Tag Archives: gluten free

Black and Bleu Broccoli

The husband loves bleu cheese. I’m talking borderline fanatical… I could probably add bleu cheese to liver and onions and he wouldn’t care – he’d probably love it!

We’ve been attempting to eat more vegetables. Some of our favorite easy ones are grilled zucchini, sauteed asparagus, mashed cauliflower and broccoli. Recently, we tried beets… they still need work.

broccoli_ingredients

Our favorite way to eat broccoli is steamed – a little melted cheese and butter never hurt either. My mom makes a casserole using crushed Ritz crackers in the topping. Almond flour isn’t quite the same, but it works.

I’m sure this is a recipe many people could throw together on their own. It is very simple, but worthy of documenting here. You never know when you may need something…

broccoli_cooked

BLACK AND BLEU BROCCOLI
serves 3-4

1 large bunch broccoli
1/4-1/2C bleu cheese (depending on desired level of intensity!)
1/4C almond flour
2TBSP butter – cut into small pieces
1/2tsp sea salt
1/2tsp pepper

Preheat oven to 350degrees. Cut broccoli into manageable pieces (florets and stems if desired). Steam for 8-9 minutes until knife easily pierces stem. Place broccoli into 8×8 baking dish. Sprinkle with salt/pepper and then spread bleu cheese and butter pieces over top and then almond flour last. Bake for 8-10mins until cheese and butter are melted. Serve hot.

This one can be changed up for almost any cheese you want. Sometimes we use 1 to 1 1/2C shredded cheddar. I bet havarti would be good too!
Enjoy!

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Thanksgiving Leftovers (can be even better than the main event!)

Sorry, this was supposed to be posted the other day. WordPress and I had a fight. I lost… lost most of my post that is. I tried to click ‘save draft’ and it sent me to a screen that said, “Are you sure you want to do this?” Well, I thought I did, but now I’m not so sure… and gone.

Well, we had expected to have more leftovers. After all, 4 people, 2 turkeys (24lbs total), 4 big sides… that’s a lot of food person. Overall, we did pretty good. My parents took home half of the leftovers.

turkey carving my dad and the husband carving the turkeys

In our family, Turkey Tomato Soup is a newer tradition almost as big as the Thanksgiving dinner itself. My mom has been making it for several years now. It’s a great way to use up that last bit of turkey.

turkeytomatosoup

Thursday night, I threw the carcass in pot and made some nourishing bone broth to use in my soup. Once it cooled, I removed a bit of the fat layer. You can tell if you have good broth if it gels when its cold (gelatin is released from the bones). Homemade broth is really good for your digestive system.

turkeytomatosoup1

If you have the time and patience, you can gather quite a bit more meat by picking the bones of the carcass. Sometimes I feel like it, sometimes I don’t…

I suggest if you still have some leftover turkey, throw it in some soup. If not, you can always use chicken from next week!!

turkeytomatosoup2

TURKEY TOMATO SOUP

3C turkey chopped (or more if you have it!)
2cans (14oz) tomatoes (dices, stewed or combo – SCD legal if necessary)
1can tomato paste
2-4C chicken/turkey stock
1can Cannelloni beans (white kidney)
4-5 cloves garlic chopped
1lb baby carrots
1 large onion diced (2C)
1C chopped celery
4TBSP butter
1TBSP basil
1tsp parsley
sea salt/pepper to taste
splash red wine
cheddar cheese (optional)

In a heavy bottomed pan, melt butter over medium high heat. Add onions and celery and salt/pepper to taste. Cook until softened and most of the liquid has evaporated. Add garlic and tomato paste, stir well and heat through. Next, add stock, 2cans tomatoes, basil, parsley and splash of red wine. Bring to simmer and add carrots and meat. Cook for 45mins. Add beans, check salt/pepper flavoring and cook for another 15 mins. Serve topped with cheese if desired, crackers if you can!

turkeytomatosoup4

This is a great meal to make for leftovers/lunches throughout the week, as it reheats really well. Also, it can be done in the slow cooker. If you use frozen sliced carrots, you can reduce your cooking time by almost half (cook 20-25mins, add beans and cook 10-15). I used whole baby carrots because that’s what I had and was too lazy to chop them smaller.

turkeytomatosoup3

My mom and I have a conversation about tomato paste every year about this time. It usually goes something like – Why does the recipe only call for 2oz of tomato paste, when the cans only come in 6oz size? Do they expect me to freeze the left over paste and actually remember to get it out later? Fat chance… What a waste! – So, needless to say, we’ve started using the entire can. Feel free to use 2oz and save the rest for another recipe. The extra paste deepens the tomato flavor and we really like it.

Also, red wine… I know they say you should use a wine you would drink. I haven’t been drinking much lately, let alone red wine. I’ve found that Pompeian Burgandy cooking wine works great for our tastes. Go ahead, roll your eyes, shake your head… I don’t care. Use what works for you!

Enjoy!

Crustless Sausage Egg and Cheese Quiche

I hope everyone has a wonderful time with family and friends and safe holiday weekend; we sure did! On Thursday morning, I made a quiche for breakfast. My mom and I always experiment with new recipes on company – this holiday was no different.

I needed something for breakfast and was looking for something quick and easy. However, I didn’t want to make everyone feel like they had to eat something SCD made with tons of almond flour. Google searches turned up a couple interesting options for ‘crustless‘ quiche… I thought it might have some potential.

So, I gave it a whirl…!

crustless quiche cooked

The overall result was quite delicious! Most important, it was amazingly easy! You can even cook the sausage and grate the cheese the night before to cut down on prep time…

I tried to season my own breakfast sausage. That recipe still needs a little work. Hopefully, I’ll get to post that sometime soon.

For now, here is a great breakfast recipe for a crowd or just yourself! (It even reheats well).

crustless quiche

SAUSAGE, EGG AND CHEESE QUICHE
(inspired by yummly.com)

10 Large eggs
1/3C almond milk
1/2tsp onion powder
1tsp sea salt
1/2tsp pepper
1 1/2TBSP dijon mustard
1 1/2C cheddar cheese
1lb sausage – cooked
1C cherry tomatoes – quartered
1/2C scallions/green onions – sliced

(OPTIONAL: I think that some sauteed vegetables would have been a great addition. Next time I make it I will also include 1/2C diced onions, 1/4C diced mushrooms, 1/2C diced green or red bell pepper. Saute in 2TBSP butter until soft and most of the water has evaporated.)

Preheat oven to 350degrees. Butter 9.5inch pie plate.
In a large bowl, mix eggs, milk, onion powder and mustard – whisk to combine. Add cheese and stir gently. Evenly spread cooked sausage (and optional sauteed vegetables) in bottom of prepared pan. Pour egg mixture in pan over sausage/veggies.

Bake 45-50mins. Serve warm and top with cherry tomatoes and scallions for a fresh taste with a little crunch!

Enjoy!

Our Semi-SCD Thanksgiving Menu

Well, it looks like its going to be a small Thanksgiving for us this year. The husband and my dad both have to work Friday and my sister and her husband will be staying with his family this year…

My mom and I hashed out the menu this week. So, we both have our shopping lists and assumed responsibilities. The husband naturally had his requirements for fried turkey… Since I can’t eat fried foods, we will also be roasting a turkey!

Two turkeys for four people should provided for sufficient amounts of leftovers. My mom and I love making turkey soup/stews and casseroles (those recipes will follow soon).

cranberry sauce chicken

We decided to go with regular mashed potatoes (instead of Garlic Mashed Cauliflower) so that everyone else has a couple reasons to use gravy. My mom will make her famous dressing (for some reason, I’m not a fan – never have been). Now i have an excuse as it’s made with a lot of bread.

Curried Carrot Souffle
image courtesy of Family Circle magazine

As a substitute for sweet potatoes, there will be a new recipe for carrot souffle. I found it this week in a magazine and will have to modify it slightly for SCD legalities (and to drop the curry). Also, we will be modifying green bean casserole on the fly Thursday to be SCD legal. I will post the modified recipes!

pecan pie plated

So here it is, our Thanksgiving menu!

Fried Turkey
Roasted Turkey (see also Roasted Chicken)
-with Brown butter and fried sage Au Jus
Mashed Potatoes and Gravy
Carrot Souffle (original recipe Family Circle magazine)
Fresh Green Bean Casserole
Cranberry-Orange Sauce with honey (see my recipe here)
Pecan Pie (SCD legal of course – see my recipe here)
Pumpkin Pie

I hope you have a safe and wonderful Thanksgiving holiday!!
I will post some really good leftover recipes after turkey day. Stay tuned…

On top of old Smokey…

I’ve had spaghetti squash once before. I liked it, but wasn’t overly impressed at the time. Mostly, I think, because I was still eating actual spaghetti noodles…

meatballs ingredients

Nearly everyone I know has a special red sauce recipe. I developed mine a couple years ago for the husband. Apparently, with a strong Italian heritage, you aren’t allowed to eat sauce from a jar. I’m sure its written somewhere. I mean, there must be an Italian rule book they follow.

meatballs mixed

This weekend I made a legal version of my sauce, meatballs and gave spaghetti squash another go. It was really good – but, I should have made more meatballs! I’m still underestimating exactly how much meat and vegetables I need to cook since we aren’t eating bread/carbs!

meatballs baked

Spaghetti Squash is easy. Preheat oven to 350degrees. Carefully cut it in half, remove seeds and rinse. Place halves, cut side down, on a sheet pan with 1/2 C water. Bake 35-45mins.

spaghetti squash

Carefully pick up halved squash (hot pads may be necessary) and using a fork, scrape the squash from the rind. It will get stringy! Drain if needed.

spaghetti squash finished

MEATBALLS
makes 15-16, 1 1/2″ diameter

1lb ground beef
1/4C almond flour
1 egg
2-3 cloves fresh garlic, rough chopped
1/8C grated Romano cheese (or Parmesan)
1/4tsp parsley (double if fresh)
1/2tsp Sea salt
1/4tsp pepper

Mix all ingredients in bowl to combine. Roll into balls and place on baking sheet lined with parchment paper. Bake at 350 for 15-20mins. Add to your finished sauce and simmer for another 10mins. Serve over spaghetti squash and cover with cheese.

spaghetti meatballs
I should have drained my squash a bit better, but the water did not adversely affect the taste – at all!

The Essense of Fall: Pumpkin Cinnamon Rolls

pumpkin cinnamon roll
My sister was married this weekend and life was sorta turned upside down for a few days.

It seems I also managed to setback my progress a few steps. I was so careful to watch the food I ate all weekend. I do not drink often or much – but it seems I was a bit too liberal with my wine… While I had a blast at the time, I’ve sure been paying for it since Sunday! Chalk it up to another lesson learned: no more wine.

pumpkin dough

My husband calls it the silly season, but I see it as the approaching season of temptation and longing. Especially for those of use that can’t eat…well, most anything (grains, refined sugars, lactose…). There have been several sites featuring some pretty amazing baked goods lately and it got me thinking.

pumpkin dough rolled

I’ve been tossing around a couple ideas over the last few weeks for apples, pumpkin and cookies. I had started this recipe the weekend before but couldn’t quite get it to completion. There are a few things I might still change; but, definitely worthy of a posting!

pumpkin dough filling

Here is my first fall recipe featuring pumpkin! The pumpkin flavor is subtle and it does a good job of keeping the breading moist. The sweet cheese layer melds a little with the pumpkin breading – so the spiral isn’t as distinctive as ‘normal’ cinnamon rolls.

pumpkin dough stuffed

These rolls were inspired by the talented Deb at Smitten Kitchen.

PUMPKIN CINNAMON ROLLS
dough:
3/4C pumpkin puree
2C almond flour
1/3C coconut flour
3 eggs
4TBSP butter, room temperature
1tsp salt
1tsp cinnamon
1/8tsp ginger
1/2tsp nutmeg
3TBSP honey
1/2tsp baking soda

filling:
7oz farmer cheese (I used Friendship brand – only 0.5% lactose)
1TBSP cinnamon
1/3C honey

Combine all dough ingredients in a bowl and mix until smooth. Wrap dough in plastic wrap and refrigerate for 30mins to 1hour.

While the dough chills, set out the farmers cheese to come to room temperature. Preheat oven to 325degrees.

Roll out dough into large rectangle between 2 sheets of plastic wrap. (NOTE: I’ve tried to roll dough between parchment paper, not good. Plastic wrap peels off much easier!) I rolled mine on the bottom of an upside down sheet pan to make it easier to move. Once rolled out, refrigerate the dough for another 30minutes.

Remove the top layer of plastic wrap. Spread the cheese/honey mixture over the pumpkin dough – carefully, it is a soft dough. Using the bottom layer of plastic wrap, start to roll the dough into a tight log, peeling off the plastic as you go.

Refrigerate again if needed. Cut log into 2inch slices and carefully place cut-side up. Space them equally in 8inch round pan. Should hold roughly 7 rolls per pan.

pumpkin dough baking

Bake at 325degrees for 40-50minutes. Remove from oven and set aside for at least 10-15minutes to cool. Serve warm – top with butter and a drizzle of honey!

pumpkin cinnamon roll

These certainly are not be the prettiest cinnamon rolls I’ve ever seen, but they are the essence of fall and quite delicious. They set well when given proper time to cool – and even reheat well the next day! You may experiment with increasing the almond flour if you desire a stiffer dough.

Brussels Sprouts CAN Taste Good! Who knew?!

I’ve now eaten more Brussels sprouts in the past month, than the rest of my life! I do not expect many people to actually try this. But just know that they can be good. I’m excited to say that I like Brussels sprouts. It may be that my tastes are changing or maybe I just found more evidence supporting the fact that bacon can make anything taste good!

I am an avid Cooks Illustrated and America’s Test Kitchen reader/watcher. A couple weeks ago, just before I started the SCD, my husband surprised me with The New Best Recipe cookbook. It’s huge, over 1000 pages and recipes!

Initially, I got a bit depressed thinking how I should really send it back, because there won’t be anything in there I can cook for a while. But, I was wrong. They cover extensive chapters on different meats, veggies, fruit and regular baking stuff (if you can).

So, we decided to start by experimenting with some vegetables we would usually avoid. [Eventually I’m gonna make that gardening thing happen and I want to grow what we like and know how to cook it too!] When I got home the next weekend, the husband had bought some Brussels sprouts! Talk about stepping up to a challenge…

Cooks Illustrated gives 3 recipe options in the book. The first option is to braise sprouts in water and season with salt/pepper and butter. Sounded a bit boring. The second option started the same by braising in water, but you also made an apple cider reduction and topped with chopped bacon! The final option they deemed the biggest success, but it involves heavy cream. Since cream is on the illegal list, we scratched off option 3.

I cooked them the next night following option 2 and the overall flavor was a bit lacking. The apple cider reduction was good, but it didn’t penetrate the entire sprout. Bacon is always good, so no problems there! We made some notes and deemed them a moderate success.

I decided to give them another shot tonight and had much better results. Instead of braising them in water, I went ahead and braised them in the cider. Essentially, killing 2 birds – cooking sprouts and reducing liquid in 1 pan!  The flavor was much more balanced and I could taste the sweetness all the way in the center of the sprouts. The bacon compliments the dish without taking over the flavors and adds good texture.

One thing I love about Cooks Illustrated is that they are really good at trying to debunk food myths and explaining the details (i.e. why/when to use a specific cut of meat). For sprouts, they found that it is not really necessary to slice an “X” in the stem end. It doesn’t speed up the cooking time – it actually just wastes it! Also, if you have a choice for small or large sprouts – choose small, they are more tender and have better flavor.

BRUSSELS SPROUTS
(from Cooks Illustrated – The New Best Recipe 2012)

1-1.5 lbs Brussels sprouts (trim stem ends and remove damaged leaves)
1.5C apple cider
1/2 lb bacon
salt/pepper to taste
need wide bottom pan/skillet with lid

Cook bacon in pan until brown and crispy. Set aside on paper towel to drain. Remove all but 1TBSP of left over bacon grease.
bsproutscooking
Carefully add apple cider to pan and scrape up bacon bits. Bring cider to boil for 1min. Add Brussels sprouts; cover and reduce heat to simmer for 8-10mins until tender – stir often. Meanwhile, rough chop crispy bacon for garnish. Remove from heat when sprouts are fork tender to center. Serve warm with sauce and bacon garnish.
bsproutsdone