Gluten Free Nectarine and Blackberry Crumble

Gluten Free Nectarine and Blackberry Crumble // Big Eats Tiny Kitchen

A few years ago, I planted one lonely thornless blackberry twig in my backyard.  I nursed it and took care of it.  But then I ran over it with a lawnmower….then I nursed it again.  And now, I have 20 feet of blackberry bushes lining one full side of my backyard fence.   It is a race between me, the squirrels, and the birds to see who can nab the blackberries first.

Gluten Free Nectarine and Blackberry Crumble // Big Eats Tiny Kitchen

There may have been a time or two that I have stood in my backyard, gorging myself on these fresh thumb-sized blackberries. I’m too excited about the harvest and will eat so many that there isn’t any left to bring inside!  I stare at my purple soaked fingers and sort of feel bad that I haven’t shared any with my husband… so naturally I have to lie and tell him that the birds got them… ALL. yes.. All of them. right out of my hands. It was a tragedy. Crying, Thrashing. Feathers everywhere. I promise I tried. They were ferocious….. But my purple lips and seeded teeth tell the real truth.

Gluten Free Nectarine and Blackberry Crumble // Big Eats Tiny Kitchen

So needless to say I owed my husband some blackberry goodness. I gathered up a good bundle of blackberries and baked him this skillet gluten-free nectarine and blackberry crumble.  He was pretty excited… mainly because he could add ice cream to it. I swear, that man would be happy with a dirt cobbler as long as you could put ice cream on it. 🙂

This recipe is my standard crumble topping.  I use it on tons of different fruit crumbles. I added some lemon zest to the crumble to give it a light summery zip.  You could easily swap out the fruit in this filling with peaches, raspberries, blueberries, etc.  It is really easy to throw together for summer gatherings to use up all that fresh fruit produce that is flooding the markets. So give yourself and the ones you love a warm and awesome summer treat!

Gluten Free Nectarine and Blackberry Crumble // Big Eats Tiny Kitchen

Gluten Free Nectarine and Blackberry Crumble

  • Servings: 6 to 8
  • Difficulty: Easy
  • Print

Fruit Filling

  • 6 nectarines (Halved, pitted, and sliced with peel)
  • 1 cup of blackberries
  • juice from 1 lemon (about 2 tablespoons)
  • 1/4 cup maple syrup or honey
  • 2 tablespoons arrowroot powder or cornstarch

Gluten Free Oat Crumble Topping

  • 1 1/2 cups old fashioned gluten-free oats
  • 1/2 cup almond meal
  • 1/3 cup brown sugar or coconut palm sugar
  •  1 teaspoon of lemon zest
  • 5 tablespoons melted butter (plus a little extra to grease the baking dish)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350F.  Butter a 9-inch cast iron skillet or 8X8-inch baking dish and set aside.
  2. In a medium bowl, mix all of the fruit filling ingredients. Spoon the fruit filling into the prepared skillet or baking dish.
  3. In a medium bowl, stir together the topping ingredients. Mix the ingredients until it is crumbly and moistened. Lightly sprinkle the oat crumble mixture over the fruit filling evenly.
  4. Bake for 40 to 50 minutes (or until the filling is bubbling and the crumble top is lightly golden brown). Remove the crumble from the oven and allow to cool for 5 to 10 minutes before serving.  This is delicious with vanilla ice cream for dessert or plain greek yogurt for breakfast!

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Rhubarb Strawberry Curd

Rhubarb Strawberry Curd // Big Eats Tiny Kitchen

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I still remember the first time that I tried rhubarb.  It was probably 10 years ago. I had wanted to try it, but just hadn’t had the chance (I guess) living in suburbia Oklahoma and just didn’t have the inclination to go hunt for it.

But one summer night, I was out working a 12 hour shift doing field work for my Master’s degree and my husband was babysitting my littlest sister who was only 6 at the time. Since they are both the adventurous type, and neither of them really knew how to cook…. they decided to make me a rhubarb cobbler as a surprise treat for when I got home.

I was so surprised when I walked in the door and smelled that amazing smell. It was seriously the best cobbler I had ever eaten. (Maybe it was because I had just worked 12 long hours in the hot summer sun.) But it really was the perfect blend of tartness and sweetness. Just like my husband and my sister Olivia. Sweet and tart! 🙂  They began my obsession with this fabulous spring plant…ooooh rhubarb!

Rhubarb Strawberry Curd // Big Eats Tiny Kitchen

Rhubarb Strawberry Curd // Big Eats Tiny Kitchen

Since that first magical cobbler that they made for me ten years ago, I have had quite a love affair with rhubarb. Rhubarb is a perennial that will come back year after year when planted in a good location. My rhubarb plant always lets me know when spring is near, because it begins to sprout its long stalks and leaves when temps rise above 40 F.

Rhubarb can be used in so many recipes: tarts, cobblers, pies, salsa, sauces, and this amazing curd! Yeaaaaaaaaah. Curd doesn’t have to be reserved for citrus! This Rhubarb Strawberry Curd is hands down my favorite. I decided to add some frozen strawberries that I had in order to boost the pink color of the curd.  Feel free to adjust the ratio of rhubarb to strawberries to suit your own tastes.

Rhubarb Strawberry Curd // Big Eats Tiny Kitchen

This Rhubarb Strawberry Curd can easily be used to fill a pie or tart crust for an easy dessert. The extra egg whites can be whipped up as a meringue for the top too! I went the easy route this time and I mixed mine in greek yogurt for a delicious breakfast and midday snack! Either way, I know that this will be a favorite for all you rhubarb lovers!

Rhubarb Strawberry Curd // Big Eats Tiny Kitchen

Rhubarb Strawberry Curd

  • Servings: 2 cups
  • Difficulty: Easy/Moderate
  • Print

Ingredients

  • 2 cups fresh rhubarb, sliced 1/2-inch thick (about 5 trimmed stalks)
  • 1 cup fresh or frozen strawberries
  • 1/4 cup water
  • 1/3 cup honey
  • 4 eggs, yolks separated (reserve whites for another use)
  • 4 tablespoons unsalted butter

Instructions

  1. In a heavy saucepan placed over medium heat, cook rhubarb, strawberries, water, and 3 tablespoons of honey for about 10 minutes, stirring frequently and smashing the fruit with the back of spoon. Mixture will begin to fall apart and look mushy. Turn off heat and allow to cool for about 5 minutes.
  2. Transfer mixture to the bowl of a food processor and puree smooth. Set aside.
  3. In a separate medium bowl, cream the butter and the honey together until fluffy.  Beat in the eggs slowly. Slowly add the rhubarb and strawberry mixture, whisking constantly until completely combined.
  4. Transfer mixture to a medium-sized, non-reactive saucepan. Place over medium-low heat and stir constantly with either a rubber spatula or wooden spoon until the mixture has thickened to jelly consistency, about 10-12 minutes.  Do not let the curd boil! Pull the pan off the stove before it gets to that stage. The curd is done when it coats the back of a spatula or leaves a clear path when pulled through the mixture.
  5. Remove from heat allow to cool for about 5 minutes. Pour curd mixture into a clean glass jar, but let it cool completely before you screw on the lid. You can even place the filled jar in the freezer (without the lid) for about 15 minutes and then remove from freezer and place the lid on the jar. Keep refrigerated until ready to use.

Note – Recipe adapted from Dolly and Oatmeal.

Baked Lamb Stew (Gluten Free and Paleo-Friendly)

Lamb Stew / Big Eats Tiny Kitchen (Paleo, Gluten Free)

For my birthday, a friend of mine gave me an amazing cookbook by Rachel Khoo called My Little French Kitchen.  I’ve been wrapped up in her delicious recipes, bright photos, and lovely stories about exploring regional french cuisine as she travels all around France! Ugh…Tough job, I know.  I try not to get too bitter at the picturesque seaside photos around Normandy and the nonstop lavender fields of Provance…especially when my fingers are numb by just driving my car to work. Spring needs to come quickly.

As we say goodbye to winter, I am still cooking up stews and comfort meals. This cookbook offers plenty of that as well.  There is a wonderful section in her book about Alsace, a northeastern region of France, bordering Germany.  The recipes in this section are hearty, winter-loving, comfort foods.  One of my favorite recipes in the Alsace region of her book is called Baeckeoffe or “Baker’s Oven Stew”.  The history behind the stew refers to a time when french women would often bring this casserole to the baker in the morning on their way to the river to wash their clothes.  The baker would bake it in the coolest part of the oven all day. The women would then pick up the baked stew and a loaf of bread for dinner on their way home.  Hence the name Baeckeoffe or literally Baker’s Oven.

Lamb Stew / Big Eats Tiny Kitchen (Paleo, Gluten Free)

Lamb Stew / Big Eats Tiny Kitchen (Paleo, Gluten Free)

As I started thinking more and more about that story, I couldn’t help but feel so sorry for those poor women. Those women had to lug that huuuuge cast iron casserole pot full of meat and wine to the baker’s shop PLUS haul their whole families’ stinky laundry to the river in the winter! Then they spent all day doing laundry in a cold river. They then had to pick up a fiery hot casserole and hoped that they wouldn’t drop it or get on their newly cleaned clothes. Hmm…Makes my issues seem pretty petty.

The original recipe used several different cuts of beef (oxtail and beef cheeks) and none of the spices that I mention below.  Buuuuut I had a leg of lamb staring me down in my freezer that needed to be used.  So there. I decided to adapt the recipe by using lamb and several warming spices such as cinnamon, coriander, cumin, and smoked paprika.  These spices pair very well with lamb. It gave the stew a hearty and warm balance.  If you don’t have lamb, you can sub out a 3-pound chuck roast and leave out the cinnamon and coriander. This stew is so easy and can be easily adjusted for whatever you have on hand.  Don’t have red wine? Use white. Don’t have white? Use chicken or beef stock.  Seriously… this is like the compost of all stews. And yet it comes out like magic.

Lamb Stew / Big Eats Tiny Kitchen (Paleo, Gluten Free)

Oh and let’s talk about that lovely top, shall we?  It is just a butternut squash and a sweet potato that have been thinly sliced and layered around like a flower petal.  It’s quite a treat to take the top off of this stew when it is done and see that beautiful rose and smell the amazingness that wafts out. Just think of it as your winter flower.

Lamb Stew / Big Eats Tiny Kitchen (Paleo, Gluten Free)

Baked Lamb Stew

  • Servings: 8
  • Difficulty: Easy
  • Print

  • 3 lbs lamb shoulder, cut into 1 1/2-inch cubes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • 2 cloves garlic, minced
  • 1/2 teaspoon fresh cracked pepper
  • 1 1/2 cups dry red wine
  • 1 large onion, diced
  • 4 medium carrots
  • 28 oz can diced tomatoes, undrained
  • 2 cups water
  • 2 bay leaves
  • 1/2 cup chopped parsley
  • 1 medium butternut squash, peeled and cut into thin slices
  • 2 medium sweet potatoes, peeled and cut into thin slices

Instructions

  1. Place the lamb in a large glass bowl or baking dish and toss with the cinnamon, coriander, cumin, smoked paprika, salt, garlic, and pepper.  Use your hands to massage the seasonings into the lamb meat. Pour the wine over the meat so that it is submerged. Cover with plastic wrap or a lid and allow to marinate in the refrigerator for at least 4 hours (and up to 24 hours).
  2. When ready to cook the stew, preheat the oven to 325F. Remove the marinated lamb from the refrigerator at least 30 minutes before cook time.
  3. In a large 6 to 8-quart Dutch oven, add lamb and marinade, onions, carrots, tomatoes with juice, water, bay leaves, and parsley. Stir and bring to a gentle boil. Remove from heat.
  4. Neatly and tightly place thin slices of squash and potato around the edge of the pot.  The layers will begin to look like flower petals as shown in the above pictures. Continue layering the slices and lay them over the top of the stew until it is covered. Sprinkle with a pinch of salt. Place a sheet of parchment paper on top of the stew and then place the lid on top. Bake in the preheated oven for 3 to 4 hours, until the lamb is tender. Remove the lid and parchment paper.  Increase the heat to 450 F and bake for 5 to 10 minutes to crisp the top. Serve immediately.

Notes – you can easily use a 3-pound chuck roast in this recipe instead of lamb.

Easy Slow Cooker Black Bean Soup

Easy Slow Cooker Black Bean Soup // Big Eats Tiny Kitchen

I recently brought this easy Black Bean Soup to a pot luck lunch party at my office.  It was a breeze. I actually threw all of the ingredients in the slow cooker in the morning in my office and let it cook there until lunch time. The big problem was that I let it cook in my office next to my desk. I nearly ate my arm off trying to not dive head first into the slow cooker and devour the entire thing.

But thankfully I had enough self control to hold off until it was time to serve so that everyone could try it. You’re welcome people!

I recommend this recipe for anyone looking for something super easy and cheap during the weeknight, weekend, or even for entertaining. This is an all around great soup! If you are going on a ski vacation and want to come home to something hearty and wholesome… this is your soup.  If you are just coming home from a long work week, this is your soup.  If you are having some friends over for game night, this is your soup.

I promise it to be a winner. It will satisfy both meat eaters and veggie eaters! It also will be easy on your pocket book and be super stress free.

Easy Slow Cooker Black Bean Soup // Big Eats Tiny Kitchen

Easy Black Bean Soup // Big Eats Tiny Kitchen

Slow Cooker Black Bean Soup

  • Servings: 6 to 8
  • Difficulty: Easy
  • Print

  • 4 cans of black beans (undrained)*
  • 1 large onion, diced
  • 6 cloves of garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 cup salsa of choice (I use Trader Joe’s salsa)
  • 1 bunch of cilantro, chopped (reserve half of cilantro for topping)
  • Juice of 1 lime
  • salt and pepper
  • Toppings: greek yogurt, chopped scallions, lime wedges

Instructions

  1. Place two of the four cans of black beans (with liquid) in the bowl of a food processor or in a blender. Puree for about 15 seconds. Add pureed black beans and remaining ingredients through salsa into a slow cooker. Cook on low for at least 6 hours or high for 3 hours.
  2. Just before serving, stir in half of cilantro and juice of 1 lime. Taste and season with salt and pepper as needed.  Serve with greek yogurt (or sour cream), chopped scallions, lime wedges, and additional cilantro.

*Note – this recipe can definitely be made with dried black beans but will take about 2 hours longer to cook.   Rinse and soak them overnight. Drain them and then puree half of them (about 4 cups) with 2 cups of water. Add all ingredients to slow cooker as mentioned above.  Cooking time will increase by 2 hours, with it taking 8 hours on low and 5 hours on high.

The Best Flourless Brownies

The Best Flourless Brownies (Grain Free) // Big Eats Tiny Kitchen

I’m so sorry.

INCREDIBLY sorry.

I have been M.I.A. for a month. I need to grovel and ask for your forgiveness….

soooo….. I made brownies.

The Best Flourless Brownies (Grain Free) // Big Eats Tiny Kitchen

Nothing says I love you and I’m sorry for being away like chocolate + butter + nuts. Am I right?

The Best Flourless Brownies (Grain Free) // Big Eats Tiny Kitchen

I’ve been a little off kilter lately and super busy with life and work.  It became increasingly difficult to find additional time (and motivation) recently for posting new recipes.  Maybe it was lack of sun and seasonal depression. So I took a break. I went back to just cooking for the fun of it. I stopped worrying about whether or not it was good enough for the blog or whether I had to cook it at the right time so that I had enough natural light to photograph it.  I just cooked for me.

I think I go through this every winter. I have to realign myself with what is important to me.  Give myself a new focus. In turn, I have also given this blog a renewed purpose.

I want to thank those of you who reached out to me and encouraged me to continue cooking and creating in this space.  I received some lovely emails and words of encouragement.  This is supposed to be a space of creativity and sharing.  I want this space to be several things moving forward and not just a food blog. Don’t get me wrong, I definitely still want it to be a space where my inner grandma gets to cook, feed others, and then sit back and bask in the joy of nourishing the one’s I love.  But I also want to focus on discovering, exploring, and escaping comfort zones.

Thank you for letting me cook for you and provide nourishing recipes for the past three years. Also, thank you for giving me satisfaction and fulfillment.

The Best Flourless Brownies (Grain Free) // Big Eats Tiny Kitchen

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And with that…. let’s talk CHOCOLATE AND BUTTAH AND HAZELNUTS.

Get out that good butter and good chocolate. Turn on your oven. We are also going to throw in hazelnuts into our brownies to add some flare!

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V.D. is coming up… I mean, Valentine’s Day. And what better way to celebrate your loved ones and friends (or just you) than to serve up a plate of uuuuuuuhmazing gooey gooey brownies.  These brownies are adapted from a past recipe of mine (Paleo Flourless Brownie Bites) and a recipe from my favorite pastry chef, Dave Leibovitz.  The results are fabulously out of this world.  But, as LeVar Burton would say…. Don’t take my word for it.  Make them yourself and share the love.

The Best Flourless Brownies (Grain Free) // Big Eats Tiny Kitchen

Flourless Brownies (Grain Free)

  • Servings: 12 to 16
  • Difficulty: Easy
  • Print

  • 6 tablespoons salted butter (or use unsalted and add 1/8 teaspoon salt)
  • 10 oz semi-sweet chocolate chunks
  • 2 eggs (room temperature)
  • 2/3 cup coconut palm sugar (or unrefined cane sugar)
  • 3 tablespoons arrowroot powder (or cornstarch)
  • 1 tablespoon cocoa powder
  • 2/3 cup chopped nuts (I used roasted hazelnuts)
  • coarse or flaked sea salt

Instructions

  1. Preheat oven to 350 F. Grease a 8X8 baking dish and set aside.
  2. Add coconut palm sugar, arrowroot powder, and cocoa powder to the bowl of a food processor. Process for about 1 minute to make sugar mixture super fine. Set aside.
  3. In a metal saucepan over medium heat, melt butter until it begins to crackle.  Add 2/3 of the chocolate chunks (about 8 oz) and remove pan from heat. Whisk constantly until chocolate is completely melted.  Add eggs one at a time and whisk constantly.
  4. Pour chocolate mixture into food processor with sugar mixture.  Process for at least one minute. Mixture will be glossy and thick. Add 1/2 cup of nuts and pulse once or twice to distribute. Use a rubber spatula and spoon out mixture into greased baking dish. Sprinkle remaining nuts, chocolate chunks, and flaked sea salt on top. Bake for 30 minutes at 350 F, or until just set.  Do not overtake.

Note – If you do not have a food processor, then you will need to adapt the recipe slightly.  Add the sugar to the butter and chocolate mixture before you add the eggs. Remove the saucepan from heat. Add eggs one at a time, then add sifted cocoa powder and arrowroot powder straight to the saucepan.  Stir with a whisk briskly for at least 1 minute until the mixture becomes glossy and begins pulling away from the sides of the saucepan.  Stir in your nuts and then spread the mixture into the prepared pan. Sprinkle with nuts and chocolate and bake as directed above.

Green Chili Chicken and Kobucha Squash Enchilada Casserole

Green Chili Chicken and Kobucha Squash Enchiladas (Gluten Free) // Big Eats Tiny Kitchen

Are you feeling adventurous? Of course you are. It’s after Christmas and we are revving up for the New Year. It is time for those New Year’s resolutions…such as trying new veggies!!!!

Drum roll please……….First up is Kobucha Squash!

Green Chili Chicken and Kobucha Squash Enchiladas (Gluten Free) // Big Eats Tiny Kitchen

This amazing and delightful winter squash looks like a green pumpkin and is actually referred to as a Japanese pumpkin. It is often used in Thai curry and is quite flavorful. In fact, I think it tastes better than butternut squash and WAY better than regular orange pumpkin.

*GASP* Yah you heard me.  I’ve just found the better pumpkin replacement. Get on it, friends.  It even packs a lower calorie count than butternut squash with only 40 calories in a single cup compared to 60 calories per cup for butternut squash. It also has half the carbs of butternut squash (7 grams versus 16 grams). This puppy is WAY healthier than sweet potatoes too!

Once you cut into this green pumpkin, you are greeted with bright orange flesh which provides a fabulous dose of beta-carotene and vitamin A! The Kobucha contains plenty of other awesome attributes such as being loaded with fiber, iron, vitamin C, and some B vitamins. Can I get an AMEN!

Green Chili Chicken and Kobucha Squash Enchiladas (Gluten Free) // Big Eats Tiny Kitchen

Green Chili Chicken and Kobucha Squash Enchiladas (Gluten Free) // Big Eats Tiny Kitchen

Well-stocked grocery stores or farmers markets will have Kobucha Squash. If you are unable to locate this awesome gem of a veg, you can substitute the Kobucha Squash for Butternut Squash.  If you don’t have butternut squash, you also could use sweet potatoes.

Now lets talk about this Green Chili Chicken and Kobucha Squash Enchilada Casserole. They are literally the best enchiladas I have EVER made. Literally. The roasted Kobucha Squash help make these comforting and creamy without being doused in tons of cheese. Also, I like making this dish more lasagna style with layers of tortillas, filling, cheese, and sauce instead of nice and neat rolled up enchiladas. To me, it is much easier and just as super tasty.

Green Chili Chicken and Kobucha Squash Enchiladas (Gluten Free) // Big Eats Tiny Kitchen

These enchiladas do take some prep time.  However, most of the steps can be done ahead of time. You can marinate the chicken up to one day ahead of time. The Kobucha Squash can be carved and cubed several days in advance, placed in a container, and refrigerated. (Note – I recommend microwaving the Kobucha Squash for 2 minutes to make it easier to carve up.) You can even roast the chicken, shred it, and refrigerate it in advance too. To be honest, this whole casserole can be assembled up to one day in advance and cooked the next day, making it the perfect dish for entertaining or for an easy weeknight meal.

I hope you enjoy this amazingly flavorful, delicious, and nutritious dish. And give yourself a big pat on the back for branching out and trying a new veggie!

Green Chili Chicken and Kobacha Squash Enchiladas (Gluten Free)

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 1.5 lbs chicken thighs or chicken breast (preferably organic)
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons salt
  • juice of 1 lime (about 4 tablespoons)
  • 3 cups cubed Kobucha squash (butternut squash or sweet potatoes could be substituted)
  • 1 large yellow onion, diced
  • 1 tablespoon olive oil
  • 1 bunch of cilantro
  • 4 oz canned diced green chilis
  • 16 oz gluten-free tomatillo salsa verde
  • 1 cup shredded Mexican cheese blend
  • 8 to 10 gluten-free corn tortillas, cut into quarter sections

Instructions

  1. Preheat oven to 400 degrees. Spray two rimmed baking sheets with nonstick spray and set aside.
  2. Place chicken thighs in a medium bowl. Combine coriander, cumin, chile powder, and salt in a small bowl. Add half of spice mixture to chicken and reserve the other half.  Add half of lime juice to chicken. Toss chicken with spices and allow to marinate for at least 15 minutes or refrigerate for up to 8 hours.
  3. Place cubed kobucha squash and diced onion in a separate large bowl and drizzle with olive oil. Stir in remaining spice mixture. Place cubed winter squash as a single layer on rimmed baking sheet and bake in preheated oven for 15 minutes. Stir vegetables and place back in oven to cook for an additional 25 minutes. At this time, add chicken to a rimmed baking sheet and cook for 25 minutes. Remove both the roasted squash and baked chicken from oven. Turn down the oven to 350 degrees.
  4. Using two forks, shred baked chicken. Place shredded chicken, roasted squash and onions, juice of half a lime, 1/4 cup diced cilantro, canned green chilis, and 1/3 cup salsa verde in a large bowl and stir to combine.
  5. Spray or grease an 8X11 baking dish. Place 1/3 cup salsa verde in bottom of baking dish. place 10 to 12 quarter sections of tortillas in bottom of dish on top of salsa verde in a single layer, slightly overlapping each other.  Spoon out half of shredded chicken mixture and smooth over the tortillas. Sprinkle 1/3 cup of salsa verde and 1/2 cup cheese on top. Layer with 10 more tortilla wedges. Spread out remaining chicken filling on top of tortilla wedges. Top with remaining tortilla wedges. Sprinkle with 1/2 cup shredded cheese and remaining salsa verde.
  6. Place baking dish into preheated oven and bake for 20 minutes or until cheese is melted and bubbly. Remove from oven and allow to cool for 5 minutes. Serve with extra salsa verde, chopped cilantro, and greek yogurt.

Notes:

  • For dairy free version, do not use cheese.
  • For vegetarian version, replace chicken with 2 cups cooked black beans.
  • These enchiladas can be prepared up to 1 day ahead of time through step 5. Cover and refrigerate. When ready to cook, remove from refrigerator for at least 30 minutes before placing in middle rack of preheated oven. Cook for at least 30 minutes.

Gluten Free Pumpkin Bread

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

I was an only child until I was almost 11 years old. Then came my brother…and then a sister four years later. And then… four years later my mom asked me “Do you want another brother or another sister?” and my unfortunate response was “Neither”.

But despite my lack of enthusiasm…sixteen years ago today, my youngest sister was born. I was in college.  In the midst of college finals and stress and sleepless nights, I had just gained a new sister. I went home for Christmas break and stayed up all night with my newborn sister, watching 24-hours of Christmas Story over and over and over so that my mom could get some sleep.

And that’s when I fell in love with that little bundle of joy. I was so happy to have her in my life.

She was so tiny, so beautiful, so new.

And so LOUD! Holy crap.That kid could cry!

Newborns.

Yikes. Talk about insta-birth control for a college kid. Ovaries on shutdown mode. Thanks!

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

Over the years, watching her grow up has been amazing. She is a talented young girl who is super creative and has the biggest heart. I was always worried that the age difference between the two of us would be hard to stay close. When I moved away 6 years ago, it killed me to know that I wouldn’t be able to go to her sports games or see her get awards or be there for her birthdays. I was missing out on all those little moments.

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

I was really lucky this past weekend because I was able to see her and my other sister and brother for Thanksgiving! I couldn’t get enough.

I whipped up a double batch of this pumpkin bread and took it to Thanksgiving for breakfast since pumpkin is one of her favorite flavors. It is moist, light, fragrant, and nutritious! Aaaaand did I mention that it was gluten free and dairy free? Double bonus.  But seriously, friends, I was blown away by how perfect this pumpkin bread turned out.  It uses only two flours: oat flour and almond flour.  Arrowroot powder is also used to keep the loaf from being too dense. It is simply amazing.

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

This recipe makes a double batch which is super helpful during the holidays. You can always give a loaf away to a friend as a gift, or wrap it up tightly and freeze it for later. I promise that you WON’T regret having two loaves.

So Haaaaaappy Birthday to my lovely and beautiful little sister. I am so glad that you were born, because I gained a sister and a friend. Hope you have a wonderful day!

Gluten Free Pumpkin Bread (Gluten Free and Dairy Free)

  • Servings: 8
  • Difficulty: Easy
  • Print

Makes 2 loaves

Ingredients

  • 2 cups gluten free oat flour*
  • 1 cup gluten free rolled oats
  • 1 cup almond flour*
  • 1/2 cup arrowroot powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 4 eggs
  • 1 cup maple syrup
  • 1 teaspoon vanilla
  • one 15oz can of pumpkin (not pumpkin pie filing)
  • 6 tablespoons melted coconut oil or butter
  • 1 cup chopped pecans
  • 2 tablespoons coconut palm sugar

Instructions

  1. Preheat oven to 375F. Prepare loaf bans by applying butter and then set aside.
  2. In a large bowl, combine dry ingredients (oat flour through nutmeg). Whisk to combine.
  3. In a separate medium bowl, whisk eggs and maple syrup until slightly frothy. Stir in vanilla, canned pumpkin, and melted coconut oil (or butter). Gradually add wet ingredients to dry ingredients and stir to combine. Stir in 3/4-cup of pecans into batter.
  4. Transfer batter to the loaf pans and smooth the tops with the back of the spoon. Sprinkle remaining 1/4-cup of pecans and coconut palm sugar on the tops of the loaves. Place the loaf pans on the middle rack of the oven. Bake for about 1 hour to 1 hour 15 minutes until a toothpick or butter knife inserted into center comes out with a few moist crumbs.
  5. Remove from oven and let cool in the loaf pans for about 15 minutes. Turn out the loaves onto a wire rack and let cool completely.

*Notes

Slow Cooker Apple, Fennel, and Pecan Cornbread Dressing (Gluten Free)

Slow Cooker Apple, Fennel, and Pecan Cornbread Dressing (Gluten Free) // Big Eats Tiny Kitchen

This year was my third year to host Friendsgiving here in Kansas City.  The first year, we had 11 friends and no kids gather in our small home and bring an amazing assortment of food…including jello shots. Over the years, some friends have moved away and others have moved in. We love welcoming new friends into our hearts and home. This year was much bigger with 15 adults and six children, as many of our friends have become parents. No jello shots this year. Womp Womp. Although the dynamic was slightly different, the joy and love was tremendous.

Friendsgiving 2012

Friendsgiving 2014

Time management is key to hosting a low stress and enjoyable holiday party. By organizing my dishes and using slow cooking techniques, I was able to enjoy the beautiful day and amazing friends that came to our home.

I spent the day preparing for a full house in my tiny space. Since my kitchen and my oven is quite small, I chose to roast a 7-lb pork shoulder in a roasting oven (life saver), roast a 4-lb free range chicken in my oven, and cook my cornbread dressing in my slow cooker. During the great cooking adventure, I did lose a breaker and a fuse a few times (and ended up placing my slow cooker with the cornbread dressing in a spare bedroom!). But it all turned out great and I kept my wine glass FULL.

Slow Cooker Apple, Fennel, and Pecan Cornbread Dressing (Gluten Free) // Big Eats Tiny Kitchen

So let’s get to this Cornbread Dressing, shall we?

Apples, Fennel, and Pecans! Yeeeeeeaaaas. And don’t forget sage!

Slow Cooker Apple, Fennel, and Pecan Cornbread Dressing (Gluten Free) // Big Eats Tiny Kitchen

There are several parts of this dressing that can be made ahead of time. The Gluten Free Old Fashioned Cornbread can be made up to 2 days ahead. The aromatics in the dish (onions, celery, and fennel) can be braised in a little olive oil up to two days ahead of time as well. I mixed everything together and placed into my slow cooker and allowed to cook while I was getting other things together. This also kept the cornbread dressing warm until it was time to eat.

Slow Cooker Apple, Fennel, and Pecan Cornbread Dressing (Gluten Free) // Big Eats Tiny Kitchen

Slow Cooker Apple, Fennel, and Pecan Cornbread Dressing (Gluten Free)

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients

  • 1 batch of old fashioned skillet cornbread
  • 1 tablespoon olive oil
  • 4 stalks of celery, diced
  • 1 bulb of fennel, slivered
  • 1 sweet onion, chopped
  • 2 medium apples, chopped
  • 1/2 cup of chopped pecans
  • 1/2 cup parsley, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon dried thyme, chopped
  • 1 1/2 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare cornbread at least one day ahead of time. Crumble up cornbread and place on a rimmed baking sheet. Allow to sit out at room temperature and dry out. Alternately, preheat oven to 250F and scatter cornbread in a single layer on the rimmed baking sheet and bake (stirring often) for about 1 hour or until the cornbread is dried out.
  2. Heat olive oil in a large skillet over medium-high heat. Add fennel, onion, and celery and cook, stirring often, and beginning to soften. Add apple, pecans, and herbs. Cook for about 1 minute. Remove from heat and gently stir in dried out cornbread and 1 1/2 cups of broth. Add salt and pepper to taste. 
  3. Spoon cornbread dressing mixture into a large slow cooker or crock pot. Cook on low for about 4 hours. Keep warm until ready to serve.

Gluten Free Apple Spice Muffins with Walnut-Oat Streusel

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

Apples are here! And these Gluten Free Apple Spice Muffins are healthy, delicious, moist, and sweet.

Similar to the way people are feeling about post season baseball around here is the way I feel about Apple Season.

APPLE SEASON is Post Season to me! Am I right?  Let’s get pumped, people! Summer is over and HELLOOOOO apples. Crunchy, juicy, sweet/tart Apples.

I could seriously OD on apples more than chocolate… weird, huh?  Seriously, I can’t be the only one who has fantasies about going apple picking and bringing home loads of perfect apples and then baking them up in pies, muffins, cobblers, a la mode, cinnamon-spiked applesauce, or, hell, just eating them fresh ALL the TIME.  I’m drooling right now.

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Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

I also have to admit that I get SO overwhelmed with all the apple varieties. Holy pooh on a stick! How can you choose?  I’m on the hunt for some interesting varieties this year.  Here in Missouri, there are lots of apple orchards that allow you to pick your own. I’m a big fan of the local varieties of Jonathan, Ozark Gold, Goldrush, and Enterprise. These varieties are good for eating and baking, having sweet/tart flavors with plenty of crunch. They don’t mush up when baked, which is a plus as well.

I used a combination of Jonathan and Golden Delicious when I baked up these luscious Gluten Free Apple Spice Muffins, but any variety should be fine. However, depending on the quality of apples you have access to, the final flavor will vary slightly.

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

I used a combination of two flours: gluten free oat flour and almond flour. I really like the balance of these two flours in muffins. The combo of these flours provide both fiber and protein, which are perfect for beginning your morning and staying satiated longer. And you get a great fall spice treat to start your day.

I used an interesting technique with these muffins. Instead of using store-bought applesauce, I created my own by pureeing one of the three apples in a food processor. After it was pureed, I then added the remaining two apples to the bowl of the food processor and pulsed the apples until they were chopped. If you don’t have a food processor, you can sub 1/2-cup of applesauce for one of the apples.

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Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

And let’s also talk about this Walnut-Oat Streusel topping. Walnuts, oats, maple…mmmmm. You mustn’t skimp on this step, friends. Noo no no. Do this. I typically don’t top my muffins (because I’m lazy). But I took the extra 2 minutes (seriously…why do I not do this) and holy mama was it worth it.

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

Gluten Free Apple Spice Muffins

  • Servings: 12
  • Difficulty: Easy/Medium
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Gluten Free Apple Spice Muffins Ingredients

  • 2 cups gluten free oat flour (ground from gluten free rolled oats or use Bob’s Red Mill gluten free oat flour)
  • 1 cup almond flour (I use Honeyville)
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 medium apples, cored and sliced in quarters
  • 1/3 cup greek yogurt (or dairy free yogurt)
  • 1/2 cup maple syrup
  • 2 tablespoons butter, melted (or coconut oil)
  • 4 eggs (at room temperature)

Walnut-Oat Streusel Topping Ingredients

  • 1/3 cup rolled gluten free oats
  • 1/3 cup chopped walnuts (or pecans)
  • 2 tablespoons maple syrup
  • 2 tablespoons butter or coconut oil, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 F. Line or grease a 12-muffin tin with liners and set aside.
  2. Place dry ingredients in a large bowl.
  3. Combine Walnut-Oat Streusel topping ingredients in a small bowl and set aside.
  4. In the bowl of a food processor, place pieces of one apple, greek yogurt, maple syrup, melted butter, and eggs.  Puree mixture until smooth. Add remaining pieces of two apples and pulse until the apples are in small chunks. Add wet ingredients to dry ingredients. Stir mixture until just combined.
  5. Scoop 1/3-cup of batter into each lined muffin tin to 3/4 full. Sprinkle streusel topping evenly on each muffin. Bake for 30 to 40 minutes, until muffins are browned and cooked all the way through. Remove from oven. After 15 minutes, move muffins to a cooling rack.

Gluten Free Carrot-Apple Muffins

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

My man and I just celebrated our 9th wedding anniversary last month.

Nine! Where did time go?

I am utterly surprised that my husband still looks at me with amazingly bright eyes and is still in love with me. For some reason he likes being married to a neurotic woman with an obsession for ketchup and oatmeal. Not together…separate. Anyways I digress, I really think I got the better end of the deal. He is definitely the best thing that has ever happened to me. Well, except at 5am when he sings random songs like “Highway to Hell” or “Baby Got Back”. (Really…we should have no singing rules until well after 8am, right? Right? or at LEAST after coffee!)

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

But honestly, anniversaries like this remind me that time is passing so quickly. I hope that I can breathe in as many details of my life and not take things for granted.  I want to laugh more and not take things so seriously. (Except the singing before 8am…I take that very seriously.)

For our anniversary, my husband got me a Vitamix (the ridiculously amazing and over-the-top blender that does everything that you ever imagined, including make creamy nut butter, process ice cream, puree smooooooth soups, grind fine flours, clean your house, complement your hair, and check your email). This blender is sheer madness!!!!  She’s like a personal assistant…that is also your best friend and doesn’t annoy you…ever.

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

What was one of the first things I did with my Vitamix? No smoothies. I made oat flour and then made carrot and apple muffins. Ya, you heard me…muffins. Real muffins, not smoothie muffins. Well…I didn’t bake the muffins in the Vitamix.  C’mon! Ridiculous. That’s the next version…the easy bake Vitamix.

I created these quick gluten-free carrot and apple muffins by placing chunks of carrots and apples in the bottom of the high-speed blender and slowly processing them until they were finely shredded. It took 15 seconds! SECONDS! And you save your fingers! This step could also be done in a food processor, or with a grater.  But it won’t take 15 seconds….maybe 1 minute more. Not bad at all.

The resulting muffins are moist and delicate. They are perfect for breakfast. You could even top them with a cream cheese frosting and serve them as cupcakes for dessert. I will definitely be turning this recipe into a cake soon. Especially since I can cut down the prep time with my blender!

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

Needless to say, although I thought that these high-speed blenders were a bit over the top, I’m not complaining that this beauty is now sitting on my counter waiting for me to make my next magical concoction.

Gluten Free Carrot-Apple Muffins

  • Servings: 9
  • Difficulty: Medium
  • Print

Ingredients

  • 2 medium carrots, cut into 1/2-inch pieces
  • 2 medium apples, cored and cut into eighths
  • 2 eggs, room temperature
  • 1/2 cup maple syrup
  • 2 tablespoons coconut oil (or butter), melted
  • 1/3 cup greek yogurt
  • 1 teaspoon vanilla
  • 1 cup oat flour (from ground gluten-free rolled oats)
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup walnut pieces

Instruction

  1. Preheat oven to 350F. Place muffin liners in 9 cups of a muffin tin. Set aside.
  2. Place carrots and apples in the bowl of a food processor or high-speed blender. Process on low until carrot and apple are diced into fine pieces. Add eggs, maple syrup, coconut oil, greek yogurt, and vanilla to food processor or blender. Process or pulse until everything is well mixed.
  3. Place all dry ingredients (except walnuts) in a separate large bowl and whisk together.  Pour wet ingredients into dry ingredients in the large bowl. Stir all together until just mixed and no dry ingredients remain. Stir in walnuts.
  4. Spoon about 1/4-cup portions into each muffin tin liner. Bake for 30 to 40 minutes at 350F, or until a toothpick comes out clean when stuck into the center of a muffin. Allow to cool on a wire rack for 10 minutes. Store in a sealed container in the refrigerator for 3 days. May be frozen for up to 3 months.

Note – Recipe adapted from Edible Perspectives.