Category: Appetizer

Beet, Fennel, Grapefruit and Avocado Salad

Published on by AlissaLeave a comment

Beet, Fennel, Grapefruit, and Avocado Salad / Big Eats Tiny Kitchen

Hi. It’s spring…nearly summer. And do you know what that means? VEGGIES! Fresh amazing veggies. They are sprouting up everywhere in my garden. Beets and carrots and spinach and kale and cilantro and cucumbers and tomatoes! I can’t wait.

This weekend I enjoyed renewing my Saturday ritual of going to the Farmer’s Market bright and early and drooling over the produce and transplants that the local farmers had brought.  It makes salad making an adventure. Not your boring ol’ iceberg here…no spring rocket, and baby leaf kale, and beautiful sorel! Throw in some herbs, roasted beets, and avocado…yaaaaa, NOW you have heaven.

Beet, Fennel, Grapefruit, and Avocado Salad / Big Eats Tiny Kitchen

Beet, Fennel, Grapefruit, and Avocado Salad / Big Eats Tiny Kitchen

Beet, Fennel, Grapefruit, and Avocado Salad

Inspired by Pinch of Yum and my Blood Orange and Avocado Salad

Salad Ingredients

  • 1 large beet
  • 1 fennel bulb
  • olive oil
  • salt and pepper
  • 4 cups of raw kale, washed, destemmed and cut into 1-inch pieces (or spring lettuce mix)
  • 1 grapefruit, peeled and cut into sections
  • 1 cucumber, cut into thin slices
  • 1 avocado
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh dill, chopped
  • 1/2 cup walnuts, toasted and chopped (optional)
  • 1/4 cup of crumbled feta

Dressing Ingredients

  • 2 tablespoons cider vinegar (or lemon juice or lime juice)
  • 2 tablespoons olive oil
  • pinch of salt
  • 1 tablespoon grapefruit juice (reserved from cutting up grapefruit for salad)

Instructions

  1. Preheat oven to 400 F. Line two baking sheets with parchment paper or with nonstick spray. Wash the beet thoroughly and scrub the outside very well. Remove the top and bottom of the beet. Cut in half and continue to cut up the beet until you obtain even 1-inch cubes. Place into a large bowl and drizzle with about 1/2-tablespoon of olive oil and salt and pepper. Place beet cubes onto one of the prepared baking sheets. Place in the oven and bake for 35 to 45 minutes.
  2. Wash the fennel bulb thoroughly. Remove the bottom root portion. Slice longways into even 1/4-inch width slices. Place in a clean bowl and drizzle with 1/2-tablesppon of olive and salt and pepper. Place the fennel slices onto the second prepared baking sheet. Place in the oven and bake for 20 to 30 minutes.
  3. When the fennel and beets are done roasting, remove from the oven and allow to cool to room temperature. Set aside. Can be made up to 2 days ahead of time and kept refrigerated.
  4. Wash kale and massage with hands in a large bowl. Gently toss in the grapefruit pieces, cucumber, cilantro, and dill.
  5. Combine dressing ingredients into a small bowl and whisk until combined. Just before ready to serve, pour dressing ingredients over the kale, grapefruit, and cucumber. Add roasted beets and fennel and toss all ingredients together gently so as not to stain everything red.
  6. When you are ready to serve the salad, add the avocados and gently combine everything because the avocados will melt and mush quickly into the salad. Top with any additional herbs, walnuts, and feta.

Chocolate and Peanut Butter Macaroons (Grain Free)

Published on by AlissaLeave a comment

Chocolate and Peanut Butter Macaroons / Big Eats Tiny Kitchen

Sorry for the long delay in between posts. Recently life has been tough at times but life also has been very good. When I am going through a roller coaster of emotions and dead lines and choices and what not, I consume chocolate and peanut butter. Doctors orders.

But when life is good…I also eat chocolate and peanut butter.

Chocolate and Peanut Butter Macaroons / Big Eats Tiny Kitchen

Chocolate and Peanut Butter Macaroons / Big Eats Tiny Kitchen

The combination sends warm fuzzies through my body. It’s a choco-pb hug for my soul. I get my best soul hugs from those crack-like addictive Reese’s PB eggs that spring forth from every corner around this time of year. I can stay away from Reese’s (nearly) the rest of the year, but throw them in an egg shape! Holy frijoles, I can’t stop. My eyes pop out of my head all googley and I froth at the mouth and I protect them like a squirrel, hiding my Reese’s eggs in weird and unassuming places.

These cookies are the wonderful love child of two of my favorite cookies: No bake cookies + macaroons. Whoa. Whoa.

Let this happen.

Make them egg shaped. They are better for you than those other choco-pb eggs and just as addictive.

Chocolate and Peanut Butter Macaroons / Big Eats Tiny Kitchen

It will make you love life even when there are a few major down moments.

Chocolate and Peanut Butter Macaroons (Grain Free and Diary Free)

Adapted from Against All Grain

Makes 2 dozen cookies

Ingredients

  • 2 1/2 cups unsweetened shredded coconut
  • 1/3 cup honey
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons natural creamy unsweetened peanut butter*
  • 1 egg white
  • salt

Instructions

  1. Preheat oven to 325F. Place a piece of parchment paper onto a rimmed baking sheet. Set the baking sheet aside.
  2. In a large bowl, combine the coconut, honey, cacao powder, peanut butter, and a pinch of salt.
  3. Place egg white and another pinch of salt in a medium bowl. Using a whisk or electric beaters, beat the egg white for about 2 minutes until soft peaks form. Combine meringue with other ingredients in the large bowl.
  4. Using a melon baller, scoop out cookies and place them onto the parchment paper. Bake for 30 minutes. Remove from oven and allow to cool for at least 1 hour on a wire cooling wrack.

*Note – To make these Paleo friendly, use either almond butter or sunflower seed butter in place of the peanut butter. 

Creamy Roasted Parsnip, Cauliflower, and Fennel Soup (Gluten Free, Vegan, and Paleo-Friendly)

Published on by Alissa1 Comment

Roasted Parsnip, Cauliflower, and Fennel Soup / Big Eats Tiny Kitchen

I have a divided house when it comes to silky smooth soups that only contain vegetables and no cream. Pureed smooth, they show off the amazing flavor of just the vegetables without anything masking their natural deliciousness. I love them…a lot. They are creamy without being loaded with cream. They are smooth and comforting and light. I want them in my belly.

The other person in this house does not like them because, well…they are creamy without being loaded with cream and they are smooth and light and in his words, “like baby food”. He wants heartiness. He wants carbs. He wants meat. He wants cream. He wants butter. He wants bacon. Do I live with Paula Dean?

Roasted Parsnip, Cauliflower, and Fennel Soup / Big Eats Tiny Kitchen

Roasted Parsnip, Cauliflower, and Fennel Soup / Big Eats Tiny Kitchen

And I craaaave creamy soups that have NO cream but are just ALL vegetables. I love smooth and creamy tomato soup, or carrot soup, or butternut squash soup. And every time I make them, my poor hubs has to eat this nourishing amazing bowl of yumminess and smile and leave ALL the leftovers for me. GOOD. Best lunches EVER. He can have his can of tuna and weird packages of sardines for lunch. Meanwhile, I will enjoy my creamy roasted soups and everyone at work will smell them and say “whoa…what are you having?”. In a good way. At least, that’s how it plays out in my head.

I stumbled on this Parsnip and Apple soup the other day on the most beautiful blog called Golubka Kitchen and I instantly began drooling. I couldn’t get the soup out of my brain box. I adapted it to roast the parsnips and I swapped out the potatoes for cauliflower. I found fennel on sale at the store and so I through it in as well to round out the awesome white soup. I recommend saving some of the fennel fronds and some thyme for topping these delicious bowls of comfort. The soup is also yummy with a good drizzle of olive oil.

Roasted Parsnip, Cauliflower, and Fennel Soup / Big Eats Tiny Kitchen

Roasted Parsnip, Cauliflower, and Fennel Soup / Big Eats Tiny Kitchen

So despite knowing that I have a divided house on smooth and creamy dreamless soups, I MADE it. and I loooooved it. I recommend you do the same, because then you will have a few days worth of amazing lunches and they get stuck with canned tuna.

Creamy Roasted Parsnip, Cauliflower, and Fennel Soup (Vegan, Gluten Free, and Paleo-Friendly)

Adapted from Golubka Kitchen

Serves 4 as a side or 2 as a main dish

Ingredients

  • 1/2 lb parsnips, peeled and cut into 1/2-inch rounds
  • 1/2 large head of cauliflower, roughly chopped (about 2 cups)
  • 1/2 large fennel bulb, sliced into 1/2-inch wide slices
  • 2 medium apples, peeled, cored, and cut into eighths
  • 2 garlic cloves, peeled and smashed
  • 1 tablespoon olive oil (plus more for drizzling on finished soup bowls)
  • 1/2 teaspoon salt (plus more for seasoning)
  • 1/2 teaspoon ground cumin
  • 1 Tablespoon fresh thyme leaves (plus more for garnish)
  • 3 to 4 cups low sodium chicken broth
  • salt and pepper to taste
  • Toppings: thyme leaves, olive oil, yogurt, quinoa

Instructions

  1. Preheat oven to 400 F. Spray a roasting pan with nonstick spray or line with parchment paper.
  2. Place chopped parsnips, cauliflower florets, fennel slices, apple slices, and garlic cloves in a large mixing bowl. Drizzle with olive oil and salt. Toss to coat evenly and then spread evenly on baking sheet. Roast for 25 to 30 minutes, tossing at 15 minutes.
  3. Remove from oven. Place half of vegetables into a blender or food processor along with half of the chicken stock, cumin, and thyme. Blend well for 2 to 3 minutes until the mixture is smooth. Transfer the pureed mixture to a medium stock pot. Blend next batch of roasted vegetables and remaining chicken stock for 2 to 3 minutes. Transfer remaining soup puree to stock pot.
  4. Heat soup in stockpot over medium heat. Bring to a simmer. Add additional liquid if soup is too thick. Adjust seasonings as needed.
  5. Distribute evenly into bowls and top with a drizzle of olive oil and thyme leaves. I added some quinoa to mine for a more substantial dinner.

Lime Cilantro Brussels Sprout Slaw

Published on by Alissa1 Comment

Lime Cilantro Brussels Sprout Slaw / Big Eats Tiny Kitchen

We are all getting antsy around here. Am I right? I hate getting taunted with a few days of warm weather, then blasted with too many days of cold. It’s a terrible tease. Tulips are peaking out of the ground. Trees are beginning to bud. Patio weather one day and then fire-place/wool socks/snuggy weather the next. Ugh.

Does anyone else feel a little bipolar weather insanity coming on?  My body and cravings are in a constant state of flux… Sun!!!!! Give me fresh veggies! Give me fresh fruit! More spring greens!!!!

OOOOoooooh wait…clouds? Snow? Blaaaah. Carb me up it’s cold! Where’s the chili? Where’s the chowder? Salad, really???? Why is it not covered in cheese? Helloooo! I like my cupcake handles, thank you very much! Gotta keep some padding on this bod against the polar vortex!

Wait. But NO! Let’s think positive. Let’s all send out SPRING THOUGHTS. (Don’t roll your eyes! I’m trying to quit being so crabby….I said trying, people).

Lime Cilantro Brussels Sprout Slaw / Big Eats Tiny Kitchen

Lime Cilantro Brussels Sprout Slaw / Big Eats Tiny Kitchen

Wish for camping. Wish for tulips. Wish for gardening. Wish for the smell of grills. Wish for the sound of neighbors chatting with each other. Wish that your lawn will mow itself (get a goat). Wish that those cupcake handles will magically disappear once bathing suite season rears its ugly head (or maybe swimming t-shirts will come back in style).

Lime Cilantro Brussels Sprout Slaw / Big Eats Tiny Kitchen

As you send out your good vibes into the world, here is my positive food vibe. I used one of my fave winter veggies, brussels sprouts, to make a springy slaw! Lime and cilantro pump this puppy up another notch. Red cabbage makes this a total beauty to serve.  Oh ya, give me a badge! Healthy and Hawt!

Personally, I love this slaw on my fish tacos. Mmmmmm….recipe to come later. So put down the carbs and chili for just a few minutes and try to get a positive spring mind.

Maybe if we all think positive, spring will finally move in for good. But summer will stay asleep for a loooong time.

Lime Cilantro Brussels Sprout Slaw / Big Eats Tiny Kitchen

Lime Cilantro Brussels Sprout Slaw

Serves 4

Ingredients

  • 1/2 lb medium-sized brussels sprouts, ends trimmed
  • 1/2 head small red cabbage
  • 1/4 cup cilantro, chopped
  • 2 green onion, white and green parts sliced
  • juice of 1 large lime (about 2 to 3 tablespoons)
  • 1 to 2 tablespoons olive oil
  • 1/4 teaspoon salt

Instructions

  1. Remove any brown or spotted out leaves of the sprouts. The sprouts can be shredded several different methods: shredded in a food processor (using the slicing blade), sliced as thin as possible using a good knife, or using a mandolin slicer. Place in a large bowl.
  2. Shred half of a head of small red cabbage or slice as thin as possible. Add the shredded cabbage, cilantro, and green onions to the large bowl.
  3. In a small bowl, whisk lime juice, salt, and olive oil together. Pour dressing over shredded veggies. Toss and allow to sit at room temperature for at least 30 minutes, stirring occasionally to distribute the dressing. Eat up!

Gluten Free French Onion Soup

Published on by Alissa3 Comments

Gluten Free French Onion Soup / Big Eats Tiny Kitchen

Some things in life take a bit of extra time and extra effort to get a great result. French onion soup is a prime example. This will take a good 2 to 2 1/2 hours…but dear sweet MOSES it is worth it. You will have your mind BLOWN that you are enjoying a simple bowl of slow cooked onions under a gooey mound of cheese haven. Smells of sherry, deep caramelized onions, earthy beef broth, and fresh thyme fill your home.

Gluten Free French Onion Soup / Big Eats Tiny Kitchen

I closed my eyes while enjoying this amazing bowl of soup and could hear the sounds of the tiny cafe in Paris with people whispering, rain falling outside, vespas rushing by, and the an espresso machine running nonstop. But all the while, nothing mattered but the delightful bowl of french onion soup that revealed long beautiful onions and drippy cheese with every bite. It makes me have FOMO (fear of missing out)…FOMO on amazing food.

Gluten Free French Onion Soup / Big Eats Tiny Kitchen

This soup makes me want to slow down. I stir onions for an hour until they are caramelized. I breathe deep and enjoy all the smells that flow through my home as the snow falls outside the windows. It’s a lazy Sunday and a steady stream of different vinyls are on rotation…from Sam Cook to Ryan Adams and then the Band gets tossed on for good measure.

Grab the one you love, throw some good soulful music on, and dance. The soup will continue to cook and the longer the better. Don’t worry, you have some time. Get comfy and enjoy every bite of life.

Gluten Free French Onion Soup / Big Eats Tiny Kitchen

Gluten Free French Onion Soup / Big Eats Tiny Kitchen

Gluten Free French Onion Soup

Adapted from Julia Child’s The Art of French Cooking

Makes 6 servings 

Ingredients

  • 4 tablespoons unsalted butter
  • 3 lbs of sweet onions (about 8 cups), sliced thinly in half rounds
  • 1 teaspoon salt
  • 1 teaspoon coconut palm sugar
  • 2 tablespoons arrowroot powder
  • 1/2 cup dry sherry (or dry white wine or dry vermouth)
  • 2 quarts (64 ounces) of good beef broth
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
  • 8 ounces Gruyère cheese, grated

Instructions

  1. Get ready…this will take at least 2 hours. But it’s worth it.
  2. Melt butter in a large dutch oven over medium-low heat. Place all of the onions into the dutch oven. Stir and coat the onions with the melted butter. Place lid on dutch oven and allow to cook for 15 minutes.
  3. Remove lid from dutch oven. The onions should have cooked down. Stir. Add salt and palm sugar. Stir again and crank heat up to medium. Stir onions frequently and continue to cook until onions are soft, melting, and golden brown. This will take 40 minutes to an hour.
  4. Sprinkle arrowroot powder over onions. Stir and cook for about 1 minute. Add sherry, broth, and thyme. Bring soup to a simmer and place lid slightly off of pot so that steam can escape the simmering soup. Allow to simmer for an additional 40 minutes, scooping off froth from the top every once and awhile. Adjust seasonings with salt and pepper.
  5. Ladle hot soup into 6 ovenproof bowls. Place at least 1/4 cup shredded Gruyère on top of each soup bowl. Serve immediately or broil the cheese. To broil the cheese, place all of the bowls onto a rimmed baking sheet. Place under a pre lit broiler set on high. Place under broiler until cheese is melted and bubbly. Remove from oven and serve immediately.

Chili Verde Pork Stew (Paleo, Gluten Free, Dairy Free)

Published on by Alissa1 Comment

Chile Verde Pork Stew - Big Eats Tiny Kitchen

So let’s say you over did it during the holidays. And if you DIDN’T over do it on the holidays…your will power astounds me…go eat some chocolate caramel doo dads and quite making the rest of us feel guilty. Gaaaaaaaah.

Whether you want to eat healthier, or spend more time with your family, or just take care of yourself and your family, this stew answers all of those resolutions. I’m serious!

Chile Verde Pork Stew - Big Eats Tiny Kitchen

I currently have a massive crush on this Green Chili Verde Pork Stew. It’s dangerous. Dangerous to the point that I find myself preaching about this stew to my friends, my family, my husband, my dog, and then to people who don’t care like my eye doctor (she really should care) or my massage therapist (really, it’s THAT good) or even the kid that just stopped by my house to see if I wanted to have my driveway shoveled of the crap ton of snow that is lingering, but then I become the creepy old lady that says “oh honey it’s so cold out there, maybe you just need this green soup”. Someone help me! Poor kid.

So it’s green (green things are healthy, right) and easy (more time to do other things like stalk pinterest). The pics may not look like much, but I’m telling you that this little stew packs a memorable and heart warming goodness that you will not want to pass up. Tomatillos and hatch chiles gives this stew a tangy and slightly spicy flavor that gets better with every bite.  I used canned chiles and a jar of tomatillo salsa verde. But if you wanted to be even more adventurous, you could use both fresh roasted hatch chiles and fresh roasted tomatillos *cough* (overachiever) *cough*.

Chile Verde Pork Stew - Big Eats Tiny Kitchen

I had a 3 pound pork roast from a local farmer that I needed to use. I’m sure you could also use a pork shoulder or boston butt instead. I prepared this in my dutch oven, but I am quite positive that it would also work in the slow cooker. Either way, the slow cooked pork roast is so fork tender and delicious that it will make you want to inhale the whole pot. But wait…and share it with others. Spread the love. I served this amazing stew for Christmas Eve for weary family as they arrived at our house after a long days drive.  It’s the type of meal that can bubble away for hours until you want to serve it. It can also be made ahead of time and reheated when you want to serve it.

Chile Verde Pork Stew - Big Eats Tiny Kitchen

Chili Verde Pork Stew

Serves 8 to 10

Adapted from Simply Recipes

Ingredients

  • 3 lb pork roast (or pork shoulder or boston butt), trimmed of excess fat and cut into 1-inch cubes
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 onions, diced
  • 3 cloves of garlic, minced
  • 4 4 oz cans of mild green hatch chiles
  • 1 16 oz jar of mild salsa verde (tomatillo salsa)
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 tablespoons ground coriander
  • 2 bay leaves
  • 1 bunch of cilantro leaves, cleaned and chopped (reserve about ¼ cup for topping the stew)
  • 4 cups of chicken stock

Instructions

  1. Season the pork with salt and pepper.
  2. Heat a large dutch oven over medium high heat. Brown the pork chunks by placing small batches of the pork into the heated dutch oven. Allow to brown on all sides. Lift the pork out of the pan with a slotted spoon and set aside. Drain all but 1 tablespoon of fat from dutch oven. Add onion to dutch oven and cook over medium heat until onions become translucent and browned, about 5 minutes. Add garlic and cook an additional 1 to 2 minutes.
  3. Add pork and remaining ingredients to pot. Bring to a boil and reduce heat to a slight simmer. Cook for 2 to 3 hours, or until the pork is fork tender. Remove bay leaves.  Add additional salt and pepper to taste. Serve with reserved chopped cilantro.

Notes – I haven’t tried it yet, but I’m quite positive that this also could be prepared in a slow cooker.  Brown the pork before placing it into the crockpot. Add all other ingredients on top of the browned pork. Cook on low for at least 8 hours.

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.

Roasted Butternut Squash and Apple Soup

Published on by Alissa3 Comments

Roasted Butternut Squash and Apple Soup - Big Eats Tiny Kitchen

This week is a time to give thanks and to be with those that mean the most to us. It is my favorite holiday. No pretenses. No gifts that weren’t good enough. No wrong sizes.

Just family, friends, food, and laughter.

My grandmother had seven children. However, I can’t imagine birthing 1 child, much less SEVEN, but my wonder-woman of a grandmother did it.  My father was the fifth. And getting together with all of my aunts and uncles is a tradition that I look forward to every year.  When I was a kid, I loved the large gatherings because I was an only child until I was 11. I had always wanted a sister or a brother. A gaggle of over 30 people enjoying each others company (sometimes), telling stories, and eating together was like heaven to me. Sure there was sometimes drama, but as a kid that all didn’t matter to me. Family mattered.

Roasted Butternut Squash and Apple Soup - Big Eats Tiny Kitchen

Roasted Butternut Squash and Apple Soup - Big Eats Tiny Kitchen

Needless to say our family gathering for Thanksgiving is large and fun. The house is warm, but the company is warmer.

On Wednesday night, my aunt hosts “Soup Night”. It’s an easy night with hot soups cooking on the stove as guests trickle in for the big event.  Although Thursday is the day to showcase the TURKEY, Wednesday night is the big Paaaaarhtaaaahy.

The beer flows freely.

The wine glasses are poured large.

The stories get loud, the laughter gets even louder, and the guitars strum.

All the while, the soup stays hot.

Roasted Butternut Squash and Apple Soup - Big Eats Tiny Kitchen

We ladle another bowl. We pour another drink. We toast to those that have passed. We tell stories of previous Thanksgivings.  We argue about the pronunciation of words and mathematical concepts and whether the seed of an avocado really keeps guacamole from turning brown or not.

All the while the soup continues to stay hot.

That is why soup is the perfect party food. You can mingle and be a great host/hostess and not worry about the food getting cold or over cooked or not being ready at the right time. Everyone can serve themselves and you get to serve yourself another tasty beverage!

This Roasted Butternut Squash and Apple soup is particularly “soup”er easy.  Roast all the vegetables at once, blend the veggies with broth using an immersion blender or food processor.  Aaaaand…wait for it…. Your done. Basically. Just keep it heated. Ok. NOW you are done. There.

Breath. Do some stretches.

Now GO HUG SOMEONE! And get them a drink too! Sheeesh.

I hope you and your loved ones have a wonderful, safe, and memorable turkey day.

Cheers to you and yours.

Roasted Butternut Squash and Apple Soup - Big Eats Tiny Kitchen

Roasted Butternut Squash and Apple Soup

(Gluten Free, Dairy Free, Paleo Friendly)

Ingredients

  • 1 3 to 4 pound butternut squash, peeled, deseeded, and diced into 1/2-inch cubes
  • 1 small red onion, cut into chunks
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 4 cloves of garlic (in the skin)
  • 2 sweet apples, cored and diced
  • 4 cloves of garlic (in the skin)
  • 4 to 6 cups of low sodium vegetable broth (or chicken broth)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 F. Prepare two shallow roasting pans by spraying with nonstick spray or lining with parchment paper.
  2. In a large bowl, toss the cubed butternut squash and onion with the olive oil and salt. Place in a single layer on a roasting pan. Place in the oven and roast for 40 to 45 minutes, stirring every once and awhile until the squash are cooked through.
  3. With 20 minutes left on the butternut squash, place the apples on a roasting pan with the garlic cloves and into the oven on a separate oven rack.
  4. Remove cooked vegetables from the oven. Remove the skins from the garlic and discard. Place the vegetables and spices into a dutch oven or large pot with 5 cups of vegetable or chicken broth. Using a blender, a food processor, or an immersion blender, puree the soup in several batches, adding more liquid (broth or water) if necessary. Return the soup to the pot and heat over medium heat until simmering. Season with salt and pepper to taste.

Grain Free Pumpkin Apple Coffee Cake

Published on by Alissa4 Comments

Pumpkin and Apple Coffee Cake - Big Eats Tiny Kitchen

It’s fall and we all know what that means. It is comfy time.

It is sweater time!

It is jeans time!

It is WOOL SOCKS time!!!!!

It is pumpkin time!

But first, before I roll into pumpkin flavored everything….I have to tell you about my big accomplishment. This weekend I went on a fall cleaning and organizing mission. This is monumental, people. I peeled everything out of all of our closets and was ready for a massive PURGE. Usually when I do a “purge” I just sit around staring at old memorabilia and becoming even more attached to the T-shirts that I bought 15 years ago but haven’t worn in 10 years. But seriously, folks…how can you get rid of a shirt that says “Not everything is flat in Kansas“!!?!?! I know! Precious. My point exactly.

Man, you guys just get me.

So this weekend’s purge was different. I properly purged. (No, don’t worry I didn’t get rid of that awesome T-shirt.) But I DID manage to organize everything in our closets (a.k.a shove-crap-wherever-it-would-fit space) and get rid of:

  • Other not-so-cool shirts,
  • Expired medicine (goodbye Benedryl from 1990),
  • Stained things (note to self – QUIT buying white things…ketchup loves it too much),
  • Single socks that have permanently lost their partner (let’s have a moment of silence for all of the poor sock widows), and
  • A metric boat load of half-marathon race packets with sample bottles of weird things, etc.

As I stuffed and crammed these unwanted and unnecessary items into either goodwill sacks or the trash, I wondered why have I held on to this crap for so long? Holding onto stuff is an interesting thing. I put a big importance on odd things, but seriously not EVERYTHING has to be a gem, does it? At this rate I will need to get a separate storage unit just to store my “awe remember when…” items.

But now I feel fabulous and comfy. I’m wearing my comfy old T-shirt and a pair of wool socks that I lost. My closet is clean, stacked, organized, and comfy. Everything is just…comfy.

Comfy like the fall weather blowing around the leaves outside.

Comfy like old love letters from my husband that I found in a shoe box at the back of my closet.

Comfy like my favorite broken-in sweatshirt that I found crammed underneath a suitcase (okay, so I didn’t purge EVERYTHING…baby steps, people).

Comfy like nearly anything pumpkin flavored!

Pumpkin and Apple Coffee Cake - Big Eats Tiny Kitchen

We all get bitten by the pumpkin bug every year! I have held off for quite a bit, but now it is on like a pumpkin thong. Hrmmm….wait. Bad idea. A pumpkin thong would NOT be comfy. Scratch that…

Just make this pumpkin apple coffee cake instead. I promise that the scent of it will make you swoon. You will want to wrap up with a comfy blanket, have a warm cup of coffee, and grab a big square of this warm coffee cake.

This coffee cake recipe is adapted from my Pumpkin and Apple Almond Flour Muffins and the Peach Streusel Topped Coffee Cake recipe featured in the fabulous Against All Grain Cookbook. It is moist and light with warm spices to fill your belly.  I whipped this up for a football brunch watch party last weekend. My house smelled SO good while it baked and for days afterwards.  I definitely think I will make this again for the holidays (or tomorrow).

Pumpkin and Apple Coffee Cake - Big Eats Tiny Kitchen

Note – To make this recipe, I used Honeyville blanched almond flour. I prefer this brand because it makes baked goods lighter and flufflier than almond meal. I have not tried this recipe with other brands or with almond meal. If you try it with another brand or almond meal, please let me know how it turned out. This coffee cake takes nearly an hour to bake. If you need something that cooks in less time, try my delicious Pumpkin and Apple Almond Flour muffin recipe.

Pumpkin and Apple Coffee Cake - Big Eats Tiny Kitchen

Pumpkin Apple Coffee Cake (Grain Free, Gluten Free, Dairy Free, Paleo-Friendly)

Coffee Cake Ingredients

  • 2 cups blanched almond flour (I use Honeyville)
  • 2 Tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves or allspice
  • 3 eggs (room temperature)
  • 1/3 cup maple syrup (or honey)
  • 3/4 cup canned pumpkin puree (not pumpkin pie mix)
  • 1/4 cup unsweetened applesauce
  • 2 Tablespoon coconut oil (or grass-fed butter), melted
  • 1 teaspoon vanilla extract
  • 2 medium apples (dice one and thinly slice the other)
  • Streusel topping (recipe below)

Instructions

  1. Preheat oven to 325 F. Grease a 9X9 inch square pan or 9-inch round springform cake pan with coconut oil. Set aside.
  2. In a medium bowl, combine dry ingredients (flours, salt, baking soda, and spices) with a whisk. Set aside.
  3. In the bowl of a stand mixer or food processor, mix the eggs and the maple syrup on medium speed until eggs become frothy (about 2 minutes). Add remaining wet ingredients (pumpkin, applesauce, oil, vanilla). Mix until all ingredients are combined. Stir dry ingredients into wet ingredients. Stir in diced apples (about 1 cup). Spread mixture into the prepared pan. Place thin apple sliced on top. Sprinkle streusel topping evenly over the top.
  4. Place pan on middle rack of the preheated oven. Cook at 325 F for 55 minutes, or until a toothpick inserted into the middle comes out clean.  Remove from oven and allow to cool for 5 to 10 minutes. Serve warm or at room temperature. Store leftovers in the refrigerator for up to 3 days.

Streusel Topping (adapted from Against All Grain Cookbook)

  • 1/3 cup pecans or walnuts
  • 1 Tablespoon coconut oil
  • 1 Tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Instructions

  1. Combine all of the streusel ingredients into the bowl of a small food processor. Pulse a few times until the nuts are chopped finely and the streusel comes together.
  2. Sprinkle ingredients onto the coffee cake or store in a sealed container in the refrigerator for 1 day.

Thai Green Curry Burger Wraps with Spicy Peanut Sauce

Published on by Alissa4 Comments

DSC_0251

Are you sitting down? Because when you taste this burger, I swear you will fall over. It is a religious experience and will fill you with joy. And best of all…this burg is a tastebud-party that you can hold in your HAND! YOUR HAND! This will revolutionize your tailgating burger experience. For those of us that don’t get to partake in burger buns, here is your chance at handheld goodness.

Portable spicy burger snacks are the best….especially when they are topped with peanut sauce. Mmmmm.

DSC_0274

DSC_0247

This burger comes at you with green curry, spicy siracha sauce, tangy pickled slaw, herby freshness, and then the holy moly frijole PEANUT SAUCE. Seriously, this peanut sauce will change your life. Stick this recipe in your back pocket and USE IT. I am now an amazing fan of peanut butter on burgers. For a paleo friendly sauce, just replace the peanut butter with almond butter or sunbutter.

Really. Just try it. Trust me. You won’t look back.

Your life will consist of BPS and APS…life Before Peanut Sauce (BPS) on burgs and life After Peanut Sauce (APS) on burgs.

DSC_0220

DSC_0260

Now the ingredient list below is a bit lengthy. But don’t let that scare you. These burgs come together pretty quickly once you get everything prepped. I promise it is worth it and it will blow the mind of anyone that you serve it to. These also are great sliders to prepare for a crowd for football watch parties. But if you make them, just invite me. Because I can’t get enough of them.

DSC_0264

Thai Burger Wraps with Spicy Peanut Dressing

Green Curry Burger Ingredients

  • 1 lb ground beef
  • 1/2 Tablespoon fish sauce
  • 1/2 Tablespoon soy sauce
  • 1 Tablespoon green curry paste
  • 1/4 cup green onions, diced
  • 1/4 cup cilantro, chopped
  • 1/2 Tablespoon siracha
  • 1/4 teaspoon sea salt

Burger Fixins’

  • Asian pickled slaw
  • ¼ Cup fresh cilantro leaves, chopped
  • ¼ Cup fresh basil leaves, chopped
  • ¼ Cup fresh mint leaves, chopped
  • 4 leaves of green cabbage
  • Siracha
  • 1 lime, sliced into 4 slices

Thai Spicy Peanut Sauce

  • 1 Tablespoon fresh ginger, peeled and grated
  • 1 clove garlic, minced
  • 1/3 cup unsalted creamy peanut butter (or almond butter or sunbutter)
  • 1 Tablespoon soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon lime juice
  • 1 Tablespoon honey
  • 1 teaspoon Siracha
  • ¼ Cup water

Instructions

  1. Making Patties: Combine all of the ingredients in a large bowl and mix with hands until ingredients are distributed throughout meat. Try to handle as lightly and as little as possible  so that the meat does not become compact and tough when cooking. Marinate meat for 15 minutes before making patties. After 15 minutes, lightly form the meat into 4 equal-portioned patties, about ¾-inch thick. Make a dimple in the middle of the patty, pressing down with thumb or fingers. This will keep the burger from bulging and maintains juiciness.
  2. Peanut Sauce: Combine all ingredients in a food processor or blender. Blend until smooth. Set aside.
  3. Cooking Patties: Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 5 minutes on each side.
  4. Wrap Fixins and Toppings: Mix herbs in a bowl and set aside. Wash cabbage leaves and allow to dry.
  5. Assembling Burger Wraps: Lay out washed and dried cabbage leaves. Spread 1 teaspoon of siracha in the bottom of each cabbage leaf. Then on top of the cabbage leaf, place one grilled patty, then one heaping tablespoon of peanut sauce, then add 1/3 C of pickled slaw, and then top with one heaping tablespoon of herb mixture. Spread additional siracha and fresh lime juice on top of your burger wrap.