Month: December 2013

Grain Free Cranberry Banana Bread Muffins

Published on by Alissa2 Comments

Cranberry Banana Muffins (Grain Free, Nut Free, Paleo Friendly) - Big Eats Tiny Kitchen

Christmas is approaching quickly and I am hosting! Pray for me. I’ve already caught a dishtowel on fire and burned my butcher block.  I will soon have a house filled with kids, love, hugs, ham, chocolate, pie, fudge, nuts, cheeselogs, stockings, egg nog, and so much more. Mmmmmm.

I’m trying to bake a few things ahead of time to prepare for the coming family. I whipped up this batch of muffins this week and have placed them in the freezer ready to be pulled out and rewarmed at a moments notice. Gotta love short cuts.

Cranberry Banana Muffins (Grain Free, Nut Free, Paleo Friendly) - Big Eats Tiny Kitchen

AAAAnd, you gotta love bursts of cranberries in these muffins. Well, everyone except my husband…dat’s weeeahd. But’s he’s weird anyways people. I mean, who puts their shoes in the freezer? Anyone? ya…him.

And who’s favorite christmas movie is Die Hard? Him! Well…and likely most dudes.

Ok ok ok…I love Die Hard too, but what about Jingle All the Way? Most people’s fave holiday movies are Home Alone and Christmas Story. But Sinbad and Arnold give the fabulous gift of I-haven’t-bought-anything-for-anyone-yet-so-I-will-buy-a-not-so-meaningful-but-expensive-Christmas-gift-on-Christmas-Eve-style Christmas spirit. Check it out. And don’t you dare go buy Christmas gifts ON Christmas Eve! Learn a lesson from Arnold, people. Or else you will end up driving around town, being robbed by washed up Santa’s, threatening a radio show host, and trying to steal presents from under other people’s trees. But then you end up dressed like a superhero at the end, so I guess it’s all worth it. But I digress….

Cranberry Banana Muffins (Grain Free, Nut Free, Paleo Friendly) - Big Eats Tiny Kitchen

If you haven’t gotten gifts at this point in the game, don’t do it. It’s a fart in the wind, friends. Make these muffins instead. Put them in a pretty box, tie some kitchen twine around them, and write a thoughtful note. When you present these to others, they’ll eat them and say “wow, that was so thoughtful and so delicious” in the voice of Ma Brady.

Now, isn’t this so much better than fighting the crowds and buying a crappy import mug with two year old hot cocoa mix and crouton-like marshmallows?

Cranberry Banana Muffins (Grain Free, Nut Free, Paleo Friendly) - Big Eats Tiny Kitchen

Back to these awesome muffins that you are making for “the ones that you love”, remember?!?

These muffins come together just using the food processor! It’s easy! No need to dirty multiple bowls. I adapted a recipe from Danielle Walker’s Against All Grains cookbook (best grain-free cookbook around, folks), swapping out the almond flour for tapioca flour for a nut free muffin version. I also added fresh cranberries for a fleck of holiday red and a punch of perfect tartness.

Oh Oh OH…AAAAND, even thought these muffins contain NO oil, they are uber moist. So there…you just made tasty AND healthy holiday treats for people and didn’t have to punch someone in the face at the store on Christmas Eve. You are a good person. Pat yourself on the back and enjoy a muffin. Because, of course you made a double batch so that you could keep some for yourself. We aren’t heathens around here. Sheesh.

I hope you have a happy Christmas and a merry New Year.  Muah!

Paris 2013

Paleo Cranberry Banana Bread Muffins

Adapted from Against All Grains

Ingredients

  • 2 ripe bananas
  • 4 eggs
  • 3 Tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 cup sifted coconut flour
  • 1/4 cup tapioca flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup non-dairy milk (such as coconut milk or almond milk)
  • 1/2 teaspoon cider vinegar
  • 1 cup fresh cranberries

Instructions

  1. Preheat oven to 325 F. Line a 12-cup muffin tin with muffin liners and set aside.
  2. Add the cider vinegar to the coconut milk and set aside for at least 5 minutes.
  3. In a food processor or blender, add bananas, eggs, honey and vanilla extract. Process for 1 to 2 minutes until eggs are frothy. Add coconut flour, tapioca flour, baking soda, and salt to the bowl of the food processor with the frothy egg mixture. Blend/process until well combined.  Add the vinegar/coconut milk mixture to the batter and process for an additional 30 seconds until well mixed.
  4. Add the washed fresh cranberries and whole walnuts. Pulse the mixture a few times (do not over process or the cranberries will be too chopped) to distribute the cranberries and walnuts throughout the batter.
  5. Spoon 1/4 cup of muffin batter into prepared muffin liners. This recipe makes 12 muffins.
  6. Place the muffin tin in the preheated oven. Bake the muffins at 325 F for 30 to 35 minutes or until the top of the muffins are light golden brown.
  7. Remove from oven and allow to cool for 5 minutes. Remove muffins from muffin tin and allow to cool further on a wire rack. If freezing, allow to cool completely before placing in a ziplock freeze bag or container. Microwave or reheat in oven to thaw. Serve warm or at room temperature. Store leftovers in refrigerator and/or freezer.

Classic Creamy Tomato Soup

Published on by Alissa2 Comments

Creamy Classic Tomato Soup - Big Eats Tiny Kitchen

Our tree is UP, snow is on the ground, my fire is LIT, wool socks are on my feeeeeet, and I’m eating tomato soup and grilled cheese. I do believe I am in a literal winter wonder land.

I made a HUGE batch of this creamy tomato soup yesterday when we had a OU vs OSU bedlam football watch party at our house. My Sooners about gave me a coronary, but managed to pull off a win in the last seconds. It was grueling. I was quite a fan of this soup and the grilled cheese bar that we did. Wish I had pics, but too busy screaming at the TV.

Creamy Classic Tomato Soup - Big Eats Tiny Kitchen

We had several types of cheese, lots o’ butter, and a few bread choices placed on the table for people to build their own grilled cheese dream. I decided to grill all of the sandwiches in the OVEN. It was brilliant (thanks Pinterest). That way we all had hot to trot grilled cheese sandwiches at the same time.

Creamy Classic Tomato Soup - Big Eats Tiny Kitchen

Here are the steps for a grilled cheese and tomato soup party:

1. Make your soup (recipe below). It can just simmer on the stove until you are ready to go. The soup takes a total of about 1 1/2 hours for prep, cook, and simmer. The recipe makes enough for 8 to 10 but can be cut in half for smaller crows. Of course the left overs are Ammmmmmmazing. So why would you cut in in half? exactly.

2. Next…let’s get our cheese on. Preheat the oven to 400 F. Place two cookie sheets in the oven. You will use one to place the sandwiches on and the second as a type of panini press.

3. Set out all of your grilled cheese sammy fixins: cheeses, butter, bread (I used gluten free for me), meat (bacon, ham, etc), veggies (caramelized onions, mushrooms, artichoke hearts, spinach) or go pure. Butter your bread, stack yo cheeeeeeze, and add what you want…or just cheesy peeazy cheese.

4. Place a piece of parchment paper on the table and write everyone’s name on it so that each person has a location to place their masterpiece cheesewich. Then pull out one of the cookie sheets from the oven, and place the parchment paper onto the cookie sheet. Be careful, it’s HOT. (I tell your this because I forgot. NO worries, I have no feeling in my hand anymore.) Place all of the sandwiches on their names on the parchment paper. Remove the second HOT cookie sheet and place it on top of the buttered sandwiches. Place these cookie sheets back into the hot oven.

5. Cook for about 10 minutes. Then pull out the sheet of sandwiches and check them. You may need to flip them and place them back into the oven for another 5 to 10 minutes or until the bread is nice and toasty on both sides.  Pull out the sandwiches and serve the hot and melty cheesywiches with your hot yummy tomato soup.

6. Enjoy that cozy feeling inside. You are welcome.

Creamy Classic Tomato Soup - Big Eats Tiny Kitchen

Classic Creamy Tomato Soup 

(Recipe adapted from Bon Appetit)

Serves 8 to 10

Ingredients

  • 3 Tablespoons unsalted grass-fred butter (or olive oil)
  • 2 medium onions, diced
  • 4 cloves of garlic, smashed and thinly sliced
  • 1 teaspoon dried thyme
  • 1 tablespoon dried basil
  • 1 teaspoon smoked paprika
  • 1 6-oz can of tomato paste
  • 3 28-oz cans of whole tomatoes (best quality)
  • 8 cups of water or broth
  • 1/4-cup to 1/2-cup half and half (or full fat coconut milk for dairy free)
  • salt and fresh cracked pepper to taste

Instructions

  1. In a large heavy dutch oven or pot placed over medium heat, melt the butter until bubbling. Add the onions and cook until completely soft and translucent (about 10 minutes).
  2. Add the thyme, basil, paprika, and garlic and cook an additional 1 to 2 minutes until fragrant.
  3. Increase the heat to medium-high and add the tomato paste. Stirring frequently, cook the tomato paste and onion mixture for 5 to 6 minutes or until the paste begins to caramelize in spots, but not burn.
  4. Add all of the tomatoes with their juices and 8 cups of water or broth to the pot. Increase the heat to high and bring to a simmer. Lower the heat to medium and maintain a gentle simmer for 45 minutes to 1 hour, until the soup has reduced slightly.
  5. Remove the soup from the heat and allow to cool slightly. The soup can be pureed in a blender, a food processor, or an immersion blender. If using a blender or food processor, be careful and work in batches. Also be sure to vent the hot mixture. After the soup has been pureed, return it to the pot and keep the soup warm over low heat.
  6. Stir in desired amount of half and half. Simmer an additional 10 minutes. Season the soup with salt and pepper to taste. Sprinkle additional thyme on top for serving or some extra half and half.