Sunday, July 6, 2014

The Best Gluten-Free Chocolate Chip Cookies


I have been struggling to make the perfect gluten-free cookie for quite some time now. Normally I wouldn't settle for baking with traditional sugars, but failing miserably in the cookie baking department using honey and other sugar substitutes has left me feeling defeated. There is really no such thing as a healthy cookie, so I caved and used white and brown sugar for his recipe with of course amazing results. Surprisingly the rice flour was light and airy, not gritty at all, and the batter was super easy to drop off the spoon with no pressing or shaping.

These hands down are the perfect chocolate chip cookie. Slightly chewy in the center with a crispy edge. These are milk worthy for sure (for me homemade almond milk), so prepare your tummy for a treat.

Ingredients:

2 cups rice flour
1 tablespoon Arrowroot Powder
1 teaspoon baking soda
1 teaspoon Celtic Salt
1 cup softened unsalted butter (2 sticks)
3/4 cup dark brown sugar, firmly packed
3/4 cup sugar
1 tablespoon water
1 teaspoon vanilla
2 large eggs
2 cups gluten-free chocolate chips

Directions:

Preheat oven to 355 degrees

In a large bowl stir together flour, baking soda and salt. In another a large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined. Add eggs to the butter mixture and mix them lightly. Stir in the flour mixture. When flour is mixed in, fold in chocolate chips. Drop 2 tablespoons of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure there is either a baking pad or parchment paper placed on pan first Bake for 13-17 minutes or until the edges and centers of the cookies are golden brown. Remove from over and allow to cool on wire rack.

Makes around 24 cookies


Monday, June 30, 2014

Cheesy(cheese-less)Penne Alfredo

Ingredients:


1 medium white onion chopped (11/2 cups)
2 cups low sodium vegetable or chicken broth, separated
1/2-3/4 teaspoon Celtic Salt
1/4-1/2 teaspoon ground black pepper
3-4 large minced garlic cloves
1/2 heaping cup of whole cashews (2.6 oz)(soaked for 5 hours if you don't have a high powdered blender)
1 tablespoon lemon juice( I added more, so add to you liking, do not omit this)
1/4 cup + 1 Tablespoon nutritional yeast

Optional Flavoring:
Cayenne
Garlic Powder
1 Tb. butter

Directions:

Add the onion and only 1 cup of the broth to a large pan over medium-low heat. Cook for about 8 minutes until the onion is very tender. Add a tad more broth if needed so onions don't brown. After the 8 minutes add the garlic and cook until all the broth has evaporated. You don't want any liquid left once it is done cooking

Add the cooked veggies to a blender. Start out by just adding 3/4 cup more of the broth, and add all the remaining ingredients. Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency. Taste test. Add any salt and pepper if desired. I also add 1 teaspoon of garlic powder, a sprinkle or two on cayenne at this point. If you want to add a tablespoon of butter at this point for extra richness go for it!

Add half of the sauce to preferred pasta and mix. I love Annie's Brown Rice Penne Pasta for this dish. I love to lightly steam broccoli florets and add to the pasta and top with grilled chicken if available. I then add extra sauce if needed. I keep the remaining sauce for when i re-heat leftovers. Add a a splash of chicken broth and mix to the left over sauce before heating. this will lighten the sauce after it has thickened overnight.

*vegan, gluten-free, dairy-free, kid-approved

Friday, April 18, 2014

Sticky Spicy Honey Chicken

Marinade
  • 2 package of chicken thighs/wings with skin and bone or a combination
  • 2 TB honey or sugar
  • 1/3/4 TB chili garlic sauce (or any hot sauce)
  • 1/4 cup Tamari soy sauce ( regular soy sauce is fine for non-gluten eaters)
  • 2 TB sesame oil
 Sauce
  • 2 TB ketchup
  • 2 TB honey
  • 2 TB Tamari soy sauce
  • 2tsp brown sugar or sugar 
  • 2 tsp chili garlic sauce (or any hot sauce)
  • 2 TB minced garlic (if desired)
  • 2 tsp arrowroot powder or cornstarch 
  • garnish with sesame seeds and sliced green scallions 
In a large bowl, mix your marinade of honey, chili sauce, Tamari soy sauce and sesame oil. Remove chicken from package and place into bowl, Make sure all pieces of chicken is coated with the marinade mixture. Marinade for at least 30 minutes or overnight.
Preheat your oven (or toaster oven) to 375F. Line baking sheet with foil and place chicken pieces on top, making sure that no pieces are directly on top of each other. Place into oven and bake for at least 25-30 minutes or until done. The last 10 minutes I usually kick up the heat to 425F.
Meanwhile, prepare your sauce. In a small saucepan, mix ketchup, honey, soy sauce, sugar, chili sauce, garlic and arrowroot powder (or)cornstarch.  Mix thoroughly and heat on stove until thickened . Watch carefully, this takes around a minute or less.

Feel free to baste your chicken a couple times while cooking. Once chicken is done cooking, place into your sauce bowl and toss. Garnish with sesame seeds and sliced green scallions and serve.

For nect day re-heating, I heat chicken either in a microwave briefly or in a 425F oven until heated through, than I place n hi broiler just to crisp the outside.


Thursday, February 27, 2014

Slow-cooker Shredded Chicken

Ingredients:
 
3 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper 
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 jar salsa
4-5 Boneless skinless chicken breast
1 Large onion sliced (optional)

Directions:

Layer thinly sliced onion on bottom Slow-cooker (optional). Place chicken breasts in single layer on top of onions or on bottom of Slow-cooker if onion is not used. Mix all spices together. Sprinkle and coat chicken breast with spice mixture. Pour half a jar of salsa over the chicken. Cover and turn on low for 4-5 hours depending on cooking instructions. Chicken breasts can become dry so checking during cooking time to see if shredding occurs is recommended. Shred chicken and allow for juices to be absorbed back into chicken before serving. We like to top with homemade yogurt, fresh cilantro, and avocado slices. For a tasty treat serve with gluten free corn chips, or corn tortillas and serve like a tostada. Shredded cheese is optional for non Paleo eaters


      Toppings:
Cilantro
Avocado
Cheese
Homemade Yogurt Dip (recipe below)

Yogurt Dip
1/4 cup plain Greek yogurt
1-2 large Tb. fresh lemon juice
1/8 tsp or less salt
1-2tsp. garlic powder
1-2 Tb. finely chopped cilantro
Mix and serve

Saturday, January 4, 2014

Paleo Porridge

Ingredients:

(1 serving)

1/2 cup plain almond milk
1/4 cup ground up cashews (place whole cashews in Cuisinart and grind until fine, but not powdery)
1/8 cup shredded coconut (unsweetened)
1 Tb. ground Chia seeds
1/2 Tb. Golden Flax seeds (optional)
sprinkle of celtic salt
Hefty sprinkle of Cinnamon
1 tsp. vanilla
1/2-1Tb brown sugar (honey or Stevia sweetener can be used here instead)

Directions:

Heat almond milk until soft boil. Add all ingredients. Mix and turn off heat. Porridge will begin to thicken within seconds. Once mixed together and thickened, serve. Drizzle almond milk over top. Top with sliced bananas, walnuts or dried fruit (optional).

Slow Cooker Shredded Korean BBQ


Ingredients:

3 lb. boneless chuck roast
Home made Korean BBQ sauce (recipe below)
10 mini sweet peppers, thinly sliced
1 green onion, thinly sliced for garnish
Sesame seeds, for garnish

Instructions:

Place chuck roast into a slow cooker. Add homemade Korean BBQ Sauce and sweet peppers. Cover and cook on low heat for 7-8 hours or high heat for 4-5 hours. Remove chuck roast from the slow cooker and shred the beef before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.

Homemade Korean BBQ Sauce:

1 cup Tamari ( gluten free Soy Sauce) 
3/4 cup dark brown sugar 
2 Tbl. minced garlic 
1 Tb. rice wine vinegar 
1 Tb. chile-garlic sauce (such as Sriracha) 
1 tsp. grated fresh ginger
1tsp. toasted sesame oil 
11/2 tsp. ground black pepper 
1 Tb. arrowroot powder (or cornstarch) 
1 Tb. water 

Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. 

Whisk arrowroot powder (or cornstarch) and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

Serve over rice or cauliflower rice

Cauliflower Rice:

Place clean dry cauliflower in a food processor until texture of rice. Heat skillet with oil of choice and heat for 5-7 minutes. No seasoning is necessary for this rice because the shredded beef has enough liquid to season cauliflower. 
  • If you don't like spicy food, add less chile sauce or none at all

Sunday, August 25, 2013

Pesto Zucchetti with Grilled Chicken

Ingredients: (Serves 4)

6-8 zucchinis or 3 extra large zucchinis
4 -6 Tb. fresh pesto (recipe below)
4 boneless/skinless chicken breasts pounded flat (about 1/2 inch thick)
1 cup sliced grape tomatoes
4 Tb. toasted pine nuts
Celtic salt and pepper
1 Tb.Coconut oil for grilling chicken
1 Tb. Olive oil to sautee zucchini
2 fresh garlic cloves
Red pepper flakes (optional)

Prepping and Grilling Chicken:

I pound my chicken breasts until they are flat and about 1/2 inch thick. I like my chicken to cook evenly, and this seems to help me achieve my goal. Once pounded I season with Celtic salt and pepper on both sides. Heat a grill pan to medium-high heat and add your coconut oil. Once hot (and oil spits a bit) add your chicken breasts to the pan. Once seared on one side flip and brown other side. After I flip to the other side I begin sauteing my zuchetti, so make sure you zucchini noodles and garlic are already prepped. Once chicken is cooked through (anywhere from 6-10 minutes) remove and let stand. This will allow the juices to re-distribute through out the chicken breast. After about 5-minutes slice your chicken. Your chicken will get layered on top of your zucchini noodles at the very end.

Prepping and Sauteing Zuchetti:

With a vegetable peeler, peel your zucchini until you have peeled about two layers of the white. If you have small zucchinis peel until you hit the seeds, otherwise if you have extra large zucchinis( like the ones you get fresh out of a garden), you don't want to peel as much white because it tends to get too watery. If your zucchini noodles are too wide, layer them on top of each other, and cut them thinner. I like mine about the width of a fettuccine noodle. Heat a large pan with olive oil and add one of your garlic cloves. I sprinkle a dash of red pepper flakes to infuse the oil. Once my oil is heated and garlic cloves is browned, remove garlic and add your zuchetti noodles. Saute over medium heat for 3-5 minutes or until slightly softened while frequently moving around the zucchini in the pan .Add a sprinkle of Celtic salt and pepper. Add your pesto and mix. I like my pesto on the lighter side, but add or subtract to you liking ( I do a bout 1 tablespoon per person). Remove from pan and place portions onto plates.

-While pan is hot add a bit more olive oil and your other garlic clove to infuse the oil. Again once garlic is browned, remove and add your sliced tomatoes. Saute until warm ( about 3 minutes) add Celtic salt and pepper for taste. Remove from heat and place over zucchetti. Add your toasted pine nuts at this time and top with grilled chicken.

Homemade Pesto:

2 cups fresh basil-washed and spun dried
1/4 cup toasted pine nuts
1/2 cup grated Parmesan cheese
Celtic salt and Pepper to taste
1/3-1/2 cup olive oil

In a cusiniart or blender, blend your basil pine nuts, and cheese until mixed. Add your salt and pepper to taste. Once all combined, start streaming in your olive oil until all ingredients are combined. Ready to serve.

Toasting Pine Nuts:

Heat a small pan on medium heat. Add your pine nuts. They will brown quickly, so continue to move them around in your pan until lightly toasted. Remove from heat.