion, cilantro and cheese.  Drizzle dressing over and serve either warm or cold.  Perfect over tacos, as a chip dip or by itself as a side dish!

NOTES:

~I used Greek yogurt from Aldi and I didn't need to add any milk.

~Fresh lime juice all the way!

~I used avocado oil, but canola or regular veggie oil would be just fine too.

~Cotija cheese is the best, but if you have a hard time finding it, feta works too and is delish!

Garlic Mashed Potatoes

I tried this recipe last night for the first time and it was AMAZING!!!  I have found that most garlic mashed potatoes in restaurants are not gluten free, unfortunately!  I was surprised by this!  This recipe is not only gluten free, but it's super easy as well!  They are so good, they don't even need gravy!  Although I served them with Pork Piccata and they were extra delicious with a little bit of that white wine, lemon sauce on top!

Enjoy!
Kirsten

GARLIC MASHED POTATOES

1 1/4 pounds Yukon Gold potatoes, left unpeeled and cut into 1-inch pieces
4 large cloves garlic, peeled and quartered
1/2 cup chicken broth
1 tablespoon olive oil
1/2 teaspoon salt

1)  Place the potatoes and garlic in a steamer basket fitter over a large pot of boiling water.  Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.

2)  Warm the chicken broth in a small saucepan on the stove or in a glass container in the microwave.

3)  Remove the steamer basket and drain the water from the large pot.

4)  Transfer the potatoes and garlic to the pot, add the oil, salt and broth, and mash until smooth.

NOTES:

~I couldn't find Yukon Gold potatoes at the store, so I just went with another yellow potato.

~I recommend using a chicken broth that has only a few ingredients!  Some of them are full of unhealthy stuff, like MSG!  Aldi has a great organic broth that is super cheap!

~I always use Kosher salt for cooking.

~I did this in my rice cooker/steamer and it was SO easy!!  Also, I heated the chicken broth in the microwave,  You just want it to be warm so it doesn't cool off your potatoes!

Cauliflower Mash

You HAVE to try this!!  If you can't have white potatoes, or are just looking for a healthy substitute, you won't be disappointed with this recipe!  It really could stand in for mashed potatoes, I promise, it's true!  Try it!!  I think I like it better than mashed potatoes, because of the hint of sweetness.  I hope you like it as much as I do!

Enjoy!
Kirsten

CAULIFLOWER MASH

1 head cauliflower, cut into florets (about 4 cups)
2 cloves garlic, minced
1/2 cup coconut cream
2 tablespoons ghee
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
1 tablespoon minced fresh parsley

1)  Bring 2 cups of water to a boil in a large pot over medium-high heat.  Add the cauliflower florets and garlic and simmer until the florets are fork-tender, about 15 minutes.

2)  Drain the cauliflower and transfer to a food processor (or use an immersion blender).  Add the coconut cream, ghee, salt and pepper and pulse until the cauliflower begins to turn smooth in consistency.  Add the chicken broth, one tablespoon at a time, pulsing to mix, until the desired consistency is achieved.

3)  Add the parsley and continue blending until completely smooth.  Serve warm.

Sweet Potato Mash with Caramelized Onions

I just love this flavor combination!  Serve it next to the Banger Sausage Patties and you've got one healthy and delicious meal!

Enjoy!
Kirsten

SWEET POTATO MASH WITH CARAMELIZED ONIONS

4 medium sweet potatoes, peeled and cut into large dice
5 tablespoons Ghee, divided
1/2 cup full-fat coconut milk
3 onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper

1)  Bring 4 cups of water to a boil in a medium pot over medium-high heat.

2)  Cook the sweet potatoes in the boiling water until fork tender, 10 to 15 minutes.  Drain and return the potatoes to the pot.

3)  Add 2 tablespoons of the ghee and the coconut milk.  Using a potato masher, immersion blender or large kitchen fork, mash and mix the sweet potatoes with the ghee and the coconut milk.  Cover the pot to keep warm and set aside.

4)  While the potatoes are cooking, heat 3 tablespoons of the ghee in a large skillet over medium heat, swirling to coat the bottom of the pan.  When the ghee is hot, add the onions and cook for 15 minutes, turning them periodically as they begin to brown and caramelize.  (Do not rush this step-the browner the color, the more concentrated the flavor will be.)

5)  Transfer the mashed sweet potatoes to a bowl or serving dish and top with the caramelized onions.  Season with salt and pepper and stir to combine.

NOTES:

~Ghee is clarified butter.  You could use butter if you don't have Ghee, but if you are dairy free - then try Ghee!  It still has the butter flavor, but without the dairy!

~Caramelizing the onion adds so much flavor, but it takes care and patience.  First, don't slice the onions too thin or they'll dry out too much while cooking.  Aim for slices about 1/8 inch thick. Make sure you use a large enough pan - crowd your onions and they'll steam instead of caramelize.  Finally, don't rush the process!  Onions should be soft in texture and a rich brown color before you pull them off the stove!

~Serve alongside Banger Sausage Patties for a healthy and delicious dinner - or breakfast!

Cinnamon Apple Sauce

I had surgery recently and a friend brought me this delicious apple sauce!!  I had to get the recipe!  She used sweet apples so it didn't even need any added sugar - awesome!  Perfect for fall!

Enjoy!
Kirsten

CINNAMON APPLE SAUCE

5 pounds of sweet apples
1 tablespoon cinnamon

1)  Peel apples, slice and place in a pot with 1/8 inch of water in the bottom.

2)  Stir cinnamon into 1/4 cup of water until well combined, then pour over the apples.

3)  Cook on medium heat until the water starts to boil, then reduce to low and cook for about 30-45 minutes, until soft and mushy.

4)  Mash with a potato masher and serve warm or store in fridge until ready to eat.

NOTES:

~I used McIntosh apples that were a little on the mealy side to begin with and they worked great, except they were a little tart for my taste, so I did add about 1/4 cup of sugar.  If you use a sweeter apple, you won't need to add any sugar!

~I did not have to cook it for the full 30 minutes, maybe because my apples were very soft.  Also, they practically mashed themselves!  I did mash it a little, but I like to leave it a little on the chunky side so it's not like baby food.

~This is a great gift and looks beautiful in a mason jar with a circle of pretty fabric cut out for the lid!

Perfect Oven-Roasted Brussel Sprouts

If you're like me and you HATED (with a passion) brussel sprouts when you were a kid, you have to try them now!  A friend turned me onto them recently and I absolutely LOVE them!

I'll be honest, they make your house STINK like cabbage, but to me, it's worth it!  My kids complain, but they don't have to eat them!

Enjoy!
Kirsten

PERFECT OVEN-ROASTED BRUSSEL SPROUTS

Brussel sprouts
Olive Oil
Kosher Salt

1)  Wash the brussel sprouts and cut them into halves or quarters if they are large.

2)  Place them in an even layer on a large baking sheet and drizzle with a good amount of olive oil.

3)  Sprinkle evenly with kosher salt.

4)  Bake at 400 degrees for about 20-25 minutes or until tender.

NOTES:

~It's not an exact science, so there are no amounts for this recipe!  I like to buy bagged brussel sprouts from Trader Joe's and I usually use two bags when I make them.  They keep nicely and reheat well, so I refrigerate the leftovers in a glass container for up to a week.

~You can adjust the salt to your liking or try different seasonings, like garlic salt.

Oven-Roasted Spiced Carrots

I made these for dinner tonight with Maple-Glazed Pork Chops and they were awesome!!  Super tender, flavorful and a little spicy too!  Yum!  My kids can't stand cooked carrots, so on nights when I make them, they eat raw carrots!  Hey, I pick my battles - at least they are eating them!

Enjoy!
Kirsten

PS: This recipe comes from the Feb./Mar. 2015 issue of Taste of Home magazine.

OVEN-ROASTED SPICED CARROTS

2 pounds medium carrots, cut into 2 inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

1)  Preheat oven to 400 degrees.  In a large bowl, toss carrots with oil.

2)  Mix seasonings; sprinkle over carrots and toss to coat.

3)  Arrange carrots in a single layer in a 15x10x1 inch baking pan coated with cooking spray  Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

NOTES:

~You could also use coconut oil.

Rice Vinegar Asian Salad

Just finished tossing this together for dinner tonight.  Going to serve it with some Tilapia.  It was one of the easiest recipes I've ever made.  It was done in no time and it's healthy and delicious!  I'm not sure if my kids will like it, but I know my husband will!  It would make a great snack!  Crunchy, tangy, a little spicy, and fun to eat with chop sticks!

Enjoy!
Kirsten

PS: The recipe comes from Allergy-Proof Recipes for Kids, by Leslie Hammond and Lynne Marie Rominger.

RICE VINEGAR ASIAN SALAD

1/4 cup rice vinegar
2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger or 1 teaspoon ground ginger
2 teaspoons olive oil
2 teaspoons honey
1 - 16 oz. bag prepared coleslaw cabbage
Cayenne or black pepper to taste
1/4 cup sliced scallions
1 tablespoon toasted sunflower seeds

1)  In a large bowl, mix together vinegar, vegetable oil, ginger, olive oil and honey.

2)  Stir in cabbage mixture, pepper, and scallions until thoroughly coated.  Toss in sunflower seeds and stir.

NOTES:

~I did use rice vinegar, but if you don't have it, this recipe would be delicious with apple cider vinegar too.

~I'm not a big fan of vegetable oil and most canola oil is GMO.  I would recommend something healthier like safflower oil.  I'm wondering if peanut oil would give it a nuttier flavor maybe?

~When it was done, I thought it was too tart, so I added an extra tablespoon of honey!  Play around with it until you are satisfied!  Even with the tablespoon I added, it was still pretty tart.

~I used 1/4 teaspoon of ground cayenne pepper and I thought it was just the right amount of spice.  For my kids, I might use a little less.

~I toasted the sunflower seeds by placing aluminum foil on a baking sheet, spraying it with non-stick cooking spray and baking them at 375F for 5-6 minutes.  When you can smell them, they are done!  Let them cool before throwing them into the salad.  Also, I used more than a tablespoon, probably more like 1/4 cup.

Cheesy Broccoli Rice Casserole

I made this recipe last night and my husband and I loved it!  It's total comfort food!  My kids hated it, unfortunately.  Yours might like it though; I know the author of the cook book that it's from says that her daughter loves it.  I think my kids aren't used to casseroles.  They are very funny about textures and one of them isn't real fond of cheese.  I think it could be made a little more kid friendly by using some American cheese in addition to the cheddar.  The broccoli and cheddar flavors are maybe a little on the bitter side for some kids.  The original recipe is not gluten-free, so I made some changes.

Enjoy!

Kirsten

PS: The recipe comes from one of my favorite cook books, 100 Days of Real Food by Lisa Leake.

CHEESY BROCCOLI RICE CASSEROLE

1 cup uncooked brown rice, cooked according to the package directions
3/4 pound broccoli, roughly chopped (4 or 5 cups) and steamed for about 5 minutes
2 tablespoons butter
1/4 cup diced onion
2 tablespoons gluten-free flour
1 1/2 cups milk
1 1/2 cups grated sharp-cheddar cheese
3/4 teaspoon salt
1/2 teaspoon yellow mustard
Ground black pepper, to taste
1/2 cup gluten-free bread crumbs
Extra-virgin olive oil

1)  Preheat the oven to 400F.

2)  Combine the cooked rice and broccoli in a large mixing bowl and set aside.

3)  Melt the butter in a medium sauté pan over medium heat.  Add the onion and cook, stirring, until softened, about 2 minutes.  Sprinkle in the flour and cook for 1 or 2 minutes, until the flour begins to brown, but doesn't burn, whisking almost continuously.

4)  Whisk in the milk, watching for lumps.  Sprinkle in the cheese, salt, mustard, and pepper and stir until well combined.  Bring to a simmer and cook, stirring, until the mixture is the consistency of very thick gravy, less than 5 minutes.

5)  Pour the cheese sauce over the broccoli and rice.  Mix thoroughly and spread evenly in an 8x8-inch baking dish.

6)  Sprinkle the casserole with the bread crumbs and then drizzle (or spray) enough olive oil over the top to coat the bread crumbs.

7)  Bake for 12-14 minutes, or until the bread crumbs are nicely browned.  Serve warm.

NOTES:

~I was short on time, so I didn't use brown rice, I used minute rice instead.  If I had more time, I would definitely use brown rice, since it's much healthier than white, especially minute rice, but in a pinch, minute rice will work.  I used 2 cups of rice/2 cups of water and it made just the right amount.

~I chopped the broccoli pretty small, to make it a little kid friendlier.

~I used a flour blend that I made, but you could use any gluten-free flour.

~I used dry mustard instead of regular mustard.  I didn't measure it, but I'm guessing I used about 1/2 teaspoon.

~I used butter on the top instead of olive oil.  Just cut some small chunks and lay them all around the top.

~I think this would also be delicious, and a little healthier, if you added some cooked chicken to it.  I may try that next time, to make it more of a well balanced meal.

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.

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.

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.

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.

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.

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.

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.

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.

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!

Cinnamon Baked Sweet Potatoes

I had a girl's night recently with a couple of my sisters and my friend Virgene made these awesome sweet potatoes!  They were tender and sweet and I couldn't believe they didn't have any sugar on them!  I had to have the recipe!  I made them tonight for dinner and they were incredible, once again.  I'm not sure you can call it a recipe, it's a little vague when it comes to amounts, but here goes!

Enjoy,
Kirsten

CINNAMON BAKED SWEET POTATOES

Sweet potatoes (washed and cut into bite sized chunks, skin on)
Cinnamon
Paprika
Coconut oil

1)  Preheat oven to 375F and spray a cookie sheet with cooking spray, or brush with oil.

2)  Put sweet potatoes into a large bowl, drizzle with coconut oil and sprinkle with cinnamon and paprika.

3)  Toss until potatoes are covered evenly in the oil and spices.

4)  Bake for 40 minutes or until potatoes are fork tender.

NOTES:

~I used about 6 sweet potatoes and I have a ton left over, which is what I wanted, but if you don't want leftovers, I wouldn't use more than 1 potato per person.

~I have no idea how much cinnamon and paprika I used.  Just sprinkle and toss, sprinkle and toss until it looks covered and smells nice!  I used more cinnamon than paprika, you want the paprika to be a background flavor, so don't use too much - and do not use Smoked Paprika - just regular Paprika!

~You could use olive, canola or any other oil, but I like coconut oil.  It's super healthy and it adds a great flavor to this dish.  Unless your house is hot, it will be solid, so you can melt it in the microwave first.

Captain Mac

Homemade macaroni and cheese, who doesn't love that?  This is a great comfort food recipe that is made in the slow cooker!  We had lots of leftovers, and honestly, I thought it just got better and better!  Oh, and of course, it's gluten free!!

Enjoy!
Kirsten

PS: The recipe comes from my friend Cheryl Moeller's new cookbook, Creative Slow Cooker Meals.

CAPTAIN MAC

1 lb. gluten free elbow macaroni
6 oz. colby cheese, shredded
6 oz. asiago cheese, shredded
6 oz. sharp cheddar cheese, shredded
4 tablespoons butter
3/4 cup milk
2 eggs, beaten
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard

1)  Cook macaroni according to package directions until just shy of al dente.  Drain and transfer to slow cooker.  Mix in butter and cheese.

2)  In separate bowl, whisk together milk, eggs, salt, pepper and dry mustard.  Pour over macaroni.  Cover and cook on low for 2 to 3 hours.

NOTES:

~I didn't have asiago cheese, so I just used whatever I had on hand and it was delicious.  You can always mix up your cheeses depending on your taste or what you have on hand at the time!