Chicken Egg Drop Soup
You may have already figured out … I LOVE SOUP. I can’t get enough of it! I hardly have a sweet tooth. Its most defiantly a savory tooth or as I like to call it… a Soup Tooth! I love asian food but unfortunately I …
Month: January 2019
Carrot Curry Sauce
I love vegetable based sauces and gravy’s ! I enjoy coming up with recipes that are delicious and nutrient dense with no fillers or thickeners. This carrot curry sauce happened by accident (which I have learned are the best recipes). I bought a giant bag …
Enchilada Cauliflower Steaks
I am obsessed with tasty side dishes. I hate steamed vegetables! Yes I said it ! I love flavor, texture and color. When you are trying to save some money and not spend so much on expensive organic or pastured proteins you can make a kick ass side dish or two that won’t make you miss that large quantity of protein! Eating more vegetables is a great way to stretch your food budget and not break the bank!
Enchilada Cauliflower Steak
Eating more vegetables is a fabulous way to stretch your food budget! These cauliflower steaks are so darn good. You can serve them as a tasty side dish or top with an egg and have them for breakfast !
Ingredients
- 1 large cauliflower
- 4 garlic cloves minced
- 1 cup enchilada sauce homemade or purchased
- ¼ cup chicken broth
- 3 tablespoons olive oil
- Salt & Pepper
Instructions
- Cut your cauliflower into 4 thick steaks. Place in a casserole just big enough to fit the four steaks.
- In a small bowl combine the garlic, enchilada sauce, chicken broth and olive oil.
- Whisk until combined and pour over the steaks. Sprinkle with salt and pepper.
- Cover and place in refrigerator for a minimum of 30 minutes, ideally you should marinade overnight or up to 24 hours. It helps if you brush marinade over the top every few hours… get them nice and coated.
- Preheat over to 400 degrees. Cook at this temperature for 15 minutes. Then reduce heat to 350 and cook an additional 35 minutes.
- Serve drizzled with mayo or ranch, some cilantro and sesame seeds.
Salsa Cocida
We are some serious salsa eaters! To be honest making salsa can be time consuming. There is a lot of chopping and dicing. The worst part it does not last very long in the refrigerator. My Salsa Cocida recipe is literally the easiest salsa recipe …
Stuffed Breakfast Sweet Potato
So I decided I was going to start 2019 on a Whole30. Not because it was a New Years resolution (which by the way I don’t believe in) but because I feel its great to start with a clean slate! Start the year off with …
Gluten Free Dough
It took me months to perfect this. After a ton of failed attempts I came up with this perfect dough! You can make buns, rolls, pizza dough, and sandwich bread! It is doughy, yeasty and chewy. So wonderful … just get creative and make something special out of it.
I made a batch of buns for sandwiches and shared with my friend Monica. They are so stinking tasty I can’t wait to get some feedback! Oh… and if you have a hot dog bun pan you can make hot dog buns!
Gluten Free Dough
Very versatile gluten free dough. Make rolls, buns, pizza dough and sandwich bread! 2
Ingredients
- 2 tablespoons yeast
- 1 ¼ cup warm water
- ¼ cup honey
- 2 cups brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1 ½ teaspoons xanthan gum
- 1 teaspoon sea salt
- 6 tablespoons avocado or coconut oil, melted
- 2 eggs room temperature
Egg Wash
- 1 egg room temperature
- 2 tablespoons water
Instructions
- Preheat oven to 375
- Combine the yeast, water, and honey. Whisk until well combined. Cover and set aside for 10 minutes.
- In a large bowl combine the brown rice flour, potato starch, tapioca starch, xanthan gum, and sea salt. Whisk until combined. Set aside.
- Once the yeast mixture is nice and foamy add to the dry mixture. Add the oil and eggs. Using a rubber spatula combine well but don’t over mix.
- Cover with plastic wrap and proof in a dark warm place for a minimum of 1-2 hours. I have in the past rose the dough over night.
- Once the dough is nice and fluffy shape your dough into whatever you are making. If you are making sandwich bread (I suggest making two batches so you get a nice big loaf!) If you are making rolls, buns, or pizza dough you will have to oil your hands to keep dough from sticking to your hands. The dough will be soft.
- Once you have shaped your dough allow to rise again for at least an hour.
- Apply egg wash. You can sprinkle with sesame seeds, poppy seeds, dry onion flakes, everything bagel seasoning. Whatever you would like.
- Bake until golden brown on the bottom and the top. Baking temperatures will vary depending on the oven or what you are baking. So just watch it.
Mushroom & Beef Soup
This soup was inspired by my son who is a lover of all things beef and all things mushrooms. When we go to the farmer’s market I give him money to buy whatever he wants and he always goes to the Mushroom Guy! Nothing better …
Chicken & Gnocchi Stew
Talk about stick to your ribs delicious! This is perfect for those cold evenings when you are craving something creamy and rich yet gluten free and dairy free. The rich and creamy vegetable gravy in this dish makes plenty to freeze and enjoy later in …
Za’atar Brussels & Baby Potatoes
One of the easiest side dishes I make at home. You can cook this dish stove top, oven or grill. Za’atar is a Middle Eastern spice blend. You can buy it at most specialty stores, online or you can find recipes to make it yourself. I have a friend who travels to the middle east and spoils me rotten by bringing me giant jar fulls because he knows I love it! Its a combination of toasted sesame seeds, dried thyme, dried marjoram and sumac. The actual word za’atar actually means Thyme in Arabic. You can obviously cook with it but its also delicious mixed with a good olive oil for dunking bread or sprinkled on plain yogurt as a topper for pita or kabob!
Za’atar Brussel’s Sprouts & Baby Potatoes
Such a special and quick side dish to make. Using a middle eastern spice like Za’atar makes your dish special and will be a topic of conversation at your table! I promise!
Ingredients
- 1 pound fresh Brussels Sprouts ends cut off and cut in half
- 1 pound baby potatoes or fingerling potatoes slice in half
- 4 tablespoons olive oil
- 2 tablespoons Za’atar
- 1 tablespoon sea salt
- Juice of ½ lemon
Instructions
- Preheat oven, Traeger or grill to 400 degrees
- Toss all of the ingredients in a large bowl.
- Place on sheet pan or cast iron like I did.
- Cook for 35-45 minutes until the brussels and potatoes are tender and nice and brown.
Pork Chile Verde
I love versatile recipes that I can cook in the Instant Pot or slow simmer in Slow Cooker. Besides all that the best part is it’s only 5 ingredients. You can eat this tasty pork dish alone, with a side dish, make tacos, burritos or …