Category: Autumn

Summer Squash Pasta with Creamy Basil-Cilantro Dressing

Published on by AlissaLeave a comment

Summer Squash Pasta with Creamy Basil-Cilantro Dressing // Big Eats Tiny Kitchen

Many people have a love/hate relationship with summer squash. I am on the love side. I could easily eat way too much of this vegetable when it is roasted or grilled.

Recently I have seen many recipes featuring this summer bounty raw….hrmmmmm.   One of the most beautiful and intriguing raw squash recipes I have seen is from Kimberly Hasselbrink’s beautifully photographed and thoughtfully constructed cookbook, Vibrant Food. Her recipe for Summer Squash Pasta with Green Goddess Dressing instantly had me salivating and curious about the squash “pasta”.

Summer Squash Pasta with Creamy Basil-Cilantro Dressing // Big Eats Tiny Kitchen Summer Squash Pasta with Creamy Basil-Cilantro Dressing // Big Eats Tiny Kitchen

After I purchased a boat load of beautiful yellow summer squash at the farmer’s market this past weekend, I knew exactly what was on my To Do list of “things to go in my belly”. My version of this squash “pasta” dish is slightly adapted from the original recipe.  I used the herbs that I had on hand which were different from what the recipe called for: tarragon, parsley, basil, and chives. I instead used a mixture of basil, cilantro and chives. Delicious. I also used lime juice instead of the recommended combo of lemon juice and red wine vinegar. Although I’m sure the original is amazing, my version tasted like a bowl of summer bounty and was amazing. It shows that this recipe is adaptable and flexible with whatever you have on hand.

Summer Squash Pasta with Creamy Basil-Cilantro Dressing // Big Eats Tiny Kitchen

So stop serving soggy yellow squash casseroles and serve up this fresh raw squash pasta dish. It will impress everyone…even yourself. I would even venture to say that those that aren’t into yellow squash may change their mind after eating this dish.

Note – It is best served immediately after placing the dressing on the “noodles”.  It would also taste great with grilled chicken mixed in for a main course dinner.

Summer Squash Pasta with Creamy Basil-Cilantro Dressing

  • Servings: 4
  • Difficulty: Easy/Medium
  • Print

Ingredients

  • 2 to 3 medium summer squash (about 2 lbs)
  • 2 teaspoons salt, plus 1/4 teaspoon salt for dressing
  • 1/2 cup greek yogurt
  • 2 tablespoons olive oil
  • juice and zest of 1 lime
  • 3/4 cup fresh herbs (I used 1/4 cup each of basil, cilantro, and chives)
  • 1 garlic clove, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup shelled pistachios

Instructions

Note – For those of you with a cool spiralizer, you will easily be able to crank out squash pasta. However, I do not have this cool toy and still created squash noodles easily by using a mandolin slicer and then julienning the slices into thin noodle-like strands.

  1. Make squash noodles by Julienne slicing or spiralizer. Place squash noodles in a colander and sprinkle 2 teaspoons of salt on top. Allow to sit for 20 minute and drain excess liquid from squash. After 20 minutes, use a paper towel or clean kitchen towel to gently press excess liquid out of squash. Transfer squash to a medium bowl.
  2. Meanwhile, in the bowl of a food process, combine yogurt, olive oil, lime zest, lime juice, basil, cilantro, chives, garlic, jalapeño, and salt. Process until all ingredients are smooth and combined.
  3. Toss dressing with squash. Sprinkle with pistachios and extra herbs. Serve immediately.

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Paleo Curried Pumpkin Seed Crusted Chicken

Published on by Alissa18 Comments

Paleo Curried Pumpkin Seed Crusted Chicken

Things have been pretty busy for me lately. We recently traveled to Pittsburgh to see two of our dearest friends and our twin godsons that are 16 months old! So adorable. It was a fun-filled weekend that had me taking naps EVERY day. Twin boys…whoooosh. Then I was in Omaha for work. THEN my two awesome kid sisters came and visited me.

When I’m running around full steam, on the road, and on air planes, I need a good snack. I recently tried SuperSeedz, gourmet pumpkin seeds, and I absolutely LOVE them. I took them on the road with me and shared my new addiction with everyone. They are so delicious and have tons of different flavors. They are one of the best gluten free and paleo-friendly treats on the market.

Paleo Curried Pumpkin Seed Crusted Chicken

I’m typically not a big person on doing giveaways, but I am completely in deep smit with these pumpkin seeds.  So if you are looking for a tasty snack that is loaded with protein and nutrients, you have to try these!

Paleo Curried Pumpkin Seed Crusted Chicken

Paleo Curried Pumpkin Seed Crusted Chicken

For a sweet treat, try the chocolate flavored Cocoa Joe! ERHMERGERD! Or spice it up with the Curry Flavored seeds. I really liked these seeds so much that I used the curry flavored pumpkin seeds as a nut crust for a paleo version of chicken fingers! Super kid friendly and easy for the whole family to help prepare.

SuperSeedz and I are giving away a FREE box of all of the delicious flavors that SuperSeedz offers! It’s an amazing snack box full of tasty treats.  There are two different ways to enter this giveaway.

Receive up to 2 entries if you:

  1. Subscribe to Big Eats Tiny Kitchen blog by email. 
  2. Leave a comment below about your favorite way to use pumpkin seeds. Extra points for creativity!

The fine print: You have until midnight CST on Sunday, July 6th, 2014, to leave a comment or subscribe to my blog for chances to win the box of tasty treats. I will notify the winner by email on Monday, July 7th, 2014. To claim the prize, the winner must reply within 7 days with a valid mailing address or another winner will be selected at random. Good luck!

Paleo Curried Pumpkin Seed Crusted Chicken (Grain Free, Gluten Free, Paleo-Friendly)

  • Servings: 4
  • Difficulty: Easy
  • Print

Note – A food processor or blender is necessary for this recipe.

Ingredients

  • 2 lbs of chicken breasts or thighs, boneless and skinless
  • 1/2 cup roasted and salted pumpkin seeds (I used Super Seedz Curry Flavor)
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon curry powder (or any seasoning that you prefer)
  • 1/4 teaspoon kosher salt
  • 2 eggs

Instructions

  1. Preheat oven to 400 F. Spray a roasting pan with nonstick spray or line with parchment paper. Set aside.
  2. Process 1/2 cup pumpkin seeds in a food processor for 1 minute or until seeds resemble bread crumbs. Add coconut, curry powder, and salt and pulse until combined. Pour pumpkin seed mixture onto a large plate.
  3. Whisk two eggs in a medium bowl. Dredge chicken in egg to fully coat. Take egg-coated chicken and lay onto plate with pumpkin seed mixture. Coat chicken on both sides with pumpkin seed mixture thoroughly. Place coated chicken onto roasting pan.
  4. Cook chicken for 35 to 45 minutes at 400 F (until chicken is cooked through), flipping halfway through cooking time. Remove from oven when cooked through and allow to cool for 5 minutes.

 

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. 

Dijon and Cider Braised Pork Chops with Dill and Roasted Cabbage

Published on by AlissaLeave a comment

Cider Braised Pork Chops with Dill and Roasted Cabbage

When I was younger, I never really ate pork chops. I’m not sure why, but it just wasn’t a staple at our house.  And similarly, they aren’t a staple in my home. But put them on a menu and that will most definitely be the first thing that I order.

My husband grew up on smothered pork chops and other down home cooking, so whenever we get pork chops from our meat CSA (community supported agriculture) program, he is elated.  So I’ve been working on my pork chop cooking repertoire. My favorite pork chop recipe thus far is based on a Horseradish and Cider Glazed Pork Chop recipe from Deb Perelman’s Smitten Kitchen Cookbook. It’s easy. It’s classic. It’s super yummy. I made a few tweaks to her recipe, where she calls for horseradish I subbed for Dijon mustard. A good Dijon tends to have a horseradish elemental flavor, so I figured this would be an adequate sub.   And what goes better with pork than cabbage? Not much…except Beer. 

I love beautiful purple cabbage, and I love it even more ROASTED. It’s so easy to drizzle cabbage with a tie bit of olive oil and then throw it in the oven to roast away while you cook the pork chops on the stove top. We scarfed this meal down in no time. It’s pretty and easy and special enough for company.  Plus you won’t be spending all of your time in the kitchen. I also whole heartedly recommend the dill…fresh dill! It’s the finishing touch and boy howdy does it deliver.

Cider Braised Pork Chops with Dill and Roasted Cabbage

Dijon and Cider Braised Pork Chops with Dill and Roasted Cabbage

Serves 4

Adapted from Smitten Kitchen Cookbook

Ingredients

  • 1/2 cup cider vinegar
  • 1/2 cup of hard apple cider
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon sea salt
  • 4 bone in pork chops (1/2-inch thick), trimmed of fat, patted dry and liberally salted and peppered
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill
  • Roasted cabbage (recipe below)

Instructions

  1. In a small bowl, combine the cider vinegar, hard cider, Dijon mustard, and the salt. Set aside.
  2. Heat olive oil over medium-high heat in 12-inch skillet (cast iron works wonders), until oil just begins to smoke. Place pork chops into skillet and allow them to brown well on one side (about 3 minutes). Turn the pork chops and cook an additional minute on the other side. Transfer the browned pork chops to a plate and drain the skillet of any excess fat.
  3. Pour the apple cider glaze mixture into the skillet and bring to a simmer over medium heat. Cook until the mixture begins to thicken (about 2 to 4 minutes). Your spatula should leave a trail across the bottom of the pan when scraped through the glaze.
  4. Return the browned pork chops to the skillet with the thickened glaze. Turn the pork chops to coat both sides with the glaze. Continue to cook them over medium heat until the centers of the pork chops are cooked through (a temperature of 140 F). This should take about 5 minutes. Adjust seasonings in the glaze.
  5. Transfer pork chops to plates with roasted cabbage. Pour additional sauce on top of both the pork chops and the cabbage. Sprinkle with fresh dill.

Roasted Cabbage

Ingredients

  • 1/2 head of purple or green cabbage (i prefer the color of the purple cabbage)
  • 1 tablespoon olive oil (plus more for coating the roasting pan)
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 400 F.
  2. Slice cabbage into 1/4-inch slices and place into a large mixing bowl. Drizzle with oil, vinegar, and salt. Combine well and place onto an oiled roasting pan.
  3. Cook for 30 minutes, stirring halfway through.
  4. Remove from oven and place equal portions on plates.

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!

Creamy Polenta with Braised Kale and Poached Egg

Published on by Alissa3 Comments

Creamy Polenta with Crispy Kale and Poached Egg

Lately I have been cooking and posting a lot of my comfort food recipes. Hearty soul-warming french onion soup, curry (this one and this one), creamy tapioca, lemon pudding…mmmmm. These are foods that not only keep me cozy, but also nourish my tired and warn out mind and body.

They may not be the typical comfort food that most american’s have come to know and love. No mac n’ cheese. No cream o’ something soups dumped in a casserole. Sorry, no big fat cinnamon rolls are coming out of my oven (womp womp). No biscuits and gravy piled on my plate. Although, there are a few times that I miss some of those items, I feel better feeding myself and my family cozy winter comfort foods that are wholesome, full of nutrients to keep our immune systems up, and not laden with preservatives or packed with empty calories.

Lately I’ve been on a polenta kick.  Erhmergerd. It’s creamy. It’s sensational. It can be cheesy. It can be buttery. Hellooooo! And all it is is slow cooked stoneground cornmeal, water, and salt. You can add butter (yes) and cheese (OH YA) as options to kick it into winter overdrive.

Creamy Polenta with Crispy Kale and Poached Egg

You will need to spend a bit of time upfront cooking the polenta, like 40 minutes. But you can swirl it, let it bubble away, then put a lid on the dang pot while it boils away (stirring every 10 minutes) and then it’s done. The great thing about polenta is that any leftovers can be reheated with a little liquid to return to its creamy holiness OR it can be cut and baked into awesome polenta cutlets.

Polenta can be topped with a myriad of things: braised short ribs, sautéed mushrooms, or, my fave, a poached egg with braised kale. This dish is perfect for both brunch or dinner.  Bonus, make it for brunch one day, and leftovers can be reheated for dinner the next day. Win Win!

Notes: For a great tutorial on easy poached eggs, check this out.

Creamy Polenta with Crispy Kale and Poached Egg

Creamy Polenta with Crispy Kale and Poached Egg (gluten free)

Adapted from The Kitchn

Serves 4

Ingredients

  • 4 cups of water
  • 1 teaspoon salt
  • 1 cup coarse ground yellow cornmeal (or polenta, not quick cooking)
  • 2 tablespoons butter
  • 1/2 cup parmesan cheese
  • 1 tablespoon olive oil
  • 1 bunch of kale, inner ribs removed and discarded, coarsely chop leaves (wash and dry)
  • 2 teaspoons white wine vinegar
  • 4 poached eggs (I use this method)
  • salt and pepper

Instructions

  1. Place water in a heavy saucepan over medium-high heat and bring to a vigorous boil. Add salt and stir. While wishing the water gently, pour the cornmeal into the boiling water in a steady stream. Turn the heat down to low and continue to whisk the cornmeal/polenta until it has thickened.
  2. Cover the pot and continue to cook for 30 to 40 minutes, stirring vigorously every 10 minutes. Once it is finished, stir in butter and cheese. Place lid on pot and let sit for up to 10 to 15 minutes until ready to use.
  3. While cooking the polenta, place a separate sauté pan over medium heat. Add 1 tablespoon of olive oil. Add the kale and season with salt and pepper. Stir the kale lightly until it is slightly wilted. Stir in the vinegar, cover the pan, and turn the heat to high. Cook the kale over high heat until it is tender (about 5 minutes). Turn the heat off and set aside.
  4. Poach or fry eggs according to desired consistency. For a great poached egg, follow these directions.
  5. To serve, place 1/3 to 1/2 cup of creamy polenta in bottom of bowl, top with braised kale, and one poached egg. Season with salt and pepper to taste.

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.

Paleo Thai Coconut Curry Soup

Published on by Alissa1 Comment

Paleo Thai Coconut Curry Soup - Big Eats Tiny Kitchen (Gluten Free, Grain Free, Paleo, Dairy Free)

Holy cow…it’s February. Did you know this? It’s February. Crap. Days are passing by me like a freight train.  I’ve been having a tough time keeping up with posting delicious recipes. I’m so sorry. The truth is that I’m holding out on you. I’ve got tons of delicious treats that have been brewing up in this little kitchen of mine as I’ve been dealing with winter blues, cabin fever, and job stress. I just have to sit my butt down, and type them out. So here we go….

Paleo Thai Coconut Curry Soup - Big Eats Tiny Kitchen (Gluten Free, Grain Free, Paleo, Dairy Free)

First, I will catch you up a bit. Recently I celebrated my 34th birthday. I made the mistake of working on my birthday…what? But my sweet man took me out on an unforgettable birthday dinner to a fabulous french restaurant in Kansas City, Le Frou Frog.  It’s a beautiful and quaint restaurant in the inside….the outside, eeeeh…well, looks like a defunct strip club. I kid you not. But don’t let that deter you like it did me for the past 5 years. If you are ever in KC and are in need of a great dinner and lively night, check it out. My husband got the biggest KC strip I had ever seen, dripping with drool-icious green peppercorn sauce. YUM. I had a chicken roulade stuffed with goat cheese, spinach, and sundried tomatoes. A winning combination. And of course some finger-licking fabulous french sauce poured on top. Love those french sauces. Why can’t I recreate them! Eeeeeerhmergerd. Oh and then topped the night off with my fave, creme brûlée. I died and returned to Paris. It was the best.

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Aside from my birthday and crazy work schedule, I’m in a daily battle and staring competition with my pour chocolate lab, Guinness. I typically take him on daily walks, but my poor sad old man dog hasn’t gone on a walk in over a week because wind chills are below zero in this crazy town. UGH.  WHO LIVES LIKE THIS! And how do people in Canada survive? Or even Minnesota! Seriously. I’m wearing two pairs of long underwear…TWO.

The main thing getting me through this crazy cold winter has been cozy and comfy soups. I constantly crave Pho, day in and day out. I love the fresh cilantro, basil, and bean sprouts that get stirred into the hot delicious bowl of goodness. There is an amazing little Vietnamese place that I frequent called Vietnam Cafe. It’s paradise on earth and in a bowl. But alas, I am no Pho master. So instead, I’ve created a love child soup between Thai curry and Pho…sort of.

Paleo Thai Coconut Curry Soup - Big Eats Tiny Kitchen (Gluten Free, Grain Free, Paleo, Dairy Free)

This Thai Coconut Curry soup is set up like Pho: fill your bowl with “noodles”, pour in the broth curry soup, top with cilantro, basil, sprouts, and siracha. Instead of rice noodles, I use my favorite veg swap, spaghetti squash.  It’s healthy, nutritious, low carb, whole food. It’s good for you. Do it. But…with that being said, you could easily use rice noodles instead.

If you are a bit bored with your regular soup rotation, give this one a go. It’s comforting, lively, and will definitely brighten any gloomy day.

Paleo Thai Coconut Curry Soup - Big Eats Tiny Kitchen (Gluten Free, Grain Free, Paleo, Dairy Free)

Paleo Thai Coconut Curry Soup

Inspired by Bon Appetit and Bev Cooks

Serves 6 to 8

Ingredients

  • 1 medium spaghetti squash
  • 1 Tablespoon coconut oil
  • 1 large red onion, sliced thin (reserve some for garnish)
  • 2 Tablespoons green curry paste
  • 1 Tablespoon fresh grated ginger
  • 1 teaspoon curry powder
  • 1 teaspoon coriander
  • 3 cloves garlic, minced
  • 2 15 oz cans of light or full fat coconut milk
  • 6 cups of low sodium chicken broth
  • 1 1/2 lbs chicken (breast or thighs)
  • Juice of 1/2 large lime
  • 1 Tablespoon fish sauce
  • 3/4 teaspoon salt (or to taste)
  • 10 oz raw mushrooms, sliced
  • 1 cup snow peas, chop into 1/2 inch pieces
  • 1/4 cup cilantro, chopped
  • 1/4 cup fresh basil, leaves torn
  • Garnish: cilantro, basil, chile paste, lime wedges, scallions, bean sprouts

Ingredients

  1. Place spaghetti squash into microwave. Microwave for 5 minutes. Slice in half, remove and discard seeds. Place into a shallow glass baking dish with 1 inch of water. Place back into microwave. Microwave on high again for an additional 10 to 12 minutes. Remove from microwave and set aside.
  2. In a large dutch oven, heat coconut oil over medium heat. Place most of the sliced red onion into the pan. Reserve about 1/4 cup of red onions for garnish on top of the finished soup. Saute the sliced onion for 2 to 3 minutes. Add the curry paste, ginger, curry powder, coriander, and garlic to the onions. Cook over medium heat, stirring constantly, for about 3 minutes.
  3. Add broth and coconut milk, stirring until mixture is combined. Add chicken and then bring coconut broth to a boil. Add fish sauce, lime juice, salt, and sliced mushrooms and combine. Cook covered for 15 to 25 minutes or until chicken is cooked through. Stir occasionally. Remove chicken from pot and set aside to cool so that you can shred it. Shred the chicken (I use two forks).
  4. Bring the soup back to a boil and add the snow pea pods, shredded chicken, cilantro, and basil to the pot. Cook for an additional 2 minutes. Remove from heat.
  5. Using a fork, pull the spaghetti squash “noodles” from the squash. Place about 1/2 cup of squash noodles in the base of each serving bowl. Ladle Thai soup over the squash noodles. Garnish with additional sprigs of cilantro, basil leaves, Thai chile paste, scallions, and/or bean sprouts.

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.