Monday, March 28, 2011

Lovin the Louisiana Gumbo

I can't believe that it was over a year ago that I moved down to Louisiana.  I cherish the memories and all the people that I met down there.  Some of the highlights definitely had to be all the delicious food that they have!  One of my fellow Special Olympics friends..."My Spring Watermelon" to be exact, was generous enough to make me a Louisiana cookbook before I left!  I was going through my hoards and I mean hoooooards of recipes and came across her Gumbo recipe.  Since I had the day off today from work, I pledged to myself that I would slave over the stove to make this today.  Definitely worth the interval arm workout that went down while making the roux...note to self next time I make this, don't do an excruciating workout right before.  It makes for a painful time when stirring constantly, so the roux doesn't burn.  Anyway, if you haven't had authentic Gumbo from Louisiana...YOU NEED TO!  

So get down to LA and try some fabulous food, but for now, you can try this recipe! Thanks Tiff!

Tiffany's Louisiana Gumbo

1 lb andouille sausage, coined
2 large chicken breasts, diced
1 tbsp Tony Chachere
1/2 cup canola oil
1 cup flour
2 cups onions, chopped
1 cup celery, chopped
1 cup bell peppers, chopped
1/4 tsp cayenne pepper
3 bay leaves
9 cups chicken broth, low sodium & free range
1/2 cup green onions
2 tbsp parsley, chopped
Cooked white rice (I used brown, since that's all I had)

In a large pot, add 1 tbsp oil over medium heat.  Add sausage and cook until brown.  
Remove and set aside.

Season chicken with Tony's and add to pan.  Cook for 5 mins.  Remove and set aside.

Combine 1/2 cup oil and 1 cup flour in the same pan.
Over medium heat, stir constantly for 20-25 mins until roux resembles peanut butter in color.

Add onions, celery and bell pepper.  Cook, stirring constantly, for about 5 mins.
Add sausage, cayenne, and bay leaves.  Mix to combine.  

Add Chicken stock in lowly and still until well combined. 
Bring mixture to a boil and lower to medium heat.  Cook uncover for 1 hour.

Add chicken to pot and cook for 1 1/2 hours (be sure to skim off the fat)
     **the rice I used took an hour to make, so I started the rice about 30 mins after adding the chicken in.
 
Remove from heat and remove the bay leaves.  Add green onion and parsley.

Serve warm over rice. 



Cupcake Love!

So I needed to do some more cupcakes...I think that I was having withdrawals!  Also, I haven't posted in here for a long time and yet, so much cooking and baking has been done!!  

My father's birthday was a couple weeks ago and instead of buying him some frivolous gift for his BBQ or a new shirt as I usually do...I decided that it was going to be a weekend of cooking and baking for him!  Saturday (his official birthday) commenced with a "I must admit" delicious Mexican Breakfast Casserole...followed by Sunday's family get together where everyone devoured Beef Enchiladas and Chicken with Homemade Tomatillo Salsa Enchiladas.  And if you know me well, no family get together is complete without a cupcake for dessert.  This dessert wasn't just any dessert though.  I made the hard choice to give up Chocolate for Lent, so that eliminated half the cupcakes that I wanted to make.  One of my dad's signature treats that he loves to make are Key Lime Pies.  So I decided to make my Key Lime Pie cupcakes.  My brother's girlfriend is Gluten Free, so I decided that I would make one of my all time favorite cupcakes, the Graham Cracker cupcake, into a Gluten Free cupcake.  This took a little practice as the GF All Purpose flour needs a dash of Xantham Gum to hold it together.  The cupcakes would be crumbly and disgusting without it...the xantham gum, therefore, acts as the binding agent.  Normal all purpose flour has Gluten to hold it together...  My first round of cupcakes, I didn't add enough, so I added a dash to the bowl before the next batch went into the oven.  All in all, the cupcake concoction was a GF Graham Cracker Cupcake with Key Lime Pie filling and a Coconut Vanilla Whipped topping.  I had some blackberries on hand, so I topped each with a blackberry too. 

I think that the weekend of delicious treats was a good present to say the least! :)

Mexican Breakfast Casserole
Thanks to Emeril Lagasse

1 jar roasted red peppers 
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
    -I opted for 3/4 lb. Green Chili Chicken Sausage and 3/4 lb. Spicy Chipotle Chicken Sausage from the meat counter at Sunflower Market
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered   (Ezekiel Sprouted Corn Tortillas are great and only 4 ingredients in them...completely GF)
10 large eggs
3 cups half-and-half   (I opted for Coconut Milk...changed the texture, but I don't drink milk)
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro
3/4 cup grated pepper jack
3/4 cup grated medium cheddar 

Spray 9x13 glass dish with cooking spray.  Spread the roasted peppers in a flat layer across the bottom of the dish. 

In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. 
Add the onions and bell peppers, and cook, stirring, for 4 minutes. 
Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat. 

In a large bowl, whisk the eggs and coconut milk with the hot sauce, salt and black pepper. 

In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.

Spoon 1/3 of the sausage mixture over the roasted peppers in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer.

Pour the egg mixture over the ingredients. 
Let rest, covered, in the refrigerator for at least 6 hours, or overnight. 

Next day...
Preheat the oven to 350 degrees F.
Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. 

Remove from the oven and let rest 10 minutes before serving. 
 




Delicious layers

Casserole, fresh fruit and of course, COFFEE!


The enchilada recipes, I followed almost exactly...so I will share the link to them!  They are delicious!

Thanks to:
Cinnamon Spice & Everything Nice for the Spicy Shredded Flank Steak recipe
    -Slow cooked the flank stead in the crockpot over night instead







LAST, BUT NOT LEAST...

Gluten Free Graham Cracker Cupcakes
adapted from Vanilla Garlic blog to be made GF

1/2 cup of butter, room temperature
1 cup of sugar
3 eggs, room temperature
1 cup of milk 
    **I use Unsweetened Vanilla Almond Milk
1 cup of flour  
    **GF All Purpose Flour - Bob's Red Mill
1 1/2 cups of graham cracker crumbs 
    **Smoreables is the only GF brand I found at Vitamin Cottage
1 teaspoon of baking soda

1 teaspoon of baking powder
1/8 teaspoon of salt
3/4 tsp xantham gum
    **enough to make the batter thicker and not so runny


Beat the butter for about 30 seconds until well creamed. 
Add the sugar and mix for 3 minutes using a paddle attachment until light and fluffy.

Add the eggs, one at a time, being sure to beat for 30 seconds for each egg.

Place graham crackers in a food processor or in a plastic bag and beat until they are small crumbs or powder.

Sift together the flour, graham cracker crumbs, baking soda and powder, and salt. 

Add about 1/4 of the mixture to the butter mixture, then add some of the milk. 
Continue to add the ingrdients in adry-wet-dry method, ending with the dry. 
Continue to mix until just combined.  

Scoop into cupcake papers and bake for 12-14 minutes in a 350 F oven or until a cake tester comes out clean.


Key Lime Pie Filling

8 oz mascarpone cheese, at room temperature
5 oz key lime juice 
    **Nellie and Joe's Key Lime Juice is the best! :)
9 oz sweetened condensed milk


Place all ingredients in a mixer fitted with a paddle attachment.

Mix on low for 30 seconds. 
Increase speed to medium and blend for 2 minutes.

Place in a separate bowl and place in fridge for 2 hours.

Once cupcakes are cool, cut a hole or use corer to remove a small hole in the middle of the cupcake and spoon in generous portion of filling into each cupcake.


Coconut Vanilla Whipped Cream

3 cups heavy whipping cream
1/2 cup powdered sugar
1 tbsp vanilla extract (not the imitation crap)
handful of unsweetened coconut flakes, crumbled

Mix cream and sugar until stiff peaks form.

Splash in the vanilla and coconut.  Mix to combine.

Chill in fridge until ready to pipe onto cupcakes.


Filled and ready to be frosted

Crumbled one of the cupcake on top of the rest

Happy Birthday Dad
***  Drool worthy  ***





 







 

Friday, March 11, 2011

Chocolate Free Trail Mix Energy Bars!

Since I'm giving up chocolate for lent this year, I needed to make some energy bars that didn't have chocolate in them.  These turned out to be delicious! I looove dates and nuts, so it was the perfect combination!  I think that next time, I will try different fruit and nut mixtures.


Trail Mix Bars
inspired by Healthful Pursuits














1/3 cup chickpea flour
1/4 cup plant based protein powder  (I used Vega!)
1/3 cup quinoa flakes
3 tbsp ground flaxseed
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp Himalayan rock salt  (so pretty and pink!)
1 1/2 cup walnuts, chopped
1/2 cup dried cranberries
1/2 cup dried apricots, cut into small pieces
1/2 cup medjool dates, pitted, and cut into small pieces 

Binding goodness: 
1/2 braeburn apple, diced (since I had that kind on hand, any kind will do)
1/2 cup prunes
1/4 cup agave nectar


Preheat oven to 325F. Line an 8×8 pan with parchment paper across both sides for easy lifting.  

Meanwhile, place apple and prunes in a small saucepan, cover with water and bring to a simmer.  Allow to cook for 5 minutes. Drain and puree with maple syrup in a food processor or blender until smooth. Set aside.

In a large bowl, whisk together chickpea flour, protein powder, quinoa flakes, flaxseed, baking soda, cinnamon, and salt. 

Stir in the walnuts and dried fruit. Make sure the nuts and dried fruit are completely coated with the flour mixture.

Add the fruit puree mixture to the fruit and nut mixture and mix well. 

Spread into the 8×8 prepared pan, pressing with your fingers to even it out.

Bake for 30-35 minutes at 325F or until golden.

Remove from the pan and allow to cool completely before slicing into individual servings.

**If you don't have a plant based protein powder, you can always just add more quinoa flakes in its place**

I put each square in its own plastic bag and froze them.  I take them out the night before and let them defrost in the fridge overnight.  They are a great snack or meal substitute!!  I ate one for breakfast this morning on the run!


Date and Apples waiting to be cooked
Dried fruit mixed with the flour mixture

Pureed Apple, Dates and Agave Nectar
Final mixing...
Patted flat and ready to bake
Making into squares...not quite cool enough yet though

Sunday, March 6, 2011

Weekend cooking has commenced!

Don't ask me why I had this intense urge to make a quiche, but I was doing a little spinning at the gym when I felt like I really needed to make a quiche.  I did finish my workout before actually acting up on this urge though.  Only to dart over to the nearest Sunflower Market to get all the ingredients.  Now I know that most quiches are made with cream and such, but since I am not a huge dairy eater, I decided to try it with some coconut milk cream.  The recipe called for quite a bit of cheese, so I thought that my stomach was going to be set with that.  I found the recipe for this quiche on Food Network and kind of made the necessary changes needed with the substitution of coconut milk and egg whites instead of yolks.  Also, I am in loooove with Gruyere cheese.  So delicious!  :)  It reminds me of my first cheese love, Gouda (pronounced Gow-da please!)

Mushroom, Ham and Shallot Quiche (Crustless)
 (adapted from the Food Network)

5-6 slices deli Ham, sliced (I used Honey Ham about dime size thickness)
1 cup fresh Spinach, chopped
2 tbsp olive oil
8 oz sliced mushrooms, then chopped
1/2 teaspoon kosher salt, plus more for seasoning
6 medium shallots, finely chopped, about 1/2 cup
1 clove garlic, chopped
2 tablespoons freshly grated Parmesan cheese
1 cup Coconut Milk Creamer
3 large eggs 
3 egg whites
Dash of nutmeg, black pepper and salt
4 ounces grated Gruyere, about 1 cup

Preheat oven to 350 degrees F. 

In a medium skillet, add 2 tablespoons olive oil, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes.

Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. 

Add the garlic and spinach, mix to combine.  Remove from heat and let cool slightly.

Meanwhile, spray a 9-inch glass pie dish with some olive oil.  Sprinkle evenly with the grated Parmesan. 

Place pan on a baking sheet. Scatter half the Gruyere into the pan and place sliced ham on top. 

Add 3/4 of the mushroom and spinach mixture, then the remaining cheese. 

Whisk the coconut milk, eggs and whites in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. 

Pour the custard over the fillings already in the pan. Top with remaining mushroom and spinach mixture.  (I added some more sliced ham)


 
Bake until the quiche is just set in the center, about 50-60 minutes. Cool completely on a rack before serving.





and on to Dinner...with my other love, Almond Butter! :)

Almond Chicken Soup with Collards, Sweet Potato and Ginger
(adapted from Wholeliving.com)

4 cups chicken stock
1/2 yellow onion, diced
2 cloves garlic, minced
1 large sweet potato, peeled and diced
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup collard leaves, coarsely chopped
2 tablespoons minced fresh ginger
Coarse salt and freshly ground black pepper
2 heaping spoonfuls Stonehouse 27 Tamarind & Garlic Sauce, or to taste
 
Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil.

Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.  

In a small bowl, whisk together the almond butter, 1/4 cup of the soup mixture and Tamarind sauce into a thick paste. 

Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. 

Stir in the almond butter paste. Season with salt and pepper.  

Ladle the soup into bowls and serve!




All in all, my tummy is very happy this weekend!


Yet another excuse to bake some cookies!

So this past Friday was one of my coworkers last days...she is moving on to much greater things, so I thought that she deserved some yummy treats before her official departure.  It couldn't be just any cookie...so I made a mash up! Complete success on the first try too...not like the stupid Milky Way cupcakes, which for the record, I am GOING to master one day! :)

Bitchin' Bites

2 tbsp unsalted butter, softened
2 tablespoons canola oil
1/3 cup light brown sugar (I dashed in a little extra)
1/4 cup unsweetened applesauce
1 egg white
1 teaspoon vanilla
2/3 cup whole-wheat pastry flour  (add up to 1/4 cup extra for altitude, dough should be thick)
1/2 cup oatmeal (not quick cooking)
1/4 teaspoon salt
1 teaspoon ground cinnamon 
1/4 cup Craisins (or any dried fruit...cherries, blueberries)
1/4 cup chopped pecans
1/4 cup Dark Chocolate Chips 
1/4 cup White Chocolate Chips

Preheat oven at 375 degrees Fahrenheit. 

Combine butter, oil and brown sugar in a large bowl and combine with a mixer on high speed until fluffy.

Add applesauce, egg white and vanilla into the butter mixture.  Mix to combine.

Add flour, oatmeal, salt and cinnamon. Mix to combine.

Add in the Craisins, chopped pecans and dark & white chocolate chips into the dough. It should be pretty thick at this point.



Spray a cookie sheet with cooking spray and place a spoonful of cookie dough onto sheet about 2" apart.  Press down with the spoon a little on top of each ball, as the cookies will not settle like other cookies.




Bake for approx. 12 minutes, or until the cookies are slightly browned, but still soft when pressed upon.

Let cookies cool on baking rack until ready to serve or keep in airtight container for later snacking :)

Makes 2 dozen.




Wednesday, March 2, 2011

Feels like spring!

Since I had the day off, I decided that I would make one of my favorite dishes.  I attempted it this time in the slow cooker, so I could let it cook low and slow for the day.  It turned out pretty well, but I would have preferred the BBQ sauce to be a little thicker.  I had to put some of the sauce on the stove to thicken it up before serving. From this, I personally think that I liked it better when I let it cook on the stove for about 3 hours.  You can't beat the tender meat that comes from cooking low and slow though...sooo delicious!  

Here is my Tuesday food creation, thanks to Aarti Sequiera from the Food Network. 


Mango BBQ Pulled Pork 
(adapted from Aarti Sequiera)

Ingredients:
 
1 boneless pork shoulder (Boston butt), about 3 pounds, excess fat removed
 
Rub: 
2 tablespoons dark brown sugar 
1 tablespoon paprika 
2 teaspoons kosher salt

BBQ Sauce:
1/4 cup vegetable oil    (lessen or omit this if you are using slow cooker)
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 onion, finely minced
2 tablespoons minced ginger
1 serrano pepper, thinly sliced (I would add 2 next time with seeds since this is a very sweet BBQ sauce)
Kosher salt
2 cups mango puree (pureed fresh or frozen mango with a little lemon juice)
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
2 tablespoons molasses
1/4 cup Worcestershire sauce

Bread, rice, or Napa Cabbage

Combine the rub ingredients, in a small bowl and massage it into the pork shoulder until well coated.  
Sear pork shoulder on each side in a large pan.  
Set aside.

In a large saucepan, warm the oil, over low heat, until hot and shimmering.
Add the cumin and fennel (warning, this may cause the oil to splutter!)
Once the spluttering subsides, add the onions, ginger and serrano and a little salt, to taste. 
Saute until they soften but don't let them get any color.
Add the rest of the sauce ingredients.
Simmer about 5 minutes. 

For slow cooker:
Pour BBQ sauce into the bottom of the slow cooker and place pork shoulder on top. 
Cook on low for approx. 7-8 hours.
Remove pork from slow cooker and shred with two forks.
Place shredded pork back into the sauce to coat.

For the stove top:
Add the pork shoulder to the saucepan, coating it with the sauce. 
Cover, and gently simmer until the pork falls apart easily.
Stir and turn often for about 3 hours.
Remove pork from pan and shred with two forks
Place shredded pork back into the sauce to coat

Serve on bread, rice or Napa cabbage leaf (seen above)


Pork and sauce mixture thickening and about to be shredded



Spinach Fruit Salad

Ingredients:
Fuji Apple, cut into matchsticks
Strawberries
Blueberries
Pecans, roughly chopped
Broccoli
Red Onion
Roma Tomato

Dressing:
4 teaspoons honey
4 limes, juiced
1 teaspoon ground cumin
1/4 teaspoon garam masala 
Extra-virgin olive oil 
Sea salt and freshly ground black pepper

Combine dressing ingredients and chill in fridge while preparing salad, so that it can chill.


Place a few handfuls of spinach in a bowl or enough for each serving.
Cut apple, strawberries, broccoli, red onion and tomato into bite size pieces.
Place fruit on top of spinach
Sprinkle salad with chopped pecans.
Drizzle with dressing.




Quick Cinnamon and Cayenne Sweet Potato Fries

1 Bag Alexia Sweet Potato Fries, julienned
dusting of cayenne pepper and cinnamon

Place sweet potato fries in a single layer baking sheet.
Dust with cayenne pepper and cinnamon, to taste.
Bake in a preheated 400 degree oven for 20-25 minutes.


To make them crispy: Broil at the end for a few minutes (keep watch as they may burn!)

Serve with Mango BBQ Pulled Pork and Spinach Fruit Salad 

About 3 servings of sweet potato fries