Christmas Roasted Crown of Beef

Christmas this year was different in that we were actually home for the big day. My lovely cousin is getting married New Year's Eve eve in South Carolina and my family decided to spend the holiday at our respective homes and meet up at the wedding. This left me with the unusual dilemma of making a holiday worthy meal in our own home. Therefore, I wanted something memorable, different and, most of all, easy! Enter, crown roast of beef.


I was fortunate to get a hot tip on a terrific local market that sells grass fed locally sourced meats at a terrific price, and, as it turns out, Hampton's Market is a little known treasure in Greenwood. I placed my order seven days before Christmas eve and ordered only two ribs since we're a small family of three - with one of us being a picky toddler - figuring that two ribs would be sufficient for a small family dinner and allow for some day after leftovers. As it turns out, I was wrong, very, very wrong. Those two ribs weighed in at five and a half pounds and was something more more like four servings. That said, I prefer to cook double and freeze half for busy weeknight meals. I think that we'll enjoy the leftovers on a cold winter weeknight sometime soon with some fresh roasted veggies - yum!


It turns out that this meal was super easy to make, gluten and dairy free and very, very tasty. It will be first on my list the next time I need a special meal. Try the recipe below and let me know if you agree!


Special Occasion Rib Roast

• 5.5 lb Crown Rib Roast (approximately 2 ribs), tied
• 1 large handful of fresh parsley, leaves stripped from the stalk, minced very fine
• 1 tbsp minced garlic
• 1/2 cup EVOO 
• 2 tbsp kosher salt
• 1 tbsp fresh ground black pepper

Remove rib roast from the fridge 15 minutes prior to roasting. Preheat oven to 300 degrees. Arrange oven racks to the lowest position.

Place the large stems you remove from the parsley in the bottom of a small metal "turkey" roaster (inexpensive, can be purchased at your local discount store). Wipe roast with paper towels and place it in the roaster on top of the parsley stems. 

In a small bowl, mix the parsley, garlic, salt, pepper and EVOO with a spoon until well combined. Reserve a few tablespoons of the mixture if you plan to roast root veggies to serve along side of your roast. If not, reserve part of the mixture for another use. 

Using clean hands, spoon half of the parsley/garlic mixture over the roast and rub over the roast to distribute. Continue process until all of the mixture has been used and roast is well seasoned. 

Place the lid on the roaster and place roaster in the middle of the oven. Roast for 2 hours on 300. Raise the oven temperature to 425, flip the roast over to ensure even roasting and cook for another 15 minutes with the lid off. 

When time is up, remove the roast from the oven and "tent" it to rest by placing the lid on an angle to allow steam to escape of keep roast warm for at least 20 minutes. Carve and serve with your favorite condiment.

Creamy Butternut Squash Soup

I love fall (I may have mentioned that a few times). I love butternut squash. I love soup. So, on a rainy, chilly, fall day, I decided to combine three of my favs and try my hand at making butternut squash soup. I must confess that reaching this decision required some bravery on my part as I tried this once before, about 15 years ago, with dismal (i.e., inedible) results. However, I've learned a lot about flavors and combining them over the past 15 years, so I thought I'd give it one more try. I figured if it didn't work this time, I'd give up and move onto something that I knew I could successfully make.


As is typical, when I set out to make something that I haven't made before (or haven't made an edible version of), I read an assortment of recipes to find out how others make it. For this research, I consistently turn to two resources:  1) my somewhat battered, but beloved copy of The Joy of Cooking, and 2) Google. I like to use the cookbook as I have found the recipes in this particular one to be very, very reliable turning out good results time and again for a variety of dishes. I use the internet as I like to have access to the reviews of the recipes posted on common food sites so that I know what works and what doesn't for the home cook. I made this soup on a work day, so did both quickly.


What I learned from my review is that the ingredients for Butternut Squash soup vary widely. There was a version with ground thyme and rosemary. Though I like both, I thought ground sage might be an even better choice, especially if I were to serve it closer to Thanksgiving. There were also multiple recipes that included curry. I've had a hard time finding a brand of curry powder that I like though, so that option was out. In the end, I settled for a mixture of garam masala - much more reliable than curry powder for me - and saffron, complemented with a little ground cumin for some smokey notes.


Most recipes called for roasting the squash. I was in a serious time crunch, so skipped this step. However, after tasting the end result of my efforts, which were pretty yummy, I would make time to roast the squash next time as the version I made lacked a deep flavor that I believe roasting will provide. 


I made the soup this time using my 4 qt crock pot and it was super easy. However, it would be just as easy on the stove top and much faster. In addition, though not by design, this soup happens to be dairy free, gluten free and could be made vegan by substituting the chicken broth for a good quality veggie broth. 


This soup is full of lots of good things that remind me of fall:  squash, apples, cider (or in my case today apple juice, but I think cider would give it just a little something extra). In addition, the creaminess of the soup is partly due to pureeing the soup in a blender and partly due to the use of lite coconut milk. 


Give it a try the next time you have some left over squash on hand or need a new recipe to combine some fall favorites. You won't be sorry!


Creamy Butternut Squash Soup
Combine the following ingredients EXCEPT for the Coconut Milk in a crock pot (4 quart or larger):

• 1 small butternut squash, peeled, seeds removed and cut into 2" chunks
• 1/2 a small onion, diced
• 3 small apples, skin on, diced
• 1 tbls Garam Masala
• 1 tsp garlic, minced
• 2 tsp grated ginger
• 1 tsp ground cumin
• small pinch of saffron
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup chicken stock or vegetable stock
• 2-3 cups apple juice or apple cider
• 1/2 cup white wine
• 1 can lite Coconut Milk
• Maple Syrup

Allow to cook on low for 4 hours or high for 6. When squash is tender, puree soup in a blender in batches and add to a soup pot. Once all of the soup has been pureed, add 1 can of lite coconut milk and stir to combine all of the ingredients. 


Taste soup for seasoning and add as much as 3 tablespoons of good quality maple syrup (or more to taste). Make any final adjustments to the seasonings as needed, including garam masala, ginger, salt and pepper, etc. 


Allow soup to cook over medium low heat for a minimum of 10 minutes to allow flavors to meld. If you are making the soup in advance, follow recipe up to the adjustment of seasonings and then refrigerate. Warm soup before serving. 


~Enjoy!

Gluten Free Mac 'n Cheese, Velveeta Style

Second in the line up of my quest to make GF versions of some of my childhood favorites is mac 'n cheese. My mom used to make this casserole on occasion when my sister and I were growing up and we loved it. Since that time, I've learned to default to "real" food - real cheese, real butter, organic milk, vegetarian fed cage free eggs, hormone and antibiotic free meats, etc. which means that products like Velveeta have remained on the grocer shelf rather than finding their way into my cart. Therefore, it's been more than a decade since I've purchased the big block of cheese product. 


Please don't mistake my opening comments to mean that I have gone for a decade or more without macaroni and cheese. That's simply not true. My hubby loves the little blue box and so, consequently, does my toddler. I keep a box in the pantry for the occasional Saturday lunch when I'm short on time or options. In addition, and more inline with my culinary interests, a few times a year I make macaroni and cheese from scratch using good quality cheeses that melt into a sea of cheesy goodness. I've even made "grown up" versions of this dish by combining a variety of "gourmet" cheeses to create a more sophisticated result. All have their place and all are good for their intended purpose. It's this last disclaimer - for their intended purpose - that brought me back to my childhood mac 'n cheese. I noticed recently that Velveeta now comes in a 2% version. When I buy pre-shredded cheese (for convenience) I almost always go for the 2% option, so this new version of the classic caught my eye and left me to wonder if maybe there was a place in my repertoire for this childhood version as well.


One Sunday evening, we arrived home from a weekend in Chicago visiting my hubby's side of the family. It was already 6:00 p.m. and the fridge was bare. I needed something filling to feed my family for dinner and I needed it super fast. My tummy had been bothering me for a few days, so I also needed something comforting and didn't want to take the chance of accidentally ingesting either gluten or MSG, so the old joke of "making reservations" for dinner was out. 


Enter Velveeta mac 'n cheese. A quick call to my mom confirmed what I suspected - that this was a quick recipe. So, list in hand, I was off to the grocery store. In an hour I had a casserole cooling and was ready to dish up the gooey cheesy goodness along side some crisp tender veggies.


After probably 20 years, I have to say that this dish was better than I remembered. Since reviving this casserole, I've come to wonder if being a foodie sometimes gets in one's way. As for nutrition, even with the 2% cheese, it's still a high calorie indulgence, so I would never claim that this is a dish that should be on the weekly rotation at anyone's house. I also would not argue that it's as high in nutritional value as many other options. However, I do think that it's a viable option for those occasions when you need some comfort food or are feeling nostalgic. If you truly feel guilty, serve some steamed broccoli on the side and enjoy!


GF Velveeta Mac 'n Cheese

• 1 8 oz box Quinoa elbow macaroni - cooked in boiling salted water until al dente
• 2/3 to 3/4 of a 16 oz box 2% Velveeta, cut into 1/2" cubes
• 1 cup milk - I used 2%
• 1 tsp dijon style mustard
• 1/4 tsp fresh grated nutmeg
• 1-2 dashes tabasco sauce
• 2 tbsp butter, softened

Preheat oven to 375 degrees. Spray an 8x8 or 9x9 casserole dish and set aside. 


Cook macaroni according to the directions on the box until al dente - this will take 4 to 5 minutes. Do not over cook and do not rely on package directions for doneness, they are always off. Drain macaroni and pour it into the casserole dish. 


While the macaroni cooks, in a small bowl or liquid measuring cup combine milk, mustard, nutmeg and tabasco, whisking to ensure the ingredients are well mixed. 


Pour the milk mixture over the macaroni. Top the macaroni milk mixture with half of the cheese cubes, taking care to ensure even distribution. Using a large spoon, work the cubes into the macaroni milk mixture so that the casserole is the same depth across the top. Top the macaroni, milk and cheese with the other half of the Velveeta cubes allowing them to remain on top. Dot the top with the butter between chunks of cheese.


Place the baking dish in the oven and allow to bake for 10 minutes. After 10 minutes, stir the casserole to ensure the macaroni doesn't dry out and the cheese melts evenly. Allow the dish to continue to cook for 10 minutes, stir again. After another 5 minutes, remove the dish from the oven. You will notice that the sauce is still quite runny, this will resolve during the rest period. Allow the dish to rest, uncovered, for 5 minutes on the stove top before serving.


Serve along side a green veggie and offer something nutritious for dessert. Broccoli is a natural complement to this dish. Likewise, fresh apple slices are a nice addition and a healthy dessert that pair well with the cheesy goodness.


~Enjoy!

Gluten Free Magic Cookie Bars (a.k.a. 7 Layer Bars)

I have a new goal - to create GF versions of some of my childhood favorites. That means not only comfort foods like mac 'n cheese and my mom's crock pot fried chicken, but also holiday and dessert favorites like Magic Cookie Bars (you may know them as 7 layer bars). Each Thanksgiving, my mom would make a pan of them to take to my maternal grandmother's house where as many as 70 people might gather each year for Thanksgiving dinner. 


As for food, not only did you find all of the traditional Thanksgiving items on the buffet, the menu each year was rounded out by a well established dessert bar. My mom contributed a pan of these delicious little treats each year for as long as I can remember. They were always one of my favorites and I remember one never being quite enough, even with pumpkin pie and my aunt Delores's strawberry filled angle food cake wrapped in a blanket of sweetened whipped cream.  


As for Magic Cookie Bars, I have made them just a few times over the years since. Fortunately, have been able to work out a GF method for making them. The GF version of this recipe can be a bit expensive due to the cost of the cookies that go into the crust. Due to the cost and the calories, make these when you're feeling nostalgic or for one of the upcoming holidays. I promise you won't be disappointed.


Gluten Free Magic Cookie Bars 


For the crust:
1 bag of GF ginger snaps (I use Mi-Del brand)
1 bag of arrowroot animal cookies (I use Mi-Del brand)
1/2 cup butter melted


Preheat oven to 350 and spray a 9x13 pan with cooking spay. Line the pan with foil down the length of the pan so that when baked you can remove the bars in one piece and cut into single servings.


Place the cookies in the bowl of a food processor and pulse to create a medium crumb. Depending on the size of the work bowl on your food processor, you may have to do this in a couple of batches. If this is the case, just process one bag or part of a bag at a time and combine the crumbs from each batch in a bowl. The flavor of the two cookies together create something that, when baked, taste much like a traditional graham cracker. Add the melted butter to the bowl of your processor or the bowl you're using to combine the crumbs and stir to distribute. Place the crumb mixture on the foil lined pan and pat into place to form an even crust on the bottom of the pan. 


Cover the crust with the following ingredients, in any order you prefer:
1 cup butterscotch chips (I use Nestle)
1 cup milk chocolate chips (I use Ghirardelli)
1 cup pecans
1/2 cup unsweetened coconut
1/2 cup sweetened coconut


Once you have all of the layers of ingredients on top of the crust, pour over the entire pan 1 14 oz fat free (or regular) sweetened condensed milk.


Place cookie bars in oven and baked for 25 to 30 minutes; checking after 20 to determine doneness.


Remove cookie bars from oven and allow to cool for 2 hours before cutting into single servings. 


~Enjoy

Apples, Cider, Chicken and Rice

I'm sure I've lamented before that fall is our absolute favorite season, more than Christmas, more than summer. My darling hubby's birthday is in the fall, our wedding anniversary is in the fall and our favorite holiday is in the fall - Halloween, of course. The other thing that we love about fall is the food. Turkey and pumpkin pie, apple cider - hot, cold or used as an ingredient in preparing seasonal dishes; how could things get any better?


This afternoon I couldn't help but think about the last of the Adrian Orchard's first press apple cider sitting in our fridge. It's on the edge of being drinkable as it's starting to turn hard, and though hard cider is one of the few things left that I can enjoy, hard cider from my own fridge leaves me with an unsettling feeling in my stomach. So, I decided to build dinner around this favorite of fall ingredients.


I dove into this inspiration head first. Fortunately, the freezer held a packet of chicken thighs, the fridge produced the remaining cider, chicken stock, carrots, celery, red onion and some white wine. In the pantry, I found cranberries, acorn squash and brown basmati rice. After some careful consideration - and a perusal of fall chicken recipes on the internet - dinner became Cider Braised Chicken Thighs accompanied by Flavors of Fall Rice Pilaf and oven roasted acorn squash. 


The result of my efforts were even better than expected. I readily admit that I'm not a very good rice maker, but in this case, the end result was pretty yummy. Additionally, though the chicken only spent 20 minutes braising in the cider, it absorbed just the right amount of flavor. And, well, roasted winter squash, regardless of the specific variety, is delicious on it's own, so combined with the other ingredients rounded out dinner nicely.


I hope you try this menu, it's that good. If you don't have all of the ingredients on hand, sub what you have in your freezer, pantry or fridge. As long as you stick to the fall and apple themes, you'll be golden!


Apple Cider Braised Chicken with Flavors of Fall Rice Pilaf


For the Rice Pilaf, you will need:

• 2 Tbsp unsalted butter
• 1 Cup brown basmati rice, rinsed well and drained
• 1/2 of a small onion, diced small
• 1/4 cup carrot, small dice
• 1/4 cup celery, small dice
• 1/2 a small green apple, small dice, skin intact
• 1/2 a small yellow apple, small dice, skin intact
• 1/4 cup dried cranberries
• 1/3 cup white wine
• 2/3 cup apple cider
• 1/2 cup good quality chicken stock

Place a heavy bottom pot with a tight fitting lid over medium heat. Add butter. When melted, add the rice that has been rinsed and well drained. Stir to ensure the butter covers each grain of the rice. 


Add the onion, apple, celery, carrot and cranberries to the pan, stir to combine with the rice. Allow the mixture to cook until the rice appears to have taken on a golden hue. Add the wine, cider and chicken stock and turn the temperature to medium high. Allow the mixture to come to a boil, stir, reduce heat to low and cover with the lid. Check the progress of the rice after 30 minutes. If the rice is not yet tender, allow to cook in 10 minute intervals until rice is tender, but not mushy. 


When rice has finished cooking, remove the lid and set the pot off the heat. Stir rice and serve. You can top the rice with chopped toasted walnuts if you'd like.




For the Chicken, you will need:

• 4 skinless, boneless chicken thighs
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil (not extra virgin)
• Salt and pepper to taste
• 2 cups apple cider
• 1 Tbsp corn or potato or tapioca starch mixed with enough cold water to create a slurry
• 1/2 cup milk or cream or half & half (I used 2% as that's what I had on hand)

Preheat the oven to 350 degrees. Place a heavy bottom skillet over medium heat. Add the butter and oil. When the butter has melted and the foaming subsides, but before the butter browns, add the chicken thighs that have been seasoned with salt and pepper. Allow chicken to brown, undisturbed, until golden brown. Turn the chicken and allow the other side to cook until brown. Remove the chicken to a plate to rest while you deglaze the skillet.

Pour off all but 1 tsp of the oil and butter and return the skillet to the heat. Add the cider and scrape the golden bits of chicken from the bottom with a wooden spoon. Bring to a boil and add the thighs back to the skillet. Cover the skillet with  a tight fitting lid, foil or a piece of parchment. Place the skillet in the oven and allow to cook for 20 minutes, checking after 15 minutes to determine doneness. Cook until thighs are cooked through.

Remove skillet from the oven, remove the chicken thighs to a serving tray. Place the skillet back on the stove top over high heat. Allow the cider to come to a boil. Add the milk, cream or half & half. Stir to combine. Add the slurry of starch and water, stir again. 

Remove the skillet from the stove top and pour the sauce over the chicken thighs. Serve along side the rice and roasted squash.

~Enjoy!

Gluten Free Mexican Food - What could be better?

In the past, my darling hubby and I have often defaulted to dinner at any one of our local Mexican restaurants on nights when making dinner at home seemed like a chore. I will even admit that at times, Taco Bell served our purposes. I know, I know.... you've never heard of foodies eating at Taco Bell. However, my darling hubby will be the first to tell you that gourmet food and cheap eats all have their respectable place in one's life. Sometimes you want the 5 year aged Gouda with the well formed salt crystals and other times you want the string cheese from your childhood. 


Going gluten free has made this tradition a bit more of a challenge. Apparently a corn tortilla isn't always as it appears. Taco Bell is the first to admit, via the nutrition information on their company website, that their products are not appropriate for those who are gluten free. I've quickly learned to heed their warning and have found that the more I know about the food I eat, the more my symptoms are controlled. Since controlling them is my immediate goal, I'm making nearly all of our meals at home.


This evening, I was still in my post vacation stupor didn't really feel like jumping into the kitchen to whip up a three course dinner for my loving family. Still, we had to eat, and our beautiful toddler was asking for cheese - her favorite standby for a "snack", which is fine except that it was dinner time. So, feeling the pressure to provide a tasty and somewhat healthy dinner for my family, I again turned to my pantry.


Fortunately, I found there a new package of corn tortillas (that really are made with corn and little else), a can of black beans, a can of "hot" tomatoes with chilies and an onion. In the fridge, I found a pound of mild ground chroizo and a variety of cheeses. Inspired, I created the filling described below and used it to make quesadillas. However, you can use this tasty filling for tacos, one component of a hearty taco salad or add a little taco sauce and create a lose interpretation on huevos rancheros. Finally, I've made a similar mixture in the past, added it to a pizza crust covered with taco sauce and then covered the mixture with a Mexican cheese blend to create a pretty yummy taco pizza. By now, you're probably beginning to understand that this is one simple pantry recipe that you can use multiple ways. It also freezes well, so if you have leftovers and are no longer in the mood for Mexican food, just place it in a freezer bag and freeze for up to six months.


Recipe 
To a heavy bottom skillet - approximately 10" - over medium heat, add the following:

• 2 tsp olive oil (not extra virgin)
• 1/2 lb ground chorizo (or other ground meat of your choice)
• 1/2 of a medium onion
• 1/2 of a medium green pepper (may substitute a colored pepper or a can of green chilies)

Allow mixture to cook until the meat is cooked through and the onions and peppers are soft. Then add:

• 1 15 oz can black beans, drained
• 1/2 15 oz can diced tomatoes with chilies added (mild, medium or hot)*
• 1 tbsp gluten free taco seasoning (I use Simply Organic)**

*Note:  Remove the tomatoes with a slotted spoon so as to not make your filing too wet. If you are using the filling for huevos rancheros, you do not need to complete this step and may want to consider adding the entire can of tomatoes.

**Note:  If you use another ground meat - beef, chicken, turkey, pork - you will want to use the entire packet of taco seasoning. I only added a little to this particular mixture as I was using the highly flavored chorizo.

Turn the heat to low and allow the mixture to cook and the flavors to meld for 5 minutes. Remove from heat and use as you wish.


~Enjoy!

Gluten Free Apple Cobbler

Tis the season for fresh apples harvested from the tree only a few hours, minutes or days before we get to consume them, which is not the case for the remainder of the year. I learned this year that different apples come on at different times. I guess if I'd thought about it, I'd have known this, but having never had an orchard this was a new one for me. 


While on our fall vacation, my hubby told me that cobbler and pie is by far his favorite dessert. He'd said this a number of times before, but happened to be enjoying a bowl of mixed berry cobbler at the Inn and Spa at Cedar Falls, Logan, Ohio, on this particular occasion. Being newly gluten free (GF), I had the flourless chocolate cake, but I truly coveted his cobbler. So, I guess that's why it came to mind today as I was looking through my kitchen to determine what we had on hand in the pantry and fridge that needed to be used up as I set to prepared Sunday dinner.


Fortunately, our toddler happens to love apples and, therefore, as soon as local orchards began to harvest their apples, we were on their door step ready to purchase different varieties along with the perfect apple cider. Our first stop this year was Adrian Orchard on the south side of Indy. We brought home three varieties this first visit and found that some we liked more than others. What to do with those that we didn't care to eat out of hand? Make apple cobbler, of course!


In the past, this would have been a much simpler undertaking, but due to my new GF status, I had to do a little research. The recipe below was derived from a variety of sources, as well as past practice from my own kitchen. If you maintain a gluten free lifestyle, for whatever the reason, it's an easy one and uses things that are often found in a GF pantry. If you don't and just want a recipe that allows you to vary the grains and flours your family consumes, then it's a good one to try. 


As with most GF recipes, the gluten free flours are interchangeable, but do keep in mind that some work better than others in combination. This was my first use of quinoa flakes. I recently learned, through experience, that I can no longer tolerate oats. Or, at least, I have to purchase gluten free oats (which simply means that the oats are processed on equipment that processes only gluten free foods). I love quinoa as a grain, but in past uses have found the flour to have a very distinctive flavor that can permeate the overall flavor of your finished dish. Through this recipe, I found that by using quinoa flakes (like oatmeal, but made from the quinoa grain) and combining them with Almond Flour/Meal (made of ground almonds), the almond flavor offset the undesirable residual flavor from the quinoa nicely. This was also my first foray into using almond flour and I found it to be a nice addition to this recipe. I'm not sure I'd use it in all recipes that I convert to GF, but for baking, it may become a staple. 


GF Apple Cobbler
Prepare an 8x8 glass baking dish by coating it lightly with cooking spray. Preheat oven to 375 degrees. Place an oven rack on the middle rung of your oven.


Filling
Combine the following in the baking dish:

• 5 smallish apples any variety you like, washed and cored, chopped into 1" pieces
• few pinches of ground cinnamon, or to taste I like Frontier or Watkins
• small pinch of ground ginger
• fresh grated nutmeg to taste or a pinch of ground
• pinch of ground all spice
• 1/4 cup agave syrup you can reduce or eliminate this if your apples are sweet enough; you can also sub the syrup for any other sweetner you like
• 2 tbsp minute tapioca   
• 3/4 cup apple cider, reduced to 1/4 cup
• pinch of salt

Prepare the apples, adding them to the baking dish as you cut them. Add the spices and tapioca, including salt, and mix to combine. Add agave syrup and cider reduction and stir apple mixture once more to ensure even coating. Set aside while you prepare the topping.


Topping
In a small mixing bowl combine the following:

• 1/2 cup quinoa flakes
• 1 cup puffed rice cereal
• 1 cup almond flour 
• 1 cup tapioca flour
• pinch of salt

Add:

• 1/4 cup agave syrup
• 2 tbsp vegetable oil
• 3 tbsp butter, softened

Stir flours, cereal and salt to combine and distribute the salt. Add the vegetable oil and stir again to distribute oil. The flour mixture will begin to look like grains of sand. Add the softened butter and, with clean hands, cut the butter into the flour mixture until large clumps form. 


Retrieve the apple mixture and place clumps of the topping on top of the apples. Pat the clumps of topping to cover the entire top of the baking dish. Your topping will likely look more wet than a traditional crust, but will dry and form a crust when baked.


Bake the cobbler for ~30 minutes, checking after 25 minutes. Adjust baking time as necessary for your oven to create a golden crispy crust. The dish is finished baking when the crust looks like a traditional pie crust - golden and delicious with a nice crispy texture.


Serve alone, warm or room temp, or with vanilla ice cream. My darling hubby also likes his with a bit of whole milk or, gulp, half and half (few tablespoons) if he's in the mood to splurge. Reheat for a few seconds in the microwave for subsequent servings. 


This makes a great fall dessert, a good breakfast or a tasty snack. 


~Enjoy

Gluten Free Cherry Clafoutis

Our toddler LOVES fruit. Since she had her first taste of blueberry when she was 9 months old, she has eaten her fill of apples, oranges, bananas, watermelon, cantaloupe, berries of all kinds, mango and, yes, cherries. In fact, I bought a cherry pitter just so that she could enjoy fresh cherries when they are in season. Other times of the year, she likes defrosted cherries with her yogurt.


Our latest Green Bean delivery included a pound of fresh organic cherries. I thought about just pitting them and letting her eat to her hearts content or until they were gone, whichever came first. Then I remembered a classic French dessert that combines cherries and a cake like topping. There was only one problem, I would have to figure out how to make it gluten free.


I've been experimenting with the various types of gluten free flours I've purchased both locally and online. I really like the sweet rice flour that I recently discovered. When I had to be wheat free (not gluten free) a couple of years ago for a few months, this product wasn't common so it's new to me this time. I have used it in baked goods that are sweetened with a great deal of success. If I have a savory recipe, I use brown rice flour or some other GF option.


As a starter recipe, I used the one from my Joy of Cooking as their recipes are some of the most reliable I've found. I think it's important to have a good recipe to start so that you don't have to control for the ratios therefore, the outcome is more predictable. In addition to the GF changes, I used raw Indiana honey instead of sugar and added almond extract along with the vanilla. Also, the recipe didn't call for a small amount of salt, so I added a pinch. In addition, due to the nature of the GF products in the recipe, I opted to add a teaspoon of baking powder to better ensure a pleasing texture in the finished product. Finally, one of the best tips I've picked up this time is to let the batter rest anytime that I use rice flour as it doesn't seem to absorb the liquid in a recipe at the same rate of wheat. Therefore, a few minutes of counter time before baking or cooking significantly improves the results.


I have to say that we were pleased with the results of my efforts. Our toddler proclaimed, "ma'ma, this is really, really good". If you don't have to be gluten free, you can find various versions of the recipe online. If you happen to be GF, or just want to experiment with a non-wheat dessert for your family, my recipe is below. 


Lisa's GF Cherry Clafoutis
Preheat oven to 400 degrees. In the bowl of your Kitchen Aid mixer fitted with the paddle attachment, cream:

• 2 large eggs
• 1/2 cup honey

Combine the two until the mixture is foamy, about 2 minutes. Next, add to the bowl of the mixer:

• 1 cup milk (I used 2% organic)
• 1 tsp good vanilla extract (not imitation)
• 1 tsp almond extract
• 3/4 cup sweet rice flour
• 1/4 cup potato starch
• pinch of salt
• 1 tsp xanthan gum
• 1 tsp baking powder

Turn the mixer on medium high to incorporate the new ingredients into the batter. The batter should be smooth with no large lumps remaining. When you have achieved the desired consistency, turn the mixer off and allow the batter to rest for 10 to 15 minutes on the counter. When you leave your batter, it may look much thinner than you are used to seeing with wheat recipes. The rest period will correct this for you. 

Meanwhile, rinse 1 pound of fresh cherries and pit them using a hand held pitter. Place cherries in a deep pie dish that has been coated with a bit of cooking spray or softened butter. Ensure the cherries are evenly distributed across the bottom of the dish so that the clafoutis bakes evenly.

When batter has finished resting, turn the mixer on low and allow the paddle to make a few rounds in the bowl. Pour the batter over the cherries and place the pie dish in the preheated 400 degree oven. Allow clafoutis to bake for 10 minutes, then turn the oven temperature down to 350. Continue baking for 25 to 35 minutes until the top is dark golden brown and the batter is well set. 

Remove from the oven and allow to cool for 1 hour before serving. Serve with whipped cream or vanilla ice cream, if desired. This is a great recipe for a casual family dinner or when entertaining.

~Enjoy 

Easy Roasted Yellow Tomato and Basil Pasta

We've been thinking about buying a new house. Our existing home was big enough for us until our toddler became old enough to have more "stuff" than her parents combined. While out looking at potential homes last weekend, we came across a wonderful local produce market. They had cabbage, Indiana tomatoes, corn and some of the best pickles we've ever eaten. 


I am a very picky tomato eater. My father has raised the hands down best tomatoes you've ever had in your entire life. These tomatoes are so good you don't have to do anything to them, just slice and eat. A little salt if you insist, but on their own they taste like summer should. I guess then it's not surprising that I usually eat them by the dozen each day during the harvest. 


Meanwhile, while I'm getting my annual fill of fresh tomatoes, my  mom cans enough whole tomatoes in juice for the entire family, and some extended family members, to use throughout the winter. A jar of her tomatoes are like gold on your dinner table. I use them to make pasta sauce during the winter, as well as some delicious homemade tomato soup or creamed tomatoes over biscuits. 


Being a tomato connoisseur from way back, when I don't have the luxury of my father's harvest where I know each one will be tasty, I pick my tomatoes by the smell. You see, I've learned from trial and error that if it smells like a tomato, it'll taste like one. If it doesn't, don't waste your money or your taste buds. 


The tomatoes I found this time around happened to be one of the yellow varieties. My darling hubby brought home some yellow tomatoes from the farmer's market at work the week before and they were really tasty, so I thought that this was a good sign. Unfortunately, after I bought them, the week got away from me and here it is Thursday night and I had failed to plans for dinner. So, I decided to use my quickly ripening tomatoes to make an easy roasted tomato sauce that I developed last summer. I haven't made it since, but fortunately, you make it to personal preference so no recipe is needed and it takes no longer than to roast the tomatoes. 


You can roast the tomatoes in the oven or under the broiler, depending upon how much time you have to let them cook. This time around I used the broiler as our toddler was hungry and the clock was working against me. Other than salt and pepper, you only need 3 ingredients for this sauce:  really tasty tomatoes, good EVOO and fresh basil. In this case, you really do have to go with the fresh herbs as this sauce isn't cooked for the length of time necessary to extract the flavor from the dried version.


Give this approach a try the next time you have some worthy tomatoes on hand. You only need a fresh salad and some good bread to round out the menu and make it a summer meal to remember. Enjoy!


Easy Roasted Yellow Tomato and Basil Pasta Sauce

• 2 lbs fresh, garden ripe tomatoes
• 1 small handful of fresh basil or to taste
• 1/4 cup EVOO

Wash and cut the tomatoes into large chunks. Place tomatoes (seeds and all) in a glass baking dish in an even layer. Top with the EVOO and a sprinkle of salt. Roast under a low broiler until tomatoes have burnt edges and the juices have begun to thicken. Do not over roast, you want the tomatoes to have a nice roasted flavor. If you over cook them, your sauce will taste of burnt tomatoes.


When tomatoes are ready, remove from the oven and allow to rest for 5 minutes. I take this opportunity to clean the basil. 


Place the cooked tomatoes, juices and all, in a blender with the basil. Remove the center of the lid to allow the heat to escape and puree on high until the sauce has a smooth consistency. Because you use the blender, there's no need to remove the skin from the tomatoes before cooking. If you blend the sauce until smooth, you'll never know the skins were there. 


Taste sauce for seasoning and adjust as necessary. Serve over your favorite pasta. Add a little fresh parmesan and serve.

Summer White Beans and Grilled Tuscan Chicken

We recently returned from our beach vacation in South Carolina where the veggie stands were already brimming with fresh sweet onions, vine ripe tomatoes, okra, cantaloup and watermelon. While at the beach, I took a few turns in the kitchen trying my hand at making peel and eat shrimp and stewed okra. Now that we're home and summer harvest has yet to come to the midwest, I'm looking for summer tastes that will fill the void until August. 


Enter my summer take on white beans and grilled chicken. Our family loves beans in just about all forms. I make them in the winter and serve them simply with bread and salad. However, now that I'm gluten free, I'm looking for some new ways to serve them.


Tuscan white beans and rosemary are an Italian winter classic. I don't have rosemary on hand this week, but do have a large box of basil that I carried with me on vacation looking for an opportunity that did not materialize. So, here I am, home at last looking in my pantry for something easy to start the post vacation work week and what do I find; a small bag of dried Great Northerns just waiting for my inspiration.


The plan is to soak the white beans and then cook them with fresh sweet onion, garlic and the basil stems. Then serve them alongside some grilled chicken I've marinated with EVOO, garlic and topped with the creamy basil dressing from the Epicurious post included below. Add a bit of fresh corn and a summer salad and we should be in business for a healthy and satisfying dinner.


Summer White Beans

• 8 oz dried White Beans (Great Northern, Navy, Cannellini, etc.)
• Few stems of Basil (Remove the stems, reserve the leaves for serving)
• 1/2 large sweet onion
• 2 medium carrots
• 2 large bay leaves
• Enough fresh filtered water to cover

Soak dried beans overnight in water. When ready to cook, strain beans and cover with a few inches of fresh water. Add the remaining ingredients and ensure that there's enough water to cover the beans and other ingredients. Place over medium heat and allow to cook for 20 minutes. Check a few beans for doneness and continue to cook until beans are soft, but not mushy.


When beans are cooked through, strain out the onion, carrots, bay leaves and basil stems from the pot with a large spoon. Next, strain the beans through a colander to remove them from the cooking liquid. Place beans in serving bowl and add:

• a few tablespoons of good EVOO (just enough to lightly coat the beans)
• basil leaves torn into smaller pieces
• salt and pepper to taste

Serve with Tuscan Chicken below. Leftovers make a terrific lunch the next day. You can add a few red pepper flakes for a little kick of heat if you desire.

Tuscan Chicken Thighs

• 6 boneless, skinless chicken thighs
• 1/4 cup EVOO
• Pinch of salt
• Few grinds of fresh pepper
• 3 tbsp lemon juice
• 1 tbsp Red Wine Vinegar
• 1 tbsp crushed or minced garlic (I use the kind from a jar)
• 1 tsp dried Oregano (crush in your palm before adding)
• 1 tsp dried Basil (crush in your palm before adding)

Place all ingredients in a large ziploc bag in the order provided. Seal the bag and massage the marinade over the chicken pieces to ensure even coating. Place bag in a baking dish and leave in the fridge at least overnight and up to 2 days.

Heat grill and clean grates. When grill is hot, strain chicken pieces from marinade and place on hot grill. Turn grill to low and do not disturb the chicken pieces for 5 minutes (check at around 4 minutes to ensure the chicken is cooking and not burning). Rotate the chicken half a turn (to create "grill marks") and allow to continue cooking for 2 minutes. Turn chicken over and cook for 3 minutes. Rotate again and allow to cook for 2 more minutes. Remove the largest piece from the grill and check for doneness either with an instant read thermometer or by cutting a small slit into the middle of the piece of chicken deep enough so that you can determine if it is done. When chicken has cooked through, remove to a plate and tent with foil. Allow chicken pieces to rest for at least 10 minutes before serving. Serve with Basil Dressing.

LINK - Epicurious.com:  Basil Dressing 

Orange Essence BBQ Pork Tenderloin

Over the past few months, I've been trying to plan our meals at home around veggies and complex carbs so that I rely less on meat to be the centerpiece. It's not that I don't like meat, quite the contrary. In fact, I started to feel as though meat had become the focus of all of our meals - home and away. So I've been trying to make more meatless meals, but hey, everyone once in awhile you have to splurge, right?


Yesterday afternoon I found myself in the local grocery super store in need of a quick healthy dinner for my family. The all natural (no hormones or antibiotics) pork tenderloins were on sale so I decided to make it one part of our meal and to incorporate as many veggies as possible to ensure that the meat remained a component of the overall meal and not the centerpiece.


Below is my menu from last night's dinner featuring the recipe I came up with for the pork. My dear hubby cooked ours on the grill (in the pouring rain no less), but you could do it in the oven if you don't want to or aren't able to grill it.

Menu

• Veggie plate of cukes, orange bell pepper strips and grapes
• Orange Essence BBQ Pork Tenderloin (recipe follows)
• Steamed Sugar Snap Peas in Orange Vinaigrette
• Roasted Organic Russet Potato Chunks
• Fresh corn on the cob
• Organic unsweetened applesauce

I plan to make the entree again, it was that good. The only thing I'd change the next time around is to allow more time for the meat to marinate. I'm also considering one of those injection contraptions so that the orange and EVOO flavors are throughout the meat while the BBQ rub creates a yummy crust on the outside. If I do, I'll update this entry and let you know which method produces a better tasting result.


Orange Essence BBQ Pork Tenderloin

• 1 pork tenderloin 
• Freshly squeezed OJ (about 2 cups)
• 1/3 cup BBQ Rub (recipe follows)
• 2 tbsp EVOO

In a large Ziploc bag, combine the OJ, BBQ rub and EVOO. Add the pork tenderloin and seal the bag. Massage the ingredients around the tenderloin to ensure the marinade is evenly distributed. Allow the tenderloin to rest in the marinade for 20-30 minutes.


Meanwhile, preheat your grill and clean grill grates. Once the grill is hot and the meat has had some time to marinate, remove tenderloin from bag and place on hot grill grates. While tenderloin cooks, turn frequently to ensure even carmelization of the rub on all sides. Cook for 12 to 15 minutes over medium heat until center of tenderloin is no longer bright pink and juices run clear.


Remove tenderloin to cutting board and tent with foil for 10 minutes to allow the juices to reabsorb into the meat before carving. Cut tenderloin into medallions and serve.


Lisa's Super Special BBQ Rub

• 1/2 cup brown sugar (any kind)
• 1 tsp kosher salt or 1/2 tsp table salt
• 1 tbsp chili powder
• 1 tsp onion powder (not salt)
• 1 tsp garlic powder (not salt)
• 1 tsp ground cumin
• 2 tbsp smoked paprika
• 1 tbsp paprika
• 1/2 tsp dried basil (you could use oregano, marjoram or thyme too)
• 1 tbsp mustard powder

Place all ingredients in a small mixing bowl and mix with a fork or a whisk until well blended and any lumps of sugar or smoked paprika have broken down. Keeps well in a sealed container - I use a glass jar with a tight lid - for up to a year. This rub is great on the pork tenderloin noted above, but also makes terrific BBQ chicken!


~Enjoy!

Boo's Favorite Cranberry Orange Oatmeal

One of my all time favorite quick breads is orange cranberry. I used to make it with a mix, which wasn't bad, but am much more focused on calories, sugar consumption and cost today so I don't tend to keep mixes on hand. This morning our darling baby girl asked for oatmeal for breakfast, while contemplating which version of oatmeal to make her this time around I thought of my old fav quick bread and a star was born. Not only is this fast and super easy, but she (and I) loved it. Between bites she kept saying, "this is so good". So, I think it's going to become a staple for us. 


My recipe is below. I didn't know I'd have a "hit" on my hands, so didn't measure out the ingredients the way I would if I had been planning to develop a new recipe, so all measurements are approximate except for the water and oatmeal. 


I tend to make a large batch of oatmeal one weekend morning each week and then refrigerate any leftovers. I then reheat them either on the stove top or in the microwave with a little extra milk since the oatmeal absorbs all of the liquid while it sits in the fridge. This allows us to have a few quick, hot and healthy breakfast servings on hand to combat the time crunch we tend to experience throughout the work/school week.


Boo's Favorite Cranberry Orange Oatmeal (Makes ~6 Servings)
In a medium heavy bottom pot, placed over medium high heat, add 3 and 1/4 cups of water (enough for 4 servings of plain oatmeal) and a pinch of salt. Allow the water to come to a boil then add 2 cups oatmeal (quick cooking). Stir to combine and continue to stir frequently until oatmeal is thick. 


Once thick, add two large handfuls of dried cranberries (I used Craisins) and 1 cup of Orange Juice (I used Simply Orange), 1/4 cup Agave Syrup and 1 tsp ground cinnamon. Stir to combine. Allow oatmeal to continue to cook, stirring frequently, until it is again thick. 


Remove pot from heat and add 1 1/2 cups 2% milks and 1 teaspoon good vanilla extract. Serve.


~Enjoy!

Cinco De Mayo Menu

We LOVE Mexico! Colin and I honeymooned in Playa del Carmen for nine days. In fact, we loved the resort so much that we then returned a couple of years later for vacation. Not only do we love the culture and the landscape, but we absolutely are huge fans of the region's cuisine. Needless to say then, an annual Cinco de Mayo dinner is a tradition at our house, whether it actually takes place on the correct date is another matter all together.


Below is my menu for this year's dinner: 

• Chicken, Peppers, Corn and Cheese Enchiladas
• Guacamole with Chips
• Lime-aid and margaritas

Lisa's (Soon-to-be-Famous) Chicken Enchiladas

In a large skillet over medium heat, add 2 tbsp olive oil. When the oil shimmers, add the following to the skillet:  

• 1 red onion, small dice
• 1 small green pepper, small dice
• 1 red pepper, small dice

Stir to combine and sprinkle with a pinch of salt. When onions are translucent and peppers have softened, add:

• 1 lb. ground chicken
• 2 tsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp dried oregano

Use a wooden spoon or other utensil to break the ground meat into smaller chunks and cook until no longer pink. 

While chicken cooks, prepare enchilada sauce (if using a packet) or open can, measure out 1 cup of sauce and set aside. When chicken mixture is cooked add sauce to the skillet along with one cup thawed corn nibblets (I like white). Stir to combine. If mixture is watery, allow to cook uncovered for a few minutes (5-10) until extra moisture evaporates and mixture tightens up. This is necessary to avoid a soggy end product. 


Spray a large baking dish with cooking spray and add 1/2 cup of enchilada sauce to coat the bottom. Tilt the baking dish to coat the bottom evenly. Set aside.


Take 8 to 10 tortillas (you can use corn or flour) and soften them in the microwave under a slightly damp paper towel for 20 to 30 seconds - until flexible. Pour remaining enchilada into a wide, shallow dish to allow for dipping of tortillas if rolling individual enchiladas.


Assemble enchiladas by dipping a tortilla in the sauce to coat both sides, place on a cutting board or other work surface and spoon 1/4 to 1/3 cup of meat mixture onto the tortilla. I find it's easier to roll them if I concentrate the mixture more to one side so that you are rolling the enchilada like a jelly roll. Place the enchilada seam side down in the baking dish. When all enchiladas have been rolled, pour any remaining sauce over the top and sprinkle with 1.5 cups of 2% Shredded Mexican Cheeses. Bake in the oven until the cheese is melted and the filling is bubbling.


When I have trouble rolling the enchiladas I give up and simply create what I call Enchilada Casserole. Follow the instructions above to the stage where you are ready to fill the tortillas. Instead of rolling individual tortillas, place tortillas on the bottom of the baking dish that has been coated with sauce. You want the tortillas to overlap slightly and cover the entire bottom of the dish. If your baking dish is round with tall sides - like a souffle dish - then use a single tortilla or parts of tortillas cut into triangles to cover the bottom. 


Regardless of the size and shape of your dish, spoon the meat and veggie mixture onto the tortillas, top with cheese and then another layer of tortillas. I add enough enchilada sauce to the top of each layer of tortillas before adding the meat and veggies to ensure the sauce flows throughout and the tortillas meld into the casserole. Make as many layers as you like (or as your dish will allow) finishing with a layer of tortillas. Pour any remaining sauce over the top and sprinkle with cheese.


Because your filling and sauce are  hot, you only need to bake the enchiladas until the cheese melts and everything is hot a bubbly. For individual tortillas rolled in a baking dish, this may take 10 to 12 minutes. For enchilada casserole, this can take 20 to 25 minutes.


Remove dish from the oven and allow to cool for 10 minutes before serving. This is especially important if you make the casserole version to keep the filling from running out of the layers when the casserole is cut.

~Enjoy!

Quick Italian Bean & Pasta Soup

It was nearly noon on a overcast and dreary Sunday. My darling hubby and toddler were both hungry and I wanted to make them something healthy and filling, so I opted for soup. 

I know, I know, It's spring and we're all thinking of grilled everything, but I love soup because 1) you can use nearly any veggies you have on hand, so it's a great way to use up veggies that are just beyond their peak of freshness; 2) it's an easy way to get myself and my family to eat more veggies; and, 3) it's easy to make a healthy soup, which is not always the case with other dishes. 

This recipe turned out to be really quick and easy. I based it on what I had on hand and the fact that I wanted it to be super fast.

A few pantry staples make this a quick soup. First up, a jar of precooked beans. I know it's cheaper to buy dried beans, and I do buy and cook them. However, I've also found that keeping a couple of jars on hand (usually one of each brown and white beans) can serve as a terrific start to a quick week night dinner or, in this case, a great ingredient. 

Second is minced garlic from a jar. I know, I know, chefs wouldn't dream of it and many of my foodie friends would be horrified. BUT, I absolutely hate to chop garlic, it's messy, sticky, makes your hands smell and most of all, it's terribly time consuming when you have to do it over and over if you cook alot. My other alternative is to roast garlic and then preserve the cloves in a jar covered in olive oil. I do this if I find really fresh, good looking garlic, but that rarely happens here. So, I opt for the jar. 

Next up is Soup Base. I buy Tone's brand as it doesn't contain MSG. I occasionally keep chicken stock boxes on hand, but this is much more economical and takes up less space. Plus, it keeps forever in the fridge. I keep both chicken and beef on hand. You can make as little as a cup or as much as an entire vat. It's a super pantry staple. 

Finally, onion powder. This has become a must have in my spice cabinet. It's amazing the way just a little onion powder, even in recipes that also contain fresh onion, rounds out a dish and takes it to another level. This is a recent discovery (in the past couple of years), but now I cannot cook without it!

The Results

The results of my soup experiment were better than expected - I can't say that for all of my soup attempts - hubby had 2 bowls and my toddler loved it. 

I served this with Rosemary potato bread from Kroger. If you catch a sale of day old bread in their bakery it's quite a bargain. I just bring it home and wrap it in foil and freeze it until I need it. When I'm ready to use it, I place it in a preheated 350 oven on a baking sheet for 20-30 minutes. It comes out perfect and was a terrific accompaniment for this soup.

Lisa Italian Bean & Pasta Soup

• 1/2 large red onion, small dice
• 2 medium carrots, small dice
• 1 celery stalk, small dice
• 7 cups water
• 2 tbsp Tone's Chicken Soup Base (you can find it @ Sam's Club)
• 1 bay leaf
• few sprigs fresh time
• 1/4 tsp ground time
• 1/2 tsp onion powder
• 1 tbsp dried parsley, crushed in your hand before adding to the pot
• pinch of saffron threads
• heaping teaspoon of minced garlic (from a jar is fine)
• 1 16 oz jar Randells Great Northern Beans, drained (2 can of beans will work too)
• 3 large handfuls of fresh baby spinach
• 1 heaping cup of pasta, any shape
• Fresh ground pepper to taste
• Fresh grated parmesan, to garnish individual servings, if desired
• Good EVOO, to drizzle over individual servings, if desired

Heat a medium size heavy bottomed pot over medium heat. Add 2 tbsp olive oil. When the oil shimmers, add onion, carrot and celery along with a pinch of salt. Allow veggies to cook until the onion is translucent. Add water and chicken soup base. Stir to combine. Add herbs and spices stirring to combine. Turn the heat up to medium-high and allow to come to a boil. 

Once the soup has come to a boil, add the pasta and stir to ensure it doesn't stick. Stir often and test the pasta halfway through the cooking time indicated on the box - I constantly find that the time indicated on pasta boxes is way off, so testing throughout the cooking process is necessary to avoid overcooked pasta that falls apart. 

When pasta is tender, add beans and spinach. Stir to combine and allow to cook until spinach is wilted. Taste soup and adjust seasonings as necessary. Serve in individual bowls with slices of bread. Top with parmesan and/or EVOO if desired.

~Enjoy!