Sunday, November 4, 2018

Chopped Caprese Salad

Yum!  Especially with garden fresh tomatoes.  Measurements are approximate, because it's really just a throw-together kind of thing and it depends on what you like.
1 to 1/2 cups chopped fresh tomatoes
3/4 to 1 cup cubed fresh mozzarella
1/4 to 1/2 cup fresh basil leaves, chopped (15-25 leaves)
2 TBS olive oil
1 TBS balsamic vinegar
salt, to taste

Toss together the tomatoes, mozzarella, and basil leaves in a medium-sized bowl. Drizzle olive oil and vinegar on top and toss together.  Salt as desired. 

Tuesday, July 24, 2018

Egg Roll Stirfry

Also known by egg roll in a bowl, it really does taste like an egg roll!

1.5 lb ground beef
1 TBS olive oil
1 large onion, diced (or blended)
4-5 garlic cloves, minced
2 tsp fresh ginger, chopped
1/2 tsp pepper
1 tsp salt (less if using salty broth, bouillon cubes or soy sauce)
1/4 tsp crushed red pepper (more if you like it spicy)
1/2 cup beef broth
1/2 head cabbage, shredded
1/2 bag of matchstick carrots (about 1 cup)
1 TBS Soy sauce, tamari or liquid aminos

Brown the beef in a large skillet.  Depending on how lean the meat is, you may need to add the 1 TBS olive oil.  Add the onion, garlic & ginger and saute until onion is translucent, about 3-5 minutes.  Add salt, pepper and crushed red pepper.

Next add the broth, shredded cabbage and carrots.  Saute until cabbage and carrots are a bit soft (you still want a little bit of crunch, not mushy.)  Add soy sauce. 

Eat as-is or serve over rice.  Garnish with green onions if desired.  Serve with sweet chili sauce. 

Friday, January 19, 2018

Vietnamese BBQ Pork Noodle Bowl

When I ordered this at our local Pho restaurant, I knew I had to try and recreate it.  So simple and flavorful! 

Meat + Marinade 
1 lb pork, sliced into small bite-size pieces
2 TBS minced onions
1 TBS pressed garlic
3 TBS cane sugar
2 tsp fish sauce
1 TBS Soy sauce (or Bragg's liquid aminos)
1 tsp pepper
2 TBS olive oil

Mix together marinade and pour over meat pieces in a large ziploc bag.  Let sit for at least an hour, or overnight.  Spread on cookie sheet in a single layer and cook at 375 degrees for 15 minutes.  Broil on high to get a golden color, then flip the meat over and repeat. 

Nuoc Cham (Sauce) 2 minced garlic cloves
2 TBS sugar
1/2 C. Warm water
1/4 c. fish sauce
1/4 c. fresh lime juice
2 TBS white vinegar
red pepper flakes (depending on how spicy you like it, I only added 1/4tsp)
1 green onion, chopped.

Mix together garlic cloves, sugar and warm water and stir till sugar is dissolved.  Add the rest of the ingredients and mix.  This sauce is very water, but it totally works when poured on top of the noodles!

Serve with: Cooked Stir-fry rice noodles
Matchstick carrots
Cucumbers, cut into sticks (kind of like the matchstick carrots)
Bean sprouts
Mint leaves

Egg rolls on the side is a nice touch, if preferred.  You could also leave out the meat easily for a flavorful vegetarian dish. 

Sunday, January 22, 2017

Swedish Oatmeal Crispy Cookies

Just like the ones you find at IKEA.  But easy to make them gluten free, unlike IKEA's. 
3 c. oats  (use gluten free for gluten free cookies)
1/2 c. Almond flour
1 T cornstarch
2 tsp baking powder
1 tsp cinnamon
pinch of salt
1/2 c. butter (1 stick)
2 tsp vanilla 
1 c. sugar (evaporated cane juice or sucanat) 
2 eggs
1 c. chocolate chips

Preheat oven to 400 degrees.

Mix together the oats, almond flour, cornstarch, baking powder, cinnamon and salt.  Melt the butter and add the vanilla.  Pour butter mixture into the dry ingredients and stir.  In a separate bowl, cream together the sugar and eggs.  Add that to the oat mixture and stir until combined.

On parchment  paper, drop by the teaspoonful, and leave space around the dough.  Like really, make this dough balls small because they will spread out!  Bake 7-9 minutes or until golden on the bottom. Let cool.

In the meantime, melt chocolate on a double boiler or in the microwave.  Once cookies have hardened, use a spatula to spread on the bottom of the cookie or drizzle chocolate on the top.

Thursday, April 14, 2016

Chex Mix - Gluten Free

This is our version of Chex mix!

6 cups Rice or Corn Chex (or a mix)
4 cups plain Cheerios
10 cups popcorn
1 1/2 sticks butter (3/4 cup)
1/2 cup worcestershire sauce (gluten free if needed)
2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder

In a very large bowl, mix together chex, cheerios, and popcorn.  In a small bowl, melt butter.  Mix in worcestershire sauce and seasonings.  Pour over the mix in the large bowl slowly, while stirring. Dump mix on two 15x10 trays and bake at 250 for 45 minutes, stirring every 15 minutes.  

Can also add after cooking (but we usually don't):
2 cups peanuts
2 cups pretzels (gluten free if needed)

You might want to half this recipe because this is a lot, but why?

Thursday, April 7, 2016

Peach Crisp

Yum!  Be sure to serve with vanilla ice cream! Easy to make gluten free, too! 

6 cups frozen peaches, chopped into bite-size pieces
2-3 TBS your choice of sweetener (honey or sucanat would work well)
1 TBS cornstarch
1 tsp vanilla

Put peaches in a 9x13 pan.  In a small bowl, mix together sweetener, cornstarch and vanilla. Add to peaches and mix well.

1 1/2 c. oats  (gluten-free if needed)
1/2 cup almond flour
1/2 tsp salt
1 tsp cinnamon
1/3 cup sucanat
2/3 c. butter

Mix together well until crumbly.  Crumble over the peach filling mixture.  This is a generous amount of crumble for the top, as everyone got tired of "scanty" crusts.

Bake 20-25 minutes at 375.

Wednesday, March 2, 2016

Crockpot Steel cut oats

We love steel cut oats, but they take a long time to cook up in the morning.  Solution?  Crockpot!  I had to play around with quite a few failed batches, but I got it!  This also makes a really big batch, so be forewarned. I have a 6 quart crockpot, so you may have to adjust to yours, but here are the basic directions: 

At night, put into your crockpot:

3 cups steel cut oats
11 cups liquid (I do 4 c. milk, 6-1/2 cup water and 1/2 cup buttermilk)
2 T butter (or coconut oil.  Can put up to 4 T butter if you prefer)
1 TBS cinnamon (optional)

Whisk ingredients together.  (It's OK if the butter is still in a chunk.)  Set crockpot to cook on low for 2 hours.  (Hopefully your crockpot is like mine, and will turn off and just keep it warm for the rest of the night.)  Open it up in the morning and it should be done and beautifully creamy. Sweeten to taste. It might burn a little around the edges, but I've never had that affect the taste of the oats.

Note on liquids:
Buttermilk is added to help break down phytic acids of the oats and make it more digestible.  I'm not sure how much it helps because you're cooking it right at the beginning, but it is in there!

You can do all water or all milk.  Milk just makes it creamier.

Smaller ratio:
2 cups steel cut oats
7-1/3 cups liquid (3 c. milk, 4 c. water, 1/3 c. buttermilk)
1-2T butter
2 tsp cinnamon