This bisque (fancy name for thick creamy soup) is so easy to make and delicious too! I would pair this with a salad or sandwich or both. You can also drop some chopped up meat to make it more filling.
Serves: 4
Prep Time: 10 minutes
Cook Time: 50-60 minutes
INGREDIENTS
1 large butternut squash
3 Tbsp coconut oil
1 medium onion, coursely chopped
2 garlic cloves
1/2 tsp dried thyme
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
Sea salt
3-4 cups chicken broth
1 cup coconut milk
1 tbsp fresh lemon juice
WHAT TO DO
1 Preheat oven to 350°F.
2 Cut squash in half and rub with coconut oil. Bake for approximately 50 minutes or until easily pierced with a fork.
3 Meanwhile, in a large saucepan, heat the coconut oil over medium heat. Add the onions, garlic, thyme, cinnamon, and cayenne. Season with salt. Cook and stir occasionally until the onions are translucent, about 5 minutes. Set aside and wait for the squash to be ready.
3 When the squash is cooked through, scoop out meat into the saucepan with the onion mixture.
4 Add the broth and lemon juice. With a hand blender, puree all the ingredients. Season to taste with salt.
TIP
This is great to make big batches with and freeze in individual bags for individual servings.
Monday, November 28, 2011
Sunday, November 27, 2011
Basic Cranberry Sauce
Cranberry sauce is always a good thing with Turkey. I love the sweet taste of the cranberries with turkey and ham. I adapted this recipe from here. I forgot the put the honey, used ground cinnamon and regular white sugar instead. It still tasted great.
Serves: 12 (about 16 oz.)
Prep Time: 5 minutes
Cook Time: 15 minutes
INGREDIENTS
1/2 cup packed dark brown sugar
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup water
1/8 tsp ground allspice
1 (12-ounce) package fresh cranberries
1/4 tsp ground cinnamon
WHAT TO DO
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Cool completely..
TIPMake up to two days ahead and refrigerate.
Serves: 12 (about 16 oz.)
Prep Time: 5 minutes
Cook Time: 15 minutes
INGREDIENTS
1/2 cup packed dark brown sugar
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup water
1/8 tsp ground allspice
1 (12-ounce) package fresh cranberries
1/4 tsp ground cinnamon
WHAT TO DO
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Cool completely..
TIPMake up to two days ahead and refrigerate.
Saturday, November 26, 2011
Gluten-Free Spiced Pumpkin Chiffon Pie
This pumpkin pie version is a lot lighter in texture than the typical pumpkin pie you're used to. I've also switched out the pie crust to a gluten-free version that I've posted in the past. I also made the filling dairy free.
Adapted from the original recipe here.
Serves: 8 or (1 pies)
Prep Time: 30 minutes
Cook Time: 30 minutes
INGREDIENTS
1 1/4 cups canned pumpkin
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large egg yolks
2/3 cup coconut milk
1 envelope unflavored gelatin
1/4 cup fresh orange juice
2 large egg whites
1/8 teaspoon cream of tartar
5 tablespoons granulated sugar, divided
2 Fit dough into a 9-inch pie plate. Pierce bottom and sides of dough with a fork. Bake at for 25 minutes or until browned. Cool completely on a wire rack.
3 Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
4 Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form.
5 Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°.
6 Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
TIP
These will keep 1-2 days in the fridge.
Adapted from the original recipe here.
Serves: 8 or (1 pies)
Prep Time: 30 minutes
Cook Time: 30 minutes
INGREDIENTS
1 1/4 cups canned pumpkin
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large egg yolks
2/3 cup coconut milk
1 envelope unflavored gelatin
1/4 cup fresh orange juice
2 large egg whites
1/8 teaspoon cream of tartar
5 tablespoons granulated sugar, divided
WHAT TO DO
1 Preheat oven to 350°F.2 Fit dough into a 9-inch pie plate. Pierce bottom and sides of dough with a fork. Bake at for 25 minutes or until browned. Cool completely on a wire rack.
3 Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
4 Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form.
5 Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°.
6 Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
TIP
These will keep 1-2 days in the fridge.
Friday, November 25, 2011
Gluten-Free Savory Mushroom Rice Stuffing
This gluten free version of the traditional holiday stuffing will satisfy your palette around the holiday season. Instead of bread, rice is used. This recipe is adapted from the original recipe here. The first time I tried using the wild rice with the arborio rice, they didn't cook at the same time, so I decided to omit the wild rice. Other than that, it tastes exactly like stuffing....without the gluten. Hope you enjoy.
Serves: 12-16
Prep Time: 15 minutes
Cook Time: 35-45 minutes
INGREDIENTS
5 Tbsp olive oil
1 1/2 cups carrots, finely diced
1 1/2 cups celery, finely diced
1 1/2 cups onion (1 medium sized onion), finely diced
1 lb mushrooms, diced
3 cups arborio rice
8 cups (or more) chicken broth
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried basil
1 tsp salt
1 tsp ground sage
1/2 tsp marjoram
WHAT TO DO
1 In a large sauce pan over medium-high heat, add the olive oil.
2 Add the carrots, celery, onions, and mushrooms. Cook until onions are translucent, about 5 minutes. Add salt and pepper to taste.
3 Add the rice and stir to coat for about a minute.
4 Add enough broth to just cover the ingredients, and turn down to a simmer.
5 Continue to cook just like risotto, stirring almost continuously, about every couple minutes or so. Continue adding broth a half cup at a time.
6 After 30 minutes, add the spices.
7 Continue adding broth if the rice is not done and keep stirring to keep from burning at the bottom.
8 When the rice is cooked through, turn off the heat and serve.
TIP
To save time, you can certainly make 1 day ahead.
Serves: 12-16
Prep Time: 15 minutes
Cook Time: 35-45 minutes
INGREDIENTS
5 Tbsp olive oil
1 1/2 cups carrots, finely diced
1 1/2 cups celery, finely diced
1 1/2 cups onion (1 medium sized onion), finely diced
1 lb mushrooms, diced
3 cups arborio rice
8 cups (or more) chicken broth
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried basil
1 tsp salt
1 tsp ground sage
1/2 tsp marjoram
WHAT TO DO
1 In a large sauce pan over medium-high heat, add the olive oil.
2 Add the carrots, celery, onions, and mushrooms. Cook until onions are translucent, about 5 minutes. Add salt and pepper to taste.
3 Add the rice and stir to coat for about a minute.
4 Add enough broth to just cover the ingredients, and turn down to a simmer.
5 Continue to cook just like risotto, stirring almost continuously, about every couple minutes or so. Continue adding broth a half cup at a time.
6 After 30 minutes, add the spices.
7 Continue adding broth if the rice is not done and keep stirring to keep from burning at the bottom.
8 When the rice is cooked through, turn off the heat and serve.
TIP
To save time, you can certainly make 1 day ahead.
Wednesday, October 26, 2011
Breakfast Quiche
Serves: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
INGREDIENTS
2 Tbsp Coconut Oil
1 small onion, diced
2 garlic cloves, minced
handful of button mushrooms, diced
1/4 cup bacon, cooked and diced
1 handful of spinach
9 eggs, scrambled
WHAT TO DO
1 Heat the oven to 350º F and prepare a muffin pan with a little dab of coconut oil. If you have a nonstick pan, you can skip this step.
2 Heat the oil in a skillet over medium heat and saute the onions for about 2-3 minutes.
3 Add the garlic and and mushrooms and cook until the mushrooms reduce down a bit.
4 Add the bacon and spinach and cook for another minute.
5 Divide the mixture into the 12 cup muffin pan.
6 Divide the scramble eggs into the cups as well and bake until cooked through, about 15 minutes.
TIP
I cook this up at the beginning of the week and every morning get one out of the fridge! A quick breakfast out the door.
Thursday, August 25, 2011
The Original Margarita
Trying to eat and drink healthy is always on my mind especially when allergic to so many things. So in the spirit of moderation, I'ld like to share my favorite (gluten-free) alcoholic beverage, the Original Margarita. This drink is meant to be sipped, but hey, I'm not your mom so, bottoms up!
I love this drink because 1) it's gluten free and B) there's no added fillers to make it seem like you have 'more' of a drink, quality vs. quantity, 3) it's really good and finally D) it's strong!
Inspired from John Staph who calls it an 'Old Coin' and turned me on to this tasty concoction.
INGREDIENTS
2 oz. Patron
1 oz. Cointreau
3/4 oz.fresh lime juice
Shake with ice, strain, and serve on ice. I usually don't salt the glass, but that's just my preference.
Thursday, August 18, 2011
Creamy Avocado Dressing/Dip
I recently came across a recipe from from myrecipes.com, to spice up my salad dressing. I made some major alteration as I was missing some of the ingredients, but it turned out really good. Say good-bye to boring salad dressings. This is really good as a dip too! Tastes very similar to cilantro hummus.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
2 garlic cloves, minced
1 persian cucumber
1 avocado, peeled and pitted
1 cup cilantro
2 green onions
Fresh juice of 1 lime
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
WHAT TO DO
1 Puree everything in a blender or preferably in a food processor.
2 Add 1/4 cup water at a time to your desired consistency.
TIP
Leave it thick by not adding the water and use it as a dip for your veggies.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
2 garlic cloves, minced
1 persian cucumber
1 avocado, peeled and pitted
1 cup cilantro
2 green onions
Fresh juice of 1 lime
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
WHAT TO DO
1 Puree everything in a blender or preferably in a food processor.
2 Add 1/4 cup water at a time to your desired consistency.
TIP
Leave it thick by not adding the water and use it as a dip for your veggies.
Sunday, July 24, 2011
Sweet and Salty Glazed Salmon Salad
You'll love this light, sweet and salty fish dish that helps promote the production of healthy stomach acids. The sauce tastes similar to the ponzu sauce you would get at a sushi restaurant, but a lighter version of it.
This recipe was adapted from Martha Stewart's, Soy-Glazed Salmon with Watercress Salad.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
INGREDIENTS
4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds
WHAT TO DO
1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper. In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.
2 Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil.
3 Season salmon with salt and pepper and broil for 5 minutes.
4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more. You can reserve some of the glaze to pour over the fish on the plate.
5 Add orange segments, spinach, and carrots to dressing and toss to coat. Season with salt and pepper.
6 Divide salad among four plates and top with salmon. Sprinkle everything with sesame seeds. Serve immediately.
This recipe was adapted from Martha Stewart's, Soy-Glazed Salmon with Watercress Salad.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
INGREDIENTS
4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds
WHAT TO DO
1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper. In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.
2 Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil.
3 Season salmon with salt and pepper and broil for 5 minutes.
4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more. You can reserve some of the glaze to pour over the fish on the plate.
5 Add orange segments, spinach, and carrots to dressing and toss to coat. Season with salt and pepper.
6 Divide salad among four plates and top with salmon. Sprinkle everything with sesame seeds. Serve immediately.
Saturday, July 23, 2011
Spicy Coconut Trout
Citrus and spice makes everything nice, especially seafood. This flavorful dish will excite your taste buds and help with reducing inflammation. If you don't like trout, try it with your favorite fish.
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
INGREDIENTS
1-inch piece of ginger, quartered
2 cayenne peppers
2 limes, juiced
2 Tbsp. fish sauce
2 garlic cloves
1 can (15 oz.) coconut milk
1 cup cilantro, loosely packed
4 pieces (6 oz.) trout
WHAT TO DO
1 Heat oven to 400°F.
2 In a food processor, add the ginger, cayenne pepper, lime juice, fish sauce, and garlic and mix for 5 seconds.
3 Add the coconut milk and cilantro and pulse a few times until incorporated.
4 Place each piece of fish on separate aluminum foil or parchment paper that is big enough to wrap the fish and sauce.
5 Divide the sauce onto the fish.
6 Wrap the fish with the foil and cook in the oven for about 15 minutes, or until the fish flakes with a fork.
7 Pour contents into bowls and serve.
TIP
Try using your favorite fish with this dish!
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
INGREDIENTS
1-inch piece of ginger, quartered
2 cayenne peppers
2 limes, juiced
2 Tbsp. fish sauce
2 garlic cloves
1 can (15 oz.) coconut milk
1 cup cilantro, loosely packed
4 pieces (6 oz.) trout
WHAT TO DO
1 Heat oven to 400°F.
2 In a food processor, add the ginger, cayenne pepper, lime juice, fish sauce, and garlic and mix for 5 seconds.
3 Add the coconut milk and cilantro and pulse a few times until incorporated.
4 Place each piece of fish on separate aluminum foil or parchment paper that is big enough to wrap the fish and sauce.
5 Divide the sauce onto the fish.
6 Wrap the fish with the foil and cook in the oven for about 15 minutes, or until the fish flakes with a fork.
7 Pour contents into bowls and serve.
TIP
Try using your favorite fish with this dish!
Tuesday, July 19, 2011
Fruit Medley
This refreshing, exotic fruit snack will help cool you down on those hot summer days. Did I mention that it has lots of antioxidants that help rid the body of toxins?!
Serves: 4-6
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
1 fuji apple, peeled, cored, and cubed
1 orange, cut from rind and sectioned
1 small papaya, cut into 2-inch cubes
1 small cantaloupe, cut into 2-inch cubes
1 Tbsp fresh mint, minced
1 Tbsp fresh parsley, minced
WHAT TO DO
Toss all ingredients. Serve chilled.
TIME SAVER TIP
You can make this a day or two ahead.
 |
| Fruit Medley |
Serves: 4-6
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
1 fuji apple, peeled, cored, and cubed
1 orange, cut from rind and sectioned
1 small papaya, cut into 2-inch cubes
1 small cantaloupe, cut into 2-inch cubes
1 Tbsp fresh mint, minced
1 Tbsp fresh parsley, minced
WHAT TO DO
Toss all ingredients. Serve chilled.
TIME SAVER TIP
You can make this a day or two ahead.
Thursday, June 2, 2011
Rice Noodle Salad
Ginger, cilantro and mint help support a healthy immune system as well as incorporates great flavors for this exotic and healthy salad inspired from Vietnam.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
4 oz. rice vermicelli noodles
2 persian cucumbers, matchstick
2 medium spicy red peppers, seeded, and minced
1 thumb sized fresh ginger, peeled and grated
3 Tbsp fish sauce
2 - 3 limes, juiced
3 cups cilantro, rough chop
2 cups green onions, chopped
1 heads of romaine lettuce, torn into bite sized pieces
3 cups fresh mint, rough chop
WHAT TO DO
1 Prepare noodles according to the package directions.
2 Mix the peppers, ginger, fish sauce, and lime juice, in a large bowl.
3 Add the noodles, cucumbers, cilantro, green onions, and lettuce to the sauce and toss well.
4 Serve and enjoy immediately.
TIP
To save time, make the dressing, prep the greens and noodles up to 1-2 days ahead of time.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
4 oz. rice vermicelli noodles
2 persian cucumbers, matchstick
2 medium spicy red peppers, seeded, and minced
1 thumb sized fresh ginger, peeled and grated
3 Tbsp fish sauce
2 - 3 limes, juiced
3 cups cilantro, rough chop
2 cups green onions, chopped
1 heads of romaine lettuce, torn into bite sized pieces
3 cups fresh mint, rough chop
WHAT TO DO
1 Prepare noodles according to the package directions.
2 Mix the peppers, ginger, fish sauce, and lime juice, in a large bowl.
3 Add the noodles, cucumbers, cilantro, green onions, and lettuce to the sauce and toss well.
4 Serve and enjoy immediately.
TIP
To save time, make the dressing, prep the greens and noodles up to 1-2 days ahead of time.
Tuesday, April 19, 2011
Guacamole
This is one of my favorite appetizers. It's fast, easy, and well, just plain good and good for you!
I know lots of people who are afraid to consume avocados because of it's high fat content. It contains a whopping 50 calories in one 1 inch slice with 35 of those coming from fat. What you need to also understand is that there are many different types of fats and not all of them are going to be bad for you whenever you eat them. The type of fats that are included in an avocado are monounsaturated fats and polyunsaturated fats, which should be included in any good diet lifestyle.
Another positive impact they have is to reduce cholesterol, as the monounsaturated fat in avocados helps to reduce triglyceride levels and increase HDL, which is the good cholesterol. Eat avocados in moderation to get all the amazing benefits it offers. They don't call it a 'superfood' for nothing!
INGREDIENTS
4 avocados, smashed
1 small onion, diced
1 medium tomato, diced
1 cup cilantro, chopped
2 limes, juiced
sea salt to taste
WHAT TO DO
Mix all the ingredients in a bowl. Serve with your favorite vegetable chips.
TIP
If you want to make this ahead of time (same day), cover with plastic wrap. Make sure the plastic is touching the mixture with as little air bubbles as possible. The air will turn the mixture brown.
I know lots of people who are afraid to consume avocados because of it's high fat content. It contains a whopping 50 calories in one 1 inch slice with 35 of those coming from fat. What you need to also understand is that there are many different types of fats and not all of them are going to be bad for you whenever you eat them. The type of fats that are included in an avocado are monounsaturated fats and polyunsaturated fats, which should be included in any good diet lifestyle.
Another positive impact they have is to reduce cholesterol, as the monounsaturated fat in avocados helps to reduce triglyceride levels and increase HDL, which is the good cholesterol. Eat avocados in moderation to get all the amazing benefits it offers. They don't call it a 'superfood' for nothing!
INGREDIENTS
4 avocados, smashed
1 small onion, diced
1 medium tomato, diced
1 cup cilantro, chopped
2 limes, juiced
sea salt to taste
WHAT TO DO
Mix all the ingredients in a bowl. Serve with your favorite vegetable chips.
TIP
If you want to make this ahead of time (same day), cover with plastic wrap. Make sure the plastic is touching the mixture with as little air bubbles as possible. The air will turn the mixture brown.
Monday, April 18, 2011
Agua Chile
This fast and easy recipe not only tastes great, it smells and looks delicious too. My mouth just waters when I look at it. Shrimp swimming in lemon and spice is all so nice...for my tummy! A serving, about 3 ounces of shrimp, has 17 grams of protein, 15% iron, and 21% B12 of your daily value! How's that for this flavorful crustacean!
INGREDIENTS
8 lemons, juiced
4 serrano chili
1 small onion, quartered
1/2 Tablespoon garlic powder
1 teaspoon sea salt
2 cups cilantro
1 pound raw shrimp, peeled and deveined (you can use cooked the precooked but it's a little chewy)
1 medium red onion, thinly sliced
3 medium cucumbers, peeled, seeded and sliced
WHAT TO DO
1. In a food processor, blend the first 5 ingredients for the marinade until smooth, about 20-30 seconds. Add the cilantro and blend another 5 seconds or so. Combine the marinade with the remaining ingredients in a large mixing bowl. Chill for at least 2 hours.
TIP
The flavors get even better the next day!
INGREDIENTS
8 lemons, juiced
4 serrano chili
1 small onion, quartered
1/2 Tablespoon garlic powder
1 teaspoon sea salt
2 cups cilantro
1 pound raw shrimp, peeled and deveined (you can use cooked the precooked but it's a little chewy)
1 medium red onion, thinly sliced
3 medium cucumbers, peeled, seeded and sliced
WHAT TO DO
1. In a food processor, blend the first 5 ingredients for the marinade until smooth, about 20-30 seconds. Add the cilantro and blend another 5 seconds or so. Combine the marinade with the remaining ingredients in a large mixing bowl. Chill for at least 2 hours.
TIP
The flavors get even better the next day!
Saturday, April 9, 2011
Gluten-Free Chocolate Chip Cookies
This is probably my favorite cookie recipe. It has caramel bits, shredded coconut, nuts, and of course dark chocolate chips! YUMMMMM I usually make this around the holidays, otherwise I would eat them all year round.
INGREDIENTS
1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon GF vanilla
2 1/2 cups GF Flour (Bob's Redmill brand)
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup unsweetened shredded coconut
1 cup semisweet chocolate chips (12 oz.)
1 cup chopped pecans
1/2 cup Hershy's Heath English Toffee Bits
WHAT TO DO
1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in coconut, chocolate, pecans, and toffee.
3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
TIP
Gluten free baking products react a little different when cooking and cooked. They don't rise as much as traditional all purpose flour. These cookies are best the first couple of days, then they get dried out and break apart easily. So here's your excuse to chomp on them asap. Enjoy!
INGREDIENTS
1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon GF vanilla
2 1/2 cups GF Flour (Bob's Redmill brand)
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup unsweetened shredded coconut
1 cup semisweet chocolate chips (12 oz.)
1 cup chopped pecans
1/2 cup Hershy's Heath English Toffee Bits
WHAT TO DO
1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in coconut, chocolate, pecans, and toffee.
3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
TIP
Gluten free baking products react a little different when cooking and cooked. They don't rise as much as traditional all purpose flour. These cookies are best the first couple of days, then they get dried out and break apart easily. So here's your excuse to chomp on them asap. Enjoy!
Friday, April 1, 2011
Ginger Steamed Fish with Ginger Soy Sauce
I was looking for a recipe similar to what I had when I was back on Guam for vacation. I had a fish that was steamed with a soy sauce glaze. It was very delicate and light, but oh so good. I found something similar and I think even better!
I found the original recipe from www.EatingWell.com, but made some minor changes. I also served this dish with stir fry veggies with the same ingredients for the sauce.
INGREDIENTS
6 (5 oz.) portions striped bass, halibut or any flaky white fish
6 1/4-inch-thick slices peeled fresh ginger
Sauce
WHAT TO DO
To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions. Serve with stir fried veggies.
Nutrition Bonus: Selenium (74% daily value), Magnesium (31% dv), Potassium (20% dv), very good source of omega-3s
TIP:
Fish only needs a short amount of time to steam and cook. Be careful not to overcook the fish.
I found the original recipe from www.EatingWell.com, but made some minor changes. I also served this dish with stir fry veggies with the same ingredients for the sauce.
INGREDIENTS
6 (5 oz.) portions striped bass, halibut or any flaky white fish
6 1/4-inch-thick slices peeled fresh ginger
Sauce
1/4 cup minced peeled fresh ginger
1/4 cup chopped garlic
1/4 cup sesame seeds
2 tablespoons coconut oil
2 tablespoons toasted sesame oil
1/4 cup gluten-free reduced-sodium soy sauce
2-3 scallions, thinly sliced, for garnish
WHAT TO DO
To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions. Serve with stir fried veggies.
Nutrition
Per serving: 310 calories; 16 g fat ( 1 g sat , 6 g mono ); 45 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 31 g protein; 1 g fiber; 444 mg sodium; 674 mg potassium.Nutrition Bonus: Selenium (74% daily value), Magnesium (31% dv), Potassium (20% dv), very good source of omega-3s
TIP:
Fish only needs a short amount of time to steam and cook. Be careful not to overcook the fish.
Wednesday, March 30, 2011
Salmon Poke
I never used to like raw fish, but this recipe changed my mind. It's delicious and keeps you coming back for more. If you get really fresh fish, this dish tastes NOTHING like fish! It's great for an appetizer and even better with beer! Almost forgot to mention that fish is a great source of protein and omega fatty acids (brain food)!!
INGREDIENTS
1 lb. fresh sushi grade Salmon, cut into 1/2" cubes
1 tsp course sea salt
1 Tbsp sesame oil
1 tsp crushed red pepper flakes
1 stalk green onions, chopped
1/4 cup Ono seaweed
1 small cucumber, diced
WHAT TO DO
Mix all the ingredients and refrigerate for a couple of hours to make the flavors incorporate, or if you're like me, just eat it right away and......enjoy!
TIP:
You can use any type of fresh grade sushi fish.
Tuesday, March 8, 2011
Spicy Turkey Stew
This stew that can be whipped up really quick for those cold nights! It took us about 30 minutes from start to finish!!
INGREDIENTS
1 small onion, chopped
3 garlic cloves, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspon ground cinnamon
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
1/2 tablespoon ground white pepper
3 (15 ounce) cans pinto beans (rinsed and drained)
5 cups chicken broth
Condiments (optional)
Cilantro
Lemon
WHAT TO DO
In a large pot over medium heat, add the onions and garlic. Cook for 1 minute. Add the turkey and saute for about 5 minutes until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, red pepper flakes, paprika, and white pepper and saute for another 5 minutes.
Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a food processor. Add this to the pot. Stir well and simmer for 10 minutes. Serve with lemon and cilantro as condiments.
TIP:
This stew will taste even better the next day, when it has a chance for the flavors to merry together!
INGREDIENTS
1 small onion, chopped
3 garlic cloves, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspon ground cinnamon
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
1/2 tablespoon ground white pepper
3 (15 ounce) cans pinto beans (rinsed and drained)
5 cups chicken broth
Condiments (optional)
Cilantro
Lemon
WHAT TO DO
In a large pot over medium heat, add the onions and garlic. Cook for 1 minute. Add the turkey and saute for about 5 minutes until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, red pepper flakes, paprika, and white pepper and saute for another 5 minutes.
Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a food processor. Add this to the pot. Stir well and simmer for 10 minutes. Serve with lemon and cilantro as condiments.
TIP:
This stew will taste even better the next day, when it has a chance for the flavors to merry together!
Monday, January 10, 2011
Gluten-Free Sweet Pastry Crust
I've been looking for a descent pie crust recipe and I think this does it. As usual, I use Gluten Free (GF) products because I'm gluten sensitive. You can easily change the GF flour for regular All Purpose Flour.
I apologize, I got this recipe online and can't seem to find the website where I got it from. If anyone knows, please let me know so I know who to give credit to. Although, I did alter the recipe a bit.
Makes 2 crusts
INGREDIENTS
1 1/2 cups Gluten-Free Flour (Bob's Red Mills All Purpose Gluten Free Flour)
1/3 cup Arrowroot
1/2 cup Sugar
1 teaspoon Xanthan Gum (Bob's Red Mills)
8 Tablespoons Butter, cut into pieces
1 large egg
1 Tablespoon Vanilla Extract
WHAT TO DO
In a mixing bowl stir together the flour, xanthan gum, arrowroot and set aside. In a food processor or another mixing bowl, add the sugar and butter and mix until creamy. Add the egg and vanilla and mix until combined. Add the flour mixture and mix until combined. Separate the dough into two portions. Flatten portions into discs, wrap in cellophane and keep in the fridge for at least 1 hour to cool and harden.
TIP:
I use these crust for sweet or savory recipes, like apple pies and chicken pot pies.
I apologize, I got this recipe online and can't seem to find the website where I got it from. If anyone knows, please let me know so I know who to give credit to. Although, I did alter the recipe a bit.
Makes 2 crusts
INGREDIENTS
1 1/2 cups Gluten-Free Flour (Bob's Red Mills All Purpose Gluten Free Flour)
1/3 cup Arrowroot
1/2 cup Sugar
1 teaspoon Xanthan Gum (Bob's Red Mills)
8 Tablespoons Butter, cut into pieces
1 large egg
1 Tablespoon Vanilla Extract
WHAT TO DO
In a mixing bowl stir together the flour, xanthan gum, arrowroot and set aside. In a food processor or another mixing bowl, add the sugar and butter and mix until creamy. Add the egg and vanilla and mix until combined. Add the flour mixture and mix until combined. Separate the dough into two portions. Flatten portions into discs, wrap in cellophane and keep in the fridge for at least 1 hour to cool and harden.
TIP:
I use these crust for sweet or savory recipes, like apple pies and chicken pot pies.
Tuesday, January 4, 2011
Korean Chicken Bowl
This recipe is inspired by Korean Beef Rice Bowl from www.SteamyKitchen.com. I chose to use chicken because I was lazy to drive to the store and buy the beef the recipe calls for. Besides, the chicken was already in my freezer. It worked out great! My husband seemed to like it.
INGREDIENTS
2 Tbsp Gluten-Free Light Soy Sauce
1 tsp Sesame Oil
1 tsp grated fresh ginger
1 garlic clove, finely minced
1 Tbsp sugar
1 lb chicken, cut up into 1/2" cubes
1 Tbsp Olive Oil
1/2 onion, diced
1 cup shredded carrots
l small zucchini, diced
2 handfuls of spinach
1 Tbsp Sesame Seeds
WHAT TO DO
Mix all the first 5 ingredients in a mixing bowl, large enough to hold the chicken too. Once mixed, add the chicken. There should be just enough marinade to coat the meat.
In a wok over medium-high heat, add the oil. Once heated, add the chicken mixture. Mix and cook for a few minutes until almost cooked through, about 6-8 minutes. Then add the carrots and zucchini. Cook for another minute and then add the spinach. Mix the spinach until almost all wilted, about another minute. Add the sesame seeds and you're all done! Serve over steamed rice.
TIP: Make sure to cut the meat evenly. You want to cook everything fast and almost at the same time, so small bite sized meats are ideal.
INGREDIENTS
2 Tbsp Gluten-Free Light Soy Sauce
1 tsp Sesame Oil
1 tsp grated fresh ginger
1 garlic clove, finely minced
1 Tbsp sugar
1 lb chicken, cut up into 1/2" cubes
1 Tbsp Olive Oil
1/2 onion, diced
1 cup shredded carrots
l small zucchini, diced
2 handfuls of spinach
1 Tbsp Sesame Seeds
WHAT TO DO
Mix all the first 5 ingredients in a mixing bowl, large enough to hold the chicken too. Once mixed, add the chicken. There should be just enough marinade to coat the meat.
In a wok over medium-high heat, add the oil. Once heated, add the chicken mixture. Mix and cook for a few minutes until almost cooked through, about 6-8 minutes. Then add the carrots and zucchini. Cook for another minute and then add the spinach. Mix the spinach until almost all wilted, about another minute. Add the sesame seeds and you're all done! Serve over steamed rice.
TIP: Make sure to cut the meat evenly. You want to cook everything fast and almost at the same time, so small bite sized meats are ideal.
Chicken Pot Pie
This recipe is great for winter nights. It does take some time to prepare, so to save time, I usually prepare the pie crusts ahead of time and use a rotisserie chicken bought from the supermarket. It's all worth it because you'll be warm for a long while after eating this delectable pie.
INGREDIENTS
1 cup green peas
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup melted butter
2 bay leaves
1/2 cup Gluten-Free all-purpose flour
2 cups chicken broth
1 cup milk
salt & pepper to taste
4 cups chicken, cooked and chopped
pie crusts for 6" disposable aluminum pie tins
DIRECTIONS
Preheat oven to 375°F. Saute the onion, celery, carrots, peas, and bay leaves in butter for 10 minutes. Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly. Mix broth and milk and add to mixture slowly. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper to taste; add cooked chicken and stir well. Remove the bay leaves and pour into 6" aluminum disposable pie tins. Cut slits to allow steam to escape. Bake for 30-40 minutes or until pastry is golden brown and filling is bubbly and heated through.
Tip: Make a double batch and store in air tight freezer bags for a 'Make Ahead' dish. When I'm ready for a pie, I just pull one out of the freezer and pop it frozen into a 375°F oven for 50 min. to an hour or until golden and bubbly.
INGREDIENTS
1 cup green peas
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup melted butter
2 bay leaves
1/2 cup Gluten-Free all-purpose flour
2 cups chicken broth
1 cup milk
salt & pepper to taste
4 cups chicken, cooked and chopped
pie crusts for 6" disposable aluminum pie tins
DIRECTIONS
Preheat oven to 375°F. Saute the onion, celery, carrots, peas, and bay leaves in butter for 10 minutes. Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly. Mix broth and milk and add to mixture slowly. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper to taste; add cooked chicken and stir well. Remove the bay leaves and pour into 6" aluminum disposable pie tins. Cut slits to allow steam to escape. Bake for 30-40 minutes or until pastry is golden brown and filling is bubbly and heated through.
Tip: Make a double batch and store in air tight freezer bags for a 'Make Ahead' dish. When I'm ready for a pie, I just pull one out of the freezer and pop it frozen into a 375°F oven for 50 min. to an hour or until golden and bubbly.
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